It's the Unforgettable Chicken Marbella

The Silver Palate Cookbook is famous for its exotic Chicken Marbella, marinated first overnight in prunes, capers, olives, garlic, oil, and herbs, then baked with sprinkled brown sugar and some white wine. I am not a huge fan of capers, so I adapted the recipe and concentrated on bringing out the flavors of olives and garlic. This easily prepared dish will make any night memorable - it is so good.

Chicken Marbella - a variation
Served with Bread Salad with Tomato and Argula

I prepared a Bread Salad with Tomato and Arugula (recipe can be found here on LA Times) that went perfectly with the light and tender chicken.

Chicken Marbella (a variation)
Serves 5-8
Ingredients

• Chicken Picnic Pack (~5lb bone-in, skin-on chicken legs and thighs)
• 1/2 head of garlic, minced
• 2 Tbsp of dried oregano
• Salt and pepper to taste
• 1/4 cup of red wine vinegar
• 1/4 cup of olive oil
• 8 large garlic stuffed green olives, cut in half, with 2 Tbsp of juice
• 1/4 cup of brown sugar
• 1/2 cup of white wine
• 2 Tbsp of Italian parsley, chopped

Recipe

1. In a large shallow baking dish, combine chicken pieces with oil, vinegar, olives and juice, garlic, oregano, and salt and pepper. Cover and marinate overnight.
2. Preheat oven to 350F. Spoon marinade over chicken pieces and sprinkle evenly with brown sugar. Pour white wine around chicken pieces. 
3. Bake for 1 hour. With a slotted spoon, transfer chicken and olives to a plate and spoon pan juices over the chicken. Sprinkle some parsley on top and serve.

Sour Cream + Blueberry = Waffle!

How practical is a waffle maker, exactly? It makes one thing - waffles. Even knowing that, I still had it on my wedding registry. Surprisingly, I have been using it whenever we have a long weekend or a nice relaxing morning, and it really starts the day right. Seeing and eating waffles would make anyone happy (right?).
 


Sour Cream Blueberry Waffles with Blueberry Syrup

This time, I made a sour cream blueberry waffle for brunch, with blueberry syrup drizzled all over it.

You can find All-Clad's Sour Cream Blueberry Waffle Recipe Here

Here is the recipe I used for fresh blueberry syrup that is not overly sweet. I used it the next day as an oatmeal topping too!

Blueberry Syrup
Adapted from Taste of Home
Ingredients

• 1/6 cup of sugar
• 1 tbsp of corn starch
• 1/3 cup of cold water
• 2 cups of fresh blueberries

Recipe

1. Combine sugar, corn starch, and water in a medium saucepan. Stir until smooth.
2. Add blueberries and bring to a boil over medium heat.
3. Cook and stir for 4 minutes until thickened.

June Gloom's Classic Dinner: Boeuf Bourguignon

I honestly can't recall the last time I made the boeuf bourguignon. It seems like such a fall and winter type of dinner. But hey, June gloom has officially hit Southern California so I have the perfect excuse to reach for Julia Child's Mastering the Art of French Cooking once again.

Julia Child's Boeuf Bourguignon
accompanied by Creamy Garlic Mashed Potatoes

Our community was hosting an outdoor movie night in the park with some of LA's most wanted food trucks (Sprinkles, Nom Nom, Ludo, Vizzi, Komodo, etc.) and free popcorn! We enjoyed the movie, grabbed some popcorn but still chose the boeuf bourguignon over food trucks for dinner. I served the entree with creamy garlic mashed potatoes. I find that the dish pairs best with a soft creamy starch like polenta or mashed potatoes instead of noodles, sauteed potatoes, or rice.

Here is the delicious healthy recipe I used for my creamy garlic mashed potatoes with 167 calories per serving:

Healthy Creamy Garlic Mashed Potatoes
Servings: 2
Ingredients:

• 1 medium russet potato (approx. 1 lb)
• 1 tbsp kosher salt
• 1/2 cup of nonfat milk
• 4 cloves of garlic (crushed)
• 1 ounce of grated Parmigiano Reggiano

Recipe:

1. Peel and dice 1 medium russet potato. 
2. Place in a saucepan, add salt, and cover with water. Bring to a boil over medium high heat and maintain a boil until the potato is tender (about 20  minutes). 
3. Heat the milk and garlic in a small saucepan over low heat until it is simmering. Remove from heat.
4. Drain off water from potato saucepan and add milk-garlic mixture and cheese. Mash potatoes until all is well incorporated. Set aside for 5 minutes to let mixture thicken. 

Taiwanese Zongzi - a Chinese Tamale

I come from a family that celebrated every European and Chinese holiday imaginable, so naturally, I love traditions and customs. It is interesting that while Europeans seem to cherish the atmosphere surrounding an occasion (think Christmas), Chinese seem to emphasize the importance of the actual date and time (think Chinese Dragon Boat Festival).

