Posts tagged Chicken
Mexico GP 2018: Pollo en Mole Verde

Sometimes I find, the food is more exciting than the F1 races. At those times I think, maybe this blog should just be food from around the world. A-Z cooking, International Cuisine, something clever to do with how each region makes pot pies… I don’t know. But then, then there are races like Mexico. Can’t tear your eyes away, did Max really just make that pass? what happened to Sainz?? oh, no, that isn’t Checo is it??? This is why we watch Formula 1. It is turning into a cracking end of the season, even with the Driver’s championship tied up and the Constructor’s about to be, there is still some awesome fighting spirit left in all the drivers and teams.

Mexican GP Meal

For the Mexico race we made Chicken with Mole Verde Sauce, Mexican Rice, Asparagus, and for dessert Mexican Chocolate Pot de Creme. The Mole Verde sauce was the star of this meal. We all determined that we would eat just about anything if it came in this sauce. Rich, vibrant, creamy, savory, so good.

Chicken with Mole Verde

Chicken with Mole Verde Sauce

Adapted from Saveur

For the Chicken

1 (3–4-lb.) whole chicken, cut into 8 pieces
1⁄2 cup chopped cilantro stems
2 tbsp. kosher salt
1 tsp. whole black peppercorns
2 cloves garlic
1 large yellow onion, chopped
1 bay leaf

For the Mole Verde

8 oz. tomatillos, peeled and chopped
2 jalapeños, stemmed and chopped
1⁄2 cup cilantro leaves
2 tsp. kosher salt, plus more to taste
2 cloves garlic, chopped
2 (8-inch) flour or combination corn and flour tortillas, toasted
1 cup chicken stock or water
3 tbsp. canola oil

1. Place chicken, cilantro, salt, peppercorns, garlic, onion, bay leaf, and enough water to cover the chicken, in a large dutch oven or 6-qt. saucepan and bring to a boil; reduce heat to medium-low and cook, covered, until chicken is tender, about 30 minutes.

2. Meanwhile, prep sauce ingredients. Heat tomatillos and jalapeños in a large saucepan over medium heat and cook, stirring occasionally, until thick and slightly darkened, about 10 minutes.

3. Transfer to a blender with cilantro, salt, garlic, toasted tortillas, and 1 cup water or chicken stock; puree.

4. Heat oil in a 6-qt. saucepan over medium-high heat; add tomatillo sauce and fry, stirring constantly, until it thickens into a paste, about 5 minutes.

5. Remove chicken from saucepan and strain liquid through a fine strainer; reserve 3 cups, and save remaining liquid for another use (such as Mexican Rice). Set chicken and liquid aside.

6. Whisk in to the cooked tomatillo sauce the reserved cooking liquid and bring to a boil; reduce heat to medium-low and cook, stirring, until reduced and thickened, about 30 minutes.

7. Add chicken pieces and cook until heated through, about 10 minutes.


Italian GP 2018: Roast Chicken with Lemon
Chicken with Lemons

I love the intro Marcella Hazan gives this dish:  “If this were a still life its title could be ‘Chicken with Two Lemons’ " 

Simplicity is sometimes the best thing you can choose. The name of this dish is the recipe Roast Chicken with lemon(s). No oil or butter, no herb blend, beyond a couple lemons it is just the addition of a little salt, pepper, and heat. It self-bastes in the oven with the steam of the lemons and the fat of the chicken. By flipping it part way through, the breasts stay moist and the skin has a chance to crisp up to perfection. 

Chicken with Lemons Pieces

Roast Chicken with Lemon

From Essentials of Classic Italian Cooking by Marcella Hazan

A 3-4 pound chicken
Freshly ground black pepper
2 small lemons

1. Preheat oven to 350 F

2. Wash the chicken and dry well.

3. Sprinkle generously with salt and pepper rubbing all over with your fingers on the outside and in the cavity.

4. Wash the lemons in cold water and dry them. Soften each lemon by rolling it on the counter using the palm of your hand to press it into the counter. Puncture the lemons at least 20 times with a toothpick or skewer.

5. Place both lemons in the bird’s cavity. Close the opening with toothpicks or truss it, being careful not to close it too tight as it could burst. Wrap kitchen string around the legs, not too tightly, just to keep them in place as the bird roasts .

6. Put the chicken in a roasting pan, breast facing down. No need to add any fat, this is a self-basting bird. After 30 minutes, turn the chicken over, trying not to break the skin, this helps the bird steam and the skin will puff up if in tact, but it is delicious either way. 

7. Cook for another 30 minutes, then turn oven up to 400F, and cook for an additional 20 minutes per additional pound over 3lbs, or until the thigh meat reaches 165 F.

8. Serve whole at the table and carve in front of guests. Spoon pan juices over the chicken pieces.


Belgian GP 2018: Waterzooi

Belgium. Always one of the best races of the year. Not only is it the return after the summer break so everyone is raring to go, and the gossip is flying through the paddock, but it is also in BELGIUM. Spa-Francochamps is one of the oldest and most beautiful tracks on the F1 calendar. In the forested hills of the Ardennes, it is pristine and gorgeous. It is also the land of fabulous beer and my husband's heritage. So much to love, so little time. The one thing I know a little less about is the food. 

We had the opportunity to travel through Belgium a few years back, and I have wonderful memories of home cooked meals, frites, waffles, and lots of bread and cheese. But after that my list comes up short. I think I was so focused on being with people I love that I failed to learn about the food or get to know local specialties. Shame on me. I intend to make up for that. Both with a future trip back to Belgium (come on cousins, lets get some weddings on the books!), and also by working my way through my husband's grandmother's cookbooks she left to us. 


This year I am continuing working through 'Everybody Eats Well in Belgium Cookbook' by Ruth Van Waerebeek. Waterzooi and a Salad from the Ardennes made up our dinner for this year's Belgian GP. Waterzooi is a classic Belgian dish, somewhere between a soup and a stew. SImple in its ingredients and execution, but with an interesting addition toward the end of a cream and egg mixture that brings the whole thing together and makes it very distinct. Served with some crusty bread and a light salad, it is a great heartwarming meal. 

