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Dinner Tonight: Sardinian Sausage Sauce
made this last night with ground pork and WOW. instantly one of my top 3 dinner tonight recipes (and i've made upwards of 20, maybe over 30 at this point). I added a very healthy amount of saffron, and also the last of some cubed soft sheep's cheese that we'd been munching on as an appetizer to thicken the sauce up a little and give it some creaminess.
jazzing up white rice
I like my white rice quick and dirty:
1. cook in chicken stock if possible, if not, add a cube or two of bullion to the cooking water, if no bullion, salt. And always, always, always, cook the rice with some butter.
2. When finished, toss in as much of the following as you like: canned black beans (rinsed or not, depends on how dirty you like your rice), seeded and chopped plum tomatoes, chopped scallions, coriander, and pepper.
Data Visualization: Distances to Nearest McDonald's
guess where the next mcdonalds franchise is opening up.
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Cook the Book: 'Gourmet Today'
The instruction manual that came with my sister's easy bake oven!
Dinner Tonight: Sardinian Sausage Sauce
made this last night with ground pork and WOW. instantly one of my top 3 dinner tonight recipes (and i've made upwards of 20, maybe over 30 at this point). I added a very healthy amount of saffron, and also the last of some cubed soft sheep's cheese that we'd been munching on as an appetizer to thicken the sauce up a little and give it some creaminess.
jazzing up white rice
I like my white rice quick and dirty:
1. cook in chicken stock if possible, if not, add a cube or two of bullion to the cooking water, if no bullion, salt. And always, always, always, cook the rice with some butter.
2. When finished, toss in as much of the following as you like: canned black beans (rinsed or not, depends on how dirty you like your rice), seeded and chopped plum tomatoes, chopped scallions, coriander, and pepper.
Data Visualization: Distances to Nearest McDonald's
guess where the next mcdonalds franchise is opening up.
Worldwide Meat Consumption Infographic
Denmark!?!? Never in a million years would i have guessed that.
I would have thought Argentina would be up there in the top 10. And what about France, Germany, and England?
Cook the Book: 'Zingerman's Guide to Better Bacon'
what other food can improve the taste of chocolate, scallops, dates, and salad, to name but a few of bacon's friends.
Dinner Tonight: Pasta with Greens and Beans
what's the trick to getting the stems of kale soft without overcooking the greens? when i made this similar dinner tonight recipe earlier this summer, the stems were a bit too woody for my liking, but the greens were perfectly cooked.
Weekend Cook and Tell Round Up: Labor Day Barbecue
forgot to post this earlier, but i made a 'like woah' marinade for some shrimp that i grilled on skewers: canola oil, lime juice, chili powder, coriander, cilantro, and salt. it's not complicated at all but i couldn't believe how much flavor it gave them. i'd go so far as to call it more of a "boom boom pow" marinade.
This Week in 'New York Times' Food News
Kudos to Dogfish for being the most inventive brewery in America. But even Da Vinci surely produced a few clunkers, and this chicha sounds like one.
Cook the Book: 'Dishing Up Vermont'
what isn't good from New York? if i had to pick one thing, hudson valley foie gras.
and boy do i want this book. i love vermont, spent many summers there as a kid, and go skiiing every year at Jay Peak. My girlfriend and I are also planning to spend a week on the long trail at some point in the next two years. It's one of the most beautiful states in the union, with some outstanding local food (including the amazing grafton cheddar), and holds a very dear place in my heart.
French in a Flash: 'Summer' Lobster Sandwiches with Zucchini Frites and Heirloom Tomato Salad
I am in love with "French in a Flash". every recipe is drool-inducingly good.
The wildest food you've ever tried and will never try again
at platoforma churascurria in NYC they serve chicken hearts. Tried one, won't be trying one again. They're very tough and not particularly flavorful.
This Week's Poll Results: You Got to Know When to Fold 'Em
oh lord, folding the tip back. This is one of the great crimes to be perpetrated against pizza. A perfect slice is a symphony in three movements, and it must start with high notes of mozzarella and sauce on the top of the palette, while the crisp crust thunders against the bottom teeth. folding it over gives you a discordant bite of dry crust both on top and on bottom, and no amount of subsequent gnashing and co-mingling of flavors can bring them back into proper alignment. you'd have better luck setting a piece of newspaper on fire and trying to read the words from the smoke than you would getting the proper flavor of pizza from a slice with a folded-back tip...
