Trial and Error
Bulgogi and Panchan for Dinner
Submitted by chefbrad on Mon, 08/11/2008 - 13:54.
I was passing by a Korean market recently and was drawn in by the exotic sights, sounds and smells. Instantly I knew...Korean was what was for eats that night! Read more »
Chew on this!
Submitted by Melon Cauliflower on Mon, 03/02/2009 - 14:16.So the other day I decided to make a beef stew- being that I am a one pot wonder of course! (of course-NOT I should say).
So in the freezer I find a wrapped pound or so of beef cubes-organic stew meat cubes. Hmmm...a hearty bunch of meat something a pack of hungry feral animals would KILL for, and you all know how I love my organics... Read more »
Making Nacatamales
Submitted by chefbrad on Fri, 09/19/2008 - 07:25.Nicaragua: Cuisine and Recipes is one of the most popular pages on Whats4Eats, regularly placing in the Top-10-Most-Viewed list. So I decided last weekend to beef up the page a little and give people more of what they were looking for. My first task -- how to make nacatamales. Read more »
Norwegian Chicken Braised with Dried Fruit Recipe
Submitted by chefbrad on Thu, 08/14/2008 - 20:56.
Originally posted September 10, 2007.
The weather is getting cooler, and the fog didn’t burn off in the Bay Area this weekend till late afternoon. Chill fall weather says one thing to me … braising. Read more »
Poule au Pot on a Sunday
Submitted by chefbrad on Tue, 01/13/2009 - 14:58.
Ah, the French. Chicken in a pot — what perfect winter comfort food. So easy. I used carrots, celery and turnips as the veggies and made sure to chop the liver up and add it to the stuffing. Much more flavorful that way. I saved the broth and will probably make soup with it sometime this week. Leftovers are going into chicken salad sandwiches for dinner tonite!
Thai Green Curry Comfort
Submitted by chefbrad on Thu, 08/14/2008 - 21:06.
Originally posted on October 21, 2007.
I’ve honestly never been a huge fan of Thai food. I know most people love it, but it’s always seemed just a little bit over the top and gooey to me. I far prefer the clean simplicity of Vietnamese.
Nevertheless, nothing can beat a good Thai green curry with its warming coconut broth, palate-perking spiciness and all around versatility. Read more »
Time to Make the Stollen
Submitted by chefbrad on Mon, 12/08/2008 - 14:03.
I say it every year at around the same time: "Gotta make a stollen." And you know what? I never do. Until now that is. And boy am I glad I did! Stollen is a great holiday fruitcake from Germany. Nix the fruitcake jokes. It really is good. Read more »
¡¡Finalmente Empanadas!!
Submitted by chefbrad on Thu, 08/14/2008 - 21:01.
Originally posted September 27, 2007
The savory stuffed pastry pockets called empanadas have long been one of the most searched for recipes on Whats4Eats. After a long time being intimidated by the enormity of the task, I have finally posted a recipe! Read more »
