Chicken Tajine with Prunes
Recipe by Adbel Rebbaj, from The New American Chef, page 413
Morocco has turned out to be quite the boon for the cooking Crowes, coming to the tasty conclusion of chicken with prunes. This recipe had striking similarities in ingredient list to our earlier post of Cornish hens with pomegranate/honey so I was [...]
Archive for the ‘New American Chef’ Category
Chicken and prunes ain’t just for grandma
Posted in Entrees, New American Chef, moroccan on May 2, 2007 | 2 Comments »
Lambs Love Lemons
Posted in Entrees, New American Chef on April 29, 2007 | 1 Comment »
Lamb Tajine with Lemons and Olives.
New American Chef, page 409, recipe by Rafih and Rita Benjelloun
The play between sweet and and savory, salty and sweet in Moroccan cuisine was fully on display with this recipe.
I so disagree. I found this recipe to be bland, watery, and on the whole very sad.
This recipe also [...]
Pho, deconstructed
Posted in Entrees, New American Chef, Soups on April 19, 2007 | 2 Comments »
Pho, from The New American Chef, page 383, recipe inspired by Pho Bang.
To end our week of Vietnamese cooking, we stood up to the challenge of making pho from scratch.
By now I’m sure that everyone out there knows what pho is. But to not make an ass of u or me, pho (pronounced fa. Really. [...]
Sweet and Sour Success
Posted in New American Chef, Soups, Vietnamese Cuisine on April 3, 2007 | 2 Comments »
Wow, success two nights in a row? Are we pushing our luck? Tonight’s New American creation was Canh Chua Tom, or Spicy Tamarind Prawn Soup, a recipe by Hoc Van Tran, executive chef of Le Colonial in NYC.
I can’t take a whole lot of credit for tonight’s Vietnamese masterpiece. A long bike ride home in [...]
cheeky halibut
Posted in Entrees, New American Chef, Salads on April 1, 2007 | 1 Comment »
We have received some complaints of late as to our lack of identification when writing, or who’s who. While it is very clear to us, (Kevin is a smarty pants who interjects obscure culture references and such and I breath the air of a seasoned culinarian) we’ll make it easy for you. Kevin will post [...]
True Disaster Strikes
Posted in Entrees, New American Chef, Spanish Cuisine on March 27, 2007 | 1 Comment »
Arroz Negro: Catalan Black Rice
Recipe by Jose Andres
Looks can kill, your taste buds, that is.
Two cups of super starchy rice to 4 cups of (chunky) liquid, cook 10 minutes? Psych! The New American Chef needs to meet me outside. Full of lies, pomposity and a serious case of left out information, we are quickly [...]
Tortilla, it ain’t corn!
Posted in Entrees, New American Chef, Spanish Cuisine on March 23, 2007 | 2 Comments »
Finally, success.
What was needed, here in our petite kitchen, was something to regain some confidence. Enter Spanish tortilla. Well prepped by my lovely wife (taking over a job once chaired by some handsome guy in the same house), the boil/fry technique was something new. Jam about as many potatoes (1/8 in slice) and bunch of [...]
The Recipe From Hell
Posted in Entrees, New American Chef, Spanish Cuisine on March 22, 2007 | 3 Comments »
Good lord, $25 bucks worth of ingredients and 8 hours of cooking time, 1 glorious pound of butter, and a whole lot of swearing. Thanks Andrew Dornenburg and Karen Page. Thank you for making me second guess every bit of culinary education stored in my gray matter.
It all started with what sounded like an easy [...]
Kick off, out first. Halibut.
Posted in Entrees, New American Chef, Spanish Cuisine on March 20, 2007 | 4 Comments »
For our first recipe out of the New American Chef we chose the Barcelona-style Flounder with Raisins, Nuts, Lemon Butter, and Anise.
But, this being Seattle and this being the first week of halibut season, halibut it was. Sorry flounder.
The recipe was fairly straightforward. Dredge the fish in a mix of flour, paprika, salt and [...]
Month 1. New American Chef
Posted in New American Chef on March 20, 2007 | Leave a Comment »
For our first month we choose the cookbook The New American Chef, by Andrew Dornenburg and Karen Page. This book highlights 10 international cuisines from Italian to Vietnamese. I figured it would be a good way to get some variety this month.
And I, not looking forward to a month of country specific cuisine, was thrilled [...]
