Tag Archives: cheap

To Pasta (1: Butter and Onions)

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:

Continue reading

Meal: Greenmarket Pot Roast

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

Quick-Braised Curried Chicken Pitas

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

Quickie: Vegetable Gravy

Great for an afternoon snack (and in no small way facilitated by my current spot — egg restaurant in williamsburg, bk) this veg. gravy is a good way to get you from a small breakfast to a late dinner.

We took whatever vegetables we had in the fridge, which included some leek, mushrooms, carrots, brussels sprouts, a little sundried tomato and spinach, and sauteed them together in a nice knob of butter.  When the veg got some color, we added about a tablespoon of flour and got it all incorporated, letting it sit on the heat for a minute, then pouring in a cup or so of milk.  We seasoned it with salt, a bunch of black pepper, and a little sriracha.  Let the pan sit on medium-high heat for a few minutes for the milk to reduce and thicken with the flour until you’ve got some tasty gravy.  We had a couple biscuits from the restaurant, you can find yours anywhere.

 

Biscuits and Gravy

Meal: Braised Lamb’s Neck with Potatoes

I imagine I’ll end up saying this a few too many times, but: braise.  There’s nothing, save a big pot of soup, that is more comforting to me in cold, wet weather than the aroma and depth of a long, slow braise on a pot simmering in the oven or sitting on the stove.  We’re in the process of picking up a dutch oven on the cheap,  but shipping issues will delay its BK debut for at least another week.  However, our little saucepan has been working its ass off, turning out some excellent dishes.

Continue reading