Charles Liu

Based in San Francisco.

Working by day, cooking by night. Recent college graduate who likes cooking, baking, and eating. Started collecting cookbooks.

Stop by for some easy weeknight recipes with the occasional fancier weekend recipes.

Current collection: Back to the Table, Flour, Martha Stewart Cookbook, Momofuku, Naked Chef, Tartine

Photos taken with Olympus E-P2 + Panasonic 20mm f/1.8 lens
Tonight’s dinner was full of win and fail. I ran out of all my groceries tonight so I didn’t have any greens nor do I have anything for the next few days except tofu… and just tofu. Time for another grocery run! Pretty win though because I decided to make the easiest chicken dish ever you could do and not think about it. Oven-roasted chicken! Preheat your oven to 400 degrees. Take thyme, rosemary, salt, pepper, olive oil, and slather it all around your chicken (I use chicken thighs). Slam it into the oven and forget about it for 30 minutes. After 30 min, come back to it and flip the chicken pieces over Another 15 min later you have CRISPY oven roasted chicken! WIN. I just bought a book by Art Smith (former personal chef to Oprah) so I had a flash of Southern cooking inspiration so I made some multi-color potato salad using mini yukon golds, reds, and purple potatoes. Didn’t want to make it boring so I made it spicy and flavorful with my own potato salad dressing. Mix 2 tablespoons of mayo with 1 teaspoon of relish Add salt, pepper, and olive oil Dice 1/2 red onion, handful of parsley, handful of cilantro and mix in Add 1 teaspoon curry powder Add 3 oz of Sriracha hotsauce (two 1-sec squirts just about, more = AHHH spicy) The potato salad isn’t spicy at all at first glance because it tastes like potato salad. The heat comes later at the backend sort of like if you were eating some curry and the heat builds up in the back of your mouth. With the chicken, it was a nice contrast of rustic with sweet/spicy. Good eats.

Tonight’s dinner was full of win and fail.

I ran out of all my groceries tonight so I didn’t have any greens nor do I have anything for the next few days except tofu… and just tofu. Time for another grocery run!

Pretty win though because I decided to make the easiest chicken dish ever you could do and not think about it. Oven-roasted chicken!

  • Preheat your oven to 400 degrees.
  • Take thyme, rosemary, salt, pepper, olive oil, and slather it all around your chicken (I use chicken thighs).
  • Slam it into the oven and forget about it for 30 minutes.
    • After 30 min, come back to it and flip the chicken pieces over
  • Another 15 min later you have CRISPY oven roasted chicken! WIN.

I just bought a book by Art Smith (former personal chef to Oprah) so I had a flash of Southern cooking inspiration so I made some multi-color potato salad using mini yukon golds, reds, and purple potatoes. Didn’t want to make it boring so I made it spicy and flavorful with my own potato salad dressing.

  • Mix 2 tablespoons of mayo with 1 teaspoon of relish
  • Add salt, pepper, and olive oil
  • Dice 1/2 red onion, handful of parsley, handful of cilantro and mix in
  • Add 1 teaspoon curry powder
  • Add 3 oz of Sriracha hotsauce (two 1-sec squirts just about, more = AHHH spicy)

The potato salad isn’t spicy at all at first glance because it tastes like potato salad. The heat comes later at the backend sort of like if you were eating some curry and the heat builds up in the back of your mouth. With the chicken, it was a nice contrast of rustic with sweet/spicy. Good eats.

Posted on September 8th, 2009
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