 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  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 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  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’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 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 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 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 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 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 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
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 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 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  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 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 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 This is a childhood dish of comfort for me and last night, I made it for The Gourmand. It’s my dad’s recipe and nothing like it exists online, as far as I could find. In my dad’s words, “you could make this as easily as boiling kale in water, or turn it into a Continue reading Kielbasa & Kale This is a secret recipe from the dinner over which The Gourmand & The Peasant fell in love. There is a wonderful mushroom called the “Hen of the woods” or maitake. The first step to winning your love is to find a great source of mushrooms. All of our best mushrooms have come from Continue reading How to Roast a Mushroom Like a Chicken 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  There are few things as awesome as gathering your own food for your own meal. Gardeners know this, so do people who hunt mushrooms or game. It’s even awesome-er when you can get somebody else (The Peasant’s father & The Gourmand) to do the hard work for you. This weekend we spent in the Hamptons. Continue reading Oysters Three Ways  |
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