 When I was a kid, my mom would make me whatever I wanted for Birthday Dinner. The only thing I ever remember asking for was fried flounder, egg noodles and peas & carrots. And for dessert, it was always Boston Cream Pie. As an adult, I’m continuing this tradition with my husband. I asked him Continue reading How to Make Birthday Cake  I’ve been intermittently away from my writing work, so here is a repost of my Canning 101 guide to coincide with my radio appearance on Martha Stewart Living Radio on Sirius. If you are new here, sent from Morning Living, welcome! You’ve discovered a fabulous website! Be sure to enter your email address on Continue reading Water Bath Canning As promised, here is my first restaurant review in quite a while. I don’t have any interest in derailing anyone’s career, particularly a chef so media-aggrandized as this one, but I’ve received not a peep by way of acknowledgement. Fine, don’t take me seriously. July 21, 2010 Dear Mr. Werfelnann and Chef Weingarten, I am writing you this Continue reading An Open Letter to Inside Park Mark and I are taking a few days up in the Finger Lakes region of New York to celebrate three years of marriage. Here’s a repost of our trip from our last Finger Lakes trip. I’ll let you know if anything has changed when we return home: October 19th, 2008 Day 1 Continue reading Hitting the Road to the Finger Lakes  I bought this Black Sea Bass at the Union Square Farmers market for $7.99 a pound. The same fish, already filleted, was twice that much money! A few simple steps and you can create a dramatic dinner presentation that’s cheap, healthy, summery and cooks in minutes. You also get the added bonus of eating Continue reading Whole Fish 101  Who turns on the oven when its 103º in the shade? This chef does! I had my reasons though, and I figured, its already this hot, I won’t even notice that I’m standing over a hot sauté pan in front of a preheating oven! Well, I did notice. Even got a little lightheaded for Continue reading Rainbow Chard Quiche  I posted a picture of my court boullion on my facebook page and due to popular demand, here is the recipe, a few ideas for using it and a brief explanation of exactly what a court boullion is. What is Court Boullion? Continue reading Court Boullion 101  Have a wonderful Independence Day Weekend! Here are three recipes from a rerun of a July 2008 article to enjoy! I’ll be back next week with some fresh ideas for you! 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 Continue reading The Happy Clam Reprise  In an effort to remind you (and myself) that in cooking, there is no failure so great that you best not try at all. Hell, there’s always take out. Occasionally I like to send something sweet to my clients, potential clients, my accountant and/or lawyer, to remind them that I am here Continue reading Blondie Catastrophe  I hate to admit this to you, but I have a minor confession to make. I know I’ve spoken endlessly about cooking your own food and growing whatever you can. I know I’ve been all the way through culinary school and am a culinary instructor myself. I also know, that I am human and Continue reading Blackened Fish & Grilled Vegetable Salad  Two years ago, Mark and I went to Savannah over Father’s Day weekend and it remains one of the best trips we’ve taken. Short, but full of food and adventure and people so friendly you have to pinch yourself. I’m reposting the report from that trip to inspire a weekend getaway, for both you Continue reading Savannah, Revisited  Back when I was a restless, pierced teen, I was fascinated by the cultural flux of the last century. I desperately wanted to have been a flapper. To have lived in the Roaring 20′s, with those hats and dresses and Art Deco broaches! Not to mention the speakeasies and that the homemade films that Continue reading How to Make Strawberry Jam  Sitting open in my web browser of choice for several days, since it arrived in my morning inbox, is an article titled “How to Customize the Swimsuit Ready Workout” from Oprah’s website. There’s a close up photo of one really toned ass cheek in a really cute bikini bottom facing what can only be Continue reading Milk Chocolate, Banana & Peanut Butter Ice Cream  I had a bit of a personal revelation on the day I made ice cream, earlier this week. It wasn’t exactly an a-ha moment, but a one of pause. I had made the rhubarb pie, and wanted ice cream to go on top. Normal people would go to the store and buy a container of ice Continue reading How to Make Cardamom Ice Cream  I’m embracing my inner homemaker. Currently