We, of course, started the day with Belgian Waffles. Served simply with powdered sugar and sliced strawberries and a nice cup of coffee. Plan for an early morning or a late breakfast because the yeasted dough needs at least an hour to rise and build flavor. 

And in true beer loving fashion, we took the whole weekend to work our way through a few work-of-art beers. To be honest, I am a bonafide IPA fan these days. The hoppier the better, crisp clean clear, or hazy as it can get, fruity and tangy or floral and danky, I love them all. But, coming back to a proper Belgian tripel or quad reminds me what a proper beer tastes like. One that makes you pause, close your eyes, and just hum a little under your breath with a long mmmmmm. 

Speaking of paddock gossip, this time of year is called "silly season" because everyone is suddenly a rumor monger, and they all want to know one thing: which drivers will be racing for which teams in the next F1 Season. The summer break brought some serious drama with Ricciardo's announcement that he will be leaving Red Bull for Renault for 2019. This really shook things up and has led to out and out chaos in the driver market. Alonso also announced his official retirement at the end of the season leaving room in the Maclaren team roster, and there are some serious rumors that Raikonnen may be on his way out as well, with the young hotshot Leclerc taking his seat at Ferrari. Generally, all this feels a little, well, silly. But, this year there are so many possible moves, and a very solid set of midfield teams for drivers to move around within, which is making the drama feel a little less silly, and a little more exciting! 

Waterzooi Chicken


Waterzooi of Chicken

Gentse Waterzooi van Kip
Waterzooi de Poulet a la Gantoise

From Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek

1 (3 -4 lb) whole chickens
salt and pepper
2 bay leaves
4 sprigs fresh parsley
1⁄2 teaspoon dried thyme
3 tablespoons unsalted butter
2 medium onions, coarsely chopped
4 -6 cups chicken broth
4 large carrots, peeled and sliced into 1/4-inch rounds
5 medium leeks, rinsed well, white parts only, sliced into 1/2-inch rounds
2 medium celery ribs, sliced into 1/2-inch slices
4 large baking potatoes, peeled and cut into 1/2-inch cubes
1 cup heavy cream
2 large egg yolks
1⁄2 cup minced fresh parsley

1. Remove excess fat from chicken cavity. Rinse the chicken inside and out. Place 1 bay leaf, 2 sprigs parsley, and 1/4 teaspoon thyme in cavity. Season with salt and pepper.

2. Melt butter in a heavy Dutch oven over medium heat. Add onions and cook, stirring occasionally, until onions are translucent (but not browned); about 5 minutes.

Place the chicken, breast side up, in the Dutch oven, on top of the onions. Add chicken broth to mostly cover the chicken (by about two-thirds). Cover and simmer gently over low heat for 30 minutes.

3. Skim the surface to remove any foam and any fat that has risen. Add the carrots, leeks, and celery. Add the remaining parsley sprigs, thyme and bay leaf. Cover, and adjust heat to maintain a slow simmer for another 30 minutes.

4. Add the potatoes and continue to simmer until potatoes are done and chicken is very tender, about 20 or 30 minutes. Remove from heat.

5. Remove chicken and transfer to a large plate. Use a slotted spoon or tongs to remove parsley and bay leaves from broth. Let the chicken rest until it is cool enough to handle, then use your fingers to remove the skin and meat from the bones. (Set skin and bones aside for future use ie making more broth.) Continue to use your fingers to shred the meat into bite-sized pieces.

6. Place Dutch oven back over medium heat. Meanwhile, beat the cream and the egg yolks together in a bowl. Now, take a ladleful of hot broth and slowly add to the egg yolk mixture, while stirring. This tempers the yolks. Then, slowly stir the tempered egg yolk mixture into the larger pot of broth and vegetables. Do not allow to boil or the egg yolks might curdle. Add the chicken. Garnish with fresh chopped parsley.

7. Serve in bowls, with a hearty loaf of hand-sliced bread.


Hungarian GP: Pesti Csirke AKA Chicken Breast a la Budapest
Hungarian Dinner with Zwakhatten

If you are an F1 fan, do you watch just the race or do you go all in and watch the qualis, pre race, post race, Ted's notebook, the whole gamut? This year's Hungarian Qualifying, may have taken the cake for edge of the seat excitement. All in all, it was more exciting than the race and well worth a watch. The weather and team strategies made for some rain soaked and nail biting moments, and reminded me why I love the sport. The race itself had its fair share of drama, but if prizes were going out for most watchable, I'd go qualis for this one. 

We made some Hungarian classics from a local library find, an excellent 1970's Hungarian cookbook: Flavors of Hungary by Charlotte Slovak Biro. 

The Hungarian GP, for us at this point is just a great excuse to pull out the Zwack. Haven't tried Zwack yet? It is an herbal liqueur that gives any cocktail an interesting twist. Our go-to is the Zwack-hatten! But of course, we would never leave you with just one beverage to choose from. So this year we tried out the simple, yet tasty Emperor (recipe forthcoming). A mixed on the sweeter side apertif, perfect for a heavier meal like this one. 

For the race we made Chicken Breast a la Budapest (I love 1970's cookbooks, don't you?), Paprika Potatoes, and Green Peas. If I'm honest, this chicken may not be the prettiest thing you've seen all week, but it sure was tasty. The butter and wine make a great braising liquid, while the sour cream and bread crumbs form a crisp, yet moist topping. All in all, warming, tasty, and easy to boot. 

Chicken Breast a la Budapest

Chicken Breast a la Budapest

From Flavors of Hungary by Charlotte Slovak Biro

1 ½ pounds chicken breasts (about 4 breasts)
1/4 cup butter (1/2 stick)
black pepper to taste             
4 green onions, chopped     
3 cloves garlic sliced
1 cup sour cream (1/2 pint)
1 teaspoon Worcestershire sauce
2 tablespoons bread crumbs
1 teaspoon paprika
 ½ cup dry white wine
parsley sprigs for garnish   

1. Pat chicken breast dry, if whole cut in half and remove skin and bones.

2. Preheat oven to 375℉.

3. While oven is preheating, place butter in baking dish and allow butter to melt in the preheating oven. Check after 5 minutes to make sure butter doesn’t burn.

