Tag Archives: garlic

Ra-ta-tat-touille

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One of the most nostalgic food scents for me is onion frying in olive oil. I think the reason why it’s so nostalgic is because it’s the base for most, if not all of my favorite things to eat. There are very few dishes I make that doesn’t include sautéed onion as its base ingredient. I believe a truly great dish begins with onion and goes on to reveal endless layers of fragrance and flavors. Adding the first burst of aromatic, woodsy herbs and garlic to the onion gets a flavor party set in motion that really won’t stop until it hits your palate. In the end, the onion gets to be the thing that holds the entire dish together. If you’re a fan of onion and layers of stewed vegetables and herbs, try today’s recipe. This is Ratatouille and Parsley Pesto Crusted Mahi Mahi. Continue reading

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A Dish of Seduction for All Your Hump Day Needs

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Gluten-Free Pasta Aglio e Olio (Recipe by Roy Choi)

Looking for an elegant supper to make for you and your sweetie? Cooking dinner for a date tonight and not sure what to make? Forget all the innuendos, this is Chef Roy Choi’s Spaghetti with Garlic and Olive Oil from Jon Favreau’s latest film, Chef.

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Best Temperature to Bake Salmon

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Salmon, like any other seafood, can easily be overcooked. At what temperature do you cook salmon without over or undercooking it? Everyone has their own degree which is natural since everyone has their unique palate. This is my preferred, tried and trusted, temperature to cook salmon. Continue reading

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One Extraordinary Ingredient

Black Bean and Chili Stir-fry Noodles

Sometimes all it takes is one ingredient to elevate an otherwise ordinary dish. That ingredient could stand alone or be part of a whole–like Herbs de Provence to roasted poultry or green mango to a West Indian fish curry. When you’re eating it, you just know. I’ve discovered that everlasting ingredient for possibly every Asian dish I plan to make from now on. Black Bean Chili Paste. It’s so freaking good I could spread it on toast and eat it for breakfast! This is Chinese Stir-fry Noodles enhanced with the best chili bean paste I’ve ever had.

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No-Dial Broccoli in Garlic Sauce

…as in you don’t need to dial a number to get this awesome take-out side dish. Imagine garlic sauce that doesn’t come from a Chinese restaurant or a bottle and doesn’t use cornstarch or flour as a thickener. This is No-Dial Broccoli in Garlic Sauce. Continue reading

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