sandwiched between “freelance” and “consulting,” what I thought would be the ideal summer job, actually means having a whole lot of time on my hands and if I don’t use it wisely, I fret about being underemployed and ultimately living under a bridge. Instead, I’ve dusted off my Continue reading Rhubarb Pie, Lard Crust I recently taught a sold-out class on just this subject. I met a group of home cooks at the Tompkins Square Market on an unseasonably cold Sunday morning and the first hour of the class was a walking and shopping tour. We talked all about availing oneself of all the market has to offer Continue reading Nine Ways to Finesse the Farmers Market Nothing says more to me that, yes, spring is here, and no, it won’t be snowing again for a very long time, than the arrival of asparagus at the farmer’s markets. I hated asparagus as a kid. HATED! Much to the annoyance of my parents who started growing it in the backyard garden when Continue reading Asparagus, Greens & Fresh Herb Stir Fry  As featured on NBC’s Daily Connection! Make these at home for your best friend … assuming your best friend is a dog! Peanut Butter Dog Bones 1. Start by preheating your oven to 400º and put the rack in the center. 2. Continue reading Homemade Dog Cookies I spent today cooking the following recipe at the YMCA Derby Day in Rye, NY. A 5-mile run for grown ups and a one mile run for kids. While I have been a runner and probably will be again in my future (when I get a dog, or bears are chasing me) I’m not Continue reading Olive Tapenade at the YMCA Derby Day Tomorrow is one of my favorite days of the year, and as such tonight feels like the eve of something fun. Tomorrow, we set our clocks ahead. I almost used an exclamation point there, but am reserved for a few reasons: 1. I hated George W. Bush’s presidency. Everything about it. If you stop reading Continue reading Fish Stew with Fennel and Potatoes for the Rainy Days of Spring  This morning began early. (Side note: I’ve been asked a lot recently what I’m planning to do. I’d like to figure out a work day that consistently begins and ends at the same time. This whole work late, work early thing is wearing me out!) Anyway, it began early, running around the apartment gathering Continue reading From the Farmer’s Market to White Manna Burger If you are feeling amorous this Valentine’s Day, consider an easy-to-prepare, romantic dinner for your lover, prepared at home for under $100. These are the recipes that I wrote for the Daily Connection and the cooking segment I shot will air on NBC in Washington D.C. at 3pm on Friday. Not in DC? That’s Continue reading Cooking with Aphrodisiacs at Home  My chef and good friend is a Saint’s fan and so therefore, I am a Saint’s fan. If you want to be even more adventurous, get some quail from your butcher and fry them whole, the same way outlined below. Its a totally primal eating experience and a great way to blow off some Continue reading Wings for the Superbowl – No trip to a bar required! From today’s winter market, a colorful blend of what’s in season. In January. In the northeast. This is crisp, clean and delicious. I might make the stir fry and put between a poached egg and an English muffin and call it brunch! Mushroom, Kale and Winter Vegetable Stir Fry Continue reading Mushroom, Kale and Winter Vegetable Stir Fry I made this today at the first of a few winter farmer’s markets. The brussel sprout dude sold out and I even had some converts and kids singing the praises of the sprout! I had a dude tell me he was going to cook a version of this for his vegetarian date. I think Continue reading Bacon and Brussel Sprout Hash  Have you been invited to a potluck holiday gathering? Here is a crowd pleaser. Can’t find sorghum? Just use dark molasses, honey or maple syrup instead. The final flavor will vary but will be equally delicious. Tangy Sorghum Baked Beans 1 pound dry beans Continue reading Tangy Sorghum Baked Beans I wish I could give you a link to their website, but as of yet, it doesn’t reflect the current issue. But! The new magazine is on newsstands and on store shelves. Pick it up to see yours truly. The article is titled “Honor Roll” page 56 I think. My dish is the lead Continue reading The Vegetarian Times is on Newsstands! I’m not exactly what you would call a fan of football, but I do use its seasonal appearance and disruption of regular programming to cook (and eat) some themed food. Here is a step-by-step recipe for Buffalo-style hot wings. The only only photo missing is for step 1. Step 1: Close all bedroom doors. If