Monday, September 26, 2011
Our friend, Amy Edelstein, has been working in the Dominican Republic for four years. She made Dominican Chicken for us on her recent visit and I quickly jotted down the recipe.
This chicken is extremely flavorful, thanks to the Dominican staples of tomato paste, garlic and chicken bouillon. It is also very tender because of the long cooking time during which the chicken pieces braise. This dish is traditionally served with Dominican Beans and white rice.
We used to have a love-hate relationship with lasagna. My family loved to eat it and I hated to make it. There were too many steps, and it was too time-consuming for a simple weeknight dinner.
I am happy to say that with the advent of the no-boil lasagna noodle, the prospects for weeknight lasagna have brightened considerably. And with this recipe, putting one together is a snap.
Sunday, September 18, 2011
Thursday, September 1, 2011
Many years ago my friend, Arturo, gave me his grandfather's recipe for peach preserves. It was very simple: take a pound of peaches and a pound of sugar, bring them to boil very very slowly, let cool, bring to a slow boil again and then put in jars. As you can see, there was some level of detail that was left out.
This was the first time I tried this recipe (with my own embellishments) and I think it turned out rather well. Enjoy!