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.