Monday, December 31, 2007
After browsing for quite some time, we ended up with three items, all of which I needed and two of which were recommended by Cooks Illustrated. Our first purchase was a 6" Forschner Cook's Knife by Victorinox ($21.95). We already have an 8" forged chef's knife that's quite expensive and high-quality that the Boy bought in France. While this is a fantastic knife, I have small hands and, honestly, find it a clunky, heavy knife to wield precisely enough for small dicing or deboning. My new 6" knife is lightweight and small enough for me to feel in control. The Boy, of course, still prefers his French blade.
Our next purchase was recommended by the gentleman in charge of knives at Broadway Panhandler and it is a 6" Chef's Knife Edge Guard ($2.95). This way, since we don't have space for a knife block in our kitchen, we can just store our blade with the rest of our cutlery without fear of being stabbed when I reach for an innocuous fork or spoon.
And, finally, we bought what Mom refers to as a "real kitchen workhorse," a Pyrex Baking Pan (not available from their website). I haven't used it yet, but I'll be sure to tell you when I do!
65 East 8th Street
New York, NY 10003
Friday, December 28, 2007
I based this stir-fry on one I made over two years ago, Uncle Wiggly's Stir-fried Turkey and Scallions. Unfortunately, I had no Turkey Thighs, but I had some frozen Chicken Breasts from Trader Joe's, so I defrosted four of them (two for each of us--we're big eaters) and used those instead. Because I was using Breasts rather than the tastier Thighs, I cooked used Chicken Stock as my liquid rather than Broth; I find Stock thicker and, therefore, more flavorful. I served this over Rice, which I highly recommend. Brown Rice adds a wonderfully nutty taste and texture to the dish and, I believe, improves it greatly. Just make sure you make the rice first and just keep it warm while you stir-fry your ingredients; better that the Rice begin to cool than the stir-fry. Also feel free to substitute any other vegetables for the Green Onions. Enjoy!
Poulet et ciboules sautes
- 4 Chicken Breast Halves, cut into 1-inch cubes
- 1 1/2 + 1 teaspoons Soy Sauce
- 1 teaspoon Amontillado Sherry
- 1/4 + 1/4 teaspoon Brown Sugar
- 1/8 teaspoon Lemon Pepper
- Smidgen Kosher Salt
- 1/2 teaspoon Pepper, freshly ground
- 1 tablespoon Potato Starch
- 1 tablespoon cooked, canned Soybeans
- 3 cloves Garlic, minced
- 1 1/2 tablespoons Ginger, minced
- 1 tablespoon Vegetable Oil
- 4 Green Onions, cut into 1-inch cubes + 1 Green Onion, chopped
- 1/3 cup Chicken Stock
In a small bowl, combine Chicken, 1 1/2 teaspoons Soy Sauce, Sherry, 1/4 teaspoon Brown Sugar, Lemon Pepper, Salt, Pepper and Potato Starch. Mix well with your hands until Chicken feels slightly sticky and evenly marinated. In a separate bowl, mash Soybeans, then add Garlic, Ginger and remaining Soy Sauce and Brown Sugar, mixing well.
Heat wok over high heat until smoking. Swirl in Vegetable Oil, coating as much of the sides of the wok as possible. Add Chicken, spreading evenly over the bottom. Let cook 1 minute, undisturbed, until Chicken is browned. Stir-fry, lifting meat with a spatula, for another minute. Add Soybean mixture, 4 Green Onions and Stock and stir-fry for 1 minute, until Chicken is cooked through and sauce is thickened. Add the chopped Green Onion. Serve over Rice. Enjoy!
Tuesday, December 25, 2007
And now for the recipe portion of our program. Ozzy was sick last week and, being the concerned mother I am, I wasn't much in the mood to do any fancy cooking. That, and I've been performing in Brooklyn on the weekends so I haven't been up for anything too interesting. What I really wanted was something tasty and fun, but still easy and uncomplicated. I also had some Broccolini in the fridge that needed to be used up. If you haven't had Broccolini before, I highly recommend it. It's a cross between Broccoli and Chinese Kale and delightfully tender.
Hoping for inspiration, I trawled the food blogs and came up with a recipe from Chef Yum Yum for her version of Macaroni and Cheese that she calls Food Like a Hug. Unfortunately, I didn't have all the necessary ingredients handy, so I potchked around a bit and came up with my own version. The one thing I kept, though (and my favorite part of the dish) were the oven-roasted tomatoes. I'll definitely be making them again. Try this as either a side or a main and enjoy!
