I think it is time I post the down and dirty rice recipe that I teased everyone with last November in a picture post. When doing this dish for one, I skip using chicken livers because I will never use the remainder. I know, I hear the catcalls and boos from the readers informing me quite forcefully that this is not dirty rice. Maybe so… but I just cannot bring myself to waste the leftover chicken livers, so it is an impasse. Regardless of the name, this dish is quick to prepare and super delicious…
Recently I had a discussion with a subscriber that asked if I could create more vegan dishes or at least add a few more side dishes to the collection of recipes. It just so happens that I also had a conversation with a co-worker about cooking carrots sous vide – so naturally this dish fits the bill for both requests! Cooking root vegetables like carrots sous vide is really simple and the results are deeply flavorful. Like cooking proteins such as steak or chicken, vegetables like carrots can also be tossed in a hot pan…
Farro is an ancient grain – a variety of wheat that consists of spelt, emmer, and einkorn. As can be imagined by being ancient, there is a twisted history of ‘farro’ and what defines ‘farro’. If you wish to enjoy this confusing taxonomical mess, just jump over to Wikipedia and read on. Be sure to come back because this post will demonstrate how to cook farro sous vide and do it for a single diner. Much like the recent rice and lentil posts that relied on sous vide to cook these ingredients…
Tonight’s cocktail is a riff on the Millionaire that I believe is aptly named since it is a step above. The key ingredient in this drink is the pomegranate syrup and while it is only a small amount, it is necessary. Of course, I did not buy any of the commercially available pomegranate syrups you can find at the store (although you can, but be aware that they may just be high fructose corn syrup with red food coloring!), I made my own. And I skipped the whole process of dealing with the actual…
I just had to try this dish! It is based on a recipe from Suzy’s The Mediterranean Dish blog, which always contains amazing recipes and information. In doing some research, this dish is popular in Middle Eastern cuisine and was first noted in a cookbook from 1226! It comes in various forms from a version with meat served at celebrations to this simple dish commonly associated with the poor (attributed to Wikipedia). Regardless of variation or connotation, I loved the simple ingredient list and figured this meal would be a hit like the Koshari…
The other night I was flipping channels on the TV and stopped to watch Star Trek: Voyager. It was an interesting episode, but the part that I found funniest (yes, I know it is a space drama) was when Neelix calls out Tuvok for always having to get the last word in. The repartee between them is writing gold, in my opinion. Now we all know that person (or persons) that just have to have the last word. Heck, you may even recognize you yourself as being that type of person. Well, this cocktail is not…
Just in case the holidays have not exhausted your party spirit (or maybe you have finally recovered and are ready to get back to enjoying the company of others!), tonight’s post is a quick and easy appetizer perfect for either a happy hour type meet-up or a true appetizer for a more formal affair. The concept for this recipe came from Leite’s Culinaria, a wonderful resource filled with interesting dishes. And this recipe called to me on many levels. First, this appetizer is beyond easy. Second, I wanted to try it…