Archive for February, 2010

Thai Red Curry with Chicken

  • February 28th, 2010
  • Posted in Recipes

Red curries are one of the more popular of the various Thai curries (green, yellow and Massaman are a few others). Curry pastes are the foundation of Thai curries. While many Thai cooks start with their own version of curry pastes, most use one of the many very good commercially prepared versions. Thai curries are [ READ MORE ]

Roccos NY Italian Deli and Pizzeria

We really like this little neighborhood Italian pizza place/deli/bakery tucked in a little strip plaza on the corner of Buffalo and W. Charleston and apparently so do the numerous regular customers we’ve spotted on our last three visits. We understand why, the food is great. They seem to do a little bit of everything at [ READ MORE ]

Cinnamon Braised Beef

  • February 24th, 2010
  • Posted in Recipes

In the west we’re used to cinnamon showing up in our sweet dishes. In the east it’s often used in savory dishes like this fragrant Asian beef stew redolent of spicy cinnamon and black pepper. Look for a large chuck roast for this recipe. Leaner cuts such as round tend to become dry when braised [ READ MORE ]

Tangerine Mousse

  • February 21st, 2010
  • Posted in Recipes

Tangerine Mousse Tangerines are often overlooked in desserts. Sweeter and a little more mysterious than oranges, they can be substituted in any recipe using citrus. I love a tangerine meringue pie using tangerine juice instead of lemon. I also love the flavor and fragrance of tangerines in the following mousse recipe. This recipe, by the [ READ MORE ]

Chinese Roast Pork (Char Siu)

  • February 20th, 2010
  • Posted in Recipes

It’s easy to find great Chinese roast pork in Las Vegas. All around Las Vegas Chinatown, in it’s grocery stores, shops and restaurants, it’s sold by the pound. Sometimes called Chinese BBQ Pork or Char Siu, it’s not actually barbecued, but roasted after being marinated in a mixture that frequently contains red food coloring that [ READ MORE ]

Garlic Chicken

  • February 17th, 2010
  • Posted in Recipes

A good stir fry is an important addition to a home cooking repertoire. With a versatile basic recipe it’s possible to take advantage of seasonally available produce and weekly bargains on meat. With only a few tablespoons of oil they can also be low in fat. Chicken, pork and beef can be dry and chewy [ READ MORE ]

Fondue Potatoes

  • February 15th, 2010
  • Posted in Recipes

¾ cup grated fontina cheese (about 2½ ounces) ¾ cup grated gruyère or swiss cheese (about 2½ ounces) 1 cup, plus 2 tablespoons whole milk 4 medium potatoes (Yukon Gold or red all-pupose) 2 tablespoons unsalted butter 2 tablespoons unbleached all-purpose flour Freshly ground black pepper Wash but do not peel the potatoes. With the [ READ MORE ]

Mango with Sticky Rice

  • February 15th, 2010
  • Posted in Recipes

Preparing the sticky rice for this classic Thai dessert is worth the trouble. This is a perfect dessert to follow a Thai-or any other Asian meal. 2 cups sticky rice (also called glutinous rice or sweet rice) 2 ½ cups coconut milk 1 cup sugar 1 teaspoon salt 4 ripe mangoes, cut into thick slices [ READ MORE ]

Fried Pasta

  • February 11th, 2010
  • Posted in Recipes

So what do you do when you have too much leftover pasta? Fried pasta! Fried noodle cakes are popular in a number of cuisines, particularly in Asian cooking. When cooked pasta is fried it becomes crisp and toothsome. Asian noodle cakes typically don’t use a binder; in this Italian-inspired recipe a bit of breadcrumbs, a [ READ MORE ]

Pasta with Garlic Breadcrumbs (Pasta con pangrattato)

  • February 10th, 2010
  • Posted in Recipes

This thrifty pasta dish is from an era when clever home cooks had to feed large families and meat and cheese were too expensive and often hard to come by. Bread was always on hand and stale bread was never wasted. Stale bread shows up in many classic Italian soups, pastas and even deserts. Crisp, [ READ MORE ]

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