Penne a ricotta salata, brocolini et tomates roties au four
Preheat oven to 350 F. Lightly grease a baking pan with Olive Oil.
Cut Tomatoes in half lengthwise, then remove core and seeds. Place cut-side up on baking pan, then drizzle with Olive Oil and add Salt, Lemon Pepper and Pepper.
Bake for 50 minutes, until tomatoes are melting. Serve as soon as possible.
Penne with ricotta salata and broccolini
- 1 bunch Broccolini
- 1 pound Penne (We had enough left over for lunch the next day. Feel free to use less if no leftovers are desired.)
- 1 + 3 cloves Garlic, quartered
- Small knob Butter
- 3 tablespoons Panko
- 2 stems Italian Parsley, leaves chopped
- Dash + 1/8 teaspoon Sea Salt, or to taste
- 1/4 teaspoon + Dash Lemon Pepper
- 1/4 teaspoon + 1/4 teaspoon Pepper, freshly ground
- 2 tablespoons Olive Oil
- Dash Red Pepper Flakes
- 1/2 cup Ricotta Salata, crumbled
Boil a large pot of salted water. While waiting for it to boil, trim ends off of Broccolini. Add to Water and cook 5 minutes, until bright green and crisp-tender. Remove with a slotted spoon and set aside.
Return Water to boil, add Penne and cook according to package directions, until al dente. Melt Butter in a small saucepan over medium heat. Add 1 clove Garlic and saute 30 seconds, until fragrant. Add Panko, Parsley, 1/4 teaspoon Lemon Pepper, Dash Salt and 1/4 teaspoon Pepper. Lower heat and fry 4 minutes, being careful not to burn Panko.
Heat Olive Oil in a medium saucepan over medium heat. Add 3 cloves Garlic, Red Pepper Flakes and dash Lemon Pepper. Add Broccolini and saute 1 minute, until heated through. Season to taste with remaining Salt and Pepper.
Place Ricotta Salata in serving bowl. Drain Penne and add to Ricotta in bowl, stirring until well combined. Top with Broccolini and Panko. Serve with Tomatoes alongside. Enjoy!
Friday, December 21, 2007
I like Food Magazines a lot. In fact, whenever one is around, I devour it. So why don't I subscribe to any, you ask? Simple--I'm a packrat. It's hard enough to remind myself to use ALL my cookbooks (not just repeating recipes from a few), so to add magazines (a new one of which would arrive every month) is unthinkable. And don't suggest throwing the old ones out--what if there was a great recipe in there that I'm dying to try but don't get around to that month? Believe me, there would be one in every issue. So, instead, I content myself with my cookbooks and the internet.
One wonderful part of using the internet to help decide what to make for dinner is that my favorite magazines have internet sites and their recipes are often published on Epicurious. One such magazine, Food & Wine, has a great search engine and is a constant source of inspiration. My favorite column, Chefs Recipes Made Easy, takes a restaurant chef's recipe and simplifies it for the home cook--perfect for those of us with high aspirations but limited time and resources.
The recipe I'm sharing today, Braised Chicken Legs with Manzanilla Olives, is gently adapted from one in that column. I served it with a bowl of Cheese Avocado Soup to start, though the Chicken could just as easily be its own meal. And while it was delicious the night we had it, it was even better reheated a few days later. Enjoy!
Braised Chicken Leg Quarters with Manzanilla Olives
- 2 tablespoons Olive Oil
- 6 Chicken Leg Quarters
- Dash Kosher Salt, or to taste
- Pinch Poultry Seasoning
- Pinch Pepper, freshly ground
- 4 slices Bacon, diced
- 1 Yellow Onion, chopped
- 7 Carrots and their greens, chopped small
- 1 cup Manzanilla Olives, pitted
- 1 Bay Leaf
- 2 cups Chicken Broth
Preheat oven to 350 F. Pour Olive Oil into large, oven-proof pot and heat over a medium-high flame until it slides around easily. Season Chicken with Salt and Pepper. Add three legs to pot (or as many as fit in one layer without overlapping) and cook 5 minutes, until browned. Flip onto uncooked side and repeat. Remove browned Chicken to a plate and repeat process with remaining legs, lowering the heat to medium if pot is well-insulated.
