EDIT: UGH!  I had pictures of both the chicken and the salad, but in my haste to get dinner on the table, they turned out BLURRY and CRAPPY.  No pictures, but as this was very tasty, I promise to make it again. <3

In 2010, Masterchef Australia found its way into my heart.  Unlike its international counterparts (the original UK Masterchef, and the bastardized American version that trades on nothing but drama) and most other cooking shows, I found myself fascinated not only by the top 24 contestants’ cooking skills, but by how they were all nice people.  Unheard of!

One contestant, Alvin, created ‘drunken and bruised,’ a dish of poached chicken in broth with a bruised cucumber and bean salad.  I’ve been dying to make it ever since I saw the judges gush over it, and since today is the first day of the Chinese New Year, I figured I’d give it a try — adding a few more Chinese tricks in while I’m at it.

I don’t have access to things like Malayasian palm sugar or shao hsing wine, so I’ve had to make substitutions.  I’m also all out of my Thai bird chillies until next summer.  Phooey! Recipe follows!
Continue reading →

I will now shock you all with an amazingly short sentence: I love Aarti Sequeira.  I have loved her ever since I saw her two seasons ago on The Next Food Network Star because she was positively effervescent (making her a joy to watch), and because her food, which I would call Indian fusion, filled a gap in modern American home cooking.  Most of her recipes are bang-tidy delicious, especially her tikka masala, Bombay sloppy joes, and pulled pork. (Aarti’s food network page)

Feeling fanciful and craving some quick Indian flavor, I recently made her Meatball Curry; it was very tasty, but using ground beef and full-fat coconut milk screamed “FAT!” and “CHOLESTEROL!” to me.  And while I generally eat healthily and a meal like this wouldn’t do much harm to my insides, I have several family members and loved ones who struggle with weight or insanely high cholesterol.  So, in honor of them, I’ve decided to make a lighter version that hopefully doesn’t lack flavor.  Read on for the recipe (and boo, I forgot to take a picture)!

Continue reading →

Last night I was ravaged by ambition (read: blahness) and decided that work and the world in general would be better if I brought in freshly-baked scones the following morning.  Scones are actually ridiculously quick and easy to make, especially if you have a food processor to cut in the butter for you, and because a basic dough can be changed up based on your mood, they’re also incredibly versatile. I happened to have some dried currants to hand (recipe follows).

Continue reading →