To me, stuffed chicken has always seemed incredibly fancy. Even with all of my culinary experience, there are very few dishes that surpass the elegance of a chicken dish paired with ham and cheese.
Recipies often have long, storied histories that are passed down from generation to generation. Even in a contemporary sense, it’s difficult to talk about beef bourguignon without mentioning Julia Child. When it comes to food from different cultures, however, we’re often clueless.
If you want to start a debate, ask anyone in my family how to season a turkey for Thanksgiving. You’ll get a barrage of subtly different answers, each with a unique blend of delicious herbs, spices, and aromatics.
If this is your first time dabbling with British cuisine, lamb shank is the perfect dish to start with. British cuisine includes simple dishes you can prepare with as much or as little of flavor you want. Lamb shanks gives you an opportunity to explore with different spices, and fresh herbs you can find in your garden or local market.
One of the advantages of preparing your own meals is your ability to control exactly what you’re eating. At a restaurant, I have no idea how much salt, butter, and sugar the cook is adding. At home, I can dictate the levels of each ingredient to my liking. I don’t have to guess whether a meal is wheat or gluten free, how much added sugar there is, or what kinds of fats are in my dinner. I know, because I’m the one in control.
I hardly need an excuse to eat tuna. Whether it’s seared with a delicious crust of salt, marinated and served as a steak, or even mixed with homemade mayo and relish and spread on a kaiser roll, tuna has no problem finding a home in my stomach.
I’ve always enjoyed gourds. While there are things about each season I enjoy, I think that squash is the single food I look forward to the most. Gourds come with great memories: for me, it’s pumpkin seeds in October, syrup laden squash with Thanksgiving dinner in November, with a smattering of local squash for dinner in December. I’ll often find myself wistfully longing to spend time with my family over a squash in mid-July.
It’s always difficult to adapt carb-heavy recipes to be keto, paleo, or Atkins friendly. With tortillas in particular, I had trouble keeping the dough from tearing for many months. Eventually, I found the right combination of ingredients and preparation to make an even, flexible dough.
Ah, ice-cream sandwiches! If there’s one thing that takes me back to my childhood it’s hearing the sound of the local ice-cream truck doing its rounds. For those few moments, I feel the urge to check my pocket for spare change and get that feeling that I wish I was a kid again.