Cook the Book: 'Big Bob Gibson's BBQ Book'
i'm gonna have to go with Dinosaur BBQ in New York.
Dinner Tonight: Flattened Chicken with Tomato-Saffron Vinaigrette on Arugula
how about cooking the tomatoes a little in the pan with the chicken drippings once you're done cooking the meat? would that work with the dish?
Not Technically Food Books, But Books with Good Food Passages
agree with jwalz. Redwall was the first thing that came to my mind. I'll be damned if 12-year-old me knew what elderflower burdock or a loganberry scone with fresh meadowcream was, all i knew was that i wanted it SO BAD.
Weekend Cook and Tell: Unsung Heros of the Kitchen
eggs, onions, peppers, mushrooms... so often the bridesmaids, never the brides. Except when it comes to a perfect omelette, cooked up according to alton brown's directions. I have never produced an omelette of this quality- the eggs were golden brown on the outside, the fold was right down the middle, and the ingredients completely incorporated. the result was satisfying, just a tad buttery, a tad crunchy, a tad chewey and with a distinct garden vegetable bouquet.
Dinner Tonight: Cool Summer Gazpacho
you can't go wrong throwing a little corn or avocado in your gazpacho either.
Dinner Tonight: Meatball Sub
from an engineering standpoint, this sandwich works even better if you hollow out the two halves of the bread. Fewer fugitive meatballs.
Watch It with Us: 'Top Chef Masters' Episode 8
I am way late to the party on this one because i just watched the episode on DVR last night, but a couple of thoughts on Michael Chiarello:
He's going to be in the finale. Especially with Art gone, he is by far the most telegenic and charismatic of the chefs up there. Yes, he can come off as a bit of a douche. But that 'limp wrist' comment, terrible as it was, was funny. and his cooking is solid. as for the lemon- yeah, he squeezed it with his teeth. THE OUTSIDE. it's not like he used his tongue to extract the juice and then spit it into his dish. lemons are tough and slippery, and if he didn't have a juicer, that was no doubt the best way to get out the most juice. i'm surprised the attitude here isn't more: "professional kitchens are chaotic environments and sometimes you have to improvise; there's probably a lot that goes on in there that we don't see that we wouldn't necessarily want to see; but the food tastes great all the same. it's not like he dropped it on the floor.
Hard to know who will win at this point... Chiarello and Bayless seem to have had the most consistent performances. Perhaps one of them will pull a "Hosea" to Lo's "Carla" and Keller's "Stefan".
Fiji Water Exposé
i read this article over the weekend. the first page or so mad me vow to never drink Fiji again, but by the end, you realize that the picture is a little more complicated. to be sure, Fiji has done an amazing job marketing themselves, and the water is undeniably some of the best-tasting bottled water out there. but the writer raises some very difficult questions.
When Is It Socially Acceptable to Share Food?
it all depends on the person and the type of food. my girlfriend is welcome to any part of my meal at any time, and at a new restaurant we will definitely order with the goal of tasting as many new things as possible. beyond that, i'm happy to share, and love to sample, but there are plenty of occasions where it's not appropriate.
Weekend Cook and Tell: Too Hot
um, that should be 1/4 cup parmesan, not 1.4 cups...
Weekend Cook and Tell: Too Hot
Perfect cook and tell. we threw together this salad this last night because 1. it was hot and 2. we'd had way too much barbecued meat and wanted veggies. worked out great. you could also sub in some crumbled feta instead of the parmesan.
However, in an apartment with no air conditioning in Albany NY last night, even making this salad, i was sweating like Patrick Ewing.
2 cans red kidney beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 box of frozen corn, defrosted
1 box of frozen broccoli florets, defrosted and chopped (you can go fresh also but this requires you to boil water and cook the broccoli for about 3 minutes)
1 red bell pepper, chopped fine
2 carrots, shredded
2 stalks of celery, chopped fine
1/2 onion, chopped fine
3 garlic cloves, minced
1 small can sliced black olives, drained
1.4 cup parmesan cheese
combine all ingredients in a bowl. make a quick vinagrette dressing with lemon juice, red wine vinegar, dijon mustard, salt, pepper, dried basil and thyme, and olive oil. drizzle dressing over salad and fold in.
Would You Go to a Chain Restaurant on a First Date?
My first EVER date was at McDonalds. I was in 5th grade though so it was all i could afford.
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The instruction manual that came with my sister's easy bake oven!