A Trip Through Time and Space
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02.27.08I Break for PorkClassic French Preparation: Pork Tenderloin avec Robitussin (Cough & Allergy) First, let me tell you what the above is NOT. It is more definitely NOT a braised pork belly, which is what I had really, really wanted to make after having 2 excellent versions recently at new local fav Ox and Top Chef Season 1 Winner Harold Dieterle's place, Perilla. The non-existent pork belly is not sitting atop a bed of braising lentils, nor is there a simply dressed salad of pea shoots alongside. I tried to give you these things. I left my office (31st and 8th) early ...
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02.25.08A Warm Bowl of Creamy GoodnessTiny bowl of soup, or GIANT MUTANT SPRIG OF PARSLEY? Does one need an excuse to make delicious, delicious soup? I aver that one does not. Especially in grey, late-February, frozen-slushy, cold and shitty weather. (I don't like February.) There's something about wielding the stick blender that just chases the clouds away. Oh, the power. Keep going... Related posts:Tight Ass Tuesday: “Suck it, Panera.” I put that in quotes so that Panera knows I... Tight Ass Tuesday: Resouped No, these are not leftovers from last Tuesday.... Tight Ass Tuesday: Not + Gazpacho = Nazpacho! And with that, I have ...
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02.21.08Thursday Night Smackdown: Gusta el arco iris!Bomboleo! This week, from Rick Bayless's Mexican Kitchen: Pasilla Chile-Black Bean Casserole (aka budan de pasilla) with Jicama and Cucumber Salad. Rick Bayless may have taken a wrong turn on the journey to celebrity chef-dom when he lent his name to both Applebee's* and a line of frozen pizzas**, but his cookbooks are wonderfully educational and full of great flavor. I'd been considered one of his moles, but I'm irresistibly drawn to lasanga-like layered dishes; pasilla is also a common base chile for mole, so it seemed like the best of both worlds. * Rule # 4 to becoming ...
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02.18.08Channeling Rachael Ray: Savory Bread Pudding with Faux-mescoNone of these ingredients is in the Faux-Romesco sauce. Did I just blow your fucking mind?!? I've always been attracted to mixes of sweet and savory, both combinations of the two or flipping recipes around - making sweet versions of things that are usually savory, and vice-versa. Not everything lends itself to this treatment - there have been some attempts whose names shall not be mentioned - but it can be a great way to get yourself out of a cooking rut. One of my all-time favorite flips is savory bread pudding. Keep going... Related posts:A kid’ll eat ivy too, wouldn’t ...
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02.14.08Valentine’s Day Smackdown: Who’s your Fry Daddy?Once, twice, three times fried chicken. A total coincidence, Valentine's Day and the Thursday Night Smackdown are one and the same this week. It's my beloved's turn to pick the meal this week; he has a strong sense of sentimentality, so naturally he's chosen a playful, romantic meal filled with luscious flavors, rich textures, and aphrodisiac ingredients: Fried chicken, green beans and sweet potato casserole. Don't worry, I know how lucky I am. Hands off, ladies. Keep going... Related posts:Monday Night Smackdown: Deep Fried Keller Let the week of merriment begin! And we’ll kick it... Thursday Night Smackdown: “Life is like waiting for ...
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02.13.08The Welshly Arms is known for its spiced meats, act 2.Did you sleep through Act I? Philistine. Do a little dance. Make a little love. Make polenta tonight. Braised meats just get better with time. Not excessive amounts of time - I wouldn't eat a brisket more than 3 or 4 years old - since that would probably cause, you know, rotting. But an extra day or few really brings all the flavors together. So if I'm going to spend a whole afternoon or evening braising*, I try to make sure there's extra in the pot to make a re-appearance later in the week. Keep going... Related posts:Yam Grit Aftermath That’s the name ...
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02.11.08The Welshy Arms is renowned for its spiced meats, act 1.Braise, and the whole world braises with you. Note: I know that the formatting in this post is f'ed up, but either my computer or Wordpress is stubbornly refusing to allow me to fix it. And I'd really like to go to bed. So if you're reading it before tomorrow morning, sorry about that. Have I mentioned that I love to braise? Because I do. Keep going... Related posts:Smackdown: Pull My Leg You WISH your house smelled like my house smells.... Thursday Night Smackdown: Wasabi Fail Apparently, I don’t like wasabi. Who knew? Not me. I... Smackdown: A Swinging Saturday Night I know I said ...
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02.07.08Thursday Night Smackdown: Petoncles a l’anchois avec du pieds. Victoire!Unlimited juice? This party's gonna be OFF THE HOOK. Tonight's smackdown come from Molly Stevens' wonderful bible of braising, All About Braising: The Art of Uncomplicated Cooking: Vietnamese Caramel-Braised Scallops. We also followed Molly's suggestion and served the scallops with some plain jasmine rice and a simple, clean cucumber salad. There's something about this dish that makes you feel like you're eating out at home (unless you live in a Vietnamese restaurant, or with your Vietnamese mother), and it has an intriguing, umami-y flavor that makes each bite taste better than the last. It's simple to prepare, and is ...
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01.31.08Thursday Night Smackdown: Holy cheese-filled beef, Batman!It's Thursday, I'm in love. Tonight, from Susan Spicer's Crescent City Cooking: herb cheese-stuffed beef filets with bordelaise sauce, simple roast potatoes and carrots, and green salad with cider dressing, apple, comte and hazelnut. This is the ultimate over the top need-to-impress-someone meal, and though it takes a little time to pull it all together each step is pretty simple. The cider dressing is something you'll want to keep on hand at all times (in the fridge, in your backpack, in the glove compartment...), and the bordelaise takes the "tense" out of "intense" and replaces it with a puddle ...
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01.30.08Hardly even a recipe.Anyone who would like to donate a Nikon D70 is free to do so at any time. Shrimp + garlic + good butter + red pepper + pasta = tasty and satisfying homemade dinner suitable for the I-don't-feel-like-cooking-but-I-can't-order- any-more-Pad-Thai-takeout nights. You say you don't have those nights? You're never too tired or stressed to whip up a nutritious balanced home-cooked meal? To you I say, we are women of action. Lies do not become us. Keep going... Related posts:It’s Not the Pasta’s Fault You can decide you want dinner at 8:45, and still... Tight Ass Tuesday: Between Four and Six Ingredient ...
...as of late
- Smackdown: Pip Pip Cheerio!
- Liveblogging Top Chef DC: Episode 7
- ‘Tis the Season
- Awesome Shit That I Want Monday
- Wordless Weekend: Brownies
- Col du Tourmalet
i’m in it!
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don't steal my shit.
tag along with me
