Cookbook Challenge # 2 - The Best Recipes in the World

The second step on my long journey through my cookbook shelf was The Best Recipes in the World by Mark Bittman (2005). I have several Bittman books, since his recipes tend to be reliable and readily achievable by a reasonably experienced but not expert-level home cook. This is one of his more encyclopedic tomes, and as full of variety as the title suggests, though it skews heavily toward the well-known world cuisines. Lots of French, Italian, Japanese, Chinese, and Mexican, a good amount of Korean, Spanish, Indian, Caribbean, and Middle Eastern, and not so much of anything else. Personally, I’d love to find a cookbook like this, but focused on the hidden gems of lesser-known cuisines.

And originally I’d hoped to go as off the beaten path as I could. However, this was a long, stressful week, so I decided to go for something that was fairly straightforward and that used some of the boneless, skinless chicken thighs I stocked up on last time I was at Costco. I chose two Chinese recipes—Spicy Cold Celery (which I forgot to photograph) and Stir-Fried Chicken with Creamed Corn. The latter is a Hong Kong recipe that apparently reflects some of the East-West fusion of that city and allowed me to feel like I was being at least a tiny bit more adventurous than if I’d chosen, say, Kung Pao Chicken or Chicken Teriyaki.

Both recipes were pretty good. Spicy Cold Celery is similar to the kind of quick pickle or salad I often make with cucumber, and I can easily see myself making it again, though I might replace the sesame oil with more vinegar or lemon or lime juice. As for the chicken, it looked weirder than it tasted, and I liked it enough to save the leftovers for lunch. I agree with Bittman’s note: “It’s not fancy, but it’s a good home-cooked dish, quick, easy, and convenient.”

Spicy Cold Celery

• 1 pound celery stalks

• 1 tsp salt

• 1 Tbsp plus 1 tsp sugar

• 3 Tbsp dark sesame oil

• 1 Tbsp soy sauce

• 2 tsp vinegar, preferably rice or cider (I used rice)

• 1 garlic clove, minced

• 1 tsp chili oil, optional

Cut the celery into 2-inch lengths. Mix with the salt and 1 tsp sugar and set aside while you whisk together the remaining ingredients.

Rinse, drain, and pat dry the celery, then toss with the dressing. Let stand in the refrigerator for at least 3 hours and up to a day. Serve chilled. Serves 4.

Stir-Fried Chicken with Creamed Corn

• 1 pound boneless, skinless chicken breasts or thighs, cut into roughly 1-inch chunks.

• 2 Tbsp soy sauce

• 1 tsp dark sesame oil

• 1 Tbsp Shaoxing wine, dry sherry, or white wine (I used white wine)

• 2 Tbsp neutral oil

• 1 Tbsp minced garlic

• 1 Tbsp peeled and minced ginger

• 1 small fresh chile, stemmed, seeded, and minced, or hot red pepper flakes to taste (I used a jalapeno)

• 1 15 oz can creamed corn

• 1 cup fresh, frozen, or canned corn kernels (I used canned)

• Chopped fresh cilantro leaves for garnish

In a small bowl, mix the chicken with the soy sauce, sesame oil, and wine. Marinate while you prepare the other ingredients.

Put the oil in a deep skillet or large wok, and turn the heat to high. Drain the chicken. When the oil is hot, add the chicken to the skillet and cook, undisturbed, until the bottom browns, about 2 minutes. Stir once or twice and cook for another 2 minutes. Turn the heat to medium-low.

Add the garlic, ginger, and chile and stir; 15 seconds later, add both types of corn. Cook, stirring occasionally, until heated through, 3-4 minutes. Garnish with cilantro and serve over rice.

Note: As I often find with Bittman’s recipes, this was a bit under-seasoned. Use a heavy hand with the cilantro, be prepared to add more soy sauce or salt, and have your hot sauce bottle handy.