The Gourmand & the Peasant » Mains

Tangy Sorghum Baked Beans

Emily — Sun, 09 Oct 2011 04:38:32 +0000

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.
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Chicken Enchiladas & Where I Take “Processed Food”

Emily — Fri, 13 May 2011 14:05:07 +0000

A while back, I railed on New Jersey for making me feel like I was in a culinary backwater for denying me my precious duck fat. As I like to keep my opinions fair and balanced, I'm going to give some love to a wonderful part of living here. Tonight's chicken enchiladas are mostly thanks to Bravo, my pan-latin chain market that makes me feel like I stepped into Oaxaca.
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Video: Filet Mignon for Valentine’s Day

Emily — Tue, 15 Feb 2011 17:37:04 +0000

A few weeks back, I started brainstorming with the brilliant minds in Astor Center's new media department ways to get our content out to more folks than just the ones who come in for classes with me. From that conversation was born The Gourmand & the Peasant web series. Here's the pilot episode and I really hope you like it as much as we all do. Awesome thanks to everyone who made this possible, especially Kent, Cory and Ross. This is episode #1 of many more to follow and hopefully someday soon I'll be thanking an amazing team at a fancy awards dinner. Go watch it!!
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How to Cook a Wild Goose Stew

Emily — Thu, 27 Jan 2011 23:20:07 +0000

You can’t buy wild Canadian Geese at any store as its illegal to sell anything wild, even your “wild” boar at fancy restaurants is not actually wild. The FDA requires provenance as to diet and exercise and so for real wild goose, get a gun. Or in my case, a friend with a gun. And a license and a lesson or two. Head out to legal pasture and git you some dinner. Getting wild game usually feels like a drug deal. "Dave's got some geese, you guys want in?" "I've got a friend with some yak, ten pounds is $100, interested?" Tales of midnight poaching venison from glamorous golf estates are out there, but unlike fish stories, no one ever uses their "friend's" name.
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Handmade Tortellini – Video!

Emily — Wed, 22 Sep 2010 23:26:40 +0000

Here's a recipe for delicious, tender homemade pasta. A pile of flour and a couple eggs and you've got pasta. Dress it up with filling and call it tortellini. Everything you need to know is right here:
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Whole Fish 101

Emily — Thu, 22 Jul 2010 14:13:23 +0000

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 the cheeks and the eyeballs...
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Rainbow Chard Quiche

Emily — Wed, 07 Jul 2010 14:07:02 +0000

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 a moment and took a break with a strawberry lemonade, but the dinner, the finished product, was so deliciously worth it!
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Fish Stew with Fennel and Potatoes for the Rainy Days of Spring

Emily — Sun, 14 Mar 2010 01:06:22 +0000

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...
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From the Farmer’s Market to White Manna Burger

Emily — Sun, 21 Feb 2010 00:43:35 +0000

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...
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Wings for the Superbowl – No trip to a bar required!

Emily — Sat, 06 Feb 2010 18:56:54 +0000

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....
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