July 2011
1 post
Raw zucchini salad
I made this “Zucchini Carpaccio Salad” the other night, with one large zucchini and one summer squash, sans arugula, and it was ok. But the next day, after having sat in the fridge all night in its slick of lemon and salt, it was really, really good.
Mandoline one zucchini and one summer squash as thinly as possible, then toss with a teaspoon of salt. Allow to drain in a strainer set...
June 2011
1 post
Roasted chicken parts, roasted potatoes
Cooking for four adults and one toddler, I bought eight thighs, four drumsticks. Tossed with marinade, a version of Hammersley’s noted below.
Pulsed in food processor:
A good cup of parsley Two shallots Two cloves of garlic Two tablespoons dijon mustard Juice of half a lemon (I would have used the zest if it weren’t already bald) As much olive oil as will get it to a pesto-like...
May 2011
1 post
Note to self
Roast chicken at Hamersley’s Bistro, in Boston, is apparently famous. Maybe try the marinade:
First, he rubs the bird (premium Bell and Evan’s fowl) with a wet paste that includes a bunch of flat-leaf parsley, garlic, shallot, mustard, olive oil, lemon zest, and simple spices, and marinates it for a few hours. Next, he roasts the chicken (along with a head’s worth of garlic...
April 2011
2 posts
Chinese Rice Hotpot
Chinese Rice Hotpot (for lack of a better name, despite my lack of hotpot)
2 links lap cheong (Chinese sausage), sliced into thin rounds 2 cloves garlic, minced a small lump of ginger, minced or grated 10 dried shiitake mushrooms, reconstituted in hot water 1 1/3 cups rice 2 cups chopped Napa cabbage or bok choy or whatever you’ve got 1 tbsp soy sauce 2 tsp sesame oil 3 to...
Liver/heart
OK, so you got one of those local, organic chickens that comes with the gizzards et al. inside. What are you gonna do with that stuff? The neck’s easy—save the neck for stock, along with the wing-tips (and the backbone, if you’re spatchcocking). But what about the heart and liver? Here’s what.
Put ‘em in the fridge. Now make your chicken as planned. The next day,...
February 2011
1 post
A couple of dinners, via the already legendary J....
This Short Rib and Barley Stew a few days back. Very good—the body given by the starch in the barley is incredible. I browned the short ribs, then took the meat off the bones and cut the former into 1-inch chunks. The whole thing was done in an hour and a half. I put the bones back in, to lend whatever flavor they could lend to the stew.
And this pizza last night, topped with this sausage...
January 2011
1 post
A Food52 dinner. This chicken and this (Israeli) couscous. Very good, the both of them. I made the Israeli couscous pretty much how I make ‘regular’ couscous: toast a cup of the little pasta in olive oil, before adding a cup and a half of liquid; bring it to a boil, and then simmer til done. That last part takes a little longer (10 minutes) on a little bit higher heat (but still low)...
December 2010
1 post
So I don't forget
I made Bourdain’s cote de porc a la charcutiere a few weeks ago, and it was great. Really easy, really tasty. I used very thick “Iowa cut” chops, if I recall correctly.
November 2010
3 posts
OK, this was incredible
Get some brown rice cooking on the stove. (Figure a half a cup per person, cover it with an inch of water, and 2 big pinches of salt per person. Bring to a boil before moving it to a low burner where it’ll simmer for 45 minutes or so, ‘til it’s tender.)
Preheat the oven to 425º. Get as much broccoli as you want to eat and chop the florets into bite-size pieces. Don’t be...
Burgers, Yam 'fries', salad
Preheat your oven to 375ºF. Peel two yams (sweet potatoes may have been a better choice), and cut into fry-shaped batons. Pour a little olive oil (less than you think you need) onto two baking sheets, then scatter yam pieces on sheets, sprinkle with salt and pepper, and swirl around in the oil. This is one where tossing the yam pieces in olive oil in a bowl before adding to the baking sheet may be...
