A quick post as the beginning of a (hopeful) return to recipes. To be honest, I was not ovenless this Thanksgiving; I was in Connecticut at my parents’ house, using their beautifully equipped kitchen. However, we gave some ovenless turkey a shot to see how it would work out. How? Sous-vide. Continue reading
This post initially said Happy February, but now it’s March and I may as well be publishing it in April…where did the first quarter of the year go?! This is a quick dish my dad used to make at home. It is still one of my favorite things to eat:
We planned Wednesday night as ours to hang out in the apartment and get down to some Christmastime decorating (see previous post for fireplace pic). In order to do so, I put together a greenmarket pot roast to feast on while stringing popcorn and stitching stockings (almost sickeningly cute). It was seriously delicious. Continue reading
A picture of our decorated fireplace (we’ve since added two strands of beads/popcorn).
Also, the morning-after breakfast (complete with braised-beef leftovers) that led to this flurry of daytime blogging:
Sometimes you want to eat like it’s summer, even when it’s forty degrees outside. Continue reading
As I mentioned early in the life of this blog, it is important not only how you cook your food, but what food you choose to cook as well. There’s no lack of materials out there you can use to educate yourself about food, but it may take some looking. Hopefully having some links, books, and information listed here will make the search a little shorter. Keep in mind that this is a very incomplete list, but it’s a way to get started. Continue reading
Since November tripped into December way too quickly for my liking, I’m hurrying to markets to salvage the last bits of warm light, vegetables, and flavors that have hung around this long. I know Mark Bittman stole our thunder on this one, with his fancy curried turkey leftovers bit on NYTimes.com, but this dish is somewhat different, a little more seasonal, and, of course, ovenless.
Also cramping our style today, Grub Street posted about the Chang/Batali session at the Strand last night that Rachel and I checked out (although we left as the audience questions started, missing the Rachel Ray appearance). The two chefs, along with Peter Meehan, appeared with Heinekens on stage and still managed to be not only funny but, at times, insightful as well. Anyway, on to the recipe. Continue reading