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.
cookblog Posts
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…
A couple of good friends came over, so we had a fancy 3-course dinner: 1. Puréed soup of roasted Kabocha and yellow beet with 1998 Bonneau du Martray Corton-Charlemagne 2. Shiitake risotto with Carciofi alla Romana (Roman style artichokes) and poached quail eggs with Thackrey‘s Pleiades XII 3. Pan-roasted duck breast on burdock-parsnip purée with pomegranate-tamarind-blood orange reduction with the 2001 Carver Sutro Petite Sirah Our one vegetarian guest had patties made from mung beans…
Got a bit of perfect wild Alaskan salmon and ate half of it sashimi style with just nama shoyu, then cut the rest into cubes and added capers, lemon, parsley, onion, and oil to make a tartare. Let it sit for half an hour to marry the flavors and served it with a raw quail egg on top. Then some ground lamb went in a bowl with choppped Kalamata olives, cumin, cinnamon, lemon juice, a…
Normally we try to eat vegetables which are in season and local, but this time I had a craving for some summer flavor and made a stir-fry of tofu with yellow bell pepper, zucchini, and grape tomatoes. Very simple, but good alongside burdock braised with arame seaweed, dried shiitake, and a bit of soy. Served on top of the red quinoa from the other night. Both went remarkably well with the 2002 Beringer Sbragia Chardonnay,…
Came back from a night upstate and had this in the fridge: chicken thighs, collards, and the usual assortment of grains and condiments. So I defrosted the chicken (I know, I know) and rubbed it with some cumin and cinnamon, rubbed some lemon slices with the same, plus smoked salt, and seared up the chicken in the big sautée pan. Drained extra fat, then added minced onion, garlic, and chopped collards plus a bit of…
I like to have a variety of curry pastes and powders around, as well as the individual components; it allows for fine-tuning flavor without having to grind your own from scratch every time. In this case, it was onions, chick peas, sweet potato and cauliflower with one small can of coconut milk and a dab of tomato paste, mixed with some curry powder, some vindaloo paste, and a few fenugreek and cumin seeds, then left…
Another perennial comfort food, and to me further proof that one should go for either the best or the cheapest cuts; the best can be barely seared and are tender as can be, while the cheap cuts with proper slow cooking are magic. The key is a good braise with good ingredients. In this case, adzuki beans (dried, which cooked up perfectly and soaked up all the excess liquid,) mirepoix, porcini, garlic, fresh rosemary, bay,…
This one has been a staple since I first learned to make it in Rome as a student 17 years ago. It’s essentially a perfect plate of pasta, balancing the sweetness of tomatoes with the heat of pepperoncini and the depth of garlic. The key is to cook the peppers and garlic until the garlic JUST colors, then dump in the tomatoes. I always use whole peeled organic; the purées and “sauces” have the wrong…