As promised, I went back to Cookus Interruptus for another potentially delicious dinner. Great success!

Nori-Wrapped Wasabi Salmon

Easy and very tasty. Could be another good go to — as long as you have nori and wasabi powder on hand, which we do! And cleaning up was seriously easy. That nori is quick a clever trick. I may start wrapping lots of things in nori. Watch out, attractive nuisance…

Served it with ol’ standby green beans with shallots and new standby soba noodles tossed with scallions and a sauce made from soy sauce, sesame oil, rice vinegar, mirin, sriracha, honey, and sesame seeds. You know, just things from the Asian pantry.


Tikka TK

Thanks to the sister for pointing out Cookus Interruptus, a new favorite recipe site. The first crack was a big success: relatively quick, easy, and very tasty Chicken Tikka Masala with Golden Spice Rice. The attractive nuisance loved it. (Yes, he loved Indian food. My master plan is working!) It’s going in the rotation. Lots more good looking recipes on the site that I’m excited to try.


After slicing my finger while cutting onions for our favorite Mexican Chicken Soup, there hasn’t been too much cooking this past week. I will spare you the gory details, but let me implore you: be careful with knives!

But now we’re back!

The Ultimate Roast Chicken Provencal
from Tyler’s Ultimate: Brilliant Simple Food to Make Any Time

Serves 4

Herb paste

leaves from 1 bunch of fresh flat-leaf parsley
leaves from 1/4 bunch of fresh thyme
leaves from 1 bunch of fresh tarragon
4 garlic cloves
1/4 cup extra-virgin olive oil
Kosher salt and fresh ground black pepper

1 whole (3 1/2 pound) chicken
Kosher salt and fresh ground black pepper
1 lemon, cut in half, plus 1/2 lemon sliced paper-thin
3 big tomatoes, cut into wedges
4 small zucchini, cut into 1/2-inch thick rounds
1 red onion, thinly sliced
leaves from 4 fresh thyme sprigs
extra-virgin olive oil

Preheat the oven to 400.

Throw the ingredients for the herb paste into a blender and puree into a green paste.

Rinse the chicken with cool water inside and out and pat dry with paper towels. Set the chicken on a cutting board, and season the cavity generously with salt and pepper. Stuff the lemon halves into the cavity. Fold the wing tips under the bird and tie the legs together with kitchen string to give it a nice shape while it cooks (I didn’t). Rub the chicken all over the herb paste so it’s well coated.

Put the chicken in a large roasting pan fitted with a rack and scatter the tomatoes, zucchini, onion, lemon slices, and thyme around. Give the vegetables a big, healthy dose of olive oil – 1/4 cup should do it – and sprinkle with salt and pepper. Put the chicken into the oven and roast for 1 hour; then check on it with an instant-read thermometer by popping it into the thickest part of the thigh. When it reads 160 the bird is cooked.

Take the pan out of the oven and let the chicken rest for about 10 minutes before carving so the juices have a chance to settle back into the meat. Serve with the roasted vegetables.

Extra rice sticks? NYT saves the day

So I ended up buying additional rice sticks when bouncing around West LA’s asian markets in search of the vermicelli for the bun I made the other day. You see, there are lots of kinds of rice stick noodles. Lots. They cost about a dollar, so no harm, but I wasn’t sure I’d ever know what to do with them. (This package looked very different from the one I ended up using for the Vietnamese bun.)

Thank you, New York Times, for having a recipe in today’s paper for the exact kind of rice sticks I had bought! It was fate. This turned out pretty well: very light and healthy tasting. (It was, after all, a “recipe for health.”) Not a bad thing…

Stir-Fried Rice Stick Noodles with Bok Choy and Cherry Tomatoes

Oh, and the pork from the spring roll recipe I made the other day is a new favorite. Very easy and tasted awesome. A little extra protein to go with our rice sticks!

Cacio e pepe

Problem: No picture.

Explanation: We gobbled it up before I had the chance to snap one.

Cacio e pepe (We went Barefoot style, Pasta with Pecorino and Pepper)

This was inspired by what we saw on Anthony Bourdain’s No Reservations: Rome. Sounds like we need to make a special trip to Roma Sparita. But until then, this recipe will do. Next up: gotta work on making the parmesan bowl.* I mean, eating cheesy pasta out of a bowl not made of cheese? Who does that any more?

*If you’re confused, look at their website.