The Naked Post: Pork, Tofu and Gai Lan

So you notice that this post is naked. No, not that way–there are no pictures. There are two good reasons for this. While I was cooking dinner last night and Morganna was poised to record it all with the camera, she got through photographing the ingredients and poof! The rechargable batteries went dead, and that […]

Pei Mei’s Chicken with Sweet Soybean Paste

Morganna thinks that I should give this recipe a more dramatic name–something like, “Falling Down the Stairs Chicken,” or “Accident-Prone Chicken.” No, the chicken didn’t fall down the stairs, but Morganna did, on her way to dinner, whereupon she cracked the back of her head on a step and bled a lot and was in […]

Stewing in Fusion

I’m weird. Although I am always improvising and “winging it” when it comes to cooking, I don’t much like the idea of “fusion food.” Part of the reason I am not into culinary fusions is because I have had a lot of dishes that should have been called “confusion food.” Stuff that just seemed to […]

Learning Kofta

As I have mentioned before, Morganna is taking a class called “World Foods” at school which is a clever way to get kids to take Home Economics, learn to cook, and learn about other cultures all at the same time. It is a pretty good class, and the kids get to cook and eat foods […]

Arroz Gratinado

Nearly every culture has a dish related to a casserole. If there are ovens for baking bread, then casseroles are certain to follow; they are simple to put together, they cook undisturbed while the cook is engaged in other things, and they can utilize leftovers and be made to stretch to feed umpteen-eleven people without […]

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