Just me on the giant Perito Moreno Glacier in Patagonia
We’ve spent the last two weeks exploring Argentina with day trips to Chile and Uruguay. Now we’re back and trying to catch up on life. New food posts coming soon!
I have been craving stuffing (many kinds: cornbread, oyster and my mom’s sticky rice), but we’re going to be in Argentina for Thanksgiving and will all the food. On Sunday, I decided to make stuffing to go along with our roast chicken and cauliflower. I picked up some Thai chicken curry sausage from the butcher and a loaf of Acme sourdough and found Ina Garten’s sausage stuffing recipe as a launchpad.
Because I started with Thai sausage, I added some Thai curry paste for some extra flavor (genius!). As is, the recipe is great! I used leftovers last night for a sort of bread salad (arugula, chicken and leftover stuffing with honey mustard vinaigrette).
Next time, maybe I’ll add a dash of coconut milk, some slivers of kaffir lime or a handful of crushed peanuts. For less of a bread salad type stuffing and more of a bound stuffing, I would add at 2 beaten eggs to bind it all together (which I’ve added to the recipe below). Read more…
The weather has gotten chillier here which means…chili. Rather than my usual chili, I remembered the California Gold Rush Chili which I made from a gift mix a while back. I thought I would try something similar but from scratch.
I found a Paula Deen recipe online that seemed fairly light, especially given her usual repertoire. First, I roasted fresh anaheim and poblano peppers on my gas stove. Just put the peppers directly on the flame until they blacken and blister. Ten minutes in a closed paper bag and the skins rub right off! I also added a can of artichoke hearts as an ode to the California Gold Rush Chili. Read more…
The more I cook, the better I get at staring into the fridge and conjuring something up to eat. Case in point: Korean tofu stew. It was cold out and my fridge was mostly empty. I was hungry NOW. I saw a container of tofu, some cooked bulgogi from dinner with my cousins a few days prior, and zucchini from the farmer’s market. I had a soondubu stew packet from the Korean market so I just threw everything together for a warm and hearty tofu stew.
Five minutes after I registered hunger, I was fed. Authentic? Probably not. But it sure hit the spot.
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