I’ve been getting into miso lately. The salty, earthy, savory flavour just seems to add magic to everything it touches. I saw a blog on Japanese broiled miso chicken. I started thinking. What if I made that but slammed it up against Korean zing? And tossed it on the grill? It worked. In the end, spicy miso grilled chicken is more Korean than Japanese. Subtle Japanese inspiration crushed by a big dollop of gochujang.
Sometimes you need to shake things up. Grilled chicken can be a trap. You get into a rut – making the same 3 dishes over and over. If you’re stuck there, this recipe is for you. Bright citrusy flavours. A bit of smoke. A hint of chili. The tang of ginger. It all comes together in this dish. Vietnamese grilled chicken is a great way to bust out of your grilled chicken funk with a bang.
Indian lentil curry with spinach is a dish I make regularly when I cook Indian. It’s flavourful, nicely spiced and healthy. It’s even vegan and gluten-free. It combines classic Indian spices, onion, ginger, garlic and a bit of green chili with red lentils and spinach. A bit of tomato rounds it out. Masoor dal with palak would be the Indian name. I doubt you’ll find it on a menu anywhere though. This is homestyle cooking.
Indian restaurant dopiaza curry is all about spices and onions with some tomato thrown in for good measure. It’s from the Hyderabad region of India so technically it’s a South Indian homestyle curry that’s been adapted to work in restaurants. If you like onions, and you like curry, you’ll like Indian restaurant dopiaza curry.
There’s a super popular article in the NY times by Mark Bittman about Jim Lahey’s no-knead bread. I looked at it, saw the pictures and thought I’d give it a try. The beauty of this recipe is it teaches the benefit of longer fermentation. This no-knead bread takes about 24 hours to make. Time is a wonderful thing when making bread. Complexity happens. Depth of flavour results.
Is there a rule that says piccata has to be veal or chicken scaloppini? If there is, I’m breaking it here. Lemon, capers and chicken is a great flavour combination. You can make it even better, though. Imagine adding the goodness of a roasted poultry fond to it. Cornish hen with lemon and caper sauce. That’s a whole different level of yum.