So Dragon Boat Festival is a special day in the Chinese culture. The legend describes a famous Chinese poet who drowned in a river in his attempt to defend the nation. In order to remember him, people eat something called Zongzi during Dragon Boat Festivals. Zongzi is definitely one of my favorite treats. It is a bit like a tamale where glutinous rice is wrapped in bamboo leaf and then steamed or boiled. The filling can be savory or sweet (I always choose the sweet red bean paste Zongzi). Though many variations exist out there, Taiwan is famous for perfecting Zongzi. Taiwanese Zongzi can be described as either Southern or Northern style. Since I'm most familiar with the Northern style Zongzi, I made a mini-version of it.  

I was pleasantly surprised (and impressed) that hubby is a natural. I will be expecting some sweet ones from him soon! In my version, the raw rice was fried in a little bit of oil and soy sauce along with deep fried shallots. I added meat, shiitake, and cooked salted duck egg to the inside of the Zongzi. I replaced the traditional pork belly with marinated and cooked chicken thigh meat (for a slightly healthier version). The Zongzi were steamed for about an hour and drizzled with sweet chili sauce right before serving. Since it was our first try, they were not the prettiest but they definitely the tastiest. 

Stay tuned for our sweet version! I will include a (picture) recipe too if anyone is interested.

Spice it up, Jalapeño!

I tend to get addicted to one ingredient and crave it for months and months. For now, it's jalapeño or any kind of hot pepper.

Seared Ono with Jalapeño Cilantro Sauce
served with Spicy Jalapeño Black Bean Salad and Brown Rice

So for tonight's dinner, it is seared ono, which is also known as Wahoo fish in Hawaii, with a jalapeño cilantro sauce. I served the fish with a spicy jalapeño black bean salad and brown rice. Similar in texture and taste to mackerel, ono pairs best with a creamy sauce. I brushed the ono lightly with some olive oil and seasoned it with a pinch of salt and pepper to bring out the freshness of the fish.

If you ever want an alternative to mahi mahi or mackerel, I would recommend ono!

Chef Kahn's Red Medicine

It was the perfect evening to celebrate my cousin's exciting summer internship in NYC and we knew we had to go somewhere special. She proposed trying out Red Medicine, Vietnamese fusion cuisine in Beverly Hills.

Chef Jordan Kahn has worked with Thomas Keller at The French Laundry (as his first job!), Grant Achatz, and Michael Mina, so his creation is not only beautifully presented, but has the wildest combination of flavors and ingredients. It was definitely a memorable dinner. The only comment I would add is that Chef Kahn definitely focuses on the sweetness in every dish. I think some more lime, lemon or other citrus flavoring would accent the plates well.

Red Medicine at Beverly Hills

We started with a cold appetizer Green Papaya (pickled roots, crispy taro, tree nuts, nuoc cham). This was light and refreshing, especially with the nuoc cham, or Vietnamese dipping sauce, that was made into a broth.

Green Papaya

We followed the appetizer with Pork Chaud-Froid (crispy chicken skin, lychee, clove, pistachio, spicy herbs). This was one of my favorites, especially with my favorite fruit - lychee. 

Pork Chaud-Froid

Then we ordered a hot dish - Pintade Fermier (slow cooked in caramel, cinnamon, mustard lettuce, coriander, crispy onion roots). I was not as impressed with the flavors of this dish though the presentation was excellent. It tasted much like sweet and sour pork ribs that I often make at home, lacking a certain depth that other dishes had. I do love that they served this dish with steamed rice. The plates at Red Medicine tend to be extremely powerful in flavors and sauces, so almost all would need some sort of starch to accompany them. 

Pintade Fermier

Another hot plate has arrived. Beef Cheek ("cromesquis" cashew, asian pear, raisin, romanesco, bacon x.o.). Words cannot describe how tasty the beef cheek was, especially with all the sides. My lovely cousin phrased it perfectly, "I think that might be the best beef I have ever had." Imagine biting into the crunchy fried ball to find the most tender and saucy braised beef. 

Beef Cheek

Although last served, it was my favorite of the night, and I swear it is not just because it is dessert. Our waiter said that it was his favorite too. Coconut Bavarois (coffee, condensed milk, thai basil, peanut croquant, chicory) - very possibly one of the best dessert creations I have ever had. 

Coconut Bavarois

Cheers to a great night and my cousin's brilliant choice of dinner! Have a great time at NYC!

Gourmet Picnic: Chicken Pesto Sandwich

The theme for this month's 5 Star Makeover is Gourmet Picnic. As a part of the 5 Star Cooking Group, I was excited to transform a personal favorite: chicken pesto sandwich!

Chicken Pesto Sandwich

With memorial weekend right around the corner, it is the perfect time for picnics, good food and good company. I made a chicken pesto sandwich with chicken pudding, pesto juice, tomato powder, paprika pecorino frico, topped with a poppyseeed bread crisp. The chicken pudding was made using agar agar and rich chicken stock. The paprika pecorino frico introduces some spice to the sandwich, and the whole wheat poppyseed bread crisp is light and surprisingly flavorful.

Grinding Dehydrated Tomatoes

I dehydrated sliced tomatoes before grinding them into powder. Once the tomatoes were dehydrated, the flavors became extremely concentrated. A pinch was enough to add a layer of tomato flavors.

