Elise Bauer: Simply Recipes
I have been a foodie all my life. My father was an organizer of the Meat Packer’s Union and my earliest memories was of being brought to South Side of Chicago BBQ Rib joints.
So I have followed various food blogs since the outset and watched food evolve through our venacular and cultuire. If you’ve ever been out to dinner with me - you also know - I know how to order pretty well. One of my favorites is Alaina Browne’s (Mrs. Anil Dash - a Full Belly.)
So imagine my delight when I met Elise Bauer - who among other things - has been developing a great database of recipes at SimpleRecipes.com. We talked of Recipes as a new kind of microcontent and her various forms of monetization (which I won’t disclose here.) Elise is EXACTLY the kind of person we need to develop and exploit new kinds of microcontent - driving the end-user benefits that we all know - is all that matters.
Elise lives out - kind of near us - so we invited her over - so I could cook her one of my favorite meals: Chicken and Cashews with Chinese veggies.
Here’s her beautiful shots, annotation and entry into her database:
Marc’s Cashew Chicken Recipe
I recently finagled an invitation to dinner from Marc and Lisa Canter. Marc had been serenading me with stories of his famous cashew chicken, his trademark dish, tested and perfected over decades of crashing at the homes of old and new friends in exchange for his cooking. I showed up with camera in hand, and a borrowed notepad and pen to observe Marc’s cooking. Fortunately for both me and Marc, we had 4-year old Mimi to help as well. Mimi scored a perfect 10 in the “pouring water into the pan for rice” event. Note that the amounts are all approximate. Marc doesn’t really measure; like most natural cooks I know, he “eyeballs” it. But with these ingredients, in approximately the right proportions, it’s hard to go wrong. Thanks Marc for this great Cashew Chicken recipe!
Ingredients
4 chicken breasts, skinless and boneless, cut into 1-inch cubes
Peanut Oil
Chili Powder (about 3 Tbsp)
Tamari (about 1/2 cup) (use Wheat-free tamari if you need to cook gluten-free)
Honey (about 1/2 cup)
2 cups raw cashews
3 cups roughly chopped onions
3 cups roughly chopped mushrooms
Method
This bowl demonstrates just one
breast marinating
1 Marinate the chicken. Put the chicken cubes in a dish. Cover the chicken with peanut oil. Add tamari until the marinade turns brown (about 2 Tbsp per breast). Sprinkle the chili powder all over the top of the chicken. Stir, and sprinkle again. Stir and sprinkle again, stir. You should be able to see each piece of chicken with lots of sprinkles of chili powder. Add some honey, about 2 Tbsp for each breast. Marinate from anywhere from a half an hour to several hours, the longer the better.
2 Put cashews into a saucepan and cover with water. Bring to a boil and simmer until they are soft, (a couple of minutes - the water will get foamy.) Remove from heat. Strain and set aside.
It helps to have helpers!
3 In a large skillet, sauté chicken pieces on medium high heat until just cooked. Reserve any extra marinade. Remove chicken from skillet and set aside.
4 In the same skillet sauté onions on medium high heat with reserved marinade for a couple of minutes. Add mushrooms and continue to sauté until onions are translucent and mushrooms are cooked, several minutes more. Add additional marinade ingredients if necessary - peanut oil, tamari, chili powder, honey.
5 Combine chicken, mushrooms, onions, with the cashews. Serve over brown rice.
Serves four.
Lisa, Marc, and Mimi after a great meal
Michael Chu at Cooking For Engineers has defined what he refers to as a “tabular recipe notation” (patent pending, don’cha know!) which if he changed from using HTML tables to markup that was a little more semantic, could very well be a microformat.
Michael Chu at Cooking For Engineers has defined what he refers to as a “tabular recipe notation” (patent pending, don’cha know!) which if he changed from using HTML tables to markup that was a little more semantic, could very well be a microformat.
Michael Chu at Cooking For Engineers has defined what he refers to as a “tabular recipe notation” (patent pending, don’cha know!) which if he changed from using HTML tables to markup that was a little more semantic, could very well be a microformat.
What is this with everyone on my blogroll posting Cashew Chicken recipes. Must be some cosmic occurance.
What is this with everyone on my blogroll posting Cashew Chicken recipes. Must be some cosmic occurance.
What is this with everyone on my blogroll posting Cashew Chicken recipes. Must be some cosmic occurance.
Marc’s cashew chicken is THE BEST IN THE WORLD.
I remember with particular fondness Marc preparing a batch of this at a party we had at Coco Conn’s West Hollywood house (celebrating my arrival in LA). It was the first time I met Timothy Leary (and for some strange reason I was greated with a copy of his PhD thesis on my desk at the Vivarium Project the next day).
Ever since, I have ordered cashew chicken from resturants world-wide. Nothing compares. The quest had become one of desperation, like a crack-head seeking to recreate the magic of “That First Hit”.
Marc’s cashew chicken is THE BEST IN THE WORLD.
I remember with particular fondness Marc preparing a batch of this at a party we had at Coco Conn’s West Hollywood house (celebrating my arrival in LA). It was the first time I met Timothy Leary (and for some strange reason I was greated with a copy of his PhD thesis on my desk at the Vivarium Project the next day).
Ever since, I have ordered cashew chicken from resturants world-wide. Nothing compares. The quest had become one of desperation, like a crack-head seeking to recreate the magic of “That First Hit”.
Marc’s cashew chicken is THE BEST IN THE WORLD.
I remember with particular fondness Marc preparing a batch of this at a party we had at Coco Conn’s West Hollywood house (celebrating my arrival in LA). It was the first time I met Timothy Leary (and for some strange reason I was greated with a copy of his PhD thesis on my desk at the Vivarium Project the next day).
Ever since, I have ordered cashew chicken from resturants world-wide. Nothing compares. The quest had become one of desperation, like a crack-head seeking to recreate the magic of “That First Hit”.
I’m looking forward to trying Marc’s Cahew Chicken Recipe. Before this evening is over, I will be recommending to my readers that they visit this wonderful looking site. Paul Colligan
I’m looking forward to trying Marc’s Cahew Chicken Recipe. Before this evening is over, I will be recommending to my readers that they visit this wonderful looking site. Paul Colligan
I’m looking forward to trying Marc’s Cahew Chicken Recipe. Before this evening is over, I will be recommending to my readers that they visit this wonderful looking site. Paul Colligan
Great job guys…
Great job guys…
Great job guys…