Extra Schmaltz!

Couscous in Morocco is traditionally eaten on Fridays during lunch time, following the Friday mid-day prayers, similar to the idea of a Sunday roast after church. It's usually a family affair, and is eaten off of a giant central platter. If you're good, you can eat it with your hands, forming a ball of veggies, meat and couscous and popping it into your mouth. Otherwise, you can just use a large spoon. Also, it's often served with "rayb" Moroccan buttermilk as an accompanying beverage, but I tend to skip that. This recipe is based on Melanie's Moroccan family's recipe. You can make it with any meat you like, but she prefers chicken. The veggies here are just a suggestion - you can use whatever is in season. The microwave bit is not strictly traditional, but her family in the US really prefers the convenience of it to the more traditional double-boiler. The main 'technique' in this is that you're cooking the meat and veggies first, and usin

I cooked this one directly from one of my favorite food blogger's sites, Eating Thai Food . It basically takes your laab game ( beef or chicken ) up to the next level. Grilled beef, mint, Thai spices...what's not to like? My version, served with cabbage leaves (you can roll them up like a taco with the meat; lettuce also works) and sticky rice. Marinade 1 lb flank steak 1 tbsp ground black pepper 1.5 tbsp light soy sauce Marinate the beef for about an hour. Grill the steak and allow it to rest 5 minutes or more on a plate, reserving any juices. Slice across the grain into bite-sized strips. Salad 2 Tbsp khao khua (toasted sticky rice powder, check out the recipe here ) 4 Tbsp fish sauce 1 tsp sugar 1 – 2 tbsp chili flakes 3 Tbsp lime juice 6-7 small shallots, sliced thinly, ~1/3 c. 2 green onion, minced 1 handful mint leaves + more to garnish Combine the sliced beef with the salad ingredients and any beef juices that collected on your pl

Holy moley it's been a long time since I've posted! It's not that I haven't been cooking, but that my recipes have been getting rather arcane and many not worth recording for posterity. I've posted so many recipes at this point, I really have to reach to come up with something I haven't done before. Anyhow, here's a really simple marinade, which is great on chicken breasts or thighs. I think it would also be good on a firm fish such as halibut, swordfish, or salmon. 1 lb chicken breast 3 Tbsp. yellow miso (you could probably use red or white instead) 1 Tbsp. mirin 2 tsp. sesame oil 1 tsp. sugar 1-2 Tbsp. grated ginger (a piece the size of a large-ish thumb) Butterfly the chicken breast and pound slightly so that it is even thickness ~1/2". Combine the marinade ingredients. Spread the marinade onto the chicken breast and allow to sit for at least one hour. Place onto a medium-hot grill, turn after about 7 minutes. Cook another 4-5 minute