Along with my chickpea curry disaster, I’d made some white rice in my rice cooker that looked like it was going to go to waste. I could have made rice pudding but Craig hates rice pudding so I put the leftover rice in the refrigerator and forgot about it.
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It’s been tricky to keep the contents of my cookbook a secret. For example, certain chefs have led me to purchase certain cooking equipment and/or ingredients that have transformed the way I cook at home. Do I share those revelations here or do I wait for you to experience them in Spring 2012, when the book is finally published? I choose the latter, though this post cheats a little.
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My proudest kitchen moments are the ones where I am at my most resourceful. On Sunday, I opened my refrigerator to find two raw chicken breasts leftover from a chicken segment we shot for food2.com. The easy option would’ve been to roast them in the oven (I was going to write “bake them in the oven,” but doesn’t roasted chicken always sound better than baked chicken?), but instead I decided to channel my inner Chinese cooking goddess. I flipped open my copy of “The Breath of a Wok” by Grace Young and looked for recipes you can do easily with chicken breasts. I found one for Sweet & Sour Chicken and, even though I didn’t have a wok or several of the ingredients, I proceeded anyway. This is my story.
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