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Pastel de Choclo (Chilean Corn Pie)

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Pastel de Choclo, directly translated means “corn pie,” but is more of a layered corn and beef casserole than a pie in the traditional American sense.  Pastel de Choclo was the final piece of the Chilean meal that I cooked with Ms. M.  Chilean cuisine is a product of the commingling of the native Indian […]

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Tomato Bacon Chutney

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The story of my tomato bacon chutney is one of sheer will and determination triumphing over my proverbial MBS (“Mommy Brain Syndrome”).  Tomato bacon chutney is one of those condiments that could be eaten on so many things that I should just plan on always having a container of it sitting in the fridge.  Versatility […]

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Japanese Chicken Curry Rice

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Japanese Chicken Curry Rice Makes 6 to 8 servings 2 pounds boneless skinless chicken thighs with skin on, cut into 1-inch chunks 1/4 cup cornstarch 2 tablespoons vegetable oil 2 large yellow onions, chopped 4 cloves garlic, finely chopped 1 tablespoon grated fresh ginger 4 teaspoons curry powder (I use S&B) 2 teaspoons kosher salt […]

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Chef Hiro Sone’s Niku-Jaga

Memory is a powerful tool, especially when it comes to food.  I recently got a cookbook called Cooking from the Heart, a book put together by the organization Share Our Strength.  The book features recipes from one hundred of the country's well-known chefs.  The book is wonderful. Usually I love cookbooks with lots of pictures–I […]

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