Easy Focaccia Bread

Date Published: Jan 31st, 2025 | Last Updated: Jan 31st, 2025
Author: Abby |Category: breads, how-to, easy, <30 mins, appetizers, basics, pastry, snacks, vegetarian
Serves: 1 pan | Prep time: 1.5 hours | Cook time: 25 minutes

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Making your own focaccia bread is incredibly easy and so customizable. With this recipe, you can make any flavour of focaccia you like and you can be as creative and artistic as you like. Go crazy with your focaccia art!

This recipe uses my basic dough recipe, which can be used for so many other things as well – think halloumi cheese pie, za’atar manakish (Lebanese flatbread), pizza dough, flat bread! You can follow the recipe for the basic dough here, but I’ve also outlined the gist of the recipe in a series of photos in this post.

My Go-To Basic Dough

This is my go-to recipe for a basic bread-based dish (ie. flatbread, pizza, manakish, cheese pocket…etc). It only requires 5 ingredients + water and comes together so easily. Make it an hour or two ahead of time and…

Keep reading

by Abby July 13, 2020December 22, 2024

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

One ball of basic dough, after proofing: follow the instructions here
- 1 Tbsp (1 packet) active dry yeast
- 1 Tbsp granulated sugar
- 1 cup (250ml) warm water
- 3 cups (432g) all purpose flour + extra for dusting/kneading
- 1 tsp salt
- 1/2 cup (125ml) olive oil
3 + 2 Tbsps extra virgin olive oil
+ Any toppings you want (tomatoes, black olives, caramelized onions, feta cheese, parmesan, basil, honey…etc.)
- I like to infuse the olive oil with rosemary, lemon zest and garlic as a topping

Directions:

Make one basic dough ball (you can double the recipe for a thicker focaccia): follow the instructions here, I’ve summarized the process in a series of photos below.

1 Tbsp active dry yeast + 1 Tbsp granulated sugar

Preheat the oven to 400˚F/200˚C.

Place a couple tablespoons of olive oil in a 9″x13″ pan and spread it around to coat the entire pan, including the sides and edges. Place your dough ball in the pan and gently spread it out to the edges ensuring even thickness. If your dough is difficult to spread out to the edges and is tearing, wait 5-10 mins and try again (letting the dough rest relaxes the gluten).

Cover with a clean tea towel and set aside for another 20 minutes to relax the dough.

Use your fingers and make indents all over dough to release any air pockets.

Brush 3 Tbsps of olive oil over the bread then add your choice of toppings (I used caraway seeds and salt in the photos). Gently press down on the toppings into the bread and use your fingers to make indents again.

Bake in the preheated oven on the middle rack for 20-25 mins until the top is golden. Rotate your pan halfway through so the top cooks evenly.

After baking, brush on another 2 Tbsps of olive oil over the top. Let it rest for a few minutes then transfer on a cooling rack and let it cool completely before slicing. Enjoy!

Summarized Recipe:

Easy Focaccia Bread

Ingredients:

One ball of basic dough, after proofing:
- 1 Tbsp (1 packet) active dry yeast
- 1 Tbsp granulated sugar
- 1 cup (250ml) warm water
- 3 cups (432g) all purpose flour + extra for dusting/kneading
- 1 tsp salt
- 1/2 cup (125ml) olive oil
3 + 2 Tbsps extra virgin olive oil
+ Any toppings you want (tomatoes, black olives, caramelized onions, feta cheese, parmesan, basil, honey…etc.)
- I like to infuse the olive oil with rosemary, lemon zest and garlic as a topping

Directions:

Make one basic dough ball (you can double the recipe for a thicker focaccia)
Preheat the oven to 400˚F/200˚C.
Place a couple tablespoons of olive oil in a 9″x13″ pan and spread it around to coat the entire pan, including the sides and edges.
Place your dough ball in the pan and gently spread it out to the edges ensuring even thickness. Cover with a clean tea towel and set aside for 20 minutes to relax the dough.
- If your dough is difficult to spread out to the edges and is tearing, wait 5-10 mins and try again (letting the dough rest relaxes the gluten).
After 20 minutes, use your fingers and make indents all over dough to release any air bubbles.
Brush 3 Tbsps of olive oil over the bread then add your choice of toppings (I used caraway seeds and salt in the photos). Gently press down on the toppings into the bread and use your fingers to make indents again.
Bake in the preheated oven on the middle rack for 20-25 mins until the top is golden. Rotate your pan halfway through so the top cooks evenly.
After baking, brush on another 2 Tbsps of olive oil over the top. Let it rest for a few minutes then transfer on a cooling rack and let it cool completely before slicing. Enjoy!

January 31, 2025December 22, 2024

AbbyLeave a comment

How to make horseradish from scratch

Date Published: Jan 26th, 2025 | Last Updated: Jan 26th, 2025
Author: Abby |Category: basics, how-to, <15 mins, easy, sauces, vegetarian
Serves: 1 jar | Prep time: 5 mins | Blend time: 1 minute

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I’m not a fan of horseradish, but recently I needed a small amount for a new recipe I was trying out and for whatever reason I couldn’t find any jarred horseradish at the bodegas near me. Surprisingly, I did manage to find fresh horseradish root instead. I’ve never used fresh horseradish before (I thought the shop worker was giving me a parsnip 😅), but a quick google search showed how easy it was to make my own prepared horseradish. So here I am, sharing another recipe with everyone on what I’ve learned and to document it incase I’m ever in the same situation again in the future. Preparing your own horseradish is actually super easy and you can tailor it to how spicy, mild, or salty you like. The best part is that it keeps in the fridge for months, which perfect if you go through a jar of horseradish super slowly like me.

Happy cooking!

