New from the archives: three fresh posts (Recipes: Burmese dry chicken curry, aggression cookies, spicy peanut noodles)
Keeping my promise to update posts from the first two years of The Perfect Pantry, before I photographed the food I cooked, Kathy and I recently recreated three dishes that have one thing in common: they've fallen out of regular rotation in my kitchen and I can't imagine why. I've also updated the links in these posts, which feature powdered ginger, pepper and baking soda.
I don't know much about the food of Burma (Myanmar), though I've always wanted to travel to that very special part of the world. When I saw this recipe for Burmese dry chicken curry a few years ago, I had to try it. Though the name sounds exotic, all of the ingredients have permanent residence in my pantry, and I can't think of a marinated chicken breast I haven't loved. I cook this in the oven; a grill or panini press would do it justice, too.
The recipe for these spicy peanut noodles outlives, by two decades, the Boston restaurant that created it and so kindly allowed me to share it with readers of my newspaper column all those years ago. Peanut butter, orange juice, and Chinese five-spice powder, combined with the bite of powdered ginger, work miracles on any type of noodles.
What fun you'll have making aggression cookies (in the top photo). All you need are a bowl, a spoon, and lots of elbow grease -- and if you have any frustration or hostility, bring it to the kitchen with you. Read the recipe, and you'll see what I mean. And then, please, bake a batch of these cookies. They're full of healthy oats, and you're sure to get whatever is bugging you out of your system. Delicious, and therapeutic, too.
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