Dinner: Thursday, May 20

• Tamari marinated chicken (another winner from Girlosophie: Real Girls Cook)
• Choi sum with sizzle
• Cucumber salad
• Brown Rice

I have changed my technique for cooking asian greens. I used to heat sesame oil in the skillet, add minced garlic, ginger and chili flakes, wait for them to sizzle then add the just washed greens, covering them with the lid and basically steaming them, turning them occasionally. Once close to done, I would remove the lid and cook off most of the liquid and then add a shot of fish sauce.

Unfortunately, the amount of liquid produced often washed out most of the flavor of the seasonings. So now instead of seasoning up front, I cook the greens just with a little peanut oil, then a minute or so before they're done, I heat some sesame oil in a small skillet, sizzle the ginger, garlic and chili flakes and then toss with the just cooked greens. If there is excessive liquid, I'll transfer the greens to a serving dish first using tongs. Much tastier results.

The cucumbers were our first locals of the season--what an incredible difference in texture, flavor. A treat. Just salted them for twenty minutes or so, poured off the liquid and tossed with rice wine vinegar.

The chicken was from our CSA box--pastured heritage breed. Very small breast, darker flesh, no huge yellow pockets of fat under the skin. Meat a bit chewier but much more flavorful. Interesting "optional" technique in the recipe. The chicken cooks in its marinade at 400℉ but about halfway through the cooking time I took it out, pricked the skin all over with a fork, and browned the skin in a hot skillet. It took just a few moments, but totally crisped up the skin and gave it a beautiful lacquered appearance. Returned it to the marinade and finished it off in the oven. You learn something new every day.