Cooking With Confidence - The New York Times

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Cooking With Confidence - The New York Times

Cooking With Confidence - The New York Times

Posted: 27 Jan 2021 07:30 AM PST

Tejal Rao has a marvelous story in The Times this week about how restaurant cooks have taken to their home kitchens — and to Instagram — to survive during the pandemic, making small-batch meals to sell to customers, pop-up restaurant style. The food's exciting, Tejal reports — "revitalizing and intimate," in her words — and a good reminder that creativity cannot be stifled by the coronavirus, that culture continues to bubble along, that art is out there always.

There's a confidence to the cooks Tejal interviewed. They're proud of their craft, of the food they're selling, and it occurred to me, reading about them, that cooking can and should satisfy and delight these days, after so many months of cooking so often, of honing our skills. You don't need some towering sourdough boule to achieve that. You can just cook, simply and well, and marvel at how good it makes you and others feel.

Try your hand, for example, at this chicken and mushroom juk with scallion sauce (above), clear and comforting. Or these marvelous porchetta pork chops, brawny and flavorful. Make a bowl of creamy vegan tofu noodles, or a brace of French onion grilled cheese sandwiches.

You don't even need a recipe to unlock fulfillment. You can go to the market and wait for a muse. I did that and came home with a few dozen cherrystone clams. I steamed them open in just a little water, then dipped them in brown butter I had stained with sweet and fiery habanero sauce. I washed it all down with clam stock, then mopped the bowl with a heel of lard bread I had lying around. This was maybe the best thing I'd cooked in a month: pure flavor, the ingredients barely touched.

You may end up feeling the same way if you make this vinegar chicken, or this kale and quinoa salad with tofu and miso. Swap in some frozen wild blueberries and you could make these muffins some morning to remind you of summer. Sweet potatoes with tahini butter? You may find yourself wondering if you could make those at scale, start a pop-up of your own, delight the neighborhood.

Here's a pan-seared steak with red wine sauce you'd be happy to eat once a week at your neighborhood bistro. But you made it yourself. Here's vegetarian kofta curry. And dan dan noodles. Please make salmon burgers some time. You'll love yourself for them.

There are thousands and thousands more recipes just like that waiting for you on NYT Cooking, recipes to make you feel proud. Go browse and see what you discover. Save the recipes you like. Rate the recipes you've cooked. And leave notes on them, if you've discovered something about them that you'd like to remember or alert to your fellow subscribers.

Yes, you do need to be a subscriber to do all that. Subscriptions support our work and allow it to continue. I hope, if you haven't already, that you will subscribe to NYT Cooking today. Thanks.

We are here to help should something go wrong along the way. Just write: cookingcare@nytimes.com. Someone will get back to you, I promise.

Middle East matters - 'Palestine on a Plate': Cooking up a storm with chef Joudie Kalla - FRANCE 24

Posted: 27 Jan 2021 06:35 AM PST

Issued on: Modified:

The global health crisis has triggered a major shift away from restaurant dining, leaving many in the culinary sector out of work. But one chef, Joudie Kalla, has pressed on and transformed her career into something entirely new. The author of "Palestine on a Plate" and "Baladi" joins us from London to talk about cooking as therapy.

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Meanwhile, 10 years on, what happened to Egypt's revolution? Today, many of the voices of opposition are languishing in prison. Our correspondents Claire Williot and Edouard Dropsy report.

And Israel's massive vaccine drive is being extended to 16 to 18-year-olds in a bid to slow infections among young people. Palestinians, however, are still waiting for their Covid-19 jabs.

Congolese chef shares heritage through cooking - KIRO Seattle

Posted: 27 Jan 2021 03:22 PM PST

In 2020, Food Innovation Network opened their Tukwila food hall, Spice Bridge. The food hall has a commercial kitchen, vendor stalls and a dining area. Spice Bridge provides an affordable space for chefs to fulfill their culinary dreams of sharing the rich flavors from their home country, an experience that brings cultures together.

Cooking with Styles: Fajitas - CBS News 8

Posted: 27 Jan 2021 02:14 PM PST

This fajitas comes from my days working at El Torito.

This fajita comes from my days working at El Torito. My buddy Jim VanDercook who came from Park City, Utah with me, we both worked there together in the 80's. Jim stayed in the restaurant industry and went on to be the President of Eddie V's, not bad!

Fajitas

  • 1 lbs. Chicken, Beef, or Shrimp
  • Red Bell Pepper, all below sliced thin
  • Yellow Bell Pepper
  • Orange Bell Pepper
  • Green Bell Pepper
  • Jalapeno Pepper
  • Sweet onions

Marinade

  • 1/2 canola oil
  • 2 tbsp. garlic
  • 2 tbsp. cilantro
  • 2 tbsp lime juice
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp kosher salt

Combine all the ingredients for the marinade and coat your protein and marinade, shrimp the least, then chicken and beef for the longest. In a large skillet cook your protein to the desired temperature, don't overcook the shrimp, remove it from the skillet. 

Turn heat to high, add 2 tablespoons oil and sliced peppers and onion turning quickly, cook for 3 - 4 minutes, remove from heat and place on a platter. 

Slice your meat, place next to peppers and onions, serve with tortillas, avocado and Pico de Gallo. Click here for the pico de gallo recipe in previous Cooking with Styles.

Click here for a printable version of this recipe.

View all of the Cooking with Styles recipes here.


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