Add Bacon, Onion and Carrots and raise heat again to medium-high and cook 2 minutes, stirring occasionally, until barely soft. Add Olives, Bay Leaf, Broth and Chicken Legs. Submerge legs as much as possible and bring mixture to a boil, raising heat to high. Cover pot and transfer to oven for 45 minutes, until Chicken is cooked through and Carrots are soft.
Remove from oven and replace pot on stove, over high heat. Boil 5 minutes, to reduce liquid. Lower heat and cook another 5 minutes. Enjoy!
Friday, December 14, 2007
- 6 tbsp good-quality Extra-Virgin Olive Oil
- 2 tbsp Balsamic Vinegar
- 1 tbsp Mustard
- Dash Sea Salt, or to taste
- 1/8 teaspoon Pepper, freshly ground
- 1/4 teaspoon Lemon Pepper
- 1 clove Fresh Garlic, minced
- 3 Russet Potatoes, peeled, boiled and cut into eighths
- 1/2 pound Green Beans, trimmed and boiled
- 1 head Radicchio, cut into bite-size pieces
- 1/2 jar Kalamata Olives, pitted
First, make the Dressing. Combine all ingredients in a jar and mix well.
Next, make the Salad. Combine ingredients in a bowl and toss. Add Dressing to taste. Enjoy!
Friday, December 07, 2007
Wednesday, December 05, 2007
I often find Smoked Salmon very salty; what I loved about this Salad is that the slightly sweet dressing, as well as the presence of the Avocado, provided a perfect balance.
I served this Salad as a side dish, with Fusilli Carbonara. The Pasta was less than memorable, but the Salad was delicious. In a warmer month, I could see serving it with some crusty Bread as a full meal.
Salade de saumon fume, avec avocat
- 3 tablespoons Balsamic Vinegar
- Zest of 1/2 Orange, grated
- 2 teaspoons Honey
- 2 teaspoons Olive Oil
- 1/8 teaspoon Fleur de Sel, or to taste
- 1/4 teaspoon Pepper, ground
- 1/2 teaspoon Smoked Paprika, or to taste
- 6 cups Spring Salad Mix (I used a Mache-blend)
- 1 Red Onion, thinly sliced
- 4 oz. Smoked Salmon, sliced
- 1 Avocado, sliced
First, make the Dressing: Whisk together Balsamic Vinegar, Orange Zest and Honey in a small bowl. Slowly add Olive Oil, whisking the whole time, then Fleur de Sel, Pepper and Smoked Paprika to taste. Set aside.
In a large bowl, combine Spring Salad Mix, Red Onion, Smoked Salmon and Avocado. Add Dressing and toss well. Enjoy!
Sunday, November 25, 2007
This would also make a delicious Brunch dish, I'm sure.
Strata d'epinards et feta avec des noix
- 2 teaspoons Olive Oil
- 2 Leeks, thinly sliced
- 6 Chives, thinly sliced
- 2 cloves Garlic, minced
- 3/4 pound Spinach, roughly chopped
- 3 stalks Parsley, chopped
- 2 ounces Feta (or more to taste), crumbled
- 1 cup Low-Fat Milk
- 2/3 cup Ricotta Cheese (I used the Goat's Milk one leftover from my Salad)
- 1/2 teaspoon Kosher Salt, or to taste
- 1/8 tablespoon Pepper, ground
- 1/4 tablespoon Chinese Five-Spice Powder
- 1 large Egg
- 6 large Egg Whites
- 2 slices day-old Bread (I used Whole-Wheat Sandwich Bread), cubed
- 2 tablespoons Walnuts, chopped
Preoven to 400 F.
Heat Olive Oil in an ovenproof skillet over medium-high heat. Add Leeks, Chives and Garlic and saute about 3 minutes, until mostly soft. Turn off heat and add Spinach, Parsley and Feta. Mix well.
Whisk together Milk, Ricotta Cheese, Salt, Pepper and Chinese Five-Spice Powder in a bowl. Add Egg and Egg Whites and continue whisking until well-combined (an electric egg-beater makes this much easier). Pour over Spinach, followed by Bread. Stir. Bake for 12 minutes. Add Walnuts and bake an additional 8 minutes, until the top is lightly golden.
Thoughts: Check out this Hawaiian band I've recently discoverd. Not bad, huh?