Ingredients you’ll need:

240g horseradish root, peeled and chopped
1/4 cup water
1 Tbsp white vinegar
Pinch of salt

Directions:

1. Wash, peel, and chop up the horseradish root.

2. Add the horseradish root (peeled and chopped) to a small blender or food processor and add enough water to blend the horseradish into a smooth purée (I added about 1/4 cup). Be careful when opening the blender lid. Horseradish can be pretty pungent and can sting your eyes like an onion if you get a big enough whiff.

3. Once blended, strain out any excess water, then add in 1 Tbsp of white vinegar and a pinch of salt to offset the spiciness. Done!

Store in an airtight container in the fridge for up to a month.

Summarized Recipe:

How to make horseradish from scratch

Ingredients:

240g horseradish root, peeled and chopped
1/4 cup water
1 Tbsp white vinegar
Pinch of salt

Directions:

Wash, peel, and chop the horseradish root.
Add the horseradish root (peeled and chopped) to a small blender or food processor and add enough water to blend the horseradish into a smooth purée (I added about 1/4 cup).
- Be careful when opening the blender lid. Horseradish can be pretty pungent and can sting your eyes like an onion if you get a big enough whiff.
Once blended, strain out any excess water, then add in 1 Tbsp of white vinegar and a pinch of salt to offset the spiciness. Store in an airtight container in the fridge for up to a month.

January 26, 2025December 22, 2024

AbbyLeave a comment

Chicken and Andouille Sausage Jambalaya

Date Published: Jan 21st, 2025 | Last Updated: Jan 21st, 2025
Author: Abby |Category: mains
Serves: 6 | Prep time: 30 mins | Cook time: 45 mins

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What is Jambalaya?

Jambalaya is a savoury rice dish often made with chicken and Andouille sausage, but can contain any variety of proteins. It’s a staple in Louisiana cuisine and is very similar to gumbo in terms of flavour (think of this as a rice version to the stew). The ingredients to both of these dishes are so similar that when I’m making one, I’ll usually make the other 😅. To best describe Jambalaya as a dish, I’d say it’s like an earthy rustic paella – which is not surprising since it has roots from both Spanish and French cuisines.

Special Southern Seasonings:

There are 2 special seasonings in this recipe that I had to order specifically to make this as authentic as possible.

Cajun Seasoning – This is a blend of spices that adds salt, spiciness, and smokiness to the dish. Common go-to brands are “Tony Chachere’s Creole Seasoning” or “Slap Ya Mama Cajun Seasoning“. If you can’t find either around you, a quick Google search will yield many recipes to make a spice blend of your own.

Gumbo Filé / Filé Powder – Filé powder, also known as gumbo filé, is a spice that is made from dried ground leaves of the sassafras tree. This powder has dual purpose as a thickening agent and also provides earthy flavours. The aroma is similar to that of sage and bay leaf. If you can’t find gumbo filé in a pinch, consider using cornstarch to thicken and some pinches of sage – it won’t be quite the same, but it’ll be similar enough.

Creole vs Cajun – adding tomatoes is optional

Both Creole and Cajun food are Louisiana cuisines from different areas. Think of Creole as city-style cooking with more variety of ingredients at their disposal, whereas Cajun food can be considered country-style cooking with ingredients that are more limited to what can be harvested and what is available. Tomatoes is one of those ingredients that is commonly seen in Creole food, but not Cajun. Across my hours of research, I found tomatoes incorporated into many recipes, but also just as equal number of comments omitting the tomatoes to tailor to the authenticity of cajun rustic flavours. I’ve chosen to exclude tomatoes in my recipe to bring out the earthy flavours more, but feel free to add a can of crushed tomatoes if you want it more tangy.

Happy cooking!

Ingredients you’ll need:

500g / 1lb chicken thighs, cut to 2.5cm pieces
1/2 Tbsp + 2 tsps Cajun seasoning (I use ‘Slap Ya Mama’ brand, find it here)
1 Tbsp of bacon fat (you can use vegetable oil or lard instead)
340g/12 oz (1 package) Andouille sausage, sliced
3 cloves garlic, minced
1 large yellow onion, diced
1 green bell pepper/capsicum, diced
1 stick of celery, diced small
1 + 0.5 tsps gumbo filé/filé powder
2 tsps Worcestershire sauce
1.25 cups of uncooked white rice, rinsed (a long-grain white rice is preferred, but you can also use basmati. Jasmine is okay but will be a little softer and mushier)
2.5 cups of chicken stock
Garnish: sliced spring onions

*Note: if you prefer a tomato-based jambalaya, add in one 16oz crushed can of tomatoes just after the vegetables have softened (between step 4 and 5).

Directions:

In a small mixing bowl, mix the diced chicken with 1/2 Tbsp of Cajun seasoning and let it marinate until ready to use.

In a deep pan on MED-HIGH heat, melt 1 Tbsp of bacon fat and sear the sliced Andouille sausages on both sides until browned (you may want to do this in batches if you can’t fit all the sausage in a single layer). Once browned, remove the sausage onto a plate and set aside.

In the same pan, add in the marinated diced chicken (from step 1) and sear both sides until lightly brown, about 1-2 minutes per side. You don’t want to fully cook the chicken at this time. When browned, remove from the pan and set aside.

Still in the same pan, add in the garlic, onion, green bell pepper, and celery. Sauté for 5-8 minutes until the vegetables are soft.

Add in 1 tsp gumbo filé, 2 tsps Cajun seasoning and 2 tsps Worcestershire sauce. Mix well, then add in the Andouille sausage (from step 2) and the chicken (from step 3). Cook for 5 minutes.

Add in 1.25 cups of white rice and 2.5 cups of chicken stock. Mix well, turn the heat down to LOW and put the lid on, checking on it every few minutes to give it a stir, ensuring nothing sticks to the bottom. Let the rice cook until all the liquid has been absorbed. If the rice is still undercooked once the liquid is gone, add a little more chicken stock to continue cooking.

