Category Archives: Entrée

Spicy Pork and Mustard Green Soup

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Spicy Pork and Mustard Green Soup

Spicy Pork and Mustard Green Soup

With the recent arctic blast and below-zero temperatures here in Chicago, I wanted a comforting, nutritious soup. Bon Appétit’s most recent cover recipe fit the bill: Rice Noodle Soup with Spicy Pork and Mustard Greens.

When I’m trying out a new recipe I tend to follow it almost exactly, so that I can properly decide what, if anything, needs to change. The first time around, I did reduce the amount of crushed red pepper flakes from 3/4 teaspoon to 1/2 teaspoon, as I had a friend over who doesn’t care for spicy foods. read more

Korean Mixed Rice Bowl with Bean Sprouts (Kongnamul Bap)

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Korean Mixed Rice Bowl with Bean Sprouts (Kongnamul Bap)Kongnamul Bap (Korean Mixed Rice Bowl with Bean Sprouts) and Kimchi

I love Korean food! The spicy fermented vegetables, the seared meats served straight off the grill, the infinite variety of banchans (side dishes that accompany the main course), and the bibimbap (mixed rice bowls). These flavors awaken the taste buds and leave you wanting more.

Kongnamul bap is a type of bibimbap that features soy bean sprouts. Kongnamul bap is easily prepared, healthy, and inexpensive. Bean sprouts, kimchi*, and cooked rice are placed in a pot with a small amount of water and oil. The pot is then covered and heated, effectively steaming the vegetables and rice. The kongnamul bap is then ready to serve, topped with spicy soy sauce . . . it’s really that simple! This is a perfect meal for a busy weeknight. read more

Applebee’s Copycat Recipe: Fiesta Lime Chicken

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Applebee's Fiesta Lime Chicken Copy Cat RecipeFiesta Lime Chicken with Salsa Fresca and Mexican Red Rice

I love the Fiesta Lime Chicken at Applebee’s. It’s tender, juicy, and flavorful. I’ve been making a copycat version of this signature dish for a while now, and it’s quite good. I’ve even had a few friends request this meal on their birthdays. Broiled chicken is served atop crispy tortilla strips, alongside salsa fresca and Mexican red rice. The chicken is covered with a mildly spicy ranch sauce and melted cheese. Lime slices add some zest.Applebee's Fiesta Lime Chicken Marinade read more

Salt-Crusted Dorade

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Salt-Crusted Dorade Presentation

Our trip to France exposed me to some marvelous foods, such as the spicy Moroccan olives and leek pie I mentioned previously. But it also taught me about different cooking methods. Thus I learned how to bake a salt-crusted fish whole.

I’ll admit I was hesitant at first–the idea seemed a little unappetizing. But I put my skepticism aside and forged ahead in the interest of trying something new.

So what is a salt crust, and how does it work? It’s a mixture of salt crystals and egg whites. You completely surround the fish—or chicken or beef—with the salt mixture, creating a hard crust that traps moisture. This effectively steams the meat, making it tender and moist. read more

Classic French Mussels in White Wine Broth

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Classic French Mussels in White Wine Broth

Oh France, how I miss thee! France was a decadent dream filled with delicious delights and exquisite sights. Whenever I start longing for Europe, I peruse my trip diary and re-create something we ate there.

We had these classic French mussels (moules marinières) on our second night in Noyon, following our wonderful dinner the night before. These classic French mussels are steamed with garlic, shallots, parsley, white wine, butter, and cream. As they cook, their shells open and they absorb the rich flavors of the broth. read more