Reves: If I ever have a backyard, I want an outdoor Smoker and Grill, like this one.
Thursday, November 22, 2007
- 1/3 cup Kosher Salt
- 2 tablespoons Mixed Pepper (I used whole Peppercorns, though you can of course use whole ones)
- 2 tablespoons Light Brown Sugar
- 5 tablespoons Smoked Paprika (I'm sure any kind of Paprika would be delicious as well)
- 1 teaspoon Poultry Seasoning
- 1/2 teaspoon Cinnamon
- 2 teaspoons Fennel Seeds
- 1 teaspoon Cumin
- 1 teaspoon Oregano, dried (I used Mexican oregano)
Combine ingredients in a jar. Mix well. Store in a cool, dry place. Use 1/2 tablespoon per serving of all Lamb and Poultry before cooking.
Thoughts & Reves: Check out this fun online Cartoon.
And this great blog I've just discovered: Porcini Chronicles.
Tuesday, November 20, 2007
Use this recipe as a guideline and substitute in vegetables you have hanging around your house. Just beware of using stronger-flavored ones, since that flavor will absolutely carry into your Broth. This recipe was inspired by one in The Compassionate Cook, delightfully easy Vegan cookbook. Enjoy!
Bouillon de legumes
- 2 stalks Parsley
- Pinch Herbes de Provence
- Dash Smoked Paprika
- Smidgen Black Pepper
- 1 Bay Leaf
- 2 Carrots, roughly sliced
- 2 stalks Celery, roughly sliced
- 2 Yellow Onions, roughly sliced
- 2 Russet Potatoes, roughly quartered
- 2 cloves Garlic
- 1 teaspoon Kosher Salt, or to taste
- 8-12 cups Water
Place everything into a stockpot. Add enough Water to cover (this will depend partly on how big your stockpot is). Uncovered, bring to a boil over high flame. Lower to a medium-low flame, cover and simmer for 1 1/2 hours.
When ready, strain the Broth. I found the easiest way to do this was to put a very large mixing bowl underneath my colander in the sink and carefully pour the Broth through the colander. Empty the solids out of the colander as often as necessary. If your bowl is not large enough, strain in batches. Freeze or refrigerate until ready to use.
Wednesday, November 14, 2007
One such vegetable was Jerusalem Artichokes. We first had them when at a market in Bayeux where we thought they looked like a cross between Ginger and Potatoes. We bought 1/2 kilo, brought them home, cleaned them and boiled them a few days later. They were delicious--lighter than Potatoes and considerably sweeter, but still with a pleasant crunch. They are one of the few winter vegetables I look forward to eating. For the Boy's birthday about a month ago, we had a wonderful dinner at Perilla, Harold Dieterle's restaurant, where they served a Sunchoke-Creamed Spinach that was absolutely divine.
Unfortunately, sunchokes aren't carried at the Food Emporium near me, so I hadn't yet cooked with them this season. However, when I saw Paulchen's Foodblog announce that the theme for this month's Garden Cook Event was Jerusalem Artichokes, I knew I had to take part.
What I ended up making was my take on a popular French Potato recipe--Pommes de terre a la boulangere--which were traditionally made by cooking potatoes underneath roasts so they could catch all the tasty drippings. The only meat I used in my lighter version is Chicken Broth, but, if I have time, I might try it again using Smoked Bacon and, perhaps, Beef Stock.
Unfortunately, it didn't come out quite as well as I had planned, so I tweaked the recipe a little more and came up with this one, which I much prefer. This time, there is no meat involved; just homemade Vegetable Broth, for which I promise to post a recipe very soon. Enjoy!
Topinambours a la boulangere
- 7 tablespoons Butter
- 2 Red Onions, sliced
- 2 pounds Jerusalem Artichokes, sliced
- 2 cups Vegetable Broth, preferably homemade
- Kosher Salt and Black Pepper, freshly ground
- Lemon, cut into wedges
Pre-heat oven to 350 F. Add Butter to a saute pan and melt over a medium flame. Add Red Onions and saute until soft, about 5 minutes.
Lightly grease a baking pan. Add Jerusalem Artichoke Slices and Onions, combing well. Pour Broth on top. Season Generously with Salt and Pepper.
Bake for 1 hour, until Onions and Jerusalem Artichokes are soft and tasty. Serve with slices of Lemon and instruct diners to squeeze generously. Yum!
