I miss artichokes. Didn’t particularly like cooking them, but they’re delicious. It’s a strange allergy to have.
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So a few years ago I found out I’m allergic to chicken. And turkey.
I like(d) both of those too.
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I was allergic to strawberries until I grew out of that around age 5. At 37, I learned I’m allergic to artichokes. A friend with a PhD in biology informed me a few years ago that those two plants are cousins. 
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Friends are coming over dinner tonight. Rather than the tri-tip I wanted to baptize our new grill with, Kara insisted on something less obvious. So, we’re making Chicken Pot Pie Minus The Pie:
I’ve made it before and it’s effing delicious. Still wish I was grilling tonight, though.
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Where’s the recipe?
The thing I don’t like about her website is that you have to navigate through a lot other info to find your recipe buried at the bottom of the page.
More or less:
- Dice a yellow onion, couple of carrots, and several cloves of garlic.
- sautée the onion until translucent (about five minutes)
- Add the garlic and some fresh thyme and rosemary, sautée for another two minutes
- Deglaze with white wine
- Layer chicken thighs, season with salt and pepper, then add a cup and a half of stock
- Cover and simmer for 60-90 minutes
- mix some corn starch and a touch of cold water, stir in until the sauce thickens up
- Add the carrots and cook another ten minutes
- Add frozen peas and cook for ten more minutes (if using fresh peas, add them with the carrots)
- serve over mashed potatoes (I use an obscene amount of butter in my mashed)
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Excellent, thanks!
We’re doing eggplant parm later. Made the sauce yesterday so it should be better today.
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Also, I’m assuming I’ve asked this already because I’ve asked everyone:
I have a solid amount of roasted hatch chilis and want to make some sauce to use with various things…anyone have any personal tips/tricks/ingredients? I know it’s a very simple recipe, but am just wondering (learn something new everyday type-reasons).
This is the scourge of internet recipes.
Scroll thru 8 paragraphs separated by ads before you get to the ingredients list.
There oughtta be a law.
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Most of them I’ve seen have a “jump to recipe” button, which is the first thing I look for. I don’t need to read your family anecdotes and history of this recipe.
Recipes all being accompanied by their life story is a side effect of websites having to compete for search engine rankings. They figured out that loading up the page with that kind of stuff boosts them higher in the results.
I think of the “jump to recipe” button the same way Colvin talks about the brown bag in season 3 of The Wire: it’s a social compromise that lets everyone get what they need in a world with rules we can’t control.
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Brilliant comparison.
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Under my regime, there will be changes.
Also, forgot to say that when you add the carrots, first break up the chicken into smaller pieces.
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One seabass, half fried half turned into ceviche along with accoutrements.
The food in Lima is living up to the hype and this is just meal number 1.
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Nice! I have heard nothing but good things about the food in Lima, maybe someday I’ll get to find out for myself
Hope you find some great Chifa spots (the mash up of Peruvian and Cantonese Chinese food). So damn good.
Criollo, Nikkei and Chifa are the planned rotation.
Awesome.
ETA - forgot to mention this earlier but Criollo is one of the synonyms for Listan Negro, the grape the Spanish missionaries brought with them from the Canary Islands in the 1500’s. It’s known as Pais in Chile and Mexico, and Mission here in California. I assume/hope there’s vinicultural connection to the restaurant of the same name.
Lima is, in my opinion, rivaled only by Mexico City as the city in this hemisphere where it is most difficult to eat poorly. If I were in Lima I would eat ceviche for lunch every day, and I would select a lunch place at random and know it was going to be great, because it will be. They don’t serve ceviche at night, by the way, because they don’t think the fish is fresh enough.
Then, for dinner, well, who the hell knows. Take your pick. For a late night snack I can tell you exactly where I’d go, and that’s La Lucha right off of Parque Kennedy. They have a sort of Peruvian style smoked pork sandwich that would take a long time for me to get tired of. I defy anyone to walk past that place and ignore what the aroma does to you.
The next time I’m there I’ll definitely visit Al Toke Pez, which apparently has moved to a location right around the corner from La Lucha in Miraflores, and this is an outSTANding development. The owner seems like a hell of a kook and I can’t wait to eat there.
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