Sunday, July 12, 2015

Sauteed Chicken with Garlic, Parsley with Pasta

For this week, we are having Mystery Box Madness again. It is something that I enjoy to do. Cook from a few ingredients listed and there is a beautiful dish created :)

This month's Mystery Box we choose from

Sesame Seeds
Mozzarella Cheese
Brown Sugar

This week, I'm cooking from Nigel Slater who contributed to Food and Wine magazine. I'm going to cook chicken, parsley and pasta.

1 stick unsalted butter
2 tbsp olive oil
1 3 1/2 pound chicken, drumsticks and thighs separated (I used 1 packet of chicken joint wings)
salt and freshly ground pepper
1 cup dry white wine
4 garlic cloves, thinly sliced (I chopped them)
1 cup coarsely chopped flat leaf parsley
2 tbsp fresh lemon juice
  1. In a large skillet or casserole, melt butter in the olive oil over moderate heat.
  2. Rub the chicken generously with salt and pepper. Add the chicken to the skillet, skin side down and cook until golden and crispy for about 4 minutes. Turn the chicken and reduce the heat to moderate, then cover and cook, turning the chicken once or twice, until the juices run clear, 40 to 45 minutes.
  3. Transfer the chicken to a clean platter and remove all but 1 tbsp fat from the skillet.
  4. Increase the heat to high, add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 7 minutes.
  5. Add the garlic and parsley together with some green pepper to the skillet and cook over moderately high heat for about 5 minutes.
  6. Cut the remaining tbsp of butter into the skillet and gradually whisk them into the sauce. Add the lemon juice and season with salt and pepper. Pour the sauce over the chicken and serve. At this point, I added some cooked pasta to combine with the chicken and green pepper.
It's a pity Mr G couldn't be here to taste this. I really liked this one-dish meal alot. It is perfect just for me. What about you?
I'm submitting this post to I Heart Cooking Clubs for this week's Mystery Box Madness.

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Sunday, July 5, 2015

Red and Green Frittata

Just 2 weekends back, I decided to delight Mr G with an eggy breakfast. Little did I know that this is the kind of breakfast he likes hehe. If you are looking for a breakfast that is packed with protein and iron from eggs, folate and fibre from broccoli, don't skip this page.


1 broccoli, cut into mini florets
8 large eggs (I used medium sized eggs)
60ml milk
1/4 tsp salt
1/4 tsp pepper
1 red bell pepper, cut into slices (I used 1 green and 1 red bell pepper)
113g grated cheddar cheese
4 tbsp grated parmesan cheese, divided
2 tsp olive oil

  1. Bring a large pot of water to a boil; add the broccoli and cook until just tender, about 3 minutes. Drain well.
  2. Preheat the oven to 180°C. In a large bowl, whisk the eggs, milk, salt, and pepper together in a large bowl. Stir in the broccoli, red pepper, 3/4 -cup (36 ounces) of the Cheddar, and 3 tablespoons (45 ml) of the Parmesan cheese.
  3. Heat the oil in a 12-inch (305 mm) ovenproof nonstick frying pan over medium-high heat. Pour the egg mixture into the pan and reduce the heat to medium. Cook for 3 minutes to set the bottom of the frittata. Sprinkle the top with the remaining 1/4 -cup of the Cheddar (12 ounces) and 1 tablespoon (15 ml) Parmesan cheese.
  4. Transfer the pan to the oven and bake until the frittata is set in the centre and slightly puffy, about 15 minutes.
  5. Let cool for 5 minutes in the pan, and then run a spatula around the edges and slide onto a large plate.

As you can see the egg is soft on the inside but yet slightly firm on the outside, I love the multiple veggies in it. Yummy!!! Mr G absolutely adore it and said can you cook this more often? Haha!!

I'm submitting this post to Simply Eggcellent #5 with the theme of how do you like your eggs this morning organized by Dominic of Belleau Kitchen.

Asian Salad

For the past week, I have been really busy at work and at home. Mr G went away for work so I didn't really have much motivation to cook or bake. He is my main motivator to do so. Each time, I see him savour the food I made, it gives me real delight. Yes you may have guessed it by now. My love languages are words of affirmation and acts of service. If you have heard of Gary Chapman, you are on the right track. Nope, I'm not promoting for his book but I'm just saying it's a nice book to read since everyone has different love languages and would like to be loved differently.

At IHCC, we have been cooking/baking with Jacques Pepin, an internationally known French chef. But this week, we have been asked to cook/bake something non-French. At first, I had wild ideas to make asian pork, peking chicken etc. Finally I decided to make a simple Asian salad from Jacques Pepin's Essential Pepin. It is so easy you wouldn't even think much of it. But the flavours that went along with it was literally superb. When you see below, you will know why. See my comments/modifications in blue.


2 tbsp rice vinegar
1 1/2 tbsp dark soy sauce
1 tbsp oyster sauce
1/2 tsp tabasco (I used 1 tsp since I love tabasco and spicy kick)
1 tsp brown sugar
3 cloves garlic, crushed and finely chopped
2 tbsp sesame oil
8 oz savoy cabbage
1/2 cup carrots, julienned

  1. Combine all dressing ingredients in a ziploc bag large enough to hold the cabbage and carrots.
  2. Add the cabbage and toss it with the dressing. Allow the mixture to macerate for at least 2 hours in the refrigerator.
  3. Transfer the salad and dressing to a serving bowl. Sprinkle with the carrots and serve.

I did a simple thing to just simply toss the cabbage and carrots together and then pouring the dressing all over the salad and toss it well. Thereafter, I let the salad sit in a bowl and put it in the refrigerator before serving. Guess what? This salad serves well with bbq meat and that is exactly what I did. I pan fried some bbq korean meat and it was superb.

I'm submitting this to I Heart Cooking Clubs - Out of France.

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