Once the rice is cooked, turn off the heat, mix in another 0.5 tsp gumbo filé, taste and adjust salt as needed.

Garnish with sliced spring onions. Enjoy!

Summarized Recipe:

Chicken and Andouille Sausage Jambalaya

Date Published: Jan 21st, 2025 | Last Updated: Jan 21st, 2025
Author: Abby |Category: mains
Serves: 6 | Prep time: 30 mins | Cook time: 45 mins

Ingredients:

500g / 1lb chicken thighs, cut to 2.5cm pieces
1/2 Tbsp + 2 tsps Cajun seasoning (I use ‘Slap Ya Mama’ brand, find it here)
1 Tbsp of bacon fat (you can use vegetable oil or lard instead)
340g/12 oz (1 package) Andouille sausage, sliced
3 cloves garlic, minced
1 large yellow onion, diced
1 green bell pepper/capsicum, diced
1 stick of celery, diced small
1 + 0.5 tsps gumbo filé/filé powder
2 tsps Worcestershire sauce
1.25 cups of uncooked white rice, rinsed (a long-grain white rice is preferred, but you can also use basmati. Jasmine is okay but will be a little softer and mushier)
2.5 cups of chicken stock
Garnish: sliced spring onions

*Note: if you prefer a tomato-based jambalaya, add in one 16oz crushed can of tomatoes just after the vegetables have softened (between step 4 and 5).

Directions:

In a small mixing bowl, mix the diced chicken with 1/2 Tbsp of Cajun seasoning and let it marinate until ready to use.
In a deep pan on MED-HIGH heat, melt 1 Tbsp of bacon fat and sear the sliced Andouille sausages on both sides until browned (you may want to do this in batches if you can’t fit all the sausage in a single layer). Once browned, remove the sausage onto a plate and set aside.
In the same pan, add in the marinated diced chicken (from step 1) and sear both sides until lightly brown, about 1-2 minutes per side. You don’t want to fully cook the chicken at this time. When browned, remove from the pan and set aside.
Still in the same pan, add in the garlic, onion, green bell pepper, and celery. Sauté for 5-8 minutes until the vegetables are soft.
Add in 1 tsp gumbo filé, 2 tsps Cajun seasoning and 2 tsps Worcestershire sauce. Mix well, then add in the Andouille sausage (from step 2) and the chicken (from step 3). Cook for 5 minutes.
Add in 1.25 cups of white rice and 2.5 cups of chicken stock. Mix well, turn the heat down to LOW and put the lid on, checking on it every few minutes to give it a stir, ensuring nothing sticks to the bottom. Let the rice cook until all the liquid has been absorbed. If the rice is still undercooked once the liquid is gone, add a little more chicken stock to continue cooking.
Once the rice is cooked, turn off the heat, mix in another 0.5 tsp gumbo filé, taste and adjust salt as needed. Garnish with sliced spring onions. Enjoy!

January 21, 2025December 19, 2024

AbbyLeave a comment

Cajun Chicken, Shrimp, and Andouille Sausage Gumbo

Date Published: Jan 16th, 2025 | Last Updated: Jan 16th, 2025
Author: Abby |Category: mains, soup
Serves: 6 | Prep time: 30 mins | Cook time: 2.5 hours

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The first time I ever had southern food was years ago and the unique rich earthy flavours drew me in from the very beginning. Making the perfect gumbo has been on my ‘to cook’ list for as long as I can remember and this past weekend I made it my mission to make the best gumbo I could through a lot of research and many hours in the kitchen. No corners were cut in the making of this recipe. Shrimp shells are saved to extract the seafood flavours into the broth, bacon fat is used for extra flavour, time and care is taken to create a beautiful deep caramelized roux, and not 1, not 2, but 3 proteins are used to make this the most flavourful and filling gumbo you can find! Even Toby, who usually doesn’t like gumbo, loved this version!

What is Gumbo?

Gumbo is a a southern style stew commonly made with chicken, Andouille sausage and/or seafood (spoiler: I use all 3 in my recipe). It’s actually the official state cuisine of Louisiana! What makes this stew unique is the deep earthy flavours that comes from a carefully watched browned roux, cajun seasoning, and filé powder (more on that below).

What is a roux?

The secret to a good gumbo starts at the beginning: with a good roux. A roux is a thickening agent made with a mixture of equal parts fat and flour. It is cooked slowly with constant care and whisking to add a richness to a dish. The colour of the roux will vary depending how long you cook it, ranging from white, brown, or dark brown. The longer you cook it, the more intense the flavour, but the less the thickening power. The same works vice versa – the less you cook it, the more thickening power but the blander the flavour. I like to go with a deep caramel colour to get the best of both worlds. You can use any kind of fat, but I chose to use bacon fat for the most flavour. You must constantly stir and watch the roux, as it can easily burn. This is a labour of love and can take up to 30-40 minutes, but it will be well worth it!

Special Gumbo Seasonings:

There are 2 special seasonings in this gumbo that I had to order specifically to make this as authentic as possible.

Gumbo Filé / Filé Powder – Filé powder, also known as gumbo filé, is a spice that is made from dried ground leaves of the sassafras tree. This powder has dual purpose in a gumbo: as a thickening agent and also provides earthy flavours. The aroma is similar to that of sage and bay leaf. If you can’t find gumbo filé in a pinch, consider using cornstarch to thicken and some pinches of sage – it won’t be quite the same, but it’ll be similar enough. Some gumbo recipes will use okra as the thickening agent instead.

Creole vs Cajun – adding tomatoes is optional

Served with rice vs potato salad?

