Written by James on 08 February 2010
A friend of mine was in town recently, and we spent a few hours remembering our younger days. Although I’m going to avoid sharing some more “adventurous” stories here on the DailyChef blog, we did reminisce about more libidinous days where we would frequent all sorts of seedy late-night dining establishments after a night of (usually responsible) revelry. Unfortunately, our metabolisms haven’t kept up. And although I can’t scarf down pizza, cheesesteaks and onion rings like I used to, the ones I do eat stay around longer in my wasitline!
Back then, I had a close friend who could not eat gluten (a derivative of wheat). That means no pizza, noodles, dumplings, bread, pasta, etc. Though he couldn’t pig out on pizza with us, he could cook up a mean late-night hash of sausage, mushrooms and onions that went great with a bowl of rice (no gluten in rice). So, this entry is a tribute to bygone years and a good friend – though I’ve added more vegetables (for heart health!) and gone a little lighter on the sausage.
This is a very simple recipe, but it makes me happy just thinking about it. Do any of you have recipes that you associate with great nights out with friends?
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Written by James on 05 February 2010
If you’re here, you either love to cook, love to eat, or love to read about food. Whatever the case, cooking – the process of transforming raw ingredients into finished food with the desired taste and texture – usually defines the experience of eating, not the raw ingredients themselves. For example, you may love hamburgers, but you probably don’t enjoy eating raw ground beef. So is it the melt-in-your-mouth butteryness of a good sea bass, the sweat-inducing heat of chiles, or the tang of citrus on your tongue that makes you love cooked food? None of the above! It’s the calories.
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Written by James on 03 February 2010
This recipe starts with the Chicken Breasts Poached in Butter that I made before. Instead of serving the chicken with the pan sauce, I added a medley of colorful vegetables to the sauce, forming a delicious tomato-based sauce that tastes absolutely fantastic. If you’re looking to get several servings of vegetables in at the same time, I highly recommend it!
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Written by James on 01 February 2010
A friend from Hong Kong recently sent me an article about the growing number of restaurants in the NY East village area focused on Roman food. I’m not sure why someone is monitoring the restaurant scene 10,000 miles away, but I’m glad he is! Although I can’t claim to be an expert on Italian cuisine, two lines in the article caught my eye. The first is that the hallmark of roman food is simplicity. If I were to write down my cooking philosophy, it would be fresh ingredients cooked simply.
The other thing that caught my eye was that Cacio e Pepe is like Rome’s mac and cheese. How could I resist trying to make it? There are many variations on this recipe – you can change the type of pasta and the ingredients many different ways. However, in my opnion, there are really only two things that matter: a) how good is your cheese and b) how fresh is your pepper. I went with button mushrooms and swiss chard. If you’re in the mood for some meat, I highly recommend some Italian sausage.
Also, as I am now officially on a little Roman kick, stay tuned for other adventures.
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Written by James on 29 January 2010
Some of you may have noticed that I’m increasingly cooking variations off a common theme. For example, I made Piperade and then used it in two very different dishes (Sauteed chicken and omelettes). I like this method of cooking because it helps me break down recipes into smaller pieces, thus taking what seems like a complicated process and making it much more straightforward. Also, because I cook daily, it lets me reuse the same ingredients in several interesting ways. Hopefully you find this helpful and interesting – I highly recommend it.
On to the recipe. Chicken breasts have a tendency to be tough and dry. I often find that I ruin a nice piece of chicken by overcooking it, which is surprisingly easy to do. Poaching, the process of letting the chicken simmer in butter and its own juices, avoids that problem. Further, this method provides a nice little sauce that can be poured over the chicken or combined with vegetables.
There are many different ways to poach chicken. Some involve chicken stock, water, and large casserole dishes. I have not tried any of these methods, because this method is simpler and produces great results.
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Written by James on 27 January 2010
Broccoli Beef is the quintessential Chinese dish that you can order at every local Chinese restaurant. It’s really a simple dish – it has broccoli and beef, just as the title suggests – but it’s also delicious and easy to make. For anyone who’s ever tried it at home, the biggest question is how to get the texture of a restaurant-made dish without the heat of a wok and a ladle full of oil. After all, we daily chefs wouldn’t be healthy if we drenched everything in oil!
I accomplish this feat by marinating the meat/ tenderizing the meat like I demonstrate here. I also blanch my broccoli like I discuss here.
Using these two methods, you end up with slightly crispy broccoli paired with a tender, succulent beef. Even better, the entire dish is coated in a tasty brown sauce. The key here is not to end up with soggy broccoli – that really kills the familiar essence of broccoli beef. I’ve also found that when I cook it at home, my version is less greasy than the restaurant version, making it a dish that I’m willing to serve often.
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Written by James on 25 January 2010
OK, last recipe using piperade, I promise! I’m just a big fan of learning to use the same ingredients to make multiple dishes. It gives any home chef so much more flexibility when deciding what to make, and makes shopping easier too.
On to the recipe. First, I am an egg fiend. I find the humble egg to be one of the most underrated ingredients in home cooking. They can be used in dipping sauces, as side or garnish, or be the centerpiece of a complete meal. Eggs have unparalleled versatility too, as you can cook eggs in so many ways. Plus, is there anything that beats an egg sandwich with a slice of cheese on a fluffy roll?
Now that I’ve worked myself into craving an egg sandwich, back to the omelet. Omelets can be filled in many fantastic ways. I highly recommend adding both meats and vegetables – my favorites are sausage, bacon, peppers, mushrooms, and onions, but everyone has different tastes. Here, I used some of the Piperade I made the previous day, since I had extra in the fridge.
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Written by James on 22 January 2010
This is an obvious combination of the last two dishes I posted, but the combination is so delicious that it merits its own post! Put together Piperade and Sauteed Chicken, and you get a delicious, healthy meal.
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Written by James on 20 January 2010
I haven’t had much time to cook lately, as my daily schedule has gotten really hectic, so thought I’d continue the trend of recommending recipes that are quick, easy, healthy, and delicious. Can’t beat that combination, right? In and out of the kitchen fast, but still cooking and eating great food!
Piperade is a colorful vegetable accompaniment of Basque origin. It’s actually the same colors as the Basque flag, but I’m not sure if that’s just a coincidence or not. You can make piperade in a large batch and freeze the extras if you like, as it keeps very well. Piperade is a great side or condiment to many foods, such as omelettes, pizzas, or sauteed chicken. It’s great to add color to a dish and is also a nice way to get some veggies in your system.
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Written by James on 18 January 2010
I find that sauteed chicken is one of the quickest and easiest ways to cook a chicken. To saute a chicken means to brown it, season it, then cover it. Easy, right? Afterward, you can turn the drippings into a nice little sauce. There are also numerous variations for this dish – you’ve probably seen many at restaurants, where a sauteed chicken breast is the main meat surrounded by other vegetable garnishes and covered in a delicious sauce. One of my favorite variations is with Piperade (red and green bell peppers), which I’ll share in a later posting.
Also, if you prefer a meat other than chicken, you can saute that meat using the same process. Chicken is generally healthier, but can be a bit less flavorful depending on your preference. I recommend chicken as a solid base, but mix things up so you (and your dinner guests) don’t get bored!
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