Arroz con Pollo

Arroz con Pollo

There is something about the combination of chicken and rice that makes me happy. And I’m sure I’m not the only one. In fact, it seems that every culture has its version of a chicken and rice dish, from the cream-of-mushroom chicken rice casseroles of the midwest, to Hainanese Chicken dishes, made in various regions in Southeast Asia, to India’s Chicken Biryani. I just saw a new (to me) recipe for Halal-cart style chicken and rice that I can’t wait to try. Of all these various permutations of chicken and rice, though, arroz con pollo remains my favorite.
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Mushroom, Chicken, and Spring Pea Penne

Penne with mushrooms, chicken, and spring peas

Sometimes, when I’m walking home from work in the evening, or sitting on BART heading into San Francisco, or wandering through the Rockridge Market Hall drooling over fresh pasta, I’m overcome by joy that I get to live here, that this is, really and truly, my new home. Two weekends ago Mr. X and I took a trip into the city to the Ferry Plaza Farmers Market, and I couldn’t stop grinning, despite the crowds and noise and madness. I felt like I was in my own personal version of heaven, surrounded by piles of glorious spring onions and purple carrots and flawless mushrooms of all kinds. I could spend hours wandering through that place, but luckily for Mr. X, I was content to cut the shopping short and sit down to enjoy a glass of cava once I found my new culinary magical ingredient: Umami paste.
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Spinach and Sweet Pea Pasta

Spinach and Sweet Pea Pasta

I don’t need to say it again, do I? In Boston, our farmers’ markets are still a long way away. Things aren’t really growing yet. Eating locally without eating potatoes is still a distant dream. So, a message to all the food writers out there in happier climes: Stop taunting me with all your joyous greenery and ramps and asparagus and small, alive things poking their little heads out of the ground.

Alright, maybe I should just stop reading if it saddens me so much, right? Or, I can use the bounty of others as inspirations in these last, dragging days of winter here in New England, and create a light, simple, verdant pasta dish that lets me pretend like it’s spring, even if none of its ingredients are really fresh from the ground. As you can see, I decided to take the second course.
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