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Dang....I was hoping that I got to beat the rice myself, sounded like a good stress reliever.

Commented yesterday on Batata Poha ~ A classic Brunch Specialty of Flattened Rice & Potatoes from Maharashtra at Weave a Thousand Flavors

Strawberry Rhubarb Crisp

We've been going a bit crazy with rhubarb around here as of late. As the first true sign of spring produce we see in these parts we like to greet it's arrival with a bit of fanfare, thank you very much. So far we've used the lovely, tart red-green stalks in a knock-out Rhubarb Fool recipe we pinched from our... Continue reading

Posted yesterday at Oui, Chef

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Breakfast Quinoa

Imagine my excitement when I found this recipe in the June issue of Cooking Light. It was the "Kid in the Kitchen" feature for the month, and as you all know, Oui, Chef is all about getting kids busy in the kitchen. We are all big fan's of quinoa here, but like Matisse Reid, the kid-chef who cooks this dish... Continue reading

Posted 4 days ago at Oui, Chef

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Always looking for tasty new salads, especially those with some complexity like this treat.

Commented May 17, 2013 on Asian Style Cooling Cucumber Salad at Weave a Thousand Flavors

Mum deserved every bite of these tasty morsels, I'm sure!

Commented May 17, 2013 on A Treat For Mum ~ Fluffy Coconut, Lemon & Blueberry Pancakes at Weave a Thousand Flavors

S'More Tarts

I've had the thought of these little buggers marinating in the back of my brain for a while now. In fact, about 6 months ago I titled a post "S'more Tarts" as a placeholder and reminder that the concept seemed worthy of a little investigation and culinary creativity. Well, last week after having seen that empty post yet again, I... Continue reading

Posted May 17, 2013 at Oui, Chef

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Grilled Pork Chops with Clementine Marmalade

I have a confession to make. I have never been to New Orleans. I have a number of friends who make an annual pilgrimage to the Big Easy; some for the food, some for the music, and all for the joie de vivre for which the city is so famous. As a lover of great food (and jazz), I'm embarrassed... Continue reading

Posted May 14, 2013 at Oui, Chef

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Who knew you could wield so much influence from a food blog! Thanks, Jeanne!

Commented May 13, 2013 on What is Oui, Chef? at Oui, Chef

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Spring Risotto with Poached Eggs

Here's a dish that is perfect for the transitional weather we're having here in the Northeast. While we are warming up slowly, most days have still been pretty cool and our nights continue to dip into the low 40s. That said, we are just starting to see spring's local bounty showing up in the markets, so I was excited to... Continue reading

Posted May 10, 2013 at Oui, Chef

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These photos are perfection, Devaki....just awesome! More spice in this dish, I see the beginnings of a trend?

Commented May 9, 2013 on Sichuan Style Spicy Fried Eggplant at Weave a Thousand Flavors

I don't care where the name cam from....I just want some NOW! Damn the torpedoes, I'm ready for some heat!

Commented May 9, 2013 on Pub Grub ~ Fiery Chicken 65 at Weave a Thousand Flavors

Steak Tacos with Lime Mayo

I've got some pretty exciting news to share today. It turns out that the folks at Cooking Light Magazine have been a fan of Oui, Chef for a while now and have asked me to join their "Cooking Light Blogger's Connection". See that cool new "Cooking Light" badge on the right of your screen? Click on it and it will... Continue reading

Posted May 7, 2013 at Oui, Chef

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Asian Pulled Pork Tacos with Cilantro Cream

So...have you made a big batch of Soy Slow Cooker Pork yet? Yes?.......Good. And you've got a few bites left-over, right? Excellent. Because here's what you're going to do with all that pork and almond goodness marking time in your fridge. You're gonna make these incredibly tasty soft tacos, and have yourself a really easy and incredibly delicious weeknight meal... Continue reading

Posted May 3, 2013 at Oui, Chef

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Soy Slow Cooker Pork with Ginger and Almonds

This is a recipe I adapted from one that recently ran in Fine Cooking, and that I made last week when our weather was stuck on cool, rainy, and generally crappy. On days like that I find it helps to fire up some great smelling kitchen projects to keep all our spirits up. Things like a loaf of freshly baked... Continue reading

Posted Apr 30, 2013 at Oui, Chef

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A sweet treat, indeed....and SO PRETTY too! Looks so French....tres bien, mon ami!