Continue reading Hot Wings at Home I have fallen in love with cooking greens. The beef and the sweet potatoes? Those are kind of easy to be successful with. But greens… There is a window between fibrous and grey mush that you have to hit just right to make them sing. In a nutshell, greens cook really quick, so get Continue reading Roasted Filet of Beef, Braised Greens and Roasted Sweet Potato Cubes The farmers markets are flush with apples these days and I just finished canning up some applesauce for gift-giving and the cold winter nights ahead. Here are some pictures and step-by-step instructions to put your own food by: Step 1: Make applesauce according to your, or your grandmother’s or Mark Bittman’s recipe. Acquire canning jars Continue reading Canning Applesauce 101 The farmer’s market cooking demos are winding down, as is the harvest season. Still there are piles of apples in boxes at most every table that are pristine and beautiful, waiting for someone talented to come make them into the perfect pie. Underneath those tables, or rolling around on my countertop if I got Continue reading Buttermilk Apple Fritters  This weekend was the Riverhead Country Fair, where I had a brush with fame many moons ago for winning “Best in Show” for these cookies. I reference this experience often, and as promised, I am posting the recipe in its original form. I wrote this when I was about 12. Also, before the recipe, Continue reading Prize-Winning Peanut Butter Pockets Ah, fickle fall weather! When I wrote this recipe a week ago for the final of my scheduled farmers market cooking demos, I was anticipating a chilly, grey autumn afternoon. Thanks weather.com! Instead it was 80º and sunny, but the soup was just as tasty. Thanks all for coming out and taking a copy Continue reading Sweet Potato & Carrot Soup  Ah, Duck Confit. So fancy sounding, so easy to make and preserve in your fridge for, well, maybe ever. Happily you won’t have to find out how long it lasts because once you’ve got it, you’ll eat it. Start here: Duck Confit for a recipe. And then… Duck Confit Salad 2 Continue reading Duck Confit Salad Jennifer Coletti is the winner of the best chocolate chip cookies ever!! Thanks all for your feedback and love and we are humbled to have some many amazing readers. Stay tuned for lots more soon to come! Meanwhile, here’s a delish recipe for sweet potato fritters. When it starts with bacon and ends with maple Continue reading And the Winner Is…! and Sweet Potato & Bacon Fritters The feedback we have gotten from our survey has been awesome. Thank you all that have answered for your feedback! More dinner recipes, tutorial videos and fun stuff to come. I promise to keep posting, thank you for hanging me on your fridge and I’ll keep talking to you like you are a busy home Continue reading Win Cookies! — Ends Sunday  Since launching the feedback survey, and promising some lucky winner cookies, I’ve been thinking I want a really good cookie. Now, I’m not much of a baker. Its true I won a prize as a kid for my Peanut Butter Pockets, but as a grown up, I have little patience for the measuring, the Continue reading Cookies today, cookies in a week or two. We here at the Gourmand & the Peasant are growing and stretching and need your feedback to help us along. If you take 2 minutes to respond to the survey, you’ll answer 10 questions that would be enormously helpful to us, and you’ll be entered in a drawing to win a fresh batch of Continue reading We Need Your Help – Win Cookies! I deviated pretty far from this recipe at today’s farmer’s market, but my new friends in Katonah-Lewisboro didn’t mind at all! The big reason for changing it was that there were no pumpkins when I arrived. A few different winter squashes took the place of the pumpkin and it was delicious. Curried Pumpkin Soup Continue reading Curried Pumpkin Soup The waning days of summer mean plump ripe melons, tomatoes, jalepenos and more herbs than the farmers know what to do with. Cilantro was a dollar a bunch at today’s market! Here’s a sweet twist on salsa, or a savory twist on fruit salad. Savory Melon Salsa Continue reading Savory Melon Salsa  Its rare that I post twice in one day, but I must share this with you. Here’s how it started: Pineapple-Scotch Bonnet Glaze (for grilled chicken) Place all the ingredients in a saucepan. Place over low heat and reduce Continue reading Pineapple-Scotch Bonnet Catastrophe  So, not to brag or anything but one of the women that sampled these said these are “CRAZY GOOD!” Another said, “These are the best thing I’ve ever eaten.” Try them