Reve: Why are broken cars called Lemons? I quite enjoy the Citrus; it seems a shame to name an abnormal car after it, no?
Update: Check out Astride's fabulous round-up as well as the voting. The prize is 50 Euros, so choose carefully!
Saturday, November 10, 2007
But everything changed on November 9. That was my 23rd birthday and, as one of my presents, the Boy presented me with Tom Colicchio's new book, Craft of Cooking. That night, we had dinner at Craft, the first restaurant of Colicchio's empire. I devoured the book, then the meal and was reminded of why I got into good cooking, good eating and began this blog in the first place. This was quite possibly the best meal I've ever had and Colicchio's food theory--let the ingredients shine; the chef's job is to bring out the ingredients to the best of his/her capability and not to show off--is the same as mine. Upon returning home, slightly tipsy, full and very happy, I began planning meals for the upcoming weeks. Not all of them are complicated, of course. But they are exciting in some way, at least to me. So stay tuned and thanks for your patience!
This salad was inspired by a trip to the Greenmarket where the last of the season's Heirloom Tomatoes were trying valiantly to survive. I also found Ricotta Cheese made out of Goat's Milk by Patches of Star Dairy. And, finally, I used Wild Arugula, which I much prefer to regular. Of course, I'm sure this salad would also be delicious with the more "normal" versions of these ingredients. Enjoy!
Salade de tomates ailles, ricotte et roquette
- 1 tablespoon Olive Oil
- 2 cloves Garlic, minced
- Pinch Kosher Salt, or to taste
- 2 pinches Black Pepper, ground
- 2 pinches Cinnamon, ground
- 5 Tomatoes, quartered
- 1/2 cup Ricotta Cheese
- Peel of 1/2 Lemon, grated
- Pinch Fleur de Sel
- 1/4 bunch Arugula, coarsely chopped
Mix together Olive Oil, Garlic, Kosher Salt, Pepper and Cinnamon in a glass bowl. Add Tomatoes and toss to coat. Place Tomatoes, cut side up, on a broiler pan (cover with Aluminum Foil to make clean-up easier). drizzle with Garlic-Oil mixture from bowl and broil 5 minutes.
In the same bowl (don't clean it), mix together Ricotta, Lemon Peel, Fleur de Sel, Pepper, Cinnamon and Arugula. Add cooked Tomatoes and toss. Serve while Tomatoes are still slightly warm.
Wednesday, August 01, 2007
Tuesday, June 26, 2007
I'm sure this all sounds like a boring, angry rant, and I do apologize for its rant-like qualities. It is all the preface, though, to the fact that I finally broke down what I do and don't like about Potato Salad and made my own version--spicy, sweet, warm and delicious. Inspired by Patatas Bravas, I added in mashed Banana and some fresh Parsley from my now-dead Parsley Plant. I don't remember what I served this with, but it was absolutely delicious. Enjoy!
Pommes de terre aux bananes et persil
- 3 tablespoons + 1 cup Olive Oil
- 4 Russet Potatoes, peeled and cubed
- 2 tablespoons Green Onions, minced
- 3 cloves Garlic, minced
- 1/8 teaspoon Kosher Salt and Black Pepper, freshly ground
- 1 teaspoon Herbes de Provence, or to taste
- 1/4 teaspoon Smoked Paprika
- 1/2 teaspoon Red Pepper Flakes
- Leaves of 1 stem Thyme
- 1/2 cup Banana, mashed
- 1/2 cup Mustard
- Fleur de Sel, to taste
- 2 stems Parsley, chopped
Heat 3 tablespoons Olive Oil in a saucepan over medium heat. Add Green Onions and Garlic and saute until soft. Turn off heat and add Salt, Pepper, Herbes de Provence, Paprika, Pepper Flakes and Thyme. Transfer to a bowl and add Banana and Mustard, mixing well. Add Fleur de Sel, if necessary. Let sit while flavors meld and you prepare Potatoes.
Heat 1 cup Olive Oil in a large skillet over medium heat. Salt and Pepper Potatoes and add (carefully!) to skillet (oil will splatter). Fry, moving potatoes around occasionally with a spatula, until golden-brown and cooked through. Remove from skillet and drain of excess oil on paper towels.
Add Potatoes to Sauce and mix well. Garnish with Parsley and serve immediately. Enjoy!