Chicken Pudding, Pesto Juice, Tomato Powder, Paprika Pecorino Frico
topped with Whole Wheat Poppyseed Bread Crisp

Thank you Natasha of 5 Star Foodie and Lazaro of Lazaro Cooks! for hosting this month's makeover and introducing such fun and creativity to cooking.

hosted by 5 Star Foodie & Lazaro Cooks!

Exotic Flavors of India

In my attempt to prepare a complete Indian menu tonight, I found locating ingredients being the most difficult task of the process. But once I managed to gather all necessary spices, it was definitely worth the effort.

Flavors of India

I made an Ulli Sambar, or Shallot Sambar, a South Indian lentil-based stew with whole peeled shallots. Although Sambar traditionally calls for yellow lentils (or toor dal), I used red lentils, the closest type I managed to find. This worked perfectly because it also softened easily and carry a slightly sweeter taste, which is similar to yellow lentils. The unique texture and sweetness of Sambar, brought out by a sweet Tamarind paste, was a nice side dish to tonight's dinner.

Chicken Tikka Masala, served over Brown Rice
accompanied by Ulli Sambar and Mango Lassi

As the main course, I made Chicken Tikka Masala, or a curry dish of roasted chicken, over brown rice. Chicken breast pieces were first marinated in yogurt and spices, broiled, then added to the thickened curry. Of course, our dinner was accompanied by a must-have drink, Mango Lassi. Simple to make, Mango Lassi is a delicious drink consisting of mango, yogurt, milk, sugar, and a dash of cardamom. I highly recommend all of you to take advantage of the wonderful mango season!

"Pock" Granny, 3-Cup Chicken & More

You may wonder why I decided to title this post with irrelevant nonsense; fortunately, the blame goes to Chinese people in the past who had much imagination and time to spare.

It has been a few days since I last walked into my kitchen. Two! To be exact. Okay, it really hasn't been that long but it sure felt like a long time. I wanted to make food I loved and missed, so I cooked two of Chinese cuisine's most popularized dishes: "Pock" Granny Tofu and 3-Cup Chicken. These go by many other names: mapo tofu, spicy tofu, hot tofu, three teacup chicken, basil chicken, etc. The tofu dish is essentially a hot and spicy tofu broth with ground meat, while the chicken dish is saucy and sharp in flavor.  

Spicy Tofu in Hollowed Rice and 3-Cup Chicken
served with Shiitake Cabbage

I hollowed out the rice and poured the spicy "Pock" Granny Tofu into the center and served the 3-Cup Chicken on the side along with more sauce. 

"Pock" Granny Tofu + 3-Cup Chicken

The dish "Pock" Granny Tofu actually comes from the story of a woman who created this delicious dish. She was nicknamed "Pock" Granny due to her age and appearance, but she was known to serve simple and flavorful dishes to travelers at her street side inn. I have always separated Chinese food in two categories: food for the poor and food for the rich. While I am sure this holds true in many cultures, it never ceases to amaze me how popular the once commoner food has become today. This tofu dish is a perfect example. In comparison, 3-Cup Chicken has a much more scientific origin behind its name. 3-Cup refers to the key ingredients and measurements of this dish - a cup (teacup back then) of sesame oil : a cup of soy sauce : a cup of rice wine. Of course, others are added (basil, spice, garlic, sugar, etc.) as people become pickier, but it started with 3 very simple ingredients. 

The way my version of this dish is meant to be eaten is to mix all the flavors together and balance them with a cup of perfectly steamed rice sitting on a bed of vegetables.  

"Mixed"

Things just taste better when you get to be the one to mess it up!

Mayan Cuisine and Us

Somewhere between life, career, and traveling, I took a hiatus from blogging. It was good because it made me realize how much I missed writing random snippets about my love for cooking and food, reading and browsing all your talented cooks' blogs, and simply taking the time to slow down time a bit. In this post, I want to share some very happy moments I spent with my husband at Playa Del Carmen, Mexico.

A Serene, Secluded Section of the Resort

 As coffee lovers, or caffeine addicts if you would, imagine our excitement when we saw the French Press in our hotel room. Every morning, we would wake up lazily, set the hourglass, and begin our fresh French Press coffee with Cafe Britt's coffee grinds. I am not quite sure if it was the mood or the coffee itself, but it definitely was some of the best coffee we've ever had.


French Press Coffee in the Mornings

Food, of course, like always, was a highlight of the vacation. The authentic, delicious and beautifully presented Mayan cuisine dishes are sorely missed!

Seafood Involtini

We also ordered Moloch, a combination of different Mayan flavors. The plate below consists of Pibxcatic, Papadzul, Shrimp Panucho, Tsotolbilchay and Tsic.

Moloch - Mayan Cuisine

At the resort restaurant, we had the privilege to try the most amazing mouthwatering quesadillas.


Blue Corn Quesadillas with Braised Short Ribs
topped with Oaxaca Cheese and Cilantro

PDC, we'll be back!