4. Arrange breast halves side by side in dish. Sprinkle with salt and pepper, turn breasts over, and sprinkle other side. Distribute onion and garlic evenly among and beneath breasts.

5. In a bowl combine sour cream, Worcestershire sauce, salt, and pepper. Stir until slightly liquid, pour over chicken breasts to cover completely. Combine bread crumbs and paprika, sprinkle over chicken.

6. Bake chicken for a total of 45 minutes - 1 hour. Start by baking for 20 minutes. After 20 minutes, add half of the wine, pouring it in along edge of dish. Bake an additional 20 minutes and add the remaining wine, again pouring it along edge of dish. Continue baking chicken until tender and internal temperature reaches 165℉.

Serve with your choice of sides or Paprika Potatoes and Green Peas. 

Hungarian Dinner
2018 Azerbaijan GP: Chicken Kebabs, Dolma, and Chopped Salad

Baku!!!! What a crazy race! As soon as you thought the drama was over something else exploded, someone ran into someone or something else, and all hell broke loose. Some major disappointments, but it sure did make it exciting! I, for one, am glad to see teams allowing their drivers to race each other and be ambitious and aggressive out on the race track. Every race is a learning experience for the drivers and the teams. I hope to see even more wheel to wheel racing in the upcoming races, and more crazy Max too! 

On a personal note, the past couple weeks and weekends have been so busy I haven't been able to keep up in life or on here, my apologies for the delay on this post. On that note, I am also going to take a break from writing up pre-race posts. I'm going to focus that energy on creating awesome meals and including desserts and drinks for as many races as possible. I promise I'll make it delicious. Let me know if there are specific dishes you'd like to see included, or ones you've cooked and would recommend! 

For this meal we went simple summertime (I know it's only May, but I am ready!) with some grilled chicken kebabs, chopped veg salad, and dolmas with grape leaves from my Mom's garden. 

Grape leaf for Dolma

The kebabs were super easy to prepare and turned out really tender and juicy. They would go great with rice, green salad, or grilled veggies.  The dolmas took a little work but were well worth it. I'm thinking I might even try out a vegetarian version this weekend. I discovered that we have a volunteer grape vine growing on the side of our house that is just begging to be made into dolmas! 

Chicken Kebabs

Toyug kebabs (Azeri sour chicken skewers)

Adapted from SBS Recipes by Adam Liao

1 ½ lb chicken thigh fillets ( approx. 4 fillets)
1 tbsp olive oil
1 tbsp lemon juice
½ small brown onion, roughly chopped
½ tsp salt
¼ tsp black pepper
1 pinch of sugar
6-8 skewers (bamboo or metal)

To serve
¼ cup finely shredded coriander or mint
¼  cup finely shredded flat-leaf parsley
1 tsp sumac
lemon wedges (optional)

1. In a large bowl or ziploc bag, combine the olive oil, lemon juice, onion, salt, pepper and sugar. Add chicken and marinate for 2 hours or overnight.

2. If using bamboo skewers, soak them for at least 10 minutes before using.

3. Skewer the chicken evenly onto 6 or 8 skewers (depending on their size).

4. Grill over medium-high heat on a grill or grill pan.  Cook until chicken reaches 165 degrees F or until juice runs clear.

5. Serve with herbs scattered over top and lemon wedges (if desired).


Dolma, Azerbaijani-Style Stuffed Grape Leaves

Adapted from AZ Cookbook by Feride Buyuran

½ pound ground beef
½ medium onion, grated
¼ cup medium-grain white rice, thoroughly rinsed (do not use long grain rice)
¼ cup finely chopped fresh cilantro
¼ cup finely chopped fresh mint
½ teaspoon salt
pinch ground black pepper

About 20-30 medium-size fresh grape leaves
1 ½  tablespoons butter

Garlic Yogurt Sauce
½ cup Plain Yogurt
2 garlic cloves, crushed

1. Combine first seven ingredients to make stuffing. Mix until well combined.

2. Blanch grape leaves. Boil a small saucepan of water, blanch the fresh grape leaves in batches of about 10 at a time, for about one minute. Remove from pot with a slotted spoon, drain on a plate with a paper towel, and allow to cool.

3. Prepare a medium saucepan by spreading a few leaves to cover the bottom.

4. Stuff the grape leaves. Hold a leaf shiny side down in your hand, place about a tablespoon of the stuffing in the center of the leaf. Fold the top down, then the sides over the filling and roll tightly into a round ball or cylindrical roll. Set seam side down in the prepared saucepan. Arrange dolma snuggly next to each other. Continue until all leaves or stuffing are used up.

5. Dot the top with butter, pour water in until it reaches halfway up the dolmas. Cover with a lid and bring to a boil. Simmer for one hour or until leaves are tender and filling is cooked. (If liquid completely absorbs during cooking, add a little more and continue to simmer.)   

6. Serve with Garlic Yogurt Sauce: Combine yogurt and crushed garlic to make sauce.


Chopped Vegetable Salad

Chopped Vegetable Salad

Inspired by NPR Recipes

1 bell pepper, chopped in large chunks
1 cup cherry tomatoes, halved
1 cucumber, partially peeled and chopped
5 radishes, quartered

juice of 1 lemon
1 tablespoon extra virgin olive oil
salt and pepper to taste

1. Mix all vegetables in a large bowl. 
2. In a mason jar or small container, combine lemon juice, olive oil, salt and pepper.  Shake to emulsify and make dressing. 
3. Pour dressing over vegetables and mix until just combined and dressing is distributed. 

2018 Chinese GP: Chicken Wings, Noodles, and Cabbage a la All Under Heaven

Hoorah for a proper exciting race! The first half seemed to be a repeat of 2017, Mercedes, Ferrari, blah blah blah, until bam! A safety car and the Red Bull boys with excellent timing and guts to spare come up the field and mix it up!

