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Friday, October 9, 2015

Easy Alsaetian Chicken - My Recipe Rotation - Chicken with Riesling

From the kitchen of One Perfect Bite...Try though I might, I have yet to get a decent, appealing picture of this famous Alsaetian dish. You'll have to trust me when I say its flavor far outshines its often dowdy appearance. This is one of my favorite ways to prepare chicken and I like it far more from than the more popular red wine braise of the region. Obviously, the wine and the mushrooms are what give this dish its great flavor and it is best not to stint on either. You'll want to find a reasonably dry, full-bodied Riesling. If that is not possible, use a really good dry French vermouth and work with that. I often use vermouth in cooking because we are not big drinkers and I usually do not have a half empty bottle of white wine stashed in my refrigerator. Because it is fortified vermouth lasts pretty much forever, and opened bottles of it can be kept without fear of it becoming vinegar. This is a wonderful dish that I know you will enjoy. Here are my original thoughts about the dish.

Thursday, October 8, 2015

A Quick Noodle Favorite - My Recipe Rotation - Shanghai Mian

From the kitchen of One Perfect Bite...These noodles are to Shanghai what ramen is to Japan or college campuses. They are simple and soothing, but they are not as readily available as ramen in the United States. The noodles are a case of "once bitten." They really are addictive, but not all Chinese restaurants have them on the menu and if you develop a taste for them, chances are you'll have to make them for yourself. Fortunately, they are very easy to make and can be assembled with ingredients that are available in any supermarket. The noodles pack no heat, so they are great for people who do not have adventurous appetites. Here is what I had to say about them and the Chinese earthquake in 2008.

Wednesday, October 7, 2015

A Holiday Favorite - My Recipe Rotation - Pumpkin Panna Cotta

From the kitchen of One Perfect Bite...If you are looking for special fall dessert, I suspect your search is over. This is, unequivocally, my personal favorite holiday dessert. While it does not come together in seconds, it is easy to make, and the pumpkin and orange combination will light up your palate and deliver something different to your table. My only caution about this dessert regards the molds in which you make it. Panna Cotta is a soft set custard and it will be very difficult to remove from intricate molds. Stick with simpler custard cups and you will be fine. No special ingredients or liqueur are required and what you do need can be found in any large grocery store. I do hope you'll give this recipe a try. It gives new meaning to delicious and the orange-caramel sauce is divine. Here is what I had to say about it when it was first published.

Tuesday, October 6, 2015

Uncommonly Delicious - My Recipe Rotation - Potato Curry

From the kitchen of One Perfect Bite...This is one of the newer recipes in my rotation. I originally made it to serve as a side dish, but I have since started to add thinly sliced pork or chicken to make the dish substantial enough to be a main course. I loved these potatoes the first time I served them and they are still growing on me. Here is what I had to say just a few months ago.

I stumbled on this recipe several months ago while looking for vegan dishes I could serve to a visiting friend. The recipe was created by Jennifer Harmon and I found this potato curry on her blog Peppers and Peaches. We have had it several times since then, and while he will not eat it as a main course, even the Silver Fox likes it as a side dish when it is served with plain grilled meat or poultry. The dish is easy to make and relatively inexpensive to prepare, so it is great to serve on a busy day or those times when the numbers at your table expand without warning and you need to extend a small entree with a hearty side dish. It takes about 5 minutes to prepare the ingredients for the curry and another 20 to 25 minutes for it to cook, so you can have it on the table within 30 minutes. The dish pulls elements from the Thai Mussaman curry and an Indian potato and pea curry that is called Aloo Matar. The coconut milk adds a smooth and lovely richness to the dish that makes it seem far more extravagant than it actually is. Chances are you'll have some extra sauce left over even if you use the full compliment of potatoes. I save it and serve it over rice noodles the following day, so nothing goes to waste. Those of you who try this will be both pleased and surprised. The potatoes are delicious and may even become a favorite of yours. Here is how this vegan and gluten-free dish is made.

