Posted on Thu, Dec. 13, 2007
(The art of the gratin, says Gagnaire, lies in gauging the dimensions of the dish and the thickness of the potato layer, which should never be more than 11/4 inches deep.)
And from the East
From the other side of the world, we found unexpectedly familiar, flavorful and simply prepared dishes filling the pages of
Harumi's Japanese Home Cooking. The chicken recipe that follows is a nonthreatening introduction to Japanese fare.
With pork belly the trendy addition to restaurant menus in 2007, the recipe for Red-Cooked Pork in
The Seventh Daughter by Cecilia Chiang drew our attention.
A specialty of the Shanghai region, this recipe from Chiang's mother is also a New Year's Eve favorite made with pork shoulder.
- Marilynn Marter
Chicken With Soy and Balsamic Dressing
Makes 4 servings
2 tablespoons soy sauce
1 tablespoon balsamic
vinegar
1 clove garlic, sliced thin
Coarsely ground black pepper
1 pound boneless chicken thighs with skin on
Sunflower or vegetable oil
1 tablespoon butter
1/2 to 3/4 cup coarsely chopped cabbage, to taste
Salt and pepper
Basil leaves for garnish, optional
1. In a bowl, combine the soy, vinegar, garlic and pepper.
Flourish
today's 
