Clams just might be the ocean’s perfect food. Simple, self-contained little animals that don’t put up too much of a fight. They’re luscious and salty, cheap by seafood standards and super versatile in the kitchen. Enter any restaurant with seafood on the menu, and you are nearly guaranteed to find a dish featuring clams. Little [...]
|
|||||
|
This recipe is adapted from Mark Bittman’s 101 simple appetizers that was published December 19, 2007. My copy of these 101 ideas is yellowed and stained. I’m keeping for posterity. Luckily the NYTimes makes all their content available for free and you can see all 101 here. The inspiration was #46 – you can clearly see the differences. Chicken [...] What?! A restaurant review? Okay, so the truth is I was a little traumatized by my last attempt at a restaurant review and promise to, from this point forward, name the place, even if the review is less than flattering. This however, is not one of those reviews. This is an appraisal at Park Slope’s best [...] The Gourmand & I have been entertaining vegetarian guests for a few nights while they stay with us in our apartment. This has (pretty much, but not entirely) meant that The Gourmand & I adopt a vegetarian diet as well, at least for dinner. I decided to make chili, as that is economical and after [...] If you’ve been a reader for a while you might have caught on that I think mahi is the best fish in the ocean. There are a few close seconds, but it is meaty like a steak fish, delicate in flavor and so versatile, I haven’t found a fish recipe it which didn’t work. Grilled Mahi [...] The Gourmand & I had grilled pizzas at our wedding last summer (actually, our guests did.) I heard that they came out fabulously but was skeptical. How come the dough doesn’t fall through the grill? Isn’t one side crusty and the side with toppings, well, doughy? I was inspired by Heidi Swanson at 101cookbooks.com last week, [...] 1 comment to Grilled PizzasHere is a yummy cocktail for your 4th of July smashed bash! For one big punch bowl, but feel free to halve the ingredients: 2 Oranges — thinly sliced Last week, at the Farmer’s Market, Ray Bradley had packages of fresh chicken livers. Chicken livers are a wonderful thing that we only indulge in when they come from a good source – these guys didn’t even know they were dead yet. Memories of Savannah’s Upscale PB&J popped into my head, when I saw [...] 2 comments to Upscale PB&J or Chicken Paté with Cherry Sauce
|
 |
||||
|
Copyright © 2010 The Gourmand & the Peasant - All Rights Reserved |
|||||
…turns out we missed the “piece de resistance”.
Can’t wait to try this at home.