Category Archives: Mains

Artfully Artichoked Chicken

A few months ago, Hubs and I moved back into the city – the middle of the city to be precise. In addition to having the best Indian food this side of Delhi situated conveniently across the street, we’ve gained all the joys of urban living, from midnight sirens, to outdoor movies, drunk revelers walking home from the bar, fourth of July fireworks, and neighborhood kids running around the block. Amid all this noise, Hubs and I like to venture up, up, and up, again to the roof, where we can take sanctuary and enjoy a break from the world, enjoying a lazy Sunday afternoon nap and/or icy cocktail. Having taken abundant advantage of the grill weather, a recent rainy day brought me back inside to whip up a quick meal the old fashioned way.

Since we had this whole south-of-France vibe happening, thanks to Hubs’ penchant for Euro lounge music (don’t ask), I figured what better thing to take on than chicken cutlets with artichokes, mushrooms, and lemon. Light and delish.

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Pan Roasted Chicken Thighs with Olives and Raisins

For me, there are certain flavor combinations that just can’t lose. Like those numbers from LOST, they seem to be everywhere, in everything, and I just can’t escape them. Also like those numbers, they always conveniently seem to be the answer when I just can’t figure out what’s going on.

I abide by a few standard flavor profiles that can be applied to nearly anything. When I’m stuck on what to make, I can’t resist the magic combination of mixed olives, olive oil, lemon and fresh herbs that can elevate any protein or vegetable to rock star status. I especially love pulling in some Eastern Mediterranean spices like Turmeric, Coriander, and Paprika to bring some variety, but simple is great too.

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Adventures in Fish Town, Part II

First things first, an apology to my dedicated readers for this extended hiatus. I was super busy saving the world from assassination robots sent from the future (worked too much in February) solving some cold cases for the FBI (watched all of True Detective and House of Cards) and winning olympic medals (cried tears of joy for Charlie and Meryl). All of which resulted in my adventure in fish town, fun though it promised to be, becoming postponed. Continue reading Adventures in Fish Town, Part II

Sorta Carnitas

You’re tired, you’re hungry, you’re not leaving your house. Story of my life, I totally get it. No judgement. In the off chance that you have leftover pulled pork from a lunch bbq excursion or in my case, a slow-roasted tenderloin sitting around (as we all tend to do from time to time) have I got good news for you!  Continue reading Sorta Carnitas

Chop ‘Til You Drop

I’m back safe and sound from my holiday hiatus and ready to power through (and share with you) the backlog of festive fare I enjoyed along the way.  A hint for the coming weeks: vacation activities included wrestling some gigantic fish from the deep blue sea. But I digress, as today we’ll be talking about the finest and most scrumptious of land animals, the humble pig. Continue reading Chop ‘Til You Drop

Greeked Out Stuffed Peppers

It may not come as a surprise to you that I come from a food family. That is, to be precise, a long lineage of people who love to cook, eat, and talk about cooking and eating. At 98-years-old, my Great Nana was probably the only person in her nursing home who actively critiqued the cuisine, convinced that the disproportionate amount of pasta clearly pointed to an Italian in the kitchen. Relishing with sighs and closed eyes the baked lobster and fish chowder we’d bring in, sweet little Harriet would scarf it down faster than a woman 70 years her junior and never get enough. This is the gene pool from whence my mom and I came.  Continue reading Greeked Out Stuffed Peppers

Crab and Portobello Ravioli

The glue that holds my marriage together is a strong, mutual, undying love…of carbs. Pasta, the quiet enabler of many nights spent in, blissfully hovering over our dinner plates, wine in hand, feeding our habit from the peace and comfort of our own home. I assure you, it’s not as lame or creepy as that passage makes it sound.

So I already liked making pasta, but then came along the Kitchen-Aid pasta attachment. I’ve had some adventures with hand-rolled pasta in the past, but the attachment makes it possible to get a flat, thin, smooth noodle that you just can’t achieve otherwise. Consistent width = consistent texture when cooked, appealing to my carb addiction and my compulsive desire for balance. Score. Continue reading Crab and Portobello Ravioli

Faux Pho

At this point you may have noticed that I enjoy Asian noodle dishes. I have a noodle tag, a full forty percent of my posts are about Asian noodles, and so forth. The fact of the matter is that I enjoy noodles of all stripes, and am bent on finding new ways to dress them up in saucy goodness and consume them. I’m not picky – I go for Italian (but I’m far outshined by hubby’s grandma in that department), or the German Spaetzel (pronounced with extra spit), but just as often I opt for one of the endless combinations of noodly love that can be built with a few simple core ingredients: Flat rice noodles, garlic, soy, sesame oil, Sriracha and lime juice. With these in your cabinet, plus a few supplementals, and willingness to experiment, a whole world of pan-Asian goodness opens up to you.

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