Gumbo is commonly served with white rice, but I’ve seen multiple people get a heaping blob of cold potato salad right in the middle of their hot soup. This mix of hot and cold seemed so bizarre, but I gave it a go and it wasn’t half bad! The cold potato salad cuts into the heavy rich flavours of the gumbo and actually works quite well. Toby wasn’t as much of a fan of the combination as I was. 😅

Happy cooking!

Ingredients you’ll need:

Broth:
- 4 cups chicken stock
- 4 cups beef stock
- 1 kg/2 lbs of raw shrimp with shells, deveined without heads
1 Tbsp + 2/3 cup bacon fat (you can use vegetable oil or lard instead, but the bacon fat adds extra flavour)
340g/12 oz (1 package) Andouille sausage, sliced
1 cup all-purpose flour
3 cloves garlic, minced
1 large yellow onion, diced
1 green bell pepper/capsicum, diced
1 bunch celery, diced
4 large chicken thighs, bone-in (with or without)
1 Tbsp Cajun seasoning (I use ‘Slap Ya Mama’ brand, find it here)
1/2 tsp dried thyme
3 bay leaves
4 tsps gumbo filé/filé powder
2 Tbsps Worcestershire sauce
Garnish: sliced spring onions
Serve with: white rice or potato salad

Directions:

Prepare the broth:

In a small pot on MED heat, add in 4 cups of chicken stock and 4 cups of beef stock.

Remove the shells from the shrimp and add the shells into the stock. Let it simmer on the lowest heat for at least 20 minutes (or longer) while you prepare the rest of the ingredients. Keep the lid on with a small crack to avoid evaporation and boiling over.

Brown the sausage:

In a large soup pot on MED-HIGH heat, melt 1 Tbsp of bacon fat and sear the sliced Andouille sausages on both sides until browned (you may want to do this in batches if you can’t fit all the sausage in a single layer). Once browned, remove the sausage onto a plate and set aside.

Make the roux:

Using the same pot on MED heat with the residual oil from the sausage, melt in the 2/3 cup bacon fat. Sprinkle 1 cup of flour over the melted fat and whisk the flour until combined. Continue to whisk regularly until you get a thick paste that is the colour of milk chocolate (this step is tedious and can take 30-40 minutes, take your time, don’t let the roux burn!).

Once your roux reaches the desired colour, add in the vegetables: 3 cloves minced garlic, onion, green pepper, and celery. Sauté until the vegetables are soft (8-10 minutes), making sure you regularly scrape the bottom of the pot so nothing sticks. You can put a lid on the let the vegetables sweat to speed up the softening process.

When the vegetables have softened, strain the shrimp shells from the broth (in step 1) and slowly pour the broth into the vegetable/roux mixture while stirring at the same time so no clumps form.

Let the soup come to a simmer then add in 1 Tbsp Cajun seasoning, 1/2 tsp dried thyme, 3 bay leaves, and 4 bone-in chicken thighs. Simmer for 1 hour, partially covered with a lid.

After 1 hour, remove the chicken into a bowl and add in the cooked sausage (from step 2) back into the soup along with 2 tsps of gumbo filé. Simmer for another 15 minutes.

While the soup continues to simmer, use two forks to shred the cooked chicken and remove the bone and skin (if present).

When the timer is up, add the shredded chicken back into the soup with the de-shelled raw shrimp (from step 1), and 2 more tsps of gumbo filé. Let it simmer for another 3-5 minutes until the shrimp is fully cooked, then turn off the heat.

Add in 2 Tbsps Worcestershire sauce, stir, and taste. Adjust salt, pepper, Cajun seasoning or Worcestershire as needed.

Done! Serve with rice or potato salad. Enjoy!

Summarized Recipe:

Cajun Chicken, Shrimp, and Andouille Sausage Gumbo

Date Published: Jan 16th, 2025 | Last Updated: Jan 16th, 2025
Author: Abby |Category: mains, soup
Serves: 6 | Prep time: 30 mins | Cook time: 2.5 hours

Ingredients:

Broth:
- 4 cups chicken stock
- 4 cups beef stock
- 1 kg/2 lbs of raw shrimp with shells, deveined without heads
1 Tbsp + 2/3 cup bacon fat (you can use vegetable oil or lard instead, but the bacon fat adds extra flavour)
340g/12 oz (1 package) Andouille sausage, sliced
1 cup all-purpose flour
3 cloves garlic, minced
1 large yellow onion, diced
1 green bell pepper/capsicum, diced
1 bunch celery, diced
4 large chicken thighs, bone-in (with or without)
1 Tbsp Cajun seasoning (I use ‘Slap Ya Mama’ brand, find it here)
1/2 tsp dried thyme
3 bay leaves
4 tsps gumbo filé/filé powder
2 Tbsps Worcestershire sauce
Garnish: sliced spring onions
Serve with: white rice or potato salad

Directions:

