Went to Coca last night, the new offshoot of Czehoski. Very dissappointing. The room is stunning, however food and service leave a lot to be desired. All dishes saturated in oils and butter, and very non imaginative. I will stick with Czehoski
Sometimes, it’s best to add no liquid to the cooker. Here, we toss onion wedges, baby potatoes, and large carrot chunks with oil and harissa. We then arrange seared chicken thighs on top, and cook the mixture with no liquid added.
This Creole classic was actually designed for the dried kidney bean—an inexpensive staple that could simmer away while Monday’s wash gets done, with a hunk of pork or sausage from Sunday night’s supper.