recipe Archive

Park Slope Chicken

Park Slope Chicken

So Chinese New Year is finally upon us. The year of the horse begins Friday 1/31 and my friend and I decided to host a Chinese New Year dinner. I’ve been thinking about what to cook and stuff. Trying to plan a meal that will be reasonably priced yet feeds 12 adults is hard.

But while planning this dinner, I thought about Peking duck. Duck is expensive so I thought, why not chicken instead? So I came up with this great idea of using chicken skin instead of duck skin and called it PARK SLOPE CHICKEN (well cause I live in Park Slope)! And then I can use the meat for the three cup chicken dish. Done! This weekend I decided to try it first and it came out pretty good. I had wanted to use 5 spice on the skin but I totally forgot to buy it at the store. So this version is just plain old salt and pepper. And it was super simple to make the cracklings, stick it in the oven for 40mins and it came out perfect.

So check out this recipe…

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Tis The Season To Roast All Your Vegetables

Roasted Veg

Ever since the weather got cooler and it wasn’t INSANE to turn on the oven, I’ve been roasting a lot of stuff. I mostly roast big chunks of meat but lately I have found much join in roasting veggies. In the past, whenever I roast veggies it’s usually carrots or potatoes, as a side dish. But ever since I had a pasta dish at Allswell that had roasted red cabbage, I was hooked.

So now, every Sunday I would walk down to the Park Slope Farmers Market, pick up some veggies and roast them. It’s quick (well 30mins or so), easy and mighty delicious. I have put together a small list of veggies everyone should try roasting.

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Vegan Caldo Verde

caldo verde

With cold weather approaching, it’s time for big bowls of soup. Way back in March, when it was chilly out, I had a huge amount of kale and some potatoes from the Greenmarket, and I got the idea to make caldo verde. Caldo verde is a traditional Portuguese kale soup I’ve seen Emeril Lagasse make on tv many times. But could it be made vegetarian? Looking at his recipe online, I was surprised to see that with one exception, which I will get to later, the dish actually was completely vegetarian — he calls for the use of water instead of broth. I knew then that it was possible.

Click to continue…

Easy Asian-Style Cucumber Salad

cucumber salad

Even though it’s September it still feels like summer out there. Here’s an easy Asian-style cucumber salad, inspired by similar cucumber salads I’ve had at Biang! and Spicy & Tasty.

I used kirby cucumbers, but any kind would work. Cut them into large-ish chunks and put them into a large bowl. In a separate bowl, combine 7 cloves of raw garlic, a drop of sesame oil, a dash of soy sauce, some chili flakes or chili oil, a sprinkle of salt, and at least a half of a cup of rice wine vinegar. Blend it all until smooth — because of the raw garlic, the mixture will emulsify. After blending taste for seasoning, and adjust as needed. If it’s not salty enough, add some more salt. If it’s too salty, add more vinegar. When it’s just right, pour the blend over the cucumbers. Now the hard part — cover with plastic wrap and put the bowl in the fridge for at least half an hour. Then feel free to enjoy. If you’re going to keep leftovers, put the cucumbers into an airtight container. Bonus: there will probably be liquid left at the bottom of the bowl after you eat all of the cucumbers. This dressing is a great ingredient to use; for example, fry up some eggplant until golden brown and then pour some of this liquid into the pan. Th eggplant will soak it up like a sponge, giving it an acidic, spicy, salty kick.

Food Revolution Day 2013

Soft Shell Crab w/ kale and spring garlic

So today is Food Revolution Day! It’s the day where you take back your food from giant faceless corporations and cook it yourself. Yep, cook it yourself. Learn something new today. Learn about a new ingredient or a new method of cooking. If you’re an expert, go teach somebody something. Share your knowledge and information. Or go out and support the small mom and pop shop where they’re doing things the good and right way.

In honor of Food Revolution Day 2013, here’s a list of recipes that we like and hopefully you’ll like also!

Guess what?! Perfect timing, it’s soft shell crab season. Go get some and cook this recipe.

Thanks to Jamie Oliver, I’m in love with harissa.

Also thanks to Jamie Oliver, I can now make flatbreads with my eyes closed.

The lobster roll is like the perfect summer food, so here’s Howard’s vegan version.

Here’s an easy tomato gratin.

Speaking of tomato, here’s my quick and easy recipe for tomato and egg over rice.

My mom’s chicken wings and potatoes with coconut milk is my MOST FAVORITE dish ever.

Check out our video on making a 30 Second Vinaigrette.

Cauliflower and apple make a great combination in this bread pudding recipe.

Ah….here’s my Pad Thai sauce recipe plus few different ways to use it.

If you find fiddlehead ferns at the greenmarket, buy some and try this recipe.

What To Do With: Tomato?

Tomato & egg over rice

Summer maybe over but there are still loads of tomatoes to be eaten. Here are some of our favorite ways to cook and eat tomatoes.

Tomato and egg over rice, a total comfort food meal.

A quick and easy tomato sauce. Howard used canned tomatoes but fresh tomatoes should work just fine.

And once you got your tomato sauce down, you can totally add other ingredients to it. For the tomato and capers with linguine, I used tomato paste but go ahead and substitute it with your freshly made tomato sauce.

Howard cooks tomato and linguine his way.

How about a tomato gratin dish?

Tomato, eggplant and smoked mozzarella make a great side dish.

And for the adventurous people, freeze your tomatoes and grate them over everything!

Easy, One Pot, No-Fry Eggplant Parmigiana

I brought home a couple of beautiful eggplants from the Greenmarket the other day, and although I usually fry them, this time I immediately decided to cook them in the oven. I discovered how easy it was to make a no-fry, eggplant parmigiana in one pot, in less than 45 minutes. You just need five ingredients, so they’d better be high quality. I used my cast iron pan, but you can use any oven-safe pot.

Find the full recipe after the jump…