Baishinka Tokyo
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Oct 9, 2013
Feb 24, 2013
Dec 14, 2012
Dec 12, 2012
The Gourmand Magazine Issue 00 & 01Nov 19, 2012
Slapdash Mexican-Thai Steak Salad Jul 26, 2012
Jun 28, 2012
Jun 20, 2012
Jun 12, 2012
Jun 11, 2012
Peach & Arugula Salad
Serves 4
8 ounces peaches (about 2 regular or 3-4 Saturn peaches)
5 ounces arugula
3 tablespoons champagne vinegar
1/2 teaspoon honey
1/2 teaspoon whole grain mustard
1 tablespoon minced shallot
4 tablespoons extra virgin olive oil
1 tablespoon coarsely chopped tarragon leaves
Salt and pepper
2 ounces ricotta salata, shaved or crumbled
1/4 cup toasted pistachios (optional)
via The Kitchn
Jun 8, 2012
Peach & Prosciutto Bruschetta
Makes 6 to 8 servings
-12 slices grilled sourdough baguette
-6 ounces goat cheese
-12 slices thinly-sliced prosciutto
-2 ripened peaches, sliced thin
-Good-quality olive oil, to taste
-Sea salt, to taste
via The Kitchn
May 19, 2012
Salad for Dinner: Complete Meals for All Seasons Apr 19, 2012
Coffee Supreme Auckland Apr 17, 2012
Crispy Chicken Thighs & Warm Bread Salad
Chicken recipe adapted from Bon Appétit
Serves 2 to 4
For the chicken:
6 whole (bone-in, skin-on) chicken thighs
Kosher salt and freshly ground pepper
1 tablespoon canola oil
For the bread salad:
1 (16-ounce) loaf day-old sourdough bread, torn into bite-sized pieces
3 tablespoons unsalted butter, melted
1/4 cup red wine vinegar, plus additional to taste
3 tablespoons olive oil
Reserved chicken drippings
3 tablespoons toasted pine nuts
1 cup packed arugula
Kosher salt and freshly ground pepper, to taste
For the chicken, preheat oven to 475°F. Pat the chicken completely dry and season generously with salt and pepper.
In a large cast-iron or heavy skillet, heat the oil over high heat until hot but not smoking. Add chicken to the skillet, skin side down, and cook for 2 minutes. Reduce the heat to medium-high and continue cooking the chicken until the fat is rendered and the skin is crisp and golden brown, approximately 12 minutes.
Move the skillet to the oven and cook the chicken, still skin side down, for 13 minutes. Flip the chicken and continue cooking for an additional 5 minutes, until chicken is cooked through. Remove chicken from the oven to a separate bowl and allow to rest for at least 5 minutes, reserving any leftover juices to add to the bread salad. Leave the oven on at 475°F.
While the chicken is resting, begin preparing the bread salad. In a large bowl, toss the bread pieces with melted butter until evenly coated. Spread the bread onto a baking sheet and bake until lightly toasted, about 8 minutes. (Bread can also be toasted ahead of time and re-warmed for 5 minutes in a warm oven just before serving.)
In the same large bowl used for the bread, whisk the red wine vinegar, olive oil, and salt and pepper to taste. Return the warm, toasted bread to the bowl and toss with the vinaigrette until completely combined.
Set the skillet used to roast the chicken (with the pan drippings and tasty chicken fat!) over low heat. Stir in a few more tablespoons of red wine vinegar, if desired, making sure to scrape any golden bits from the bottom of the pan. Transfer the warm drippings to a pourable container.
Add a few tablespoons of warm pan drippings, the pine nuts, and arugula to the bowl with the bread pieces, and gently toss to combine. Season with salt and pepper, add more pan drippings if desired, and adjust any flavorings to taste. (I use all of the pan drippings because I like my bread salad chewy and rich, and I add a bit more vinegar as well, because I love LOTS of tang.)
Arrange the bread salad on a large serving platter. Nestle the chicken thighs, either left whole or shredded, on top and serve immediately.
This shall be this weekend's dish for me
via the Kitchen
Apr 2, 2012
Jan 9, 2012
Sep 10, 2011
Aug 1, 2011
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