Commented Apr 29, 2013 on A sweet treat of a tart ~ Almond & Pear Tart at Weave a Thousand Flavors

Would have to lose the green peppers (my wife detests them), but aside from that, these noodles look superb!

Commented Apr 26, 2013 on In A Jiffy ~ Udon Noodles Stir Fry with Pork & Peppers at Weave a Thousand Flavors

Soy Lime Vinaigrette

This recipe, which comes from chef Michael Schwartz's Michael's Genuine Food , is one I make whenever we're in the mood for a salad to accompany an Asian inspired meal. We also like it in the warmer months as a means to tasty up a piece of grilled fish. This batch was made to dress a salad that we served... Continue reading

Posted Apr 26, 2013 at Oui, Chef

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PB & J Bars

Here's a treat designed to please the little kid in all of us. I don't know about the rest of you, but I still have days where I crave a peanut butter and jelly sandwich (on white bread, of course) with a handful (or three) of crispy potato chips and a tall glass of cold milk for lunch. It was... Continue reading

Posted Apr 23, 2013 at Oui, Chef

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Dang these look good. I'll take 2 dozen, please!

Commented Apr 22, 2013 on A Good Morning with Lemon, Pistachio & Cranberry Biscotti at Weave a Thousand Flavors

Just returned from a trip to Istanbul where I OD'd on eggplant. When I start eating it again, I am SO making this dish!

Commented Apr 22, 2013 on Sicilian Eggplant Caponata at Weave a Thousand Flavors

Two of my favorite foods in one...a rueben and a pizza, you are brilliant! Long live the Manverse!

Commented Apr 22, 2013 on Food from the Manverse ~ Deep Dish Reuben Pizza at Weave a Thousand Flavors

Breakfast to Go....Eggie Muffins

Two flavors of muffins cooked up in a silicone mold These little bites are a perfect, hot breakfast with which to start your day. They are basically individual frittatas, and as such can be custom made to suit all the picky mouths at your table. I used to make one large frittata over the weekend for cutting up and doling... Continue reading

Posted Apr 19, 2013 at Oui, Chef

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Orecchiette with Blue Cheese, Leeks and Brussels Sprouts

This recipe is one inspired by a dish showcased in Fine Cooking a few months back, and should hop right to the top of the list for your next "Meatless Monday" meal. My version teams roasted leeks and brussels sprouts with salty blue cheese, sweet craisins, and earthy brown-butter pecans for a hearty and well balanced vegetarian treat. The basic... Continue reading

Posted Apr 16, 2013 at Oui, Chef

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Orange Creamsicle Cheesecake

For Peyton's "Sweet Sixteen" birthday dinner she stayed true to form and just like last year chose an Asian themed meal and CHEESECAKE for dessert. She was a little concerned that they weren't the most natural of pairings, but I assured her that on your birthday there are no rules. If the little nutbag she wanted sushi and cheesecake for... Continue reading

Posted Apr 12, 2013 at Oui, Chef

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An Ottolenghi Encore - Winter (or whenever) Couscous

Our friends and veggie lovers Jeanne and Nathan visited for dinner a few weeks back, and for the occasion we decided to whip up an all vegetarian menu in their honor. When thinking veggie, I always first turn to my cookbook Plenty by Yotam Ottolenghi, the brilliant London based chef. We've posted a few other Ottolenghi dishes here (and here)... Continue reading

Posted Apr 9, 2013 at Oui, Chef

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