Monday, October 5, 2015

Comfort Food - My Recipe Rotation - Cantonese Fried Noodles

From the kitchen of One Perfect Bite...I adore noodles, whether they are of the Asian or Italian variety, but there are certain of those dishes that have my name on them. This is one of them. These Cantonese noodles are mildly flavored and quick to prepare. They are easy on the stomach and perfect to serve at the end of a difficult day that has left you frazzled. Once you have mastered cooking with rice noodles, it is impossible to go wrong with this recipe. I don't have universal instructions for cooking with rice noodles, so it is important to read the instructions that come with the package you buy. The brands that are available to me are best if soaked in hot water until they soften. I finish them with a quick, and I do mean quick, toss in the wok that's just enough to heat them through. My early experiments with rice noodles were disastrous. I'd overcook them and they'd melt into the sauce and surrounding vegetables. I'm not always real quick to catch on, so it took a while to figure out what was happening. Once I nailed the procedure, these noodles became a regular, much loved, feature on my table. I first shared the recipe with you back in 2008. Here is what I had to say about them all those years ago.

Sunday, October 4, 2015

A Brunch Bunch Favorite - My Recipe Rotation - Apple Kuchen

The countdown to the start of our annual adventure has begun. We will be spending October in Tibet, Nepal and Bhutan. For most of the trip, I will not have access to the internet, so I've put the blog on autopilot to assure you have something to read when you link here. This year, I've picked 35 recipes from my personal recipe rotation to share with you while I'm gone. When, and if, I am able,  I'll bolster these recipes with pictures and verbal reflections of the trip.  November should see the return of business as usual. Hopefully, we'll be able to talk before then. 

From the kitchen of One Perfect Bite...The Silver Fox comes from a family of German ancestry. His mother was a fabulous pastry cook and her kuchen puts any I make to shame. That, however, does not keep me from trying to best a pastry whose taste, I'm certain, has been enhanced by memory. While it is a bit of work, I love the kuchen I'm featuring today. The aroma of apples and fall spices brings back memories of a childhood that included bonfires and the smell of burning leaves that was enhanced, of course, by the aroma of cinnamon and cloves melding in the oven. I find it impossible to think of a fall kitchen without apples and this kuchen is so pretty, and, I might add, so tasty, that if I could only pick one apple dessert to last a lifetime, this would be it. The kuchen first appeared here in November of 2008. Here's what I had to say about it at the time.

Saturday, October 3, 2015

One Pan Wonder - My Recipe Rotation - Teriyaki Chicken

From the kitchen of One Perfect Bite...This recipe has been in my rotation for years now. It is safely ensconced because this chicken is nearly effortless to prepare and makes it from the stove to the table in near record time. It would be faster still if I used a commercial sauce, but I prefer not to do that. I use a simple homemade sauce that, while not a heat and eat special, comes together quickly. "Teriyaki" is actually a word that identifies a method of cooking in which meat or poultry is brushed with a sauce made from soy sauce, mirin, sugar and saki. Food historians believe that teriyaki, along with other types of roasted and grilled meats, was first made by Japanese cooks in the seventeenth century. It was, however, the sauce that set teriyaki apart from the other dishes developed at that time. Traditionally, the sauce is made by boiling the four ingredients we've already mentioned until they are reduced to the desired thickness. The luster or shine of teriyaki comes from the mirin or sake, and from the caramelization of the sugar in the sauce. Cooks are not bound to the 4 ingredient formula. I also add lemon and ginger to the sauce I make for my family. I serve this chicken with steamed rice and pass any extra sauce at the table. I never have to deal with complaints or leftovers. This is another recipe that was added to the blog in 2008. Here is what I had to say about the dish at that time.

Friday, October 2, 2015

A Luau Favorite - My Recipe Rotation - Chicken Long Rice

From the kitchen of One Perfect Bite...Yesterday, I warned that not all the recipes appearing in my private rotation would produce beautiful dishes. Chicken Long Rice is an example of what I meant. This homely dish, while far from beautiful, is the Hawaiian equivalent of Jewish Chicken Soup, and, despite its appearance, it has become a Polynesian favorite and is served at island family celebrations. I think those of you who try the recipe will find the soup addicting. It certainly was for me, and I was hooked when I had my first spoonful. Its mild flavor and the ease with which it can be prepared has made it one of my favorite light soups. Despite its name, this treasure of a soup contains no rice and the noodles with which it is made are actually bean threads that turn glassy as the soup cooks. These days bean thread noodles can be found in any large supermarket, so sourcing ingredients is not a problem for this dish. One caution. Don't cut back on the amount of black pepper or green onions that you add to the soup. They are both necessary ingredients and the quantities in the recipe are perfect for producing an authentically flavored Chicken Long Rice. This recipe first appeared on One Perfect Bite in September of 2008. Here is what I had to say about the soup back in the day.

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