Tag Archives: entrée

Coconut-Smothered Black-Eyed Peas Curry

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Coconut-Smothered Black-Eyed Peas Curry

Coconut-Smothered Black-Eyed Peas Curry with Basmati Rice and Naan

Recently, the Splendid Table podcast taught me about Blue Zones. These geographic areas contain the healthiest, longest-lived people in the world. Dan Buettner studied the cultures and diets in these places, seeking to discover their secrets. He ultimately determined that, while many factors affect health and longevity (such as community involvement and exercise), diet–particularly one rich in beans–is a primary contributor. On this basis, he recommends eating around one cup of beans a day. read more

White Truffle Oil Mac and Cheese

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white truffle oil mac and cheese

White Truffle Oil Mac and Cheese with Rosemary

My first experience with truffle mac and cheese was at Clusters & Hops, an excellent restaurant in Tallahassee that features unique dishes like Parmesan-crusted ostrich filet and espresso-crusted filet mignon with wild mushrooms and Cognac caramelized onions. But my favorite dish of theirs (and one of their signature dishes) is truffle mac and cheese. A blend of cheeses and truffle oil–the exact varieties and proportions of which they jealously guard–gives it a silky smooth texture, a wonderfully intoxicating truffle taste, and leaves you craving more as soon as you take the last bite. read more

Apricot-Glazed Corned Beef with Kimchi

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Apricot-Glazed Corned Beef with Kimchi and Potato Crisps

Apricot-Glazed Corned Beef with Kimchi and Potato Crisps

I really like authentic dishes that represent their native lands. But, I also like it when chefs fuse two disparate cuisines and pair them in an exciting way. This apricot-glazed corned beef with kimchi does just that.

I took the classic Irish-American corned beef and cabbage dish, and gave it a Korean twist. The corned beef is roasted slowly in the oven with ½ cup of kimchi juice (the red liquid that accumulates inside the kimchi container). This infuses the kimchi with a hint of spiciness; it’s subtle as corned beef has a very strong flavor on its own. If you don’t have easy access to kimchi, you can still make the apricot-glazed corned beef; just substitute water or beer for the kimchi juice. Slow-roasting the corned beef at a low temperature in the oven ensures the meat will be nice and tender. read more

Japanese Pork and Potatoes (Nikujaga)

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Japanese Pork and Potatoes (Nikujaga)

Japanese Pork and Potatoes (Nikujaga)

Nikujaga is a traditional Japanese dish of meat and potatoes simmered in a soy, mirin, and sugar broth. In eastern Japan pork is commonly used, while in western Japan beef is preferred. As the meat and potatoes cook, the broth is reduced and the ingredients absorb its flavor. The finished dish–a hearty stew–is sweet, savory, and utterly comforting.

Japanese pork and potatoes is easy to prepare, and doesn’t even require a trip to an Asian market. Soy sauce and mirin—the only speciality ingredients—can be found in the Asian section of most grocery stores. This dish is great for beginners experimenting with Japanese cuisine. It’s a one-pot meal that requires minimal attention after the initial prep. read more

Kimchi Fried Rice (Kimchi-Bokkeumbap)

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Kimchi Fried Rice (Kimchi-Bokkeumbap)

Kimchi Fried Rice (Kimchi-Bokkeumbap)

When it comes to Korean food, living in Chicago has really spoiled me. One of my favorite haunts is the King Spa and Sauna—a Korean spa that’s pretty much paradise on earth. On top of their spa amenities, they have a food court that features authentic Korean dishes, including eggs cooked in the hottest sauna at the spa! Despite, or I guess because of, the extreme heat, it’s my favorite sauna.

Right next to the King Spa is one of the best Asian grocery stores I’ve seen: H-Mart. It’s an Asian (primarily Korean) grocer the size of a big-box retailer, and its tremendous selection always spurs me to experiment with Korean cooking at home. Out of these experiments have emerged several favorites, one of those being kimchi fried rice. read more