 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 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  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 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 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” 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  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 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 The Gourmand used to work in a kitchen in a very fine restaurant in Park Slope and there, he was taught to make chimichurri. Except, we went to a restaurant recently, and ordered a steak served with chimichurri and our sauce and their sauce were decidedly different. Is the wikipedia definition “authentic?” I Continue reading Grilled Sirlion with Olive Salsa? VOTE NOW!! I had my first experiences with Korean food at a friend’s house as a kid in Rochester, New York. Home cooked meals, served family-style in the Hauser house, had a strong influence on my love of food. Recently, when I was craving Bulgogi, instead of looking up a generic recipe, I phoned Mr. Hauser Continue reading Beef Bulgogi When you are cooking, there are some basic rules of thumb.
1: Don’t let the gas run if the burner isn’t lit. 2: If in doubt, throw it out. 3: Marinading should be done for at least 24 hours. Practicing #1 and #3, we got a great recipe for Beef Bulgogi from our friend’s Asian-scholar father and he tells Continue reading Sometimes you have to make two dinners  |
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