Psycho Cooker

Recipes + Travels + Reviews


Spring Minestrone with Mini Chicken Meatballs

I saw this recipe in the April issue of Bon Appétit and immediately had to make it. Who can resist a teeny tiny meatball?  This soup is loaded with lovely spring flavors and vegetables.  It’s truly a perfect springtime recipe as it allows you to keep your foot in the door of two seasons simultaneously.  The carrots, leeks, and basil make the soup feel sunny and light; they are reminiscent of increasing day light and warmth; however, the steamy, brothy soup and the heartiness of the meatballs make good use of the lingering coolness.  Soon the mere idea of soup […]

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Chicken Piccata

Chicken piccata is a simple Italian dish, consisting of sautéed chicken cutlets with a lemon-caper sauce.  The flavors are clean and bright.  It doesn’t have garlic in it, or anything spicy, and it frankly doesn’t need it.  Some people like to add butter to the sauce at the end, but I don’t think it’s necessary.  There is plenty of olive oil, which adds richness.  First, chicken cutlets are dredged in flour and browned in a sauté pan.  Don’t be shy here: make sure you get some good color on the chicken.  When all of the chicken has been effectively browned, […]

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Vanilla Bean Pudding

This recipe is simple, delicious, and easy to execute.  Measure some a few basic ingredients, mix, simmer, and chill.  Pudding is pretty straightforward.  So what makes this recipe special?  Vanilla bean!  This was my first experience cooking with an actual vanilla bean, and I absolutely loved it.  The pod itself is sticky, leathery, and pliable, sort of like a raisin with finer wrinkles.  And it smells amazing.  To release all of the lovely seeds, slice it down the middle the long way with a paring knife.  Then, using the tip of the knife, scrape all of the seeds out of […]

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