Rubbed some legs and thighs with remaining pesto, plus the chardonnay smoked salt and herbes de provence and threw them in the oven with onions, garlic, olives, and cherry tomatoes. Once they were close to done I switched the oven to broil and got them all crispy. Poured off the excess fat and quickly cooked some shredded kale in there, then warmed up the half a baked kabocha we still had. I poured some wine…
cookblog Posts
A couple friends joined us last night, so as an appetizer I made a galangal-blood orange sauce and poured it over some sautéed shrimp. For the main dish, I made kabocha-pine nut wontons and spicy pork meatballs and served them in a soup made from the liquid I saved from the Moroccan chicken stew from a few nights earlier (about which I didn’t write, but see below) to which I added thai curry paste, tomato…
Our local grocery sells pretty good frozen pizza dough, which on principal I’m against yet in practice find myself buying occasionally since it’s so damn easy and rolled out super thin tastes good too. (Thick it just turns to ghastly white bread.) But for times like this, when reaching the bottom of the fridge, and with the regular rhythm interrupted by a fancy meal out, it’s a perfect time to bust out the calzone. In…
Andrew & Ryan are in town, so last night we had the Valentine’s prix fixe dinner at Jean-Georges, along with the wine pairings that came with (which, in retrospect, I would have skipped in favor of a great Burgundy that would have worked beautifully with most of the courses.) 1. Amuse bouche of shrimp and salsa with truffled potato soup2. Tuna tartare with avocado and sort of a ponzu sauce3. Foie gras on brioche with…
By request from a still sniffly wife, after shoveling the sidewalk I went and got a bunch of big yellow onions. Caramelized to a dark near-sludge, then added some dried porcini, herbs, a glug of wine from last night, soy sauce, sesame oil, and then water to cover the onions. Let it simmer for about 20 minutes, salted to taste and served with chopped scallions and a drop of truffle oil. Wicked. You don’t need…
Got some beautiful tuna belly yesterday from the place in the Chelsea market, where it’s only $10 a pound. Trimmed off the best part and made some spicy tuna maki using the risotto and a sriracha/mayo sauce. Cut the rest of the fish into fat strips, then salt and pepper, then into the hot cast iron for about 30 seconds per side. Pulled out the fish and deglazed with Marietta Old Vine Red (an awesome…
So given Christine’s cold I took some chicken thighs and made broth out of them and added the very last of the enhanced duck broth so she could have soup for lunch. Milo had some of the chicken for dinner with sautéed zucchini which he loves. The remaining soup went into a brown rice risotto with dried porcini and the left over parsnip/celeriac purée (the truffle oil was perfect with the dried mushrooms.) Being brown…
Christine caught Milo’s cold so I took the rest of the duck broth, added lemongrass, garlic, cubed tofu, and wakame and let it simmer while I cooked the soba. Once done, I drained the noodles into bowls and blanched some shredded kale in the noodle water (saves on dishwasing time) for about a minute. Then pour soup into bowls with noodles, top with kale, and add lots of hot sauce to beat the germs. This…
Last time I was at the Coop I bought a lamb leg steak, which if it was beef would basicaly be like osso buco, but instead of needing the slow cooking of same can be cooked like, well, a steak, since it’s a section of a leg of lamb and is thus best rare to medium. So, having brought it to room temperature, I rubbed both sides with herbes de Provence, salt, pepper and seared…
Risotto was too ambitious for tonight, so some of the broth just went in the rice cooker with short-grain brown rice. I dredged the salmon that Christine bought today in sesame seeds, salt, pepper, and mustard powder, and cooked it on pretty high heat to crust the outside and keep the center really rare. After that I deglazed the pan with the juice of 1 tangerine, 1/2 of a lemon, some ponzu, rice vinegar, and…