I love Croque Monsieurs and Croque Madames. I love the creamy sauce oozing over the crunchy corners of bread and the salty smoky ham inside. For the Croque Madame, I love the fried egg cooked in a hot buttered skillet, then slapped on top of the freshly broiled sandwich. Unfortunately, making multiple croques simultaneously at … Continue reading
Olivia and I love the Starbucks spinach and broccoli cheese pie, which for some reason, has disappeared from the local Hong Kong outlets over the last few weeks. This savory, bright and comforting treat became our go to item at the Hong Kong airport, or around town when we wanted something other than starch for … Continue reading
Even if you think that this is too brown looking or boring for you, you might want to reconsider, if only to create a yummy rich fragrance for your home. There is nothing better than butter, wine and shallots bubbling away. I don’t usually like mushrooms but since they absorb all of the buttery wine … Continue reading
We were in the mood for some sort of Moroccan/Tagine type of chicken. Quickly ruled out anything requiring preserved lemons as it would take all day to locate them, if at all. It seemed that the spices in various recipes differed greatly, some with cumin or turmeric or paprika and others not. Most had … Continue reading
Traditional Carbonara does not have peas or cream, onions or garlic, but this is the version that our family loves, and since it has bacon and eggs…what else could we call it?
As I understand it, Al Pastor refers to the method of cooking sliced pork topped with fresh pineapple in a vertical roasting style similar to shawarma, however, we are accustomed to referring to anything marinated with chiles, spices and pineapple as Al Pastor. Pork shoulder marinated overnight and then roasted whole, fork pulled apart … Continue reading
The zing of lemon and garlic plus a few shallots and spices work together to create a bright and smoky marinade for grilled chicken. We currently lack access to a barbecue, or backyard for that matter, so we cook the chicken on a stovetop grill pan (which has ridges to leave grill marks on the … Continue reading