Tag Archives: milk

Burmese Chicken Curry

I pronounce this recipe: good. The ingredients:

  • Chicken, 3 pounds of breasts or thighs
  • Shallots, 8, thinly sliced
  • Tomatoes, 4, cut into wedges
  • Mushrooms, 8-16 oz, sliced
  • Water, 6 cups
  • Milk, 1 cup
  • Fish sauce, 1/3 cup
  • Butter, 4 tablespoons
  • Sugar, 3 tablespoons
  • Yellow curry powder, 2 tablespoons
  • Red curry paste, 2 tablespoons

The ingredients.

The first step: cutting up the chicken. You should cut yours exactly like I cut mine. Exactly.



Next, saute the shallot slices in 3/4 of the butter.


In the pan.

Cook until they’re golden brown, and then set aside.



Then add the rest of the butter to the pan, , and stir in the curry paste and the curry poweder. Cook for about two minutes, or until the next resignation from the Trump Administration, whichever comes first.


More stuff in the pan. Does it never end?

Then add the chicken and cook for five more minutes, on high heat.


Now the chicken goes in, too.

This may be a good time to prep the other ingredients: your tomato and mushroom slices.


Mushrooms and tomatoes and bears, oh my!

Next, add in everything else. Wait! With on exception: not the shallots. Discriminate against them for a while.



Heat to boiling and cook for another 30 minutes, or until the dish looks exactly like this. Exactly.


Nearly done.

Then eat over rice and sprinkle the shallots on top.


This is the part where you eat it.

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When I was in France, I fell in love with the Croque-Monsieur sandwich, and I tried to find a recipe that would allow me to make its deliciousness myself. This is that recipe. The ingredients:

  • White loaf bread, like French or Italian, sliced (NOT sourdough)
  • Sliced ham
  • Dijon mustard
  • Gruyère cheese, 6 oz, grated
  • Parmesan cheese, 1/4 cup, grated
  • Milk, 1.5 cups
  • Flour, 2 tablespoons
  • Butter, 2 tablespoons
  • Salt (to taste)
  • Black pepper (to taste)
  • Nutmeg (to taste)

The ingredients.

You may find that the Gruyère cheese is a bit hard to find. And expensive. We got ours at Aldi, where it’s tolerable.


The Gruyère.

First, grate the cheeses, slice the bread, etc etc.


Grated cheeses.

Then put the butter in the pan and melt over low heat. We’re going to make a béchamel sauce with which to coat the sandwiches.


Melting butter.

Meanwhile, you can start toasting some bread.



Melt the butter until it just starts to bubble. Then add the flour and whisk until smooth.


Bubbly butter.

Slowly add the milk, whisking continuously, until it thickens.


Milk added.

Remove from the heat, add your salt, pepper, and nutmeg, and then stir in the parmesan and 1/4 cup of the Gruyère. They should melt , even though heat is no longer being applied, and further thicken up the sauce.


The sauce.

Next, coat the toasted bread with a thin layer of mustard.



Then add ham, and before putting the two halves of the sandwich together, add in some of the grated Gruyère.


Sandwich assembly.

Add more of the Gruyère on top, and then also spoon over with a healthy portion of the sauce.


Add stuff on top.

Finally, bake for five minutes at 400 degrees, and then broil for an additional 3-5 minutes, until the cheese topping is bubbly and browned. Then, enjoy!


Bake, and then broil.


So much yumminess.

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