Prepare the broth:
- In a small pot on MED heat, add in 4 cups of chicken stock and 4 cups of beef stock.
- Remove the shells from the shrimp and add the shells into the stock. Let it simmer on the lowest heat for at least 20 minutes (or longer) while you prepare the rest of the ingredients. Keep the lid on with a small crack to avoid evaporation and boiling over.
Brown the sausage:
- In a large soup pot on MED-HIGH heat, melt 1 Tbsp of bacon fat and sear the sliced Andouille sausages on both sides until browned (you may want to do this in batches if you can’t fit all the sausage in a single layer).
- Once browned, remove the sausage onto a plate and set aside.
Make the roux:
- Using the same pot on MED heat with the residual oil from the sausage, melt in the 2/3 cup bacon fat. Sprinkle 1 cup of flour over the melted fat and whisk the flour until combined. Continue to whisk regularly until you get a thick paste that is the colour of milk chocolate (this step is tedious and can take 30-40 minutes, take your time, don’t let the roux burn!).
Once your roux reaches the desired colour, add in the vegetables: 3 cloves minced garlic, onion, green pepper, and celery. Sauté until the vegetables are soft (8-10 minutes), making sure you regularly scrape the bottom of the pot so nothing sticks. You can put a lid on the let the vegetables sweat to speed up the softening process.
When the vegetables have softened, strain the shrimp shells from the broth (in step 1) and slowly pour the broth into the vegetable/roux mixture while stirring at the same time so no clumps form.
Let the soup come to a simmer then add in 1 Tbsp Cajun seasoning, 1/2 tsp dried thyme, 3 bay leaves, and 4 bone-in chicken thighs. Simmer for 1 hour, partially covered with a lid.
After 1 hour, remove the chicken into a bowl and add in the cooked sausage (from step 2) back into the soup along with 2 tsps of gumbo filé. Simmer for another 15 minutes.
While the soup continues to simmer, use two forks to shred the cooked chicken and remove the bone and skin (if present). When the timer is up, add the shredded chicken back into the soup with the de-shelled raw shrimp (from step 1), and 2 more tsps of gumbo filé. Let it simmer for another 3-5 minutes until the shrimp is fully cooked, then turn off the heat.
Add in 2 Tbsps Worcestershire sauce, stir, and taste. Adjust salt, pepper, Cajun seasoning or Worcestershire as needed. Done! Serve with rice or potato salad. Enjoy!

January 16, 2025June 28, 2025

AbbyLeave a comment

Drunken Chicken (a Chinese cold dish)

Date Published: Jan 6th, 2025 | Last Updated: Jan 6th, 2025
Author: Abby |Category: easy, <30 mins, Asian, appetizers, healthy, low cal, sides, Taiwanese
Serves: 1 plate | Prep time: 5 mins | Cook time: 28 mins (+ 2 hours marinating)

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Drunken Chicken is a traditional Chinese savoury appetizer dish served either cold or at room temperature. Fair warning, if you don’t like alcohol, you’re not going to like this dish. I grew up with this dish and I absolutely hated it when I was a kid because of how strong the alcohol flavour was. It was almost always served as part of a 10 course prix-fixe meal at fancy Chinese restaurants during get-togethers with extended families, work dinners, or wedding banquets. Any time there’s any occasion to celebrate, drunken chicken makes an appearance. Now as an adult and being more accustomed to alcohol, I found a new appreciation for this dish. It’s unique and is a nice way to open your palate before the hot stir frys come out, and the salty cool alcohol flavours gives a good break from hot spicy foods.

This recipe is ridiculously easy and cooks up quickly. Make sure you use good quality Shaoxing Wine for this dish since it’s 50% of the marinade – you’ll taste the difference. You’ll need to marinate the chicken for at least 2 hours or better if overnight, so make sure you give yourself enough time before serving.

Happy cooking!

Ingredients you’ll need:

4 chicken thighs, skin-on, bone in or out
1 Tbsp kosher salt flakes + more to taste
4x 3mm slices of ginger
2 spring onions, trimmed and cut 4cm lengths
Ice water bath
1 tsp granulated sugar
1.5 cups (375ml) Shaoxing Wine (Chinese cooking wine)
1 Tbsp goji berries

Directions:

In a pot or a deep pan (with a lid), arrange the chicken thighs in a single layer and add in 1 Tbsp salt, ginger slices, and spring onions. Add enough water to just cover the chicken. Put the lid on and turn the heat up to HIGH to bring the water to a boil, then turn it down to LOW to let the chicken simmer for 8 minutes.

Add just enough water to cover the chicken

After 8 minutes, turn the heat off and let the chicken sit for another 5 minutes with the lid on (do not open the lid until the timer is up or else you’ll let the heat escape). Prepare an ice water bath for the chicken in this time.

When the timer is up, check that the chicken is cooked (internal temp should be at least 165˚F/74˚C). If it hasn’t cooked, simmer it for a bit longer, otherwise remove the chicken and place it in the prepared ice water bath. This will allow the skin to firm up with a bouncy texture.

With the remaining broth, turn on the heat again to MED-HIGH and let the broth simmer until the liquid has reduced to about 1.5 cups (15-20 mins).

While the broth is reducing, once the chicken has cooled, remove it from the ice bath and remove the bone with your hands (if present). Slice the chicken and place it in a glass or non-reactive bowl with a lid.

Once the broth has reduced, strain it into a measuring cup and add in the equivalent amount of Shaoxing wine into the measuring cup (ie. if you have 1.5 cups of broth, you will add to it 1.5 cups of the wine), 1 tsp sugar, and the goji berries. Stir until the sugar dissolves and taste. You should have a very savoury alcohol-tasting broth.

Pour the alcohol/broth mixture into the bowl with the sliced chicken and cover. Refrigerate to marinate for at least 2 hours or overnight.

When serving, strain the liquid from the chicken and serve chilled. Enjoy!