at home! They are super easy, the batter is kind of a cross between omelet and crepe and its a great use for Continue reading Zucchini Pancakes After a few weeks off from the cooking demos today was my first day back. I left in summer and while technically it is still the same season, the fall bounty is starting to roll in off the fields. This is a delicious transitional soup for the change of seasons. Enjoy! Sweet & Cheesy Corn Continue reading Sweet & Cheesy Corn Chowder  Easy and tasty, this is a perfect meal when you want flavor without a lot of work. En papillote is a fancy way of saying “in a packet.” I’m using aluminum foil here, because I am putting the packets on the grill. You could do the same in parchment paper or foil, place on Continue reading Fish Fillet en Papillote I wish I had lovely photography to accompany this post. Alas, we ate it all. Sweet Corn & Peach Salsa Continue reading Sweet Corn & Peach Salsa  These are awesome, especially paired with a glass of cold gewurztraminer and a sunset. Peach & Blue Cheese Bruschetta Slice the baguette into thin rounds. Brush with olive oil and Continue reading Peach & Blue Cheese Bruschetta What to do with all those greens?! Its the height of greens season at the Market. With those stunning piles of collards, kale, swiss and rainbow chard just begging to be made into an alt-bridal bouquet I’m always bringing home a bunch and sautéeing them with garlic. Classic, healthy and delicious, but after awhile, I Continue reading Sautéed Greens with Pine Nuts, Golden Raisins and Lemon Zest  Michael Pollan recently quoted Harry Balzer, food marketing researcher for NPD Group which studies American eating habits, in his article written for the New York Times Magazine. What the cynical Balzer said, and Mr. Pollan wrapped up the article was this quote: “Eat anything you want — just as long as you’re willing to Continue reading Peach, Nectarine & Blackberry Crisp I love corn on the cob. Just peeled, dropped into a big pot of boiling, salty water and then rolled in butter is pretty close to heaven. But even I get a little, well, bored. Not bored, that’s the wrong word, but lucky for us, corn has a really long growing season, giving plenty Continue reading Curried Corn  It takes a lot of food styling to make a Subway sandwich look appealing to yours truly. Its cheap convenience food that works just fine in a pinch, if you stick with vegetables. Yet through a miracle of computer generated graphics, that new Philly Cheese Steak looks awesome. Maybe I’ve only seen it when Continue reading Homemade Cheesesteak, Thankfully Nothing Like Subway Greens are in right now at your farmers markets and while wilting them with some garlic is delicious and classic, here’s an outlet that’s a little more exotic. Indian-Spiced Greens with Carrots & Chickpeas Continue reading Indian-Spiced Greens with Carrots & Chickpeas Leave a comment here so that I can send you a HUGE THANK YOU! Haven’t voted? Click here http://www.vegetariantimes.com/chefschallenge09finals It just takes a second and I’ll be so so thankful. As an added incentive, your vote enters you to win a fancy-pants knife. Still don’t know what I’m talking about? My recipe for Wild Mushroom Ravioli was selected Continue reading Hey! I Voted! Vegetarian Times has officially opened the vote for the Chef’s Challenge! Please visit the Vegetarian Times Website and cast your vote! My recipe is the Wild Mushroom Ravioli in the entrées category. If you want to vote for my fellow ICE students, they are Forbidden Risotto, Curried Parsnip Soup, Soba Pasta, and Oatmeal Cheesecake. Polls are Continue reading The Polls Are Open! Hey all, This is a quick note to let you know that my recipe for Wild Mushroom Ravioli with Sage-Brown Butter Sauce has been selected as a finalist by the Vegetarian Times “Chef’s Challenge!” The winner will be featured in the January issue of the magazine and voting commences on Saturday. I’ll send more details, Continue reading Recipe Selected as Finalist! Having a versitle recipe for a creamy dip is great in this kind of weather. No need to cook anything, and you can serve with chips or veggies, or fire up the grill and slather on fish, burgers, chicken… Substitute any greens you like. The blanching step can be omitted if its just too doggone Continue reading Creamy Green Dandelion and Fresh Herb Dip  The original plan for the Tarrytown farmers market was to follow the recipe I had written a week before. This is the plan for all the Markets, actually, but one of the glories of shopping straight from a farm is that