For this recipe, I use store-bought tortellini which makes this dish very easy and quick to prepare. You can have it cooked and on your table in about 15 minutes. I prefer cheese-stuffed tortellini when I make this rich dish, but you could use any type you’d like. Ingredients: 2 Tbsp unsalted butter 1 shallot, peeled & minced 1 garlic clove, peeled & … [Read more...]
Kung Pao Chicken Recipe
Frequently, recipes for Chinese kung pao chicken throw in everything but the kitchen sink - from carrots and bell peppers to water chestnuts and bamboo shoots. I like this recipe for kung pao because of its simplicity. It really allows you to taste the bold flavors that infuse the chicken without distractions. Ingredients: 3 Tbsp vegetable oil, divided 2 pounds … [Read more...]
Pozole Rojo
In this week’s Utah Bites I mentioned the awesome pozole served at Julia’s Mexican Restaurant in SLC. Well, here is my version of pozole rojo. It would be very tasty on Super Bowl Sunday. I use pork as the main protein in my pozole, which is traditional. However, you could substitute beef, chicken, turkey, lamb, goat, or even veggies or tofu. I was at a restaurant recently … [Read more...]
Stir-Fried Chicken and Asparagus
One of my favorite food websites/blogs is a site devoted mostly to Asian dishes and cooking, called The Woks of Life. Here is a delicious chicken and asparagus stir-fry recipe that is based on theirs. I think if you try it you will love it! Ingredients: For the chicken & marinade: 12 ounces boneless chicken breast (thinly sliced) 1 Tbsp water 1 tsp. … [Read more...]
Moules Marinière
I really love steamed mussels and I prepare them in various different ways. One of my favorite recipes for mussels is an easy and basic one that I first learned from the great chef and instructor Jacques Pépin. This is his original recipe for moules marinière - “sailor style mussels” - which is often served with pommes frites. Serves 2 as a main course. Ingredients: 2 … [Read more...]
Shrimp Piccata
My first encounter with the Italian lemon-butter-caper sauce called piccata was when I ordered veal piccata in a restaurant. I love the piquant flavor of piccata and have made chicken piccata, fish piccata, pork piccata and piccata sauce just for pasta. Here, I made shrimp piccata. It’s a very quick and delicious dish to prepare. Ingredients: 2 Tbsp cornstarch ½ tsp. … [Read more...]
Indian-Style Beef Curry
Here is a favorite Indian curry recipe of mine. It has rich, complex flavors and a fair amount of heat, although it's not mouth-scorching. You could easily substitute boneless chicken pieces, pork, or shrimp for the beef if you’d prefer that. Ingredients: 5 garlic cloves, peeled 1 Tbsp ginger, peeled (about a 1-inch chunk) 1 Tbsp tomato paste 2 Tbsp canola or … [Read more...]
Pommes Frites
The best pommes frites (aka French fries) I ever tasted were at Les Halles restaurant in New York City. Les Halles was, back then, Anthony Bourdain’s French brasserie and it was located just around the corner from my NYC apartment. The secret to great pommes frites lies in first soaking them in water and then frying them twice: first to blanch the fries at low temperature and … [Read more...]
Easy Chicken Cacciatore
Chicken cacciatore is an easy to make dish that is perfect for a cold winter night. It’s essentially an Italian-style chicken fricassee with tomatoes. This version of chicken cacciatore couldn't be easier to make, but has a deep, rich flavor. I like to serve it with thick pasta or noodles to enjoy with the sauce and I also add some red chili flakes to give it a little kick, but … [Read more...]
Cheese Fondue
One of my favorite foods to enjoy on Christmas Eve or New Year’s Eve is classic cheese fondue. It’s fun, festive and a great way to share food with company and loved ones. This is a pretty straightforward, classic Swiss-style cheese fondue. Enjoy it with cubed bread, blanched or raw veggies, fingerling potatoes, etc. Ingredients: 1 medium clove garlic, peeled and cut in … [Read more...]