Friday, March 16, 2007
That's how I came to acquire the newest addition to my cookbook collection, Green Eggs and Ham Cookbook. I was walking by a bookstore when we were still apartment hunting in Soho and, seeing the bright orange cover in the window, I turned around, entered the store and promptly bought it.
Peppered with quotations from various Doctor Seuss books, the recipes are fairly tame and straightforward, but with very inventive names. Definitely a good way to get kids interested in cooking. Also, since the dishes are quite simple, they are things I can make over and over. The names, however, made me want to potchke to make the ordinary recipes live up to their extraordinary names.
The first and, so far, only recipe I've made is Who-Pudding, from How the Grinch Stole Christmas. I always imagined Who-Pudding as something not-too-sweet, with a very soft texture. The cookbook offered a version of Tapioca Pudding. I thought, I looked through my cabinets, I dreamed and, inspired, I came up with my own creation. It's fabulous for dessert or breakfast and it's soft, creamy and comforting. Enjoy.
- 1/3 cup + 1 tablespoon Light Brown Sugar
- 3 tablespoons All-Purpose Flour
- 2 3/4 cups Milk
- 1 Egg, beaten
- 1 teaspoon Vanilla Extract
- 1/8 teaspoon Cinnamon, freshly ground
- 1 teaspoon Orange Zest, grated
- 1/2 cup Raspberries
- 1/4 cup Orange Juice
- Light Whipping Cream, to taste
Mix well 1/3 cup Sugar, Flour, Milk and Egg in a medium saucepan. Let stand 5 minutes.
Bring mixture to stove and place over medium heat until it reaches a full boil. Remove from heat and stir in Vanilla Extract, Cinnamon and Orange Zest. Let cool for 20 minutes, then stir. Refrigerate until ready to serve.
In a medium bowl, combine Raspberries, Orange Juice and 1 tablespoon Sugar. With a potato masher, mash together until well-combined and all of the same consistency.
Serve drizzled on top of Pudding. Top with an additional Raspberry (or two, or three) if desired.
Wednesday, March 14, 2007
- 1 1/4 cups Chicken Stock
- 1 1/2 cups Vegetable Stock
- 1 skinless, boneless Chicken Breast
- Pinch Red Pepper Flakes, or to taste
- Pinch Chicken Seasoning, or to taste
- 3 cloves Garlic, minced
- 1/2 teaspoon Kosher Salt, or to taste
- 1/4 teaspoon freshly ground Black Pepper, or to taste
- 6 baby Carrots, diced
- 1 bunch Watercress, chopped
- 2 Mushrooms, sliced
- 1 Green Onion, white part only, chopped
- 2 sprigs Parsley, chopped
- 1 Green Onion, green part only, chopped
Meanwhile, prepare the Dumpling Dough. Mix together Flour, Water and Egg Yolks in a small bowl. Mix well until thoroghly combined. Take pinches of dough and drop into Soup. Don't worry about the shapes; they will vary in size, which makes them all the more fun. Add White part of Green Onion. Cook 5 more minutes, stirring occasionally. Remove from flame and sprinkle Parlsey and Green Onion tops on top. Serve.
Monday, March 12, 2007
That's what happened tonight. I bought more Long White Potatoes at the Greenmarket on Saturday and, not sure what to do with them, I found myself craving Potato Chips. So, figuring they couldn't be too hard, I decided to make some. I bought some Yams at the supermarket for some color variety and I was all set. Sadly, however, it didn't work. Perhaps I didn't slice the Potatoes and Yams thinly enough; perhaps I used the wrong pan. Either way, the Yams (which I fried first) were soggy and greasy. By the time I got up to the Potatoes, I was tired, warm and needed to make the apartment less smoky. So I turned down the heat and cooked my thin Potato slices. Surprisingly enough, they were delicious. I served them with Glazed Hot and Sassy Cornish Hens.
Here, then, is a very simple recipe for you. And if anyone has advice about making homemade Potato Chips (something that doesn't involve a Deep-Fat Fryer since I don't have one), that would be much appreciated.
Rondelles de pommes de terre
- 3 Yams, peeled
- 3 Long White Potatoes, peeled
- Cold Water
- Vegetable Oil
- 1/8 teaspoon Kosher Salt, or to taste
- Smidgen Lemon Pepper
Cut Yams and Potatoes into slices as thin as possible. If you have a Mandoline, feel free to use it. Otherwise a very sharp knife will do just fine.
