Cook the Book: Clay-Pot Ginger Pork with Figs and Pickled Fennel
It's a little late today, but I guess I wanted to wait a bit before parting with The Breakaway Cook
Explore by Tags
Entries from Recipes tagged with 'CTB: The Breakaway Cook'
Cook the Book: Miso Soup with Fennel and Ginger
Today's recipe from The Breakaway Cook
Cook the Book: Pasta with Peas, Sausage, and Mint
As the week winds on, Eric Gower, the author of The Breakaway Cook
Cook the Book: Minty, Boozy Chicken
As Eric Gower says in his book The Breakaway Cook, "this is like pouring a cooked mojito over stewed chicken." The drink's signature ingredients of rum, lime, and mint—along with garlic and other flavorings—mix well with the juice from the chicken. Part of the mojito-like mixture serves first as a marinade for the chicken, while part of it roasts with the meat in the oven, becoming a zesty coating. Serve the finished chicken over rice, along with some lime wedges to squeeze over the plated dish.
Cook the Book: Spicy Corn Salad
Corn salads are one of my favorite dishes to serve in the summer, when freshly picked corn is readily available just about everywhere. Eric Gower's is particularly full-flavored and zesty, perhaps because of the habanero pepper he throws in. If habaneros scare you, substitute a jalapeño or an ancho chile, which are both much milder. Make sure that, no matter what chile is used, you remove all its seeds—they're where much of the heat is concentrated.
