Category Archives: Recipes

Recipe Reminder: Twice Fried Chicken

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This isn't truly a recipe, but more of a self-reminder of how well Air Fryer Ssamjang Twice-Fried Korean Chicken turned out tonight. The key part of the recipe was the sauce, noted below and modified.

Active time: 25 minutes per batch (2-3 batches) Serves: 4

  • 8 Tbsp. ssamjang (2 Tbsp. gochujang + 2 Tbsp. of ketchup or bean paste)

  • 4 Tbsp. honey

  • 4 Tbsp. brown sugar

  • 2 Tbsp. soy sauce

  • 1.5 Tbsp. sesame oil

  • .5 Tbsp. Green Sichuan Peppercorn oil

  • 2 Tbsp, fresh ginger, grated

  • 4 tsp. Fresh garlic, minced

Combine all together, blend until smooth if you want to waste a clean blade. I halved the recipe for Jeremy and I.

For the chicken:
Mix salt, pepper, and 6 Tbsp. of cornstarch or potato starch in a sealable container.

Pat dry chicken thighs, then toss with a small amount of oil.

Put the oiled chicken thighs (skin on is better) into the container with the cornstarch mixture. Shake until well coated.

Preheat air fryer to 375℉. Shake off excess starch and place chicken into the air fryer basket. Air fry for 15 minutes. Flip, air fry for another 7 minutes at 400℉. If you need more time, give a little spray of oil to the chicken and then go another 7 minutes.

Remove, dip into half of the above sauce, then serve with a side of rice.

Back to Basics: Eggs in Anchovy Cream

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Back to Basics: Eggs in Anchovy Cream

Dipping bread into eggs baked in anchovy cream sauce.
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Part of winding down my graduate studies has been a return to exploring new recipes at home. The time constraints of a full-time job and a part-time graduate program had lead to a more narrow set of meal options than usual. Now, free of that, I’ve taken to picking up occasional recipes from Instagram folk, like Corre Larkin, or cookbook authors (Jon Kung or Khushbu Shah).

What I like about food social media during this phase is the “share and share credit” approach. Corre posted a short video of Eggs in Anchovy Cream Sauce, crediting April Bloomfield, showing the approach and introducing me to a chef (and her book).

This recipe comes together quickly and is great with some sourdough “soldiers”.

 

Finished dish, depicting two eggs in anchovy cream sauce.

  • Author: Austin Brower
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 2 1x

Ingredients

Scale
  • 1 (large) garlic clove (crushed, peeled, and finely chopped)
  • 1tsp fresh tarragon leaves
  • 1T unsalted butter
  • 2 and a half whole anchovy fillets (rinsed)
  • 6T heavy cream
  • 1/4 tsp finely grated lemon zest
  • Some paprika
  • 4 eggs

Instructions

Preheat oven to 400degF

Prepare a bain-marie with an oven proof 9″x13″ casserole dish.

  1. In a smaller saucepan, add 1T unsalted butter and bring to foam on medium-high heat.
  2. Add finely chopped garlic and allow to slightly brown (while stirring) ~1min.
  3. Turn off heat and add rinsed anchovies, breaking them up with a spoon or spatula.
  4. Add cream and lemon zest and stir to combine.
  5. Snip in tarragon leaves to your taste.
  6. Bring to boil on medium-high heat and then remove.

As the anchovy cream sauce slightly cools, prepare two large ramekins by rubbing butter on the inside to prevent sticking.

Add anchovy cream sauce to the ramekins, then crack in two eggs into each ramekin.

Top with some chili salt or paprika.

Place ramekins into the bain-marie ( I used boiling water ) and place into the oven.

Bake about 15 minutes, remove, and then allow to carry over cook while toasting some bread!

Top with some additional tarragon if desired and serve alongside sourdough bread “soldiers”; dip in and consume.

Notes

I used two larger ramekins for this, each of which easily held two eggs and the anchovy cream compound.

As ovens may vary, keep in mind that you’re trying to get a runny yolk or jammy yolk. I found longer than 15 minutes in the oven lead to yolks that were just a little too done.

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