It so happened that, after I attended the José Andrés lecture, Asano-mama was going to DC to attend the Restore Sanity rally. She was taking recommendations on places to go. Of course, my immediate answer was “eat at a José Andrés’ restaurant!” lol!
Well, she did. She went to Zaytinya, and came home with very good things to say about the food and drinks. So, if you’re ever in the DC area, go check it out.
One day, I’ll have to visit DC just for the food. ^_^
Read Full Post »
Well, I was in a bit of a pickle that I’m sure everybody can relate to. I found myself with a real mishmash of random ingredients in the refrigerator and absolutely no plan for any of it.
Namely, and I’m a bit embarassed to admit this, I’m not very good with meat. I don’t cook with it as often as I’d like, simply because I’m a poor planner and I’m only cooking for one. (Single servings of meat require repackaging meats and making sure they don’t get freezer burned and blah blah how tedious!) So while I can whip up almost anything from legumes or leafy greens, god help me if I know what to do with some idle chicken breasts.
Weird, right? Most people I think have the opposite problem!
So, to set the scene, I had 3 boneless chicken breasts, a bunch of swiss chard, and a larder full of… well, canned things. My spice rack is not too exotic but it covers the basics. I did a little bit of searching and found this fascinating recipe. Sounds like the best chicken wrap ever with my favorite leafy green in the world. It uses the two crucial components I need to cook, plus oregano and cumin? Count me in!
The only ingredient it calls for that I don’t have, and honestly never have had in my life, is annatto seed, also known as the achiote seed. It’s known for its earthy and slightly bitter flavor, apparently? I am very curious to try it and will seek it out tonight at the grocer’s (or Penzey’s if need be).
I’m going to be bad though—the recipe calls for marinating the meat for eight hours. I’m too impatient to do that. It’ll be hard enough waiting for these to bake, let alone marinate!
Read Full Post »