Chicken with 40 Cloves of Garlic is a very aromatic recipe. No, it’s not a typo, and it is not as garlicky as you might think! The strong garlic taste mellows out as it roasts in the oven, and the aroma injects a subtle flavor into the chicken and sauce. I’ve been to the famed garlic restaurant in Beverly Hills called The Stinking Rose once, and I tried their signature dish called 40 Clove Garlic Chicken. I added it to my list of many things I want to make, and I finally got around to making it this weekend a few years later.
I have had my share of ground pork and tofu stir fry meals growing up. This dish is one of my favorites. It is delicious, quick, and easy to execute. The ingredients are minimal, and they are staple items in the Asian household. My dad would make different versions of this dish at least once per week, and I never got tired of eating it. I’m not afraid to ask for seconds either!
Earlier this year, I made this Sunomono Japanese cucumber salad. I wanted to re-do the recipe without using the dashi (bonito fish soup stock) and sesame oil. The result is a much healthier appetizer dish and snack. I enjoy eating this side dish when I dine out at Japanese restaurants. The cool, crisp cucumber complements well with the sweet vinegar dressing. If you are not a big fan of seaweed, you can omit, and it tastes just as good.
California Endive was one of the sponsors at the IFBC, and I took one package home to try out the product. If you are looking for an easy yet simple salad recipe to make for fall season, don’t worry, I have just the recipe for you! Try this grilled endive and pear salad with crumbled blue cheese. This dish has few flavor profiles that work beautifully together. Grilling the endives make the vegetable slightly less bitter while the pear helps sweeten up the dish. The saltiness of the blue cheese with the crunchy, nutty walnuts creates a classic topping for the endive salad. The dressing has enough acidity to balance the whole dish. What a perfect bite! The change of season has me craving for warm, hearty (and healthy) meals.
This is my 2nd post on IFBC and I want to share my positive experience with my readers.
So, How Did it Taste? (Writing)
I want to hone my skills in writing especially on food writing. When I heard Dianne Jacob will speak at one of the breakout sessions at the 2014 IFBC, I was elated. She is a full-time writing coach, freelance editor and author of Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More. If you are a novice- or aspiring- food writer, I highly recommend checking out her second edition book. Feeling inspired by her seminar, I am reading her book again, cover to cover.
Hello and welcome! I'm Donna, a Los Angeles-based food enthusiast who enjoys cooking and occasional baking, but mostly I find pure enjoyment dining out. Dang That's Delicious is a food blog on sharing and eating the mediterrasian way.