Coconut Chicken Stew with Basil & Lime

There is something incredibly satisfying about stews, regardless of their country of origin. Pieces of vegetables nestled in a rich sauce, sometimes with meat, sometimes without. Once I discovered the wonderful aspects of Thai red & green curry pastes, I started playing with different versions of stews using coconut milk as a base. I remember…

Potato Crusted Quiche

I’ve been methodically going through my cooking files.   Everything is kept in legal sized hanging files, where I can jot things down on the folders themselves, such as cookbooks that offer a recipe that I use often, idea notes can be tossed in indiscriminately to a parent file.   I moved away from a recipe card…

Gai Lan with Oyster Sauce

Thanks to Steamy Kitchen for the original recipe. (brassica oleracea / Chinese broccoli / kai lan) – or you could use any of these other brassicas – broccoli, broccolini (a cross between broccoli & gai lan), or rapini / rabé  / broccoletti Gai Lan’s bittersweet taste becomes more bitter the older the vegetable.  Look for tight,…