I love seeing Ricciardo on top of the podium, that grin just makes my day. We kept an eye on Alonso throughout the race as well, as per usual he was driving that car beyond its abilities, even passing Championship leader Vettel in the final laps. Hopefully this race is a sign of things to come. I was literally on the edge of my seat wondering who Verstappen was going pass at the last second into a corner never made for passing... despite all the controversy, and possibly losing himself a podium, I still say 'Go Max!' because god its so much fun to watch! 

Chinese meal

I hope you enjoyed the race as much as we did. It was made even better with the meal of authentic Chinese dishes from All Under Heaven, a fantastic tome of traditional Chinese cooking. It was so hard to choose which dishes to make, but these turned out to be just challenging enough to learn a little but not get overwhelmed, and they were properly delicious. 

A few new techniques were added to my repertoire with these dishes and new ingredients too! Dry-frying chicken, just coated in corn starch, was a revelation. It turned out so crispy and soaked the sweet and spicy sauce up perfectly. This was also my first introduction to Sichuan peppercorns which are a total kick, they are floral and pungent and have a numbing quality that make them really unique (we even made a cocktail with them!). Honestly, that might be my favorite part of cooking for the races, trying completely new things, both in cooking and eating. Hope you try out a few too!

Dry fried chicken wings


Adapted from All Under Heaven: Recipes from the 35 Cuisines of China by Carolyn Phillips

Serves 4 as an appetizer or part of a meal

12 chicken wing pieces (wings and drummetes)
¼ cup cornstarch
2 cups (or so) peanut or vegetable oil for frying
6 cloves garlic, finely chopped
½ inch fresh ginger, peeled and finely chopped
2 green onions, trimmed and finely chopped
10 dried Thai chilies, or to taste, broken in half and seeds discarded, and/or smoked paprika
¾ cup pale rice vinegar
6 tablespoons sugar, or to taste
1 teaspoon toasted Sichuan peppercorn salt, or to taste (recipe below)
2 teaspoons regular soy sauce

1. Start this recipe at least 6 hours before you want to serve it. Place wing pieces in a work bowl and sprinkle the cornstarch over them. Toss the wings in the bowl until thoroughly coated. 

2. Place a cooling rack on a baking sheet, arrange corn starch covered wings, not touching, on the rack. Refrigerate uncovered so the cool air slightly dries out the wings. Refrigerate for at least 6 hours and up to 1 day.

3. Pour the oil into a wok or heavy bottomed pan (I use my dutch oven for most frying),  heat over high heat until it reaches 350F. Use a splatter screen to prevent oil splashes. Carefully add 4-6 wing pieces to the hot oil.  As soon as the wings are golden on one side, approximately 3-5 minutes depending on the size of the wings, flip to brown other side. (If you have an instant read thermometer, chicken should reach 165F.) Remove the wings to a large work bowl once they are nicely browned and cooked through. Repeat with remaining wings in batches.

4. Put 1 tablespoon of the oil in a separate saucepan, place it over medium-high heat, and add the garlic, ginger, onions, and chilies, toss in the hot oil to release their fragrance, and then add the rest of the ingredients. Turn the heat to high and quickly boil down the sauce. Boil until it reaches the consistency of syrup, remove from the heat. Toss the wings in the sauce to coat them completely. Arrange the wings on a serving platter and eat while hot. 

To make peppercorn salt:  combine 1/2 cup whole Sichuan peppercorns and 1/2 cup salt in a dry wok, cook over medium heat until salt browns and peppercorns start to pop, let mixture cool. Pulverize in a spice grinder, shake through a fine mesh sieve, and store in a tightly sealed jar.


green onion noodles



Barely adapted from: All Under Heaven by Carolyn Phillips

Serves 4-6

Fried Onions
12 green onions
1 ½ cups peanut or vegetable oil

1/2 cup light soy sauce
1/2 cup unsalted chicken stock

4 quarts  water
2 tablespoons sea salt
12 ounces thin dried noodles of any kind

1.  Clean and trim green onions, pat them dry (to avoid oil splatter), slice them on an angle into long, thin ovals.

2. Line a plate with a paper towel and place it next to the stove along with a slotted spoon. Heat the oil in a wok over medium-high heat. When the oil just begins to shimmer, add a few pieces of onion. What you want is for the onions to gently bubble, so adjust the heat as needed and then add the rest of the onions. Stir the onions every minute or so and let them slowly cook, giving them a chance to release their fragrance and gradually dry out, approximately 5-7 minutes. Keep an eye on the onions (don't walk away!), as soon as they start to smell toasty and a few begin to brown, stir them almost constantly so they toast evenly.

Once almost all of them are brown, remove them from the oil with the slotted spoon and place them on the paper towel lined plate.  Set the wok with the hot oil aside. If you’re going to continue the recipe immediately simply allow to cool as you continue. Otherwise, let the seasoned oil cool, then pour it into a clean glass jar and store in the refrigerator. 

4. Pour ¼ cup of the soy sauce and ¼ cup of the stock into a large work bowl and stir in about ¼ cup of the flavored oil. After adding the noodles, add each of more as needed. I used all of it as my noodles absorbed a lot of liquid. 

5. Put the water in a large pot, add the salt, and bring to a boil. About 5 to 10 minutes before you want to serve this dish, stir the noodles into the water and gently swish them often so they don’t stick together. As soon as the water starts to boil, lower the heat to a simmer and cook the noodles until they are barely done (check package for time). Place a colander in the sink and drain the pasta into it, but don’t rinse it, as the starch on the noodles will help to thicken the sauce and allow it to evenly coat each strand.

6. Put the cooked noodles into your work bowl with the sauce and toss them well. You want the noodles slightly soupy since they’ll absorb some of the sauce, so add more stock if needed. Taste and add a bit of soy sauce or green onion oil, if you want.

7. Serve noodles garnished with all of the fried onions.



From: All Under Heaven by Carolyn Phillips (also on her blog!)