you never know what you’re going to get. I had a good idea Continue reading Sautéed Peaches with Pan-Roasted Walnuts If I ever get asked a generic question like, “What does it take to be a chef?” I’m going to say something like “the ability to improvise” and tell the story of today: I arrived at the Pelham market this morning, several hundred recipe cards in hand, to make Zucchini & Summer Squash Primavera, a Continue reading Market Basket Cooking and Greens Pot Stickers It was a beautiful day at the Pleasantville Farmer’s Market! Thank you to everyone who came down and ate scallops and shared your stories and techniques with me. I had an interesting conversation with a British (?) dude who called me out for calling my recipe “scallop carpaccio.” My thought was to thinly slice the Continue reading Seared Scallops with Fresh Herb Gremolata  I started out today kind of nervous. At 4pm, I was to be “on” as the new demonstration chef-at-the-market and feared stuck pot stickers, exploding gas burner, impatient market goers, traffic holding me up the GW Bridge… and instead, I had the time of my life! Its been a long time since I’ve been Continue reading Taking the Show on the Road & Market Vegetable Pot Stickers  Continue reading Happy 4th of July!  The summer is off to a dreary, cool and wet start, but we refuse to give up on our trusty barbeque. Especially since I’ve been spending most days as an intern in a New York City catering kitchen and on the line at their restaurant in Chelsea Market. By the time I get home, Continue reading Grilled Lamb with Fig & Red Wine Glaze  I’ve been feeling a bit under the weather the last few days and decided that I wanted to make some chicken soup. Not in the mood for traditional Chicken Noodle Soup, I decided to spice it up a bit to knock out whatever virus or allergen is plaguing me. 2 T grapeseed oil Continue reading Chicken Soup for the Swine Flu, or Allergies  Duck Confit is an ancient, French method of preserving food to provide through the winter, also known as confit de canard. Originally, the ducks were slaughtered, and then the tough thighs and legs intact were cured in salt and aromatics, submerged in the ducks’ own fat, eliminating any oxygen contact, and simmered for hours. Continue reading Duck Confit  Chocolate truffles have a decadent reputation, with good reason. For one, they are chocolate. The other main ingredient is heavy cream. Surprised? Here’s how you make them at home, for birthday presents, dinner parties, or cuz, you know, its Wednesday! Chocolate Truffles Continue reading How to Make Chocolate Truffles, Fill a Pastry Bag, & Temper Chocolate A how-to resulting in homemade mint ice cream! Continue reading Homemade Mint Chocolate Chip Ice Cream  Standing in the newly renovated Astor Center, I met Chef Eric Ripert of Le Bernadin. I was nervous, this being my first official interview, but as soon as the Chef, smiling, relaxed in jeans and a green button-down shirt, walked in looking for me, I was put at ease, in that oh-my-god-I’m-interviewing-Eric-Ripert kind of Continue reading On the Line with Eric Ripert
This is an excellent side dish that showcases spring peas and asparagus. I added some edamame too for added dimension of texture and flavor. Serve as a side dish for brunch, or as I did, at dinner with grilled lamb chops, malbec-fig reduction and Parmesan polenta. Spring Vegetable Sauté Continue reading Spring Vegetable Sauté  Traditionally, peas get planted on St. Patrick’s Day in our neck of the woods. They take about 80 days to harvest, which means they’ll be done in time to plant tomatoes, eggplant, cucumbers and other heat loving vegetables. Peas and beans also magically “fix” the nitrogen in the soil. There are little nodes that Continue reading Sweet Peas  March isn’t exactly going out like a lamb in these parts but nonetheless Mark & I have been firing up the grill, all bundled up, hoping to conjure the warm breeze of spring and the promise of summer behind it. What’s a few more nights below freezing? This is one of my favorites of my mother’s recipes. Continue reading Lemon Chicken  March 17 marks the one year anniversary of In the Making. I want to thank you for reading and cooking and commenting and sending us love these past 365 days! We look forward to sending it right back at you in the form of food, wine and culinary tidbits! Try the recipes that exist and Continue reading Happy Anniversary!! I’ve come to believe that the appeal of chicken livers lies deep in the psychic memory of one’s childhood. Either you dreaded being forced to eat them