 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! 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  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  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  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 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  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 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  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 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 Continue reading Upscale PB&J or Chicken Paté with Cherry Sauce I have a collection of recipes that I have clipped from the pages of the New York Times for years. The other night, I was looking for something to do with organic chicken parts that I had bought at the farmer’s market and remembered that I had a recipe for chicken cooked with green Continue reading Don’t Forget the Lemon We went to our favorite farm stand at the Grand Army Plaza Farmers’ Market this past Saturday: Bradley Farms, home of Ray Bradley, and bought some chicken. We love the vegetables from Rays farm but his meats, when available, are even better. We purchased two packages with two legs each. The first pack was Continue reading Ray’s Spring Chicken Way back when, I lived with a wonderful, fabulous, awesome roommate, who through no fault of her own, was from Ohio. Now, don’t get me wrong, Ohio readers, I am big fans of some of the people your state has produced. But, culinarily, it will take some time. Like Ireland. Meanwhile, in Brooklyn, my roommate Continue reading Julie’s Favorite Dinner I was all excited last night to go out the Sidecar in Brooklyn with The Gourmand and our close friends. I had this hunch that I’d better just call and make sure that they are open and, sure enough: Closed Mondays. I suppose that everyone is entitled to a night off, but, well, I don’t Continue reading Restaurants That Close on Mondays are Annoying (and Modified Arroz con Pollo)  |
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