As the weather descends into winter (which it’s doing unapologetically- this weekend was miserable) and the food typically gets heavier, what with the produce aisle filled with roots and tubers, I find that spiciness brightens up a heavy dish of just about anything. Yes, I love a stew and a braise as much as the next self-proclaimed food obsessive, but I often find myself gravitating toward Asian food for winter comfort.
Every time I start to feel particularly guilty about the number of as yet un-read food magazines that are piling up on my coffee table, I’ll hit the proverbial jackpot with a few recipes that make the plethora of subscriptions worthwhile. Clearly I’m choosing to ignore the counterargument that these recipes are generally available online at on the magazines’ website for free, but I like the feeling of flipping through real, tangible pages filled with colorful and inviting pictures of food. I like to splatter all kinds of stray sauce to be permanently archived on the recipes while I follow along. Isn’t that what cooking is all about?
This dish could also quite accurately be called “The Kitchen Sink, Peruvian Style”, and I mean that in the best possible way. There’s something almost unnerving about reading a recipe for the first time that calls for beef stir-fried with vegetables, Chinese flavors, South American flavors, rice and…wait for it…french fries. Everything about this list of ingredients is yelling “do not proceed” but if you’re fearless enough to ignore your gut on this one, I think you’ll be blown away by how much this dish does, in fact, work.
© 2024 The Kitchen Chronicles
Theme by Anders Noren — Up ↑