Serves 4

1½ pounds napa cabbage (about ½ large head or 1 small head)
5 dried Thai chilies
2 tablespoons peanut or vegetable oil
1 tablespoon finely chopped peeled fresh ginger
1½ tablespoons balsamic vinegar
1½ teaspoons regular soy sauce
½ teaspoon sugar
1 teaspoon toasted sesame oil

1. Rinse the cabbage carefully, removing any damaged leaves. Shake the cabbage dry and then cut out the core. Separate the leaves into stacks of 3 or 4 and place them curved-side down on a cutting board. Use the side of a cleaver, or the bottom of a small pan, to lightly whack the stems; this will serve to gently break them open, and then cut them into pieces approximately 2 x 1 inches in size.

2. Break the chilies open and discard both the seeds and the stem ends. Cut them into smallish pieces. Heat a wok over high heat and then pour in the oil. Immediately add the chilies and fry them quickly until they have crisped up. Toss in the ginger and the cabbage and stir-fry the cabbage over high heat. As soon as the cabbage has wilted, add the vinegar, soy sauce, sugar, and sesame oil. Taste and adjust seasoning. Continue to toss the cabbage until all of the edges are a golden brown. Serve hot.


2018 Pre-Testing - Catalonian Rice with Caramelized Onions
rice with caramelized onion

Pre-Season testing is an opportunity for teams to properly get out on track and assess reliability and performance of their updated cars. It is also a chance for teams to show off all the new liveries, rookie drivers get to head out on track for the first time, and fans get to see their favorite teams and drivers back in action. 

This year in the first week of testing it was bitterly cold, and... it snowed. F1 cars do not do snow. Teams quickly adapted and built snowmen, messed around on social media, and prepared for week two. 

Too bad they weren't here with me, because these dishes would warm anyone's bones. Both of Catalonian origin, the rice dish is emblematic of a common Catalonian cooking style where they freely mix meat and seafood, apparently this even has a name: mar y montaña (sea and mountain). And the greens were a perfect complement, though an "everyday first course" they added a special element to the meal. Followed up by a Vermouth Cocktail, this was a great foil to any poor weather. 

arroz con cebolla


All Recipes from The Cuisines of Spain by Teresa Barrenechea

½ pound Manila or small littleneck clams
1 tablespoon coarse salt
½ cup olive oil
½ small chicken, about 1 ½ pounds, cut into large bite size pieces with skin on
2 yellow onions, grated (I highly recommend you do this in a food processor with a garter attachment - to save your cryin' eyes!)
1 clove garlic, finely minced
⅓ cup sweet vermouth
1½  cups water
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon sugar
4 cups Fish Stock
2 tomatoes, halved crosswise, grated on the large holes of a handheld grater,skins discarded
1 teaspoon sweet pimentón or paprika
Pinch of saffron threads dissolved in 1 tablespoon hot water
¼ pound squid, about 7 inches long, cleaned and with bodies cut into rings and tentacles halved if large
2 cups Spanish rice
½ pound medium shrimp 

1. Scrub the clams under cold running water, discarding any that fail to close to the touch. In a large bowl, combine the clams, coarse salt, and water to cover and let stand for at least 30 minutes or up to 2 hours so that the clams release any sand trapped in their shells.

2. Meanwhile, in a large sauté pan, heat the olive oil over medium-high heat. Add the chicken and brown, turning as needed, for about 10 minutes, or until golden on all sides. Using a slotted spoon, remove the chicken and set aside.

3. Decrease the heat to medium and add the onions, garlic, vermouth, water, salt, pepper, and sugar. Cook, stirring occasionally, for 20 minutes, or until the liquid has evaporated (can take up to 30 minutes). Increase the heat to high and cook, stirring occasionally, for about 5 minutes longer, or until the onions are caramelized.

4. Meanwhile, preheat the oven to 350 ° F. In a saucepan, bring the stock to a boil. Decrease the heat to maintain a simmer.

5. When the onions are ready, add the tomatoes, pimentón (paprika), and saffron to the pan and mix well. Add the squid, decrease the heat to medium, and stir briefly to mix with the rest of the ingredients. Transfer the mixture to a large (about 15-inch) cazuela (I'm planning to use a dutch oven), place over high heat, add the chicken pieces and rice, and stir to combine. Pour in the hot stock and cook for 5 minutes without stirring.

6. Drain the clams. Place the clams and the shrimp on top of the rice, and place the cazuela (dutch oven) in the oven. Bake for 15 minutes or until the liquid is absorbed. After 15-20 minutes the liquid will be absorbed, the rice will be tender, the clams will have opened, and the shrimp will turn pink.

7. Remove from the oven, cover with a lid or a kitchen towel, and let rest for 5 minutes before serving. Discard any clams that failed to open and serve.


swiss chard


2 cups water
1 ½ teaspoons salt
2 pounds Swiss chard (2-3 bunches), stems removed and leaves coarsely chopped
¼ cup olive oil
¼ cup pine nuts (or almost any nut or seed, I used pepitas)
¼ cup raisins, soaked in hot water to cover for 1 hour to soften, and drained

1. In a large saucepan, bring the water to a boil over high heat. Add the salt and Swiss chard, cover, and cook at a high simmer for 10 minutes, or until tender. Drain the chard in a colander, pressing on it firmly to remove any excess liquid.

2. In a skillet, heat the olive oil over high heat. Add the pine nuts, stir well, add the Swiss chard and raisins, mix well. Cook briefly, stirring, until all ingredients are heated through.

3. Serve immediately, or remove from heat, set aside, and reheat when ready to eat.




Malaysian GP - Laksa Curry

This year was the last F1 race in Malaysia at the Sepang International Circuit. A farewell of sorts as F1 has been racing in Malaysia for 19 years. I suppose the world keeps spinning and things change, but it will be sad to say goodbye to a great race, and that also made this my last chance to make some great food! 

Malaysian cuisine has made its way into the American lexicon a little more than I think I even realized. There is a Malaysian restaurant in my neighboring small town, Malaysian ingredients at my supermarket and even a BuzzFeed article: 22 Malaysian Foods Everyone Should Learn How To Cook. 

I say, more the better.
Malaysian food and Singaporean food have a lot of the same roots and Char Kway Teow and Popiah are both popular in Malaysia as well as Singapore, so this race may have similar vibes to the last one. And that, in my opinion, is a lovely thing. 


