Tag Archives: Fall

Ovenless Turkey

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

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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

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.

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Sauce: Pork Ragu

It’s been over a week since this recipe actually happened, and almost a week since we’ve posted anything here, so hopefully I can remember it in enough detail to make it work again.  I stopped at Los Paisanos Meat Market on Smith St. to take a look around and pick up a sausage for lunch (their lamb sausage on a roll with Newpond Farm cheese and red onions was delicious).  While I was there, I saw some cheap pork shoulder ($3.50 a pound, I believe) just asking to be braised, so I picked up a couple pounds and planned to make some pasta sauce.

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Meal: Pan-Roasted Chicken with Brussels Sprouts

So when you’re legitimately uncomfortable walking around outside, in the middle of the day, without a light jacket or sweatshirt, it’s time to give it up:  fall is here.

A few days ago I stopped by Holbrook Farm in CT (I know we keep mentioning them; don’t worry, we’ll pass on a bit more info soon) and was lucky enough to grab a bag of their first Brussels sprouts of the season.  Though the first frost hadn’t hit yet (which always makes the sprouts sweeter) I was craving them.  I knew I’d sear them with cranberries, as I learned from John Holzwarth at The Dressing Room, but not quite sure if that would be all, or what I’d end up pairing them with.

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Conception

Here we go. We’ve just moved into a beautiful studio apartment on the water in Cobble Hill, BK. Our huge window looks out on the river, Manhattan, and, on a clear day, lady Liberty herself. Soon we’ll be cursing the wind off the water as the temperature drops, but for now fall offers a nice stroll past the brownstones to our wrought-iron entrance and the newly-formed hole expanding beneath the bathroom.

Fall is a time when the oven really kicks into gear. In an apartment like ours, it could do some serious heating of the house, while roasting a chicken, baking some pie, or braising a pork shoulder for a few hours while working at the table. However, an oven is the one thing this apartment lacks. So we’re going to see what can be done with four burners, a few pots, and seasonal flavors. We’ll post some recipes, thoughts, and stories about cooking and otherwise, and hopefully something good will come out of it all. Maybe even some urban foraging before we’re covered in snow. Hope you enjoy.