Welcome to the second edition of Foodie Flattery!
So, I decided that I’m going to make this “Foodie Flattery” idea a thing on my blogs. I love to check out other food blogs – mostly for the pictures, I’ll admit – and it only recently occurred to me to try to re-create some of the dishes I ogle over on the internet. I often wonder how much of the picture is attributed to excellent food styling and photography, and how much is actually because the food really does look that good.
The verdict: Definitely the former. Case in point, take 30 seconds to check out this picture, and then compare to my picture above. Am I right??
Anyway, I was trying to come up with some new dinners to eat during our Whole30 when I got distracted and wandered over to Half Baked Harvest by Tieghan Gerard. I adore looking at the pictures on Tieghan’s blog – she is a fabulous food photographer – but I’ve never really had any intention of making the recipes because frankly, they sound like a lot of work. Many of the recipe titles imply about a thousand ingredients, and I always just assumed that many of them weren’t (or couldn’t be adapted to be) Whole30 approved, and so I usually just ogled over the pictures and then moved on. Really, it just means that I’m lazy.
So when I actually looked at the ingredient list for this Thai Lemongrass Chicken Braised in Coconut Milk I was pleasantly surprised – if you omit the rice and noodles, this is totally Whole30!
I love coconut milk, but aside from curry I rarely use it in my food. The recipe also calls for lemongrass, fresh ginger, and fresno chiles – also ingredients I rarely or never use. I’m afraid of braising – mostly because I never really understood what it meant. So in terms of stepping out of my comfort zone, this recipe fits the bill on multiple levels. In terms of simplicity, I’d call this recipe a 5 out of 10. Once you get everything in the pot, it drops down to a 1 because all you do is let it cook, but browning the chicken ended up being a bit more difficult – the chicken kept sticking to the pan so I lost a lot of skin by the time it was all said and done.
In terms of looks, I’d give my end result a 3 out of 10. Clearly I have a ways to go in my food styling ability. (Note to self; next time, remember to keep some of the fresh ingredients to use as garnishes in the picture!) But in terms of taste the recipe gets a solid 10 – it was delicious. I loved the combination of lemongrass, ginger, and the hint of heat from the fresno chiles. I wasn’t sure how I felt about the bok choy and cilantro – they end up getting cooked in the dutch oven with everything else, so I found them to be a bit too overcooked for my liking. If I were to make this recipe again, I think I’d cook the bok choy separately and use fresh cilantro as a garnish.
Back to my point above – obviously this is a dish best served with rice or noodles. To keep it Whole30, I whipped up a batch of saffron scented cauliflower rice and served the chicken and vegetables atop the rice and drizzled with a couple spoonfuls of the delicious coconut milk sauce from the pot. Looks aside, it turned out to be an excellent dinner!
*Original recipe can be found here.