Laksa Curry 

Adapted from

7 oz thin dried rice-stick noodles
6.5 oz Ayam Malaysian laksa paste (this will seem like A LOT, it is, and it is delicious)
1/2 small red onion, quartered, thinly sliced
4 cups chicken stock
2 kaffir lime leaves, torn (I have a hard time finding these, the dish is fine without them, if slightly less authentic)
2 cups shredded cooked chicken (rotisserie works great, blend of light and dark meat)
2-4 cups mushrooms
1 can coconut milk (14.5 oz)
1/2 cup beansprouts, trimmed
1 small red chilli, thinly sliced
1 Lebanese cucumber, halved crossways, cut into thin matchsticks
1/4 small pineapple, peeled, thinly sliced, cut into thin matchsticks
Fresh cilantro, to serve
Lime halves, to serve

1. Place noodles in a large heatproof bowl. Cover with boiling water. Let stand for 4 to 5 minutes or until just tender. Using a fork, separate noodles. Drain.

2. Meanwhile, heat a saucepan over medium-high heat. Cook laksa paste, stirring, for 1 minute or until fragrant. Add onion. Cook, stirring, for 2 minutes or until softened. Stir in stock and 1 cup cold water. Add lime leaves. Cover. Bring to the boil. Simmer for 5 minutes.

3. Add chicken and mushrooms. Cook for 5 to 10 minutes or until heated through and mushrooms just softened. Remove from heat. Remove and discard lime leaves (if using). Stir in coconut milk. Divide noodles between bowls. Ladle over stock mixture. Top with beansprouts, chili, cucumber, pineapple and coriander. Serve with lime halves.

Vegetarian option:

Swap chicken broth for veg broth and make sure the curry paste you find does not contain shrimp paste as many do. 

Swap chicken for fried tofu, broccoli, bell pepper or any other vegetable of choice. Add in at the same time as stock to cook for 10+ minutes in curry broth.

**The toppings are what makes this dish spectacular. Fresh pineapple is a must and fresh crunchy bean sprouts too! 


Fried Bananas

One of my best friends in college taught me a recipe which she readily admits may not strictly be traditional, but with the ingredients on hand brings all the goodness of the original dessert to the plate and the memories right along with it. 


12 wonton wrappers
3 bananas
6 tablespoons brown sugar
small bowl water
Oil for frying

1. Cut bananas into 4 pieces (once down the length and then in half to make 4 quarters). 

2. On a wonton wrapper lay banana piece and sprinkle 1/2 tablespoon brown sugar on top. 

3. Enclose banana and sugar by folding wonton wrapper edges together to form a triangle or wrap like a spring roll. 

4. Heat 1-2 inches of oil in a frying pan. Once hot, add 3-4 wontons at a time and fry until golden brown on one side, flip and fry until done on second side (1-2 minutes each side). 


I realized in thinking about this that my friends in college taught me a number of recipes and shared a lot about their lives and in so doing, their cultures. I started thinking about some of those people and recipes, and came up with this very brief list of Friends/ Recipes that I never realized had stuck with me to this day. 

Azwa - Malaysian Fried Bananas
Sam - Sopaipilla
Carolyn - Spoon Bread
Mari - Spam Musubi
Hannah - How to put Sprinkles on EVERYTHING 

Thanks friends :) 



Spanish GP - Chicken in Bravas Sauce and Sangria

Part of the fun of cooking new recipes from around the world is discovering new flavors. Often I lean toward quintessential dishes. Sometimes even "the dish" of a country. And sometimes I just want to be inspired by the flavors, the scents, the look, or feel of a place and its food. 


For the Spanish GP I wanted something easy, tasty, and full of smoked paprika. This recipe did not disappoint.

Full disclaimer, as the original author of this recipe fully admits this is not actually an authentic Spanish dish, but more of a Spanish-ish dish with lots of Spanish inspired ingredients. I am all for experimentation and smoky paprika, also this was tasty, so thanks to Julia for playing around with Spanish flavors and creating this deliciousness.


Spanish-ish Chicken in Bravas Sauce

From Julia Frey of Vikalinka

For the bravas sauce

Olive Oil- 1 tbs.
1 yellow onion, chopped
4 cloves garlic, sliced
1 red chili, minced
1 carrot, diced
Fresh or dried thyme- 2-3 sprigs (1 tsp)
1- 14 oz can chopped tomatoes
1 Tbsp red wine vinegar
salt and pepper to taste

For the chicken

1 Tbsp olive oil
8 bone-in chicken thighs
1tsp Spanish smoked paprika
1 red pepper, sliced
1 – 14 oz can butter beans or any other white beans
½ cup green olives, any kind
salt and pepper

  1. Heat a tablespoon of olive oil in a saucepan and add chopped onion, cook over medium heat for 5 minutes or until softened.
  2. Add sliced garlic, minced chili, chopped carrot, and thyme (leaves only) and cook for 5 minutes.
  3. Pour in canned chopped tomatoes (including liquid), vinegar and a pinch of salt and pepper, turn the heat up and bring to a boil, then turn the heat down and let the sauce simmer for 10 minutes until thick.
  4. When you are satisfied with the thickness of the sauce take it off the heat, pour it in a food processor or a blender and blend until smooth and set aside.
  5. Preheat oven to 350F.
  6. Sprinkle chicken thighs with Spanish paprika and salt on both sides and brown in a skillet until golden but not cooked all the way through. Cook in batches to avoid overcrowding. Set aside and drain fat from the skillet.
  7. Add bravas sauce to the same skillet, put chicken on top and scatter butter beans, olives, and sliced red pepper all over.
  8. Bake uncovered in the preheated oven for 35-40 minutes.
  9. Serve over rice.

5 Ingredient Sangria

From the Minimalist Baker

1/2 pineapple, chopped
1 orange, sliced into thin rounds and then halved
/2 pear or stone fruit, cubed
750 ml bottle red Spanish wine (or Spanish style like a tempranillo or granacha)
1 cup (240 ml) fresh orange juice

  1. Slice fruit and drop into a large pitcher.
  2. Add orange juice and wine and stir.
  3. Refrigerate until serving, at least 4 hours, up to 2 days.