Summarized Recipe:

Drunken Chicken (a Chinese cold dish)

Ingredients:

4 chicken thighs, skin-on, bone in or out
1 Tbsp kosher salt flakes + more to taste
4x 3mm slices of ginger
2 spring onions, trimmed and cut 4cm lengths
Ice water bath
1 tsp granulated sugar
1.5 cups (375ml) Shaoxing Wine (Chinese cooking wine)
1 Tbsp goji berries

Directions:

In a pot or a deep pan (with a lid), arrange the chicken thighs in a single layer and add in 1 Tbsp salt, ginger slices, and spring onions. Add enough water to just cover the chicken. Put the lid on and turn the heat up to HIGH to bring the water to a boil, then turn it down to LOW to let the chicken simmer for 8 minutes.
After 8 minutes, turn the heat off and let the chicken sit for another 5 minutes with the lid on (do not open the lid until the timer is up or else you’ll let the heat escape). Prepare an ice water bath for the chicken in this time.
When the timer is up, check that the chicken is cooked (internal temp should be at least 165˚F/74˚C). If it hasn’t cooked, simmer it for a bit longer, otherwise remove the chicken and place it in the prepared ice water bath. This will allow the skin to firm up with a bouncy texture.
With the remaining broth, turn on the heat again to MED-HIGH and let the broth simmer until the liquid has reduced to about 1.5 cups (15-20 mins).
While the broth is reducing, once the chicken has cooled, remove it from the ice bath and remove the bone with your hands (if present). Slice the chicken and place it in a glass or non-reactive bowl with a lid.
Once the broth has reduced, strain it into a measuring cup and add in the equivalent amount of Shaoxing wine into the measuring cup (ie. if you have 1.5 cups of broth, you will add to it 1.5 cups of the wine), 1 tsp sugar, and the goji berries. Stir until the sugar dissolves and taste. You should have a very savoury alcohol-tasting broth.
Pour the alcohol/broth mixture into the bowl with the sliced chicken and cover. Refrigerate to marinate for at least 2 hours or overnight. When serving, strain the liquid from the chicken and serve chilled. Enjoy!

January 6, 2025December 18, 2024

AbbyLeave a comment

Czech Tomato Gravy (over Sliced Beef) – Rajská Omáčka

Date Published: May 28th, 2024 | Last Updated: May 28th, 2024
Author: Abby |Category: mains, Czech, easy
Serves: 4 | Prep time: 15 mins | Cook time: 45 mins

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I’m told that “Rajská Omáčka” (pronounced: rays-ka oma-ch-ka) directly translates to “tomato sauce”. This is one of Toby’s childhood dishes that his grandmother used to make him. Every time he says it, all I hear is “racecar” 😅. To me, this sauce pretty much tastes like a tomato soup without the herbs, but it’s served over slices of beef or pork and some knedliky (Czech dumplings – potato or bread). There are other versions of this sauce that vary in tartness and sweetness (like my original attempts), but I’ve written this recipe to be as similar to babička’s as possible.

You have no idea how hard it is to get a picture of babička standing still and smiling 😅

To be honest, this is not my favourite dish, but its got nostalgic value for Toby so I set out to try and make it for him. After a couple of attempts from online and cookbook recipes, he said it “just wasn’t like babička’s” but he couldn’t tell me what was wrong with it 😒. So I put it on the back burner up until our recent trip to Czech a couple weeks ago and we asked babička to show us how she makes it. Her version was a little less tomato-y than the versions I made and although it’s still not my favourite dish, seeing Toby’s happy face slurping down his second helping of the tomato sauce was enough reason for me to add this recipe to the collection.

This recipe is easy and cooks up quickly. You can pair the sauce with whatever meat you wish including a vepro, but for a quick lunch or dinner with minimal effort, I’ve included the instructions to cook a rump roast in a pressure cooker in 30 minutes and it’ll be ready around the same time as the sauce.

Happy cooking!

Recipes that pair well together with this sauce:

Vepřová Pečeně – Czech-style Pork Roast

Czech Potato Dumplings – Bramborové Knedlíky

Czech Bread Dumplings – Houskové Knedlíky

Ingredients you’ll need:

Beef:
- 900g (2 lbs) rump roast/chuck steak
- 1/2 Tbsp salt
- Enough water to cover the beef
Sauce:
- 1 Tbsp pork lard
- 2 medium (~800g) onions, diced
- 1 large can (793g/28oz) diced tomatoes
- 1/4 cup all-purpose flour
- 4 cups (1L) beef broth
- 1 tsp salt
- 1.5 Tbsps granulated sugar
- 5 black peppercorns
- 3 allspice berries
- 2 bay leaves
- 2-4 Tbsps heavy cream (to taste)
To serve: with slices of knedliky/Czech dumplings (potato or bread)

Directions:

A. Cook the beef: in a pressure cooker/instant pot: *This step is optional. You can serve this tomato sauce with whatever type of meat you like, but if you’re looking for a quick cooked beef, the instant pot will be the fastest.

Add the beef, salt and enough water to cover the meat. Put the lid on and cook on HIGH PRESSURE for 30 minutes, then quick release. Remove the beef from the liquid and let it rest for 10 mins before slicing.

Alternatively if you don’t have a pressure cooker, you can boil the beef in water over the stove until the beef is tender. This will take about 2 hours.

B. Make the sauce while the beef is cooking:

In a small pot on MED-HIGH heat, melt the pork lard and sauté the onions for 5-8 minutes until softened.
Add the salt, sugar, black peppercorns, allspice berries, and bay leaves. Stir for 2 mins until the sugar has fully dissolved.

Next, add in the flour and stir for 2 minutes until well incorporated and the flour cooks a little. Make sure to scrape the bottom of the pan so nothing sticks.

Pour in the beef broth and stir everything together. Bring the heat up to HIGH to let it come to a boil then back down to MED heat and let it boil for 8-10 minutes until the sauce thickens into a gravy-like consistency.

Once it has thickened, pour in the can of diced tomatoes including all of the liquid. Bring the sauce to a boil again, then simmer on MED heat for 20 minutes.

Note: Make sure to stir and scrape the bottom of the pot every few minutes so nothing sticks to the bottom.

After 20 minutes, turn off the heat and discard the bay leaves and all spice berries.

Next, use a stick blender (or transfer the sauce to a blender) and blend the sauce until you get a smooth texture. If you want an extra smooth sauce, strain it through a fine sieve.

