February 10, 2013 |
This week's Culinary SOS request comes from Janelle Webb in Bakersfield: "My co-worker raves about the chicken tequila fettucine from California Pizza Kitchen . Her birthday is coming up in February, and we would like to make the dish for a girls' night in to celebrate. Do you have the recipe?" Happy birthday to your friend, and have fun celebrating! California Pizza Kitchen was happy to share its recipe, which you can find below. And check out more Culinary SOS recipes . If you have a favorite restaurant recipe you'd like to request, email me . I'll do my best to track it down.
February 5, 2013
In this Filipino take on chicken adobo from chef Andre Guerrero, chicken pieces are simmered in a fragrant blend of soy sauce, garlic, cider vinegar, black pepper and bay leaves. When the chicken is tender, the sauce is reduced, then tossed again with the chicken before serving. It's a wonderfully rich yet simple dish, perfect served alongside a simple salad or side -- Guerrero recommends jasmine rice -- and it comes together in only an hour. For more quick-fix dinner ideas, check out our video recipe gallery . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix several dishes in an hour or less.
January 12, 2013
While most experienced cooks can agree - more or less - on basic equipment, the pantry is much more a matter of individual choice. How you cook will determine what you cook, in this case. If you prefer Italian, you're going to want a greater variety of dried pastas and at least a couple of olive oils. If you cook Japanese, you'll be choosier about rice and different kinds of soy sauce. This is my highly personal list of the things I need in my basic pantry. Baking All-purpose flour Granulated sugar Light brown sugar Powdered sugar Baking soda Baking powder Cornmeal Spice cabinet Dried thyme Dried oregano Black peppercorns Vanilla extract Ground cinnamon Cloves Bay leaves Dried red pepper flakes Cumin Fennel seeds Kosher salt Almonds Walnuts Pantry staples Olive oil Vegetable oil Soy sauce Vinegars, at least red wine and sherry Canned beans (white, pinto, garbanzo)
December 19, 2012 |
Holiday traffic, gift shopping, partying…. It's a relief to slow down with a good cookbook that reflects an idyllic life on a farm in northern Japan , where the cooking revolves around food that's grown at home and prepared simply. “ Japanese Farm Food ” by Nancy Singleton Hachishu, who moved from California to Japan and ended up marrying a farmer and living in his ancestral home two hours from Tokyo, is a transporting respite. The book opens with a description of her Japanese farmhouse kitchen, a place of wood posts and beams, filled with her collection of 100-year-old baskets and bowls.
August 25, 2012 |
The latest trendy cooking ingredient in Japan is a fungus. And that fungus is spreading. Professional and home cooks in Japan are crazy for it, and it's flying off the shelves at Japanese markets in the U.S., too. They're using shio koji -- a fermented mixture of koji (rice inoculated with the special -- and safe -- mold Aspergillus oryzae), shio (sea salt) and water - as a seasoning in place of salt for its powers of umami. Japanese supermarkets carry bottled salad dressings and sauces touting shio koji as an ingredient.
August 25, 2012 |
This week, deputy Food editor Betty Hallock is all about shio koji : "The latest trendy cooking ingredient in Japan is a fungus. And that fungus is spreading. Professional and home cooks in Japan are crazy for it, and it's flying off the shelves at Japanese markets in the U.S., too. "They're using shio koji -- a fermented mixture of koji (rice innoculated with the special -- and safe -- mold Aspergillus oryzae), shio (sea salt) and water -- as a seasoning in place of salt for its powers of umami.