Cooking For Sig

A Sous Chef and Her Stories


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Egg Noodles and Boozy Chicken

IMG_1573For Tuesday night’s dinner I unearthed a recipe I haven’t used in years. And I think I’ve only cooked it once, for our friend Aaron (and maybe my mom?) when Matt and I were living on Shepard street, just outside Harvard Square. It’s the only recipe I have that calls for juniper berries, which means that I am still using the same jar of junipers that I bought many years ago for the last time this dish was made. Clearly, I am not one of those people who diligently disposes of herbs and spices on a regular basis and replaces them with fresh ones. I’ve heard the shelf-life for most spices is about a year if you want them to be pungent and bright. I’m mildly ashamed to tell you that my jar of cardamom pods has outlived three apartments. I just can’t bring myself to throw edible (if not quite fresh or good) food away. Continue reading

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My Little Kitchen

backsplashWhenever people discover that I like to cook, the first question they ask is, “Do you have a big kitchen?” I pause. “Well. Um. Not really. No. No, I don’t. I have a narrow double galley with limited counter space.” But as soon as those words are out of my mouth, I immediately launch into an extended explanation of the kitchen’s many benefits. There’s amazing sunlight streaming in through the window. When the weather is nice, I can open the door to the fire escape and let the breeze waft in. The previous owner put in beautiful cabinets with lots of storage, including sliding shelves and a large pantry. There’s granite and stainless steel appliances and it was all very nicely done, but it’s just not what would have done. Continue reading