Add 2 Tbsps of heavy cream then taste and adjust salt, sugar, or more heavy cream as needed. (Babička will sometimes add in some ketchup if she wants it more tart and tomato-y 🤫.)

Serve the sauce ladled over the cooked sliced beef and a few knedliky. Enjoy!

Summarized Recipe:

Czech Tomato Gravy (over Sliced Beef) – Rajská Omáčka

Date Published: May 28th, 2024 | Last Updated: May 28th, 2024
Author: Abby |Category: mains, Czech, easy
Serves: 4 | Prep time: 15 mins | Cook time: 45 mins

Ingredients:

Beef:
- 900g (2 lbs) rump roast/chuck steak
- 1/2 Tbsp salt
- Enough water to cover the beef
Sauce:
- 1 Tbsp pork lard
- 2 medium (~800g) onions, diced
- 1 large can (793g/28oz) diced tomatoes
- 1/4 cup all-purpose flour
- 4 cups (1L) beef broth
- 1 tsp salt
- 1.5 Tbsps granulated sugar
- 5 black peppercorns
- 3 allspice berries
- 2 bay leaves
- 2-4 Tbsps heavy cream (to taste)
To serve: with slices of knedliky/Czech dumplings (potato or bread)

Directions:

A. Cook the beef: in a pressure cooker/instant pot: Add the beef, salt and enough water to cover the meat. Put the lid on and cook on HIGH PRESSURE for 30 minutes, then quick release. Remove the beef from the liquid and let it rest for 10 mins before slicing.

Alternatively if you don’t have a pressure cooker, you can boil the beef in water over the stove until the beef is tender. This will take about 2 hours.
*This step is optional. You can serve this tomato sauce with whatever type of meat you like, but if you’re looking for a quick cooked beef, the instant pot will be the fastest.

B. Make the sauce while the beef is cooking:

In a small pot on MED-HIGH heat, melt the pork lard and sauté the onions for 5-8 minutes until softened.
Add the salt, sugar, black peppercorns, allspice berries, and bay leaves. Stir for 2 mins until the sugar has fully dissolved.
Next, add in the flour and stir for 2 minutes until well incorporated and the flour cooks a little. Make sure to scrape the bottom of the pan so nothing sticks.
Pour in the beef broth and stir everything together. Bring the heat up to HIGH to let it come to a boil then back down to MED heat and let it boil for 8-10 minutes until the sauce thickens into a gravy-like consistency.
Once it has thickened, pour in the can of diced tomatoes including all of the liquid. Bring the sauce to a boil again, then simmer on MED heat for 20 minutes.
- Note: Make sure to stir and scrape the bottom of the pot every few minutes so nothing sticks to the bottom.
After 20 minutes, turn off the heat and discard the bay leaves and all spice berries. Next, use a stick blender (or transfer the sauce to a blender) and blend the sauce until you get a smooth texture. If you want an extra smooth sauce, strain it through a fine sieve.
Add 2 Tbsps of heavy cream then taste and adjust salt, sugar, or more heavy cream as needed. (Babička will sometimes add in some ketchup if she wants it more tart and tomato-y 🤫.)
Serve the sauce ladled over the cooked sliced beef and a few knedliky. Enjoy!

May 28, 2024May 28, 2024

Abby1 Comment

Sausage Mushroom Zucchini Tian (kinda like a risotto but easier)

Date Published: Feb 28th, 2024 | Last Updated: Feb 28th, 2024
Author: Abby |Category: easy, healthy, low-cal, mains, vegetarian
Serves: 4-6 | Prep time: 1 hour | Cook time: 40 mins

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‘Tian de Courgettes au Riz’ is a recipe from the great Julia Child. I came across this recipe randomly through my search for healthier meals in this new year and found many adaptations of it. From those adaptations, I played around with the recipe, added in mushrooms and sausage (because why not) to make it a more rounded and hearty meal, and out came yet another adaptation of her recipe 😛. According to the internet, a “tian” is a French word used to describe a shallow baking dish but also the name of a baked vegetable dish (Martha Stewart compares the wordplay to a casserole and a casserole dish).

In its essence, this dish is pretty much rice cooked in zucchini liquid mixed with mushroom, meat, and cheese. It’s kind of like a risotto, except much easier to achieve. This recipe seems long, but I promise it’s just wordy and not difficult at all. Once you get into it, you’ll realize that it’s quite easy and not at all intimidating unlike other Julia Child recipes.

This recipe is a fantastic way to use up an overflow of zucchinis in the summer season. For 6 portions, it uses up about 6 large zucchinis. I wish I discovered this recipe sooner when Toby and I were staying on the farm. His dad grew sooooo many zucchinis that we were gifting them to everyone we see (he was seriously harvesting at least 6-8 a day at peak season!).

Happy cooking!

Ingredients you’ll need:

*You will need an oven-proof pot or dutch oven with a lid – I used a 5 1/4 quart dutch oven.

1.5kg zucchinis (roughly 6 large ones)
500g portobello mushrooms, cleaned and sliced
Roughly 1/2 a cup of milk (amount will vary depending on how much liquid is released from your zucchini and mushrooms)
3 cloves garlic, minced
2 medium brown onions, diced
3 Tbsps all purpose flour
1 cup Parmesan cheese, grated + extra for sprinkling
Salt & pepper to taste
3/4 cup medium grain rice (I use arborio/risotto rice, but any medium grain will do)
300-400g kielbasa (Polish sausage), diced
- You can use any protein you like (ie. sausage, ground beef, shredded rotisserie chicken…etc.), but make sure your protein is cooked, dry, and doesn’t add any extra liquid or else it’ll throw off the liquid ratio to cook the rice.

