Tag Archives: Chicken

Poultry

Braised Chicken with 40 cloves of garlic

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I love food magazines! I love drooling over recipes and pictures and reading about other people’s experiences at restaurants or eating in a different country. Two of my absolutely favorite food mags are “Fine Cooking” and “Saveur.” They are both quite different but appeal to me for their beautiful pictures, content and recipes.

Having said that, I’m sorry to say that I’m no longer subscribed to either. No, it’s not because I don’t like the magazines, it’s mainly because I have many back issues as I’ve been subscribed for many years and I don’t cook enough with the ones I already own (yeah, I’m one of those who can’t get rid of old issues).

Fine Cooking Magazines on Bookshelf

Fine Cooking mags on bookshelf Continue reading Braised Chicken with 40 cloves of garlic →

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 →

Mexican, Poultry, Tomatoes

Chicken Quesadilla, Fresh Salsa, Roasted Stuffed Bell Peppers

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"Cuostralee" heirloom tomato from last year’s harvest

I didn’t get a chance to weigh it but it must have been about a half-pound in weight and 5 inches in diameter. The amazing thing is the amount of flesh on the ‘mater – the whole center section is solid. What I liked about it was the pretty design that the seed pockets made.

Continue reading Chicken Quesadilla, Fresh Salsa, Roasted Stuffed Bell Peppers →

Mexican, Poultry, Tomatoes, Vegetables

Musgovian Salad

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I’m one of those people that doesn’t like to have leftover stuff sitting and getting old in the fridge and freezer. So every so often I go in there, look at what’s available, and try to figure out how to make a dish with what I’ve got. I call this type of cooking “Musgovian” for “must-go”.

Here’s a Musgovian salad consisting of rotisserie chicken, romaine lettuce, napa cabbage, celery, green onions, cilantro, blanched beans, steamed corn, tomatoes and avocado. Dressing was made with lime juice, honey, garlic, olive oil, s&p.
 

I think it leans Mexican, but whatever it was, it was good!

Aloha, Nate