And, for a little bit more aesthetic enjoyment, here are the, again, absolutely amazing Spanish GP posters from Ferrari, Williams, and Renault:

Chinese GP - Orange Chicken and Beef Chow Fun

This year we finally did it. We made our own Chinese food! And because I can't resist a cooking challenge we made three dishes, two of which were fried and none of which I had ever made before. But the pork buns were store bought, so I let myself off the hook there. A big thank you to Luiz who provided the inspiration in the way of a new cookbook for my birthday: Katie Chin's Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother's Kitchen.

For the Chinese GP this year we had:

Crab Wontons
Orange Chicken
Beef Chow Fun
Pork Buns
Chinese and Taiwanese beer


Despite the juggling, none of these dishes turned out to be overly complicated or difficult. Just a little time consuming with the need to make a sauce, batter the meat, and fry for the orange chicken, but perhaps that is what makes it so very tasty.

When I make these dishes over again I will halve the sugar in the orange chicken and double the veggies in the chow fun because those are my preferences, otherwise, they are delicious!


Crab Wontons

Katie Chin’s Everyday Chinese Cookbook

6 oz crabmeat (or imitation crab)
Two – 8 oz packages cream cheese, softened
½ tsp salt
¼ tsp garlic powder
20 wonton wrappers
1 egg slightly beaten
Oil for frying
Sweet and Sour sauce

  1. In a medium bowl mix together first four ingredients
  2. Lay one wonton wrapper on a clean surface. Brush edges with beaten egg, then place a heaping teaspoon of crabmeat mixture in the center. Fold the bottom corner of the wonton wrapper over the filling to form a triangle and seal the edges. Pinch the two folded corners together. Repeat with remaining wrappers.
  3. In a large wok or dutch oven, heat 2 to 3 inches of oil to 350 degrees F. Fry 8 to 10 wontons at a time, turning 2 or 3 times, until golden brown, about 2 minutes. Drain on a sheet pan lined with paper towels. Serve immediately with Sweet and Sour sauce.

Orange Chicken

Katie Chin’s Everyday Chinese Cookbook

chicken marinade:
2 pounds boneless, skinless chicken thigh or breast, cut into bite-sized pieces
1 egg, slightly beaten
1 tablespoon cornstarch
2 teaspoons light soy sauce
1 teaspoon salt dash white pepper

1/2 cup all-purpose flour
1/2 cup water
1/4 cup cornstarch
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon baking soda
vegetable oil for for frying

1 1/2 cups sugar
1 cup chicken broth
2 tablespoons orange juice concentrate
3/4 cup rice or white vinegar
1 tablespoon vegetable oil
2 teaspoons dark soy sauce
1/2 teaspoon salt
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon orange zest
1/4 cup cornstarch
1/4 cup water

  1. In a large bowl, combine the chicken pieces, egg, 1 tablespoon cornstarch, 2 teaspoons soy sauce, 1 teaspoon salt and the white pepper. Cover and refrigerate for 20 minutes.
  2. Heat vegetable oil in a wok or deep frying pan to 350 degrees. Mix flour, 1/2 cup water, 1/4 cup cornstarch, 1 tablespoon vegetable oil, 1/2 teaspoon salt and the baking soda. Stir the chicken and remaining marinade into the batter until well coated. Fry about 15 pieces at a time until lightly browned, turning frequently, about 3 minutes. Drain on a paper towel-lined baking sheet. Increase oil temperature to 375 degrees. Fry all of the pieces at one time for 1 minute (this is the secret for getting crispity-crunchy results). Drain on paper towel.
  3. Heat sugar, chicken broth, orange concentrate, vinegar, 1 tablespoon vegetable oil, 2 teaspoons soy sauce, 1/2 teaspoon salt, garlic, red pepper flakes and orange zest to boiling in a medium sauce pan. Mix 1/4 cup cornstarch and 1/4 cup water; stir into the sauce. Cook and stir until thickened about 10 seconds. Bring to a boil. Remove from heat and pour over chicken pieces.

Beef Chow Fun

Katie Chin’s Everyday Chinese Cookbook

10 oz flat rice noodles (fresh or frozen)
1 tsp dark sesame oil
3 medium dried black mushrooms
8 oz beef tenderloin, sliced diagonally across the grain in ¼ in slices
1 tsp plus
2 Tbsp all-purpose cornstarch, divided
1 ¼ tsp salt divided
2 tsp sugar divided dash of pepper
2 oz snow peas, trimmed
8 oz asparagus, cut into 2-in pieces
¾ cup chicken stock, divided
2 Tbsp oyster sauce
3 Tbsp oil, divided
1 tsp peeled and minced ginger
1 clove garlic, minced

  1. Toss (prepared) noodles with sesame oil and set aside
  2. Soak mushrooms in hot water until soft, about 20 minutes, and drain. Remove and discard stems and cut caps into ½ inch pieces.
  3. In a bowl, toss beef, 1 tsp of cornstarch, 1 tsp salt, 1tsp sugar and the pepper. Cover and refrigerate for 20 minutes.
  4. Bring a small saucepan of water to a boil. Add snow peas and blanch for 1 minute. Using a slotted spoon, transfer snow peas to a bowl of ice water to stop cooking. Drain and set aside.
  5. In a small bowl, mix 4 Tbsp of the chicken stock with the remaining 2 Tbsp of cornstarch, the remaining ¼ tsp salt, the oyster sauce and the remaining 1 tsp of sugar. Set aside.
  6. Heat 2 Tbsp of the oil in a wok or skillet over medium-high heat. Add the beef, ginger, and garlic and stir-fry for 2 minutes. Remove beef from the wok.
  7. Wash and dry wok, then heat the remaining 1 Tbsp oil over medium-high heat. Add the drained mushrooms and the asparagus and stir-fry for 2 minutes. Pour in the remaining ½ cup of chicken stock and the cornstarch mixture and cook stirring continuously, until the sauce thickens and all the ingredients are nicely coated, about 2 minutes.
  8. Add the blanched snow peas and cook for 30 seconds. Add the beef and cook, stirring continuously until the beef is hot.
  9. Pour beef mixture over noodles in individual bowls, or mix noodles in, to coat with sauce.

