From the Archives, circa 2002: Making handmade corn tortillas on what I recall as either slate or granite - over a wood fire.
outside Tegucigalpa, Honduras
On the last day of winter I decided to prepare my first pot roast. It simmered away all day on the stove in cabernet sauvignon, tomato sauce, carrots, onion, and fresh herbs. In making this classic American dish I felt all grown up and sort of old, like I’d joined the ranks of mothers and grandmothers everywhere. I don’t think I’ll make it again anytime soon.
I must admit that I tend to keep my distance when it comes to cooking Asian-style cuisine. I love take out Thai food and going into town for sushi but I rarely cook up food from the far east in my blue container kitchen. Andrew loves Chinese food and as a kid growing up south of San Francisco, ate take-out Chinese food all the time. He can’t get enough chow mein or vegetable noodle dishes, but I just never seem to be quite as enthused over Chinese take-out. This could be in part because I usually order deep fried things like sweet n sour pork or kung pao chicken, and then endure an upset stomach for awhile. Anyway, for his low-key birthday dinner last week I prepared his favorite - veg stir fry & coconut rice!
In my little-used WOK, I fried up sweet onion, carrot, zucchini, crimini mushroom, and broccoli - then whisked together a quick sauce of rice wine vinegar, soy sauce, hoisin sauce, garlic, and corn starch. For the rice, I used coconut milk instead of water and tossed in some tumeric to give it that delightful yellow hue.