How To Build The Perfect Charcuterie Board It may be counterintuitive, but the secret to building a great charcutier board lies in choosing ingredients that to some degree actually oppose – rather than compliment – each other. This keeps the experience interesting enough that people will want to keep munching. Continue reading “How To Build The Perfect Charcuterie Board” →
Hummus This version of hummus uses both roasted garlic and grated raw garlic – the former for background and the latter for bite. Continue reading “Hummus” →
Panko Parmesan Crusted Chicken Piccata This twist on an Italian classic uses Japanese panko bread crumbs to create a delicate yet irresistibly crisp breading on the outside of lightly fried chicken cutlets which are then served with a savory and tangy pan sauce over angel hair pasta. Continue reading “Panko Parmesan Crusted Chicken Piccata” →
Chicken Katsu with Homemade Katsu Sauce Traditionally made with pork (in Japanese Tonkatsu) – this quick and easy version is made using chicken cutlets. Less than an hour start to finish, it makes for a great weeknight meal. Best of all, the cutlets keep well for a few days and can be reheated in the oven (or air-fryer) for additional meals later on in the week. Serve with steamed rice and Katsu Sauce (which is like Japanese BBQ Sauce – recipe included in this post!) Continue reading “Chicken Katsu with Homemade Katsu Sauce” →
Shiitake Mushroom Gravy Unctuous without being cloying; mellowed with cream, woodsy with herbs, and packing an umami punch from the mushrooms, it is – in my opinion – the perfect gravy for any occasion. While not traditional per-se, once I was introduced to this version of gravy I’ve never gone back. Continue reading “Shiitake Mushroom Gravy” →
The Intrepid Gourmet 