Directions:

Cut the fibrous ends off the zucchinis and grate each one using a large hole grater (this is a whole lot quicker if you have a food processor with a grating function). Place a colander over a bowl and put the grated zucchini into the colander with 3 tsps of salt. Use your hands and massage the salt through the zucchini, making sure its mixed well. Set aside for 1 hour, allowing the liquid from the zucchini to release and collect in the bowl below.

After 1 hour, squeeze out as much zucchini liquid as you can and save this liquid. Rinse the grated zucchini under cold water to remove any excess salt and squeeze until dry and set aside (do not save this liquid).

While you’re waiting for the zucchini to release its liquid, cook the mushrooms: in a large pan on MED-HIGH heat, add a drizzle of oil and sauté the mushrooms until cooked (4-5 minutes). Place the cooked mushrooms in a strainer and reserve any liquid.

Measure out the amount of collected zucchini liquid from step 2 and add in the released liquid from the mushrooms in step 3 until it makes 3.75 cups. If the combined liquid is not enough to make up 3.75 cups, then add enough milk to make up the rest of the amount. Pour the liquid into a saucepan and heat it up on the stove until warmed. Do NOT let it come to a boil, otherwise it may split. Only heat it up until warmed. Keep on LOW heat until ready to use.

Preheat the oven to 220C/425F.

In an oven-safe pot or dutch oven (make sure there’s a lid, I used a 5 1/4 quart size dutch oven) on MED-HIGH heat, add a drizzle of oil and sauté the garlic and onion together for 3-4 minutes until the onion turns translucent. Then add in the grated zucchini and continue to sauté for another 5-6 minutes.

Add in the cooked mushrooms and 3 Tbsps of flour to the pan and continue mixing for 2 more minutes until everything is well combined then turn off the heat.

Mix in the Parmesan cheese, rice, and kielbasa (or your choice of cooked protein).

Pour in the warmed zucchini/mushroom/milk liquid over top. Mix it all together then cover with the lid and bake in the preheated oven for 20 minutes.

Add Parmesan and bake uncovered for another 20-25 mins

After 20 minutes, remove the lid and add a sprinkling of Parmesan cheese over top and continue baking without the lid for another 20-25 minutes, or until the liquid has been absorbed and the top is slightly golden brown. Once it’s done, take it out of the oven and let it rest for 10 minutes for any remaining liquid to absorb before serving. When dishing it out, add another sprinkle of Parmesan cheese before serving. Enjoy!

Summarized Recipe:

Sausage Mushroom Zucchini Tian (kinda like a risotto but easier)

Ingredients:

*You will need an oven-proof pot or dutch oven with a lid – I used a 5 1/4 quart dutch oven.

1.5kg zucchinis (roughly 6 large ones)
500g portobello mushrooms, cleaned and sliced
Roughly 1/2 a cup of milk (amount will vary depending on how much liquid is released from your zucchini and mushrooms)
3 cloves garlic, minced
2 medium brown onions, diced
3 Tbsps all purpose flour
1 cup Parmesan cheese, grated + extra for sprinkling
Salt & pepper to taste
3/4 cup medium grain rice (I use arborio/risotto rice, but any medium grain will do)
300-400g kielbasa (Polish sausage), diced
- You can use any protein you like (ie. sausage, ground beef, shredded rotisserie chicken…etc.), but make sure your protein is cooked, dry, and doesn’t add any extra liquid or else it’ll throw off the liquid ratio to cook the rice.

Directions:

Prepare the zucchini: Cut the fibrous ends off the zucchinis and grate each one using a large hole grater (this is a whole lot quicker if you have a food processor with a grating function). Place a colander over a bowl and put the grated zucchini into the colander with 3 tsps of salt. Use your hands and massage the salt through the zucchini, making sure its mixed well. Set aside for 1 hour, allowing the liquid from the zucchini to release and collect in the bowl below. After 1 hour, squeeze out as much zucchini liquid as you can and save this liquid. Rinse the grated zucchini under cold water to remove any excess salt and squeeze until dry and set aside (do not save this liquid).
Cook the mushrooms: While you’re waiting for the zucchini to release its liquid, cook the mushrooms: in a large pan on MED-HIGH heat, add a drizzle of oil and sauté the mushrooms until cooked (4-5 minutes). Place the cooked mushrooms in a strainer and reserve any liquid.
Prepare the liquid: Measure out the amount of collected zucchini liquid from step 2 and add in the released liquid from the mushrooms in step 3 until it makes 3.75 cups. If the combined liquid is not enough to make up 3.75 cups, then add enough milk to make up the rest of the amount. Pour the liquid into a saucepan and heat it up on the stove until warmed. Do NOT let it come to a boil, otherwise it may split. Only heat it up until warmed. Keep on LOW heat until ready to use.
Preheat the oven to 220C/425F.
In an oven-safe pot or dutch oven (make sure there’s a lid) on MED-HIGH heat, add a drizzle of oil and sauté the garlic and onion together for 3-4 minutes until the onion turns translucent. Then add in the grated zucchini and continue to sauté for another 5-6 minutes.
Add in the cooked mushrooms and 3 Tbsps of flour to the pan and continue mixing for 2 more minutes until everything is well combined then turn off the heat.
Mix in the Parmesan cheese, rice, and kielbasa (or your choice of cooked protein).
Pour in the warmed zucchini/mushroom/milk liquid over top. Mix it all together then cover with the lid and bake in the preheated oven for 20 minutes.
After 20 minutes, remove the lid and add a sprinkling of Parmesan cheese over top and continue baking without the lid for another 20-25 minutes, or until the liquid has been absorbed and the top is slightly golden brown. Once it’s done, take it out of the oven and let it rest for 10 minutes for any remaining liquid to absorb before serving. When dishing it out, add another sprinkle of Parmesan cheese before serving. Enjoy!

February 28, 2024February 28, 2024

AbbyLeave a comment