Category Archives: By Ingredient

American, Poultry

Roast Chicken with White Bean Stew

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Beans, beans
Good for your heart
Beans, beans
GREAT for your heart!
— from the “Bean Cafe” skit on SNL

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We had finished gorging on the heavenly porchetta from Roli Roti at the San Francisco Ferry Building Farmer’s Market. Now we came to the real reason for going to the market – Rancho Gordo‘s heirloom beans :

After talking with the Ranch Gordo bean evangelists, Annie bought several packets of different kinds of beans, including kindney beans, Navy beans, and their most popular seller, Cannellini beans. We brought them home, and Annie found a recipe on Epicurious that she decided to adapt. Continue reading Roast Chicken with White Bean Stew →

Noodles, Pork, Tofu, Tomatoes, Vietnamese

Bun Rieu Cua

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Here’s a tip for any would-be bloggers out there: never say you’re going to blog about something "coming up next." You’re just setting yourself up for serious trouble when Murphy strikes you with a serious case of writer’s block.

It’s been a month since I put in that darn scrolling marquee, proclaiming the soon-to-be posted memoir of our visit to Scott’s Seafood. I thought it would motivate me to keep up with the regular posting. Instead it has been mocking me the whole time.

"C’mon already! What, can’t even put two sentences together? Neener neener neener!"

Bleah. I’ve gotta get over this funk. And the only way to do it is just get posting again. So, I’m going to put the Scott’s Seafood post on the back burner and pull something up to the front burner. A post that has been waiting just as long as the Scott’s Seafood post to see the light of day, but at least hasn’t been thumbing its nose and blowing raspberries at me.

Continue reading Bun Rieu Cua →

Egg, Tofu, Tomatoes

Tofu, Tomato and Egg Scramble

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Sometimes, you look in the fridge and you just don’t know what to cook. There are the usual basic ingredients in there, plus some ingredients that have been partially used up for other dishes. But what can you do with that?

For Annie, it’s all instinct. Or, “simply hantam“, as she calls it.

Here’s how she came up with this “Tofu, Tomato and Egg Scramble”
Continue reading Tofu, Tomato and Egg Scramble →

Fish, Mexican

Semi-gourmet Fish Tacos

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One of the more popular posts on House of Annie is the pan-fried tilapia post (which reminds me, I really gotta update that page and do a proper recipe for it). When I was growing up in Hawaii, tilapia used to be known as a “rubbish fish” because it lived anywhere (fresh water, brackish water, salt water) and ate anything. We’d catch it in the stream behind our house, let it live in the laundry room sink for a week to clean out and then we’d steam it whole with black bean and ginger to mask the muddy smell.

Mmmmm.

Nowadays, tilapia is becoming more widely used around the world, especially as frozen fillets become available in local markets. You don’t have to gut, skin, or fillet it. It tastes fine, with no muddy smell or flavor. Tilapia fillets have a firm, white flesh that lends itself quite well to lots of different applications.

Here’s a semi-gourmet, muy delicioso fish taco recipe using tilapia fillets that is perfect for Cinco de Mayo, or any day of the week for that matter.

Continue reading Semi-gourmet Fish Tacos →