and they conjure memories of sitting in the dark at the table until the last bite was choked back, or, if you’re like me, your mouth waters Continue reading Chicken Liver Paté  Lots of wonderful things have happened as of late and I apologize for the delay in sharing them with you – but soon you’ll be excited too and you’ll forget all about how you’re cross with me for dropping off the planet for a week (or two.) #1 The Village Voice printed my letter to Continue reading A Turning Point for The Gourmand & the Peasant  In case you haven’t seen the cover in your neck of the woods (thank you Clustrmap.com!) The Village Voice gave prime real estate to foie gras production in the Hudson Valley. Dear Sarah, I am a student at the Institute Continue reading A Great Article on Foie Gras Best served with meatloaf. Its also a great way to use up odds and ends of cheeses that aren’t at their freshest anymore but you can’t bear to throw away something you spent $22.99/lb on. Or just plain old cheddar works too. Macaroni & Cheese Continue reading Macaroni & Cheese When M and I met, he was The Gourmand and I was the Peasant. He, having gone to culinary school, and I making the best meatloaf he’d ever had. Times have changed and the line between who’s who has blurred, but I remain meatloaf champion of our kitchen. Here’s my recipe. I give quantities, Continue reading The Best Meatloaf Recipe You’ll Find In culinary school, we’ve been braising and stewing large, primal and sub-primal cuts of meat. This week, I had Osso Bucco and Oxtail for the first time. I loved both. Long, slow, moist cooking renders even the toughest meat, like beef cheeks, tender and juicy. You can tell a cut of meat’s tenderness by how Continue reading Chili For A Cold Winter’s Night A warm Happy New Year to all of you foodies out there. Cheers to all that 2009 has in store for us, may it all be delicious! As for me, culinary school is swimming along and the tension is mounting, which is strange, considering no one is actually competing for anything, except center stage. Speaking Continue reading Happy New Year Post! Ah the glory of Christmas vacation… A time to relax, reflect on a delicious Christmas dinner prepared by yours truly, and watch lots of trashy television (George, you are NOT the father!) If Santa was kind to you, you too got 100 North Sea oysters harvested just days before Christmas and are spending your leisure Continue reading Panko-fried Oyster Po’ Boys Culinary school has picked up in intensity, meaning we’ve turned on the stoves. Its funny to watch people in general, but its especially funny to watch people react to fire. Couple the heat with the fact that their are 16 students and 12 front burners. There are 12 at the back of each range Continue reading Broken (by) Hollandaise  After 28 years of stuffing and sweet potatoes, The Gourmand & I opted for something completely different. Instead of celebrating the authentic American Thanksgiving meal, we made a 4 course meal, including 4 condiments, oysters, seviche and dessert, and spent the day, just the two of us, cooking and eating and being thankful. Our reference was Continue reading Authentic Mexican Thanksgiving My culinary school program is broken up into modules, each building on the last and a practical, hands-on exam is required to progress to the next. Module one contains virtually no actual cooking. Instead, we are focusing on the basics: knife skills, mise en place (how you set everything up,) sanitation, basic sauces (making Continue reading What Chefs Call “Fabrication”  When I started out, I was prepared to provide a hands-on account of what its like to go to culinary school. Partially to educate you, but also to do some reflection on the experience. What I am discovering is that it is incredibly difficult to put into words because so much of the learning Continue reading Hands-on Learning to Cook Week one of culinary school down and week two has begun! I have passed through all the stuff I already know how to do and am into the actually learning part – that didn’t take long! Here’s a story: When I was a kid, like any brainy kid, I not only was excited to be Continue reading Week 2 Thrills & Blues  Describing food is hard. I imagine that most of you, dear readers, are either foodies or looking for a particular recipe and up I popped on your google search. Either way, communicating the experience of eating something to someone who has never had what you are describing is incredibly challenging. I think its Continue reading Its Not Bland… Its Delicate  Whenever I see pictures