It’s amazing how deep a simple broth of kombu, dashi, and miso can be. With some tofu cubes, and over soba, with seaweed gomasio and a pinch of the Balinese salt on top (I undersalt my broth so I can finish with such things) it hit the spot on a clammy spring evening. The remaining paella rice was my dinner the following night; Christine went out so I made paella avocado maki with a shoyu/miso/hot…
Category: Uncategorized
Sadly, we don’t have my Mom’s big paella pan any more, but this evening, after a much needed trip to the Coop and nearby fish market I shelled some nice big shrimp and cooked their shells and some shallots in oil until the shells were pink. Then white wine, carrot, parsley, and broccoli stalk simmered to make a broth. More shallot and some andouille browned in a big sautée pan, then more wine, shrimp, diced…
Last Friday I went to a BYOB dinner thrown by Executive Wine Seminars at Tribeca Grill. The food was a buffet of duck, steak, salmon, and a whole roast pig. There was a mountain of cheese, and a bit of pasta and salad seemingly as an afterthought. The wine was the attraction; the list that follows is far from complete (and not in order) but represents some of what I was able to get a…
Another leftover festival tonight, into which went: -The chickpeas and kale from last night-The last of the lima beans, fennel and sunchokes from a while back-The half can of tomatoes from pasta night -A half block of tofu left over from Milo’s lunch, cubed-A small can of coconut milk-The remaining cooked lasagna noodles, cut into fettucine maltagliate Plus some vindaloo paste, pepper, and finished on the plate with chopped scallion and the kaffir lime/coconut smoked…
So last night half the liquid from the ribs went into a pasta sauce with tomatoes and a little milk plus tons of garlic and herbs. Simple, but pretty fantastic penne, especially with A Sine Qua Non Albino which started out great and was downright operatic by the end. A white wine well worth decanting. The other half of said yummy pork sauce went into a pot with mirepoix and soaked chick peas plus some…
I browned up a slab of ribs, then added carrot, celery root and onion to caramelize. After that dried porcini, star anise, vietnamese five spice, wakame, ume and balsamic vinegar, sesame oil, parsley sprigs, black pepper, cherry tomatoes, tomato paste, and a little honey followed by water to cover. Cooked low for a couple hours while lima beans cooked with the remaining fennel and roots from the roast chicken a few nights back. Removed the…
I’ve been on a tear lately in the studio, so the cooking has been simpler as I spend less time on it. To spare you endless variations on rice & beans, etc., here’s a transcription of the meals we made on a trip to the big island in December of 2002 with some friends. I’m leaving a few things out, but it was the best eating over a prolonged period any of us had done…
Nothing fancy, but in the pan along with the cumin/cinnamon/smoked salt crusted bird went quartered fennel, a quartered lemon, onion, whole garlic cloves, parsnip and jerusalem artichoke. The veggies browned and softened perfectly and I deglazed the pan with a little balsamic and a little ume vinegar mixed with the juices post-carving.
There’s a pizza place in Rome, right on Largo Argentina, with no charm at all, that makes a potato pizza with truffle butter which must be tasted to be believed. So tonight the mandoline I got for my birthday came in handy for slicing sweet potato nice and thin. Brushed with good olive oil and overlapped on thinly rolled dough, then topped with a layer of equally thin onion, celtic salt, pepper, fresh rosemary from…
Wonderful organic tenderloin, rubbed with pepper and truffle salt, seared up and sliced over brown rice cooked with leftover burdock and brussels sprouts. A pan sauce of zin dregs, soy sauce, rice vinegar and a splash of ponzu. Crusty on the outside and totally raw in the middle. A side of leeks and pine nuts caramelized in olive oil and a bit of butter. This preceeded a wine and cheese hang in the studio which…