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LA Blade staff writer Christopher Kane shares his love and passion of cooking writing in his weekly Sunday column
What happens when you have a pandemic and a bored stay-at-home political reporter with extra time on his hands? LA Blade staff writer Christopher Kane decided that he would pursue his second love and passion of cooking and now he’s sharing the results in his weekly Sunday column.
WASHINGTON – This summer has given us plenty of reasons to drink, as if the past three years doesn’t feel like one long hangover. Last month alone we had Pride, and then the conservative ghouls at the Supreme Court decided they were gonna fuck around with everyone’s rights.
And then, within just days of each other, Joe Manchin and Beyoncé gave the people what they wanted in a major way and suddenly it was time to ring in the weekend with some vodka sodas. My only complaint is that I’m terrible with lyrics so it’s going to take me forever to learn to lip-sync along to RENAISSANCE. If you see me in public mouthing along to “CUFF IT” pretending I know the words, please mind your business.
Among the reasons I’ve significantly moderated my drinking now that I’m in my (early) 30s is that my hangovers have become multi-day ordeals for which I’ve been known to beckon a nurse to administer an IV (a service that costs about $400. Don’t tell my husband.)
A less expensive but equally effective remedy is this chicken dish. Ohmygosh, y’all. Trust me. It’s so good.
Recipe from Molly Baz’s “Cook This Book”
Remove skin and bones from the chicken and slice it against the grain into 1/4 – inch-wide pieces, as shown in the pictures. Put everything together (your rice, broth, chicken, and cilantro-scallion-jalapeño sauce) and serve garnished with more cilantro and, if desired, crème fraiche or sour cream
Kane’s Cuisine: Alison Roman’s mushroom flatbread
Tail O the Pup sells out of pups – will be closed till Monday
Kane’s Cuisine: Alison Roman’s mushroom flatbread
Kane’s Cuisine: Tacos- Are they up to the high standards of Angelenos?
LA Blade staff writer Christopher Kane shares his love and passion of cooking writing in his weekly Sunday column
What happens when you have a pandemic and a bored stay-at-home political reporter with extra time on his hands? LA Blade staff writer Christopher Kane decided that he would pursue his second love and passion of cooking and now he’s sharing the results in his weekly Sunday column.
WASHINGTON – Are flatbreads and pizzas the same thing? Well, you’d be forgiven for thinking so, but the answer is technically “no.”
Flatbread dough keeps company with such delicious, carb-y foods as naan, roti, and matzo, even if it’s topped with tomato sauce, mozzarella cheese, and sliced pepperoni.
Notice I didn’t include pineapples? Is this because I don’t care for them on my pizzas/flatbreads? Or am I merely sidestepping one of the most divisive debates of our time? Stick around to not find out.
Anyway, when it comes to food and beverages, there are some distinctions without much of a difference. For example, I don’t know about you, but I don’t really care whether eggplant is a fruit or a vegetable, or whether my sparkling wine is champagne or prosecco or cava.
The point is flatbread is much easier and less time consuming to make than pizza dough. And while I will sometimes insist on more challenging ways of doing things, folks, the earth is boiling and I’m looking for shortcuts wherever I can find them.
For this mushroom flatbread, if you can’t harvest cremini mushrooms yourself from the forests of the cremini region of France, store-bought is fine.
Recipe from Alison Roman’s “Dining In”
LA Blade staff writer Christopher Kane shares his love and passion of cooking writing in his weekly Sunday column
What happens when you have a pandemic and a bored stay-at-home political reporter with extra time on his hands? LA Blade staff writer Christopher Kane decided that he would pursue his second love and passion of cooking and now he’s sharing the results in his weekly Sunday column.
WASHINGTON – Let me begin by acknowledging that not only am I not Mexican, but I also don’t live in Los Angeles, nor in Texas, nor any place known for offering high quality south-of-the-border cuisine, whether wholly authentic or a hybrid Tex-Mex situation. Rather than Mexican restaurants, here in Washington, DC we prefer pizzerias with spacious basements for feasting on the children with Hillary Clinton and John Podesta.
I’m kidding, of course, about the absence of good Mexican food here. DC’s National Press Club, for instance, hosts a wildly popular taco night on Fridays, consisting of a DIY bar with hard corn tortilla shells, spiced ground beef, and an assortment of toppings like “nacho cheese” (with those quotation marks doing some heavy lifting).
So, especially when compared to folks who reside in Mexico or Southern California, places where really good tacos are abundant, accessible, and affordable, I am certainly not the most qualified judge. Much like with pizza, I think even the worst tacos usually tend to be tasty enough – even the crunchy shelled variety whose spice mixture comes in a packet along with what the FDA calls “processed cheese product.”
What I’m trying to say with this rather unlettered introduction is this: Relative to tacos, however unsophisticated my East Coast palette might be, I am reasonably confident most people would agree with my assessment that those pictured here, made with the recipe below, are phenomenal.
Chipotle adobo chicken tacos, adapted from David Tanis’s recipe in New York Times Cooking:
Now it’s time to customize!
If you like the look of the tacos in this article and want to replicate them, here’s what I used: raw white onion and cherry belle radish sliced razor-thin with a mandoline, parsley (only because I was out of cilantro), drizzled crème fraiche, crumbles of feta cheese (only because I couldn’t find queso blanco/queso fresco), and lime wedges for squeezing over the tacos
LA Blade staff writer Christopher Kane shares his love and passion of cooking writing in his weekly Sunday column
What happens when you have a pandemic and a bored stay-at-home political reporter with extra time on his hands? LA Blade staff writer Christopher Kane decided that he would pursue his second love and passion of cooking and now he’s sharing the results in his weekly Sunday column.
WASHINGTON – Trigger warning: I am going to use the word “moist” as often as possible in this article, because I know it tends to bother people. Yes, I’m a troll.
Far be it from me to ever intentionally make something that’s vegan/gluten-free/low-carb/low-sugar/low-fat/keto/paleo/plant-based, but as it happens, this cake is dairy-free. Veritable proof that you don’t need cows’ milk to create something as dewy; as MOISTure-laden; as downright dank as the chocolate cake pictured here.
Speaking of the photos, you may have noticed the cake’s layers aren’t separated by the chocolate buttercream that decorates its exterior, and this is because I simply forgot to ice the top of the first layer when making the crumb coat. Look at me, copping to my baking mistakes like Julia Child (who once famously proclaimed, “Always remember: If you’re alone in the kitchen and you drop the lamb, you can always just pick it up. Who’s going to know?” Words to live by.)
Author’s note: I used unsweetened almond milk by a brand called MALK, which sent me some product to try gratis, and it worked as well in my coffee as it did in this recipe. To be clear, this column is still not sponsored, but we’re one step closer thanks to your loyal readership. (Le Creuset, my DMs remain – and I can’t stress this enough – open.)
Before you begin to think I’ve become a shill for Big Milk (or MALK, as it were), I have another tip for helping to ensure you have the moistest cake imaginable, one that has nothing to do with your ingredients:
The baking times suggested below worked in my oven, yielding the moist layers of chocolate deliciousness pictured here, but each oven is unique. So, when you suspect your cake may have reached peak moistness, take it out and allow it to rest for five minutes (during which time it will continue cooking. Or do I mean baking?) and then test for doneness with a toothpick.
Let’s get started.
Start by making the chocolate buttercream icing:
Now it’s time for that m-m-m-moist chocolate cake:
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