Heat Vegetable Oil in a skillet over a medium flame. Cook Yams and Potatoes separately (first one, then the other). Lay Yam (or Potato) slices in the skillet and cook, turning occasionally with a spatula, until cooked through. Place in serving bowl and toss with Lemon Pepper. Serve warm.
Sunday, March 11, 2007
- 1 1/4 cups Chicken Stock
- 3 Long White Potatoes, well scrubbed and diced
- 1 small Yellow Onion
- 1 Leek, dark green top discarded (or saved for stock) and well cleaned
- 4 tablespoons Garlic Butter
- 1 bunch Watercress leaves
- 1/4 cup Basil leaves, tightly packed
- 1/2 teaspoon Cinnamon, freshly ground
- 1/2 teaspoon Cloves
- Mexican Oregano, to taste
- Kosher Salt, to taste
- Black Pepper, freshly ground, to taste
- 1 cup Milk
Combine Stock, Potatoes and Onion in a saucepan over medium heat and cook, partially covered, 20 minutes, until Potatoes are tender (less if you cut them smaller).
If you're lucky enough to have an Immersion Blender or Food Processor, puree Soup. Otherwise (or if you prefer your soup chunky) mash it all up with a Potato Masher until it has reached desired consistency.
Wednesday, March 07, 2007
You Are What You Eat
If you were stuck on an island and could only eat one cuisine (e.g., French, Italian, etc.) for the rest of your life, what would it be? Why?
It would be Italian Cuisine. While I obviously adore eating French Food, I'm far more likely to make a Pasta for Dinner than I am anything in a Cream Sauce. Also, I find there's a ton of variety within Italian Cuisine (not to mention how much I love tomatoes. And I could eat Pasta every day?
What is the most unusual food you've eaten?
I'd have to say that the most unusual food I've eaten is Sea Urchin (not Sea Urchin Roe, or Uni, although I've had that too). Sea Urchin itself has a very sweet flavor and I greatly enjoyed picking it out of its shell. I've also eaten Alligator meat, at our favorite Sushi Restaurant, Natori.
What is the most unusual food you've eaten and liked?
I guess Alligator. I think it's unusual and I order it every time we go to Natori, so apparently I like it!
What foods will you avoid eating (either because of a dietary choice or allergies or just plain don't like)?
Luckily, I'm not allergic to any foods. The only two foods I dislike are Cucumbers and Jello. When in the States, however, I do my best not to eat Veal because I don't like how it's raised. From what I've heard, conditions are not as terrible in Europe. Occasionally, there is farm-raised (where they get to roam free; I've asked the farmers) Veal at the Greenmarket and I'm always excited to eat that. I also sometimes (though very rarely!) make exceptions for Calves' Liver when I'm in a French restaurant and really craving it.
Do you cook (and by that, I mean prepare a meal that you'd serve to friends)?
Yes, of course! Otherwise why would I have this blog? Speaking of which, I must start planning the menu for my Housewarming Party...
If yes, what is your favorite dish to prepare to impress someone?
I don't usually try to impress people with my cooking. That said, if making food for more than a select few, I'm much more likely to make something I've made before (such as those I've recorded here, or any kind of Roast Meat), rather than experimenting with a new recipe. For dinner parties, my standby is any kind of Roast (Beef or Lamb, usually) and for informal meals, it's Pasta.
When you go to a restaurant, what's your ordering strategy/preference?
I usually order something I'm unlikely to cook myself, for whatever reason. Or, if it's a new restaurant, I like to order a specialty that's come highly recommended. If a foreign cuisine (especially one with which I'm not very familiar) I order something unique to that cuisine.
Have you ever returned a dish or wine to the kitchen at a restaurant? Why?
Not really. On Valentine's Day, I sent my Lamb Chops back to be cooked a little more since they were raw (literally) inside and around the bone. But once they had spent a little more time in the oven, they were perfect and delicious.
How many cookbooks do you own?
Currently, I only have twelve, but that's because I still have many in storage that I haven't moved in yet!
What is one food that you wouldn't want to live without?
I think that would have to be Cheese. I always have at least two different kinds of Cheese in my fridge and I choose it instead of dessert to end most meals. I bet you thought I was going to say Pasta?
I wish to tag the following people:
Enjoy, ladies! I look forward to your answers.