This is out of order, but it does represent the end- though there’s a fair amount leftover, so it’s always possible I’ll turn that into something new- of all the brothy goodness. Phillippe and Lea had invited us for dinner the other day, but we couldn’t get a sitter so they came to us bearing cassoulet (the pics were either flashy or blurry.) It was delicious, and I made parsnips puréed with yogurt, olive oil,…
Year: 2009
Now I’m sure you’ve all been breathlessly, sleeplessly awaiting news of what happened to the rest of the BBQ pork/mutant Thai broth, and I’m pleased to be able to oblige so that you may return to your normal, non-awesome-broth-having lives. The short answer is shepherd’s pie. The longer answer is that we had 2 frozen burger patties and I figured that in conjunction with all the veggie goodness that was also to be found in…
After chafing repeatedly at the inadequacies of my Thai food- specifically in terms of that restaurant-perfect authenticity that makes us (those of us who live in places that have it, that is) seek out cheap ethnic takeout much more often than we should- I finally broke down and ordered some stuff to help bring my cooking up to the level which my cravings require of me. Specifically, kaffir lime leaves and galangal, which I just…
This doesn’t look like much, admittedly, but the flavors were stellar. I made a simple broth from the BBQ pork bones we saved from Saturday’s dinner, simmering them for about three hours with onion, celery, carrot, ginger, fennel, anise, clove, garlic, and lemongrass. Then I strained it and ladled it into bowls of silky udon to which I added a spoon of soy-braised burdock and a big heap of kimchi from the jar. The result…
On Saturday Kee and Todd came for dinner. We’ve only been meaning to get together for a year, so the event was right on schedule. They’re both Southern, so I took it upon myself to violate one of their most sacred culinary traditions in that reckless and insensitive way that I have. It’s one of the reasons we have to keep inviting new people over. The white beans from the other night, whirled with garlic…
The March issue of Chronogram is out, and in it is my profile of a couple of interesting winemakers. You can read it here.
Homemade sourdough, this time with 30% whole wheat, where the dough sat in the fridge for 6 days getting good and sour. And, building upon this tangy, crackling foundation, some carciofi alla romana and local, organic navy beans pressure-cooked with guanciale, mirepoix, herbs, and smoked duck broth, and finished with truffle and olive oils. I’ve been loving the shellfish lately, especially given their highly sustainable status, and big bowls of this (here steamed with sake,…
So the wife comes home from the store the other day armed with a tub of fat scallops and a pack of good bacon, and suggests that it would be a good idea if I wrapped the former in the latter. I did, fastening them with rosemary (perfect, because a bunch of branches on the plant just died to due the unhappy combination of underwatering and proximity to the radiator.) I put them on circles…
I have not been feeling it in the kitchen- and by extension, here- at all lately; it’s pretty much the norm when I have momentum in the studio (and I have a lot right now.) So on Saturday I ground gears pretty badly trying to get from studio mind to kitchen mind in time to make dinner for Liz and Duncan. It all came together, which was kind of a surprise given the haphazard approach…
As if on cue, we got three inches of snow last night. But it doesn’t matter; it’s 40 degrees now, and melting away at a good clip. This time of year the sun moves five sun-widths higher in the sky every week. I didn’t even mind shoveling this morning. There wasn’t much in the house yesterday, but I did spy a pot of chicken broth (from the carcass of dinner a couple nights ago) mixed…