Arroz con Pollo, of a sort
Get two pans going, one on medium, one on medium-high. A bit of olive oil in both. Slice up an onion and throw it into your medium pan. Once the medium-high pan is good and hot, add chicken thighs, skin-side down. Don’t touch them for a good five minutes, until they get nice and brown. Then turn over to brown the other side. Keep stirring your onions, meanwhile, adding a bit of salt, cooking...
June 2010
4 posts
Gemelli con fagioli e nduja.
Zucchini pancakes.
Fusilli with “roasted bagna cauda broccoli,” a la here.
(Chuck) steak, cooked in the skillet, baby artichokes sort of like this, carrot salad with harissa and feta, bread and butter.
May 2010
1 post
A sort-of eggplant parmigiana made easier. A winner.
April 2010
3 posts
Marinade/rub for our (1kg) roast pork shoulder a few days ago:
1 tsp salt
1 tsp black pepper
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp minced orange zest
1 tsp minced rosemary
4 cloves garlic
Wizz all of the above in a food processor, adding 2-3 tablespoons olive oil until you get a paste. Rub all over pork, leave to marinate overnight in fridge. Essentially from here. Excellent...
Bittman’s peanut noodles with shrimp.
Pizza funghi (Jim Lahey’s dough, topped with sliced brown mushrooms, diced onions, and cubes of taleggio), and a salad of sliced fennel and apple in a mustardy vinaigrette.
January 2010
1 post
Roast chicken and root vegetables, courtesy of Jamie Oliver.
June 2009
6 posts
Fusilli with parsley pesto.
Spicy roasted chicken thighs, spinach, couscous.
Risotto (yes, made with duck stock), with parsley pesto stirred in at the table.
A “pizza” topped with caramelized onions, sausage, broccolini, and taleggio. Crust was so-so, naturally, but combo on top was superb. Hat-tip to the Johnstontron for inspiration.
Trying to clean out the freezer: defrosted a thing of duck stock to make risotto with, only to find, once it defrosted, that it was actually potato leek soup. So we had that, with little grilled cheeses.
Hoping to redeem myself by making strawberry frozen yogurt (without an ice cream maker).
Meatballs from the freezer, roasted asparagus, bread and butter.
May 2009
12 posts
Indonesian grilled chicken, spinach, basmati rice.
Spaghetti with peas, pancetta, pea shoots, and parmesan (oh, and panna).
Mini lamb burgers (seasoned with cumin, coriander, and garlic), grilled halloumi, pea shoots, greek yogurt, sriracha, pita bread.
(Note to self: 1 teaspoon each cumin and coriander and one clove of garlic wizzed in the cuisinart, mixed with 250g ground lamb, two big pinches of salt and a healthy amount of pepper, formed into four patties and grilled maybe six minutes total.)
Pizza! (With pepperoni and mushrooms)
Lamb chump chops, new potatoes, arugula and cherry tomato salad
Nigel Slater’s fusilli with broad beans, ricotta, and mint.
Hainanese chicken and rice. Rasberry buttermilk cake!
Noodles with weirdo soy broth, topped with crispy, panko-coated chicken breast.
Pork souvlaki, tzatziki, carrot salad, pita.
Spaghetti with pancetta, zucchini, and arugula.
Roasted broccolini and shrimp, white rice.
Burgers and sweet potato (oven) fries.
April 2009
19 posts
Carrot and fennel soup, roasted asparagus, white bean puree, ciabatta.
Indian lamb and carrot salad, store-bought naan.
hokiewalrus:
g00blar:
Mom’s Easy Lasagna, green salad, lemon tarts.
I wanna be able to make your mom’s easy lasagna
OK! http://paulcancook.wordpress.com/2009/04/25/moms-easy-lasagna/
Mom’s Easy Lasagna, green salad, lemon tarts.
Spaghetti with peas, pancetta, and parmesan.
Lemon chicken, roasted asparagus, couscous.
Penne with zucchini, pancetta, arugula.
Roasted chicken wings, green salad, rye bread.
Penne with cherry tomatoes, basil, and garlic.
Pork souvlaki, tzatziki, pitas, green salad. Aces.
Panko-coated “fried” chicken thighs, couscous, green salad.
A weird (but still pretty good) stir-fry of shrimp, mushrooms, celery, and cashews, with rice.