Spinach and Tomato Frittata

08. May 2004 Vegetables + Salads 0
I like the ritual of meeting friends for a weekend brunch but I’m usually disappointed with the menu selections. Unless I’m meeting something at Barney Greengrass in New York City, I’d rather cook my own brunch feast. Ingredients: 5 large eggs 1 large tomato, sliced thinly 1 bunch baby spinach, thoroughly washed, coarsely chopped 1 ...

Korean Beef Bulgogi

26. April 2004 Beef 0
Bulgogi in Korean literally means “fire beef.” Thinly sliced sirloin steak is marinated in a soy sauce mixture before frying. It is usually served with Boston lettuce leaves, which the Koreans also call ssam, so that you can fill a lettuce leaf with some meat, some rice, a little bit of kimchi, or Korean pickles, ...

Buttermilk Fried Chicken

25. April 2004 Chicken 0
The boy was craving fried chicken when I visited him in Vermont. In the ‘burbs however, you really can’t get a good fried chicken without going to one of the fast food chains so we made our own. If you’ve never marinated chicken in buttermilk before, you’ll notice that the cooked meat is buttery because ...

Short Ribs Provençal

11. April 2004 Beef 0
This is a great recipe from epicurious.com. It’s time-consuming but the end product is so satisfying. If you can’t find dried herbes de Provence, you can make your own with some dried basil, dried thyme and fennel seeds. A full-bodied Cabernet will also do if you don’t have a red Zinfandel. The original recipe called ...

Linguine with White Sauce

05. April 2004 Chicken, Pasta + Noodles + Rice 0
I didn’t grow up eating a lot of pasta. Filipinos are rice people and it’s only now that I’m learning about the different pastas available. I watched the boy make this dish for dinner. It seemed so easy that I tried it at home with some smoked chicken breasts. Ingredients: linguine, cooked al dente Perdue ...