Get the book or check out her website. Many more great recipes where these came from!


All these recipes made an ungodly amount of food so the three of us ate very well and we had lunch for the entire week! I do love a FULL fridge!

Austrian Grand Prix - Chicken Schnitzel

Austrian Grand Prix - Red Bull Ring in Spielberg Austria.

We didn't get a chance to make Schnitzel last year, too much summer travel to fit in all the recipes. I hadn't even planned to make it this year, thinking it would be complicated or take too long. I was wrong! So easy, so quick, so delicious.


Such a basic recipe, yes... there are a lot of plates used, but that is the only thing that could be considered complicated.


My favorite part of summer honestly, is the over abundance of tomatoes in my garden. Any recipe that calls for tomatoes gets them triple-fold. To accompany the schnitzel I made a fresh herb, pea, and tomato orzo (planned to make spaetzel... but if you want to talk complicated, I still haven't gotten up to gumption to make that!)


Chicken Schnitzel

Adapted from Bon Apetit

4 4-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness
Salt and pepper
1 cup all-purpose flour
2 eggs
1 tablespoon Dijon mustard
2 cups panko breadcrumbs
2 tablespoons canola oil
2 tablespoons unsalted butter
Chopped flat-leaf parsley (optional)
Lemon wedges (optional - but recommended)

  1. Pound out chicken breasts with rolling pin (wrap in plastic wrap or wax paper to reduce chicken mess).
  2. Season chicken breasts with salt and pepper.
  3. Place flour on a plate. Beat eggs and Dijon mustard to blend on a high rimmed plate or low baking dish. Place 1 cup panko in another plate or shallow baking dish, adding remaining 1 cup panko, or more, to dish as needed throughout process.
  4. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly; carefully coat with panko, pressing panko gently to adhere to chicken.
  5. Transfer chicken to final plate.
  6. Heat 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high heat.
  7. Add chicken breasts (as many as fit) to skillet and cook until golden brown on both sides, 8-10 minutes. Transfer chicken breasts to a paper towel-lined plate and season with salt. Add remaining 1 Tbsp. oil and 1 Tbsp. butter to skillet and repeat with remaining chicken breasts as needed.
  8. Transfer chicken breasts to serving plates and garnish each with parsley and a lemon wedge.

Orzo with Fresh Herbs, Peas and Tomatoes

1 cup orzo
1-2 cups frozen peas
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Salt and pepper
2 cups cherry or grape tomatoes, halved
¼ cup chopped fresh mint
¼ cup thinly sliced fresh basil
2 tablespoons chopped green onions
2 tablespoons chopped fresh Italian parsley

  1. Cook orzo in large pot of boiling salted water, stirring occasionally. One minute before preferred doneness add frozen peas to pasta, cook to just tender. Drain peas and pasta. Rinse briefly under cold water; drain well. Transfer to medium bowl; cool slightly. Can serve warm or cool.
  2. Whisk lemon juice and olive oil in small bowl. Mix in salt and pepper. Pour dressing over orzo. Mix in remaining ingredients. Season to taste with additional salt and pepper.
Spanish Grand Prix - Paella

This race is all about the food and drink, though for me they all are. Paella and Sangria are like a match made in heaven. Easiest Sangria recipe ever, plus Paella covered in all the yummiest things: shrimp, clams, and mussels. And tapas to start off this food love affair.


5 Ingredient Sangria

from the Minimalist Baker

1 750 ml bottle red wine
1 cup freshly squeezed orange juice
1/2 pineapple, chopped
1 orange, sliced into thin rounds and then halved
1 pear, cubed

Slice fruit and drop into a large pitcher.
Add orange juice and wine and stir.
Refrigerate until serving - 4-6 hours would be ideal.

Our paella pan gets a lot of use in our kitchen because it sears perfectly, has enough space not to crowd mushrooms, and it reminds me of big meals that serve friends, family, and everyone in between. It is definitely a joy to get to use it for its true purpose though.

Traditional Spanish Paella

adapted from

1 cup chopped fresh parsley
1/4 cup fresh lemon juice
1 tablespoon olive oil
2 large garlic cloves, minced
1 tablespoon olive oil
4 skinned, boned chicken thighs, cut in half (skin on optional)
2 links Spanish chorizo sausage, cut into 1/2-inch-thick slices
½ lb jumbo shrimp, peeled and deveined with just tails remaining
2 cups finely chopped onion
1 cup finely chopped red bell pepper
1 cup canned diced tomatoes, undrained
1 teaspoon sweet paprika
3 large garlic cloves, minced
2 cups uncooked Arborio rice
5 cups chicken broth
1 cup frozen green peas
8 mussels, scrubbed
8 clams, scrubbed

  1. To prepare the herb blend, combine the first 4 ingredients, and set aside.
  2. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat.
  3. Add chicken; saute 2 minutes on each side. (If you chose to leave skin on, sear skin for 2 more minutes to crisp up and cook fat layer). Remove from pan and set aside.
  4. Add sausage; saute 2 minutes. Remove from pan, set aside with chicken.
  5. Add shrimp, and saute 2 minutes. Remove from pan. Set aside in separate dish.
  6. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally.
  7. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes.
  8. Add rice; cook 1 minute, stirring constantly.
  9. Stir in herb blend, broth, chicken, and sausage.
  10. Bring to a low boil; cook 10 minutes, stirring frequently.
  11. Add peas and clams to pan, nestling them into rice mixture. Cook 5 minutes.
  12. Add mussels to pan, cook 5 minutes more until shells open, discard any clams or mussels with unopened shells. Arrange shrimp in rice mixture, and cook 5 minutes or until shrimp are done.
  13. Remove from heat, and let stand 10 minutes.
  14. Enjoy!

If possible, eat this outdoors on a gorgeous May night.

And just ignore what the kitchen looks like...