of so-and-so’s first day of school, I think Great. Another high school acquaintance found me, friended me and has added me to their list of people who care about so-and-so getting on the school bus. Yes, yes. I love kids. I was a teacher. Someday Mark & I will have Continue reading My First Day of School Culinary school starts in a week. Have I mentioned that I am going in to culinary school? Its pretty awesome. Prohibitively expensive, had it not been for dear old Aunt Sallie Mae, before she froze all assets. Remember? Back before the meltdown, when she was still all like “I can charge 13% interest!” These Continue reading Blue Cheese Stuffed Burgers & Culinary School So a bunch of readers have asked me about the new foodbuzz widget on this blog. I recently became a Featured Publisher for the online, worldwide community known as foodbuzz.com. It’s pretty awesome. Here’s some of the official press release: LAUNCH OF GLOBAL FOODBUZZ BLOGGER COMMUNITY LEVERAGES REAL-PEOPLE, REAL-TIME POWER OF FOOD PUBLISHING Continue reading What’s That New Foodbuzz Thing On Your Blog?  Here are two delicious ways to cook, and re-cook flank steak. Flank steak comes from the belly of the cow and since its a muscle that gets used a lot, say for walking, its best when marinated for a while to tenderize the meat. Dinner #1 is grilled, so make sure you have charcoal. Continue reading Grilled, Marinated Flank Steak & Meat Sauce Leftovers Fill your home with the delicious smell of autumn and instead of a puddle of Yankee candle wax, you’ll have dinner at the end. Apple Cider Braised Pork Roast Continue reading Apple Cider Braised Pork Roast These is so much versatility in chicken stock. It keeps very well frozen. Use it to steam rice, add to sauces, freeze into ice cubes (in a tray reserved for this purpose) or in freezer bags or containers. Here’s what you shouldn’t do: buy chicken stock. Do I occasionally get lazy or need the Continue reading Chicken Stock and Chicken Noodle Soup The summer is over. There it is. The honest truth. Sure, it was 95 in New York today, but the daylight hours are shortening and the nights have a chilliness not felt in June, July or August. Kids are back in school, the drug stores are stocking halloween costumes and I am knitting my Continue reading Preserving Other People’s Harvests The Gourmand & I are officially nested in our new home, which is amazing. There is so much space and the kitchen, oh! the kitchen! Expect plenty of amazing new recipes from me. What’s that fear called, when you are scared of wide open spaces? After years of balancing my cutting boards over sinks, Continue reading New Home Shrimp Fra Diavolo  Another Mahi-Mahi recipe. Hooray! You could use any firm fish like striped bass, fluke, you could try shrimp too. I bet that would be good. For the salsa, make sure the peaches and tomatoes are super ripe. Its actually a good way to use up overripe fruit, when you’re sick of pancakes or tomato Continue reading Curried Fish with Peach and Heirloom Tomato Salsa I have an enormous collection of cooking magazines. Sometimes I think I should hire someone to type all the recipes into a program like iTunes, so that I could search for a particular ingredient or season, but that would take all the fun out of looking for a particular recipe, flipping through well-worn and Continue reading Ginger Curry Lentil Soup Ikea recently opened its doors on the waterfront in Red Hook, Brooklyn. While there are some downsides, namely, the view of the Statue of Liberty from Sunset Park is now obstructed by a giant, blue and yellow, admittedly well-designed billboard, and no press has covered this eyesore collateral damage, overall, it is a well-received Continue reading Ikea Meatball Stroganoff I made this for a Hootenanny this weekend. After lots of smoked pork butt, ribs, beans and greens, its a refreshing dessert alternative to all the red velvet cake and beer. Savory-Sweet Watermelon and Pink Grapefruit Salad 1/2 a large watermelon, scooped out with a melon baller into a separate bowl, reserve the watermelon shell for Continue reading Savory-Sweet Watermelon and Pink Grapefruit Salad  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 Continue reading The Happy Clam  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 Continue reading Tandoori Chicken Skewers  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 Continue reading Spicy Vegetarian Chili  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 Continue reading Grilled Mahi-Mahi Tacos  |
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