Archive for April, 2010
My Pasta with Peas, Prosciutto, Mint and Cream won this week’s Food52 contest! Thanks again to everyone who voted!
Last night we went to a friend’s place for a little dinner party, and I was tasked with bringing dessert. I decided to make a quick key lime pie, which is an excellent springtime dessert that will take you about 10 minutes to put together and 10 minutes to cook. No one will ever know how easy it was when they taste it, believe me:
Tina over at Choosy Beggars summed up my feelings on baby eggplants quite nicely in this post. I feel compelled to buy them, though I don’t always have a recipe in mind. You could fry them in strips and make a miniature eggplant parmesan starter, or chop them and add it to stir fry. But that takes away the appeal of the miniature eggplant. I prefer to keep them intact, and stuff them with cheese. What could be better?
Yesterday for dinner I decided to give Merrill’s recipe for steak, arugula, lemon and parmesan from Food52 a try. Merrill is one of the founders of Food52, and this recipe looked like exactly what I wanted: something easy, fresh, and tasty. I love carpaccio, and the wine bar down the street serves it pretty much like this, over a bed of arugula with olive oil, lemon, parmesan, and a bit of balsamic. Merrill’s use of steak made it more attractive as a full meal, while still maintaining those fresh flavors. I was sold. Her pictures are prettier than mine, but here’s the dish:
Last week we roasted a whole duck, and I promised three meals from that one duck (if you haven’t read it yet, start here). This is the second installment, in which we discuss making duck confit from our roasted duck legs.
Watch Amanda and Merrill from Food52 cook my Pasta with Snap Peas, Prosciutto, Mint and Cream!
I get a meat hat shoutout. Thanks guys!
For those of you who are wondering, I made this meat helmet for a wild game cookout that my buddy Marcus does every year, called Meat Storm. It’s hand-stitched London broil with an oxtail bone “flower” on the side. I used waxed sail twine, but if you want to go totally edible, you’ll have to use beef sinew.
When I was last up at our family’s place on Cape Cod, I had the idea to go through my Grandmother’s recipe box and revive some of her dishes. There are three recipe boxes, stuffed full of recipe cards, some handwritten, some typed, and some clipped from magazines. Going through them I learned two things: 1) in my Grandmother’s era, a can of cream of mushroom soup was an ingredient in 75% of your dishes, and 2) when my Grandmother wrote down a recipe, she was going for simplicity: measurements, a note here and there about process, but certainly not a recipe that anyone could pick up and follow. I picked out a recipe that I remember her making a lot when I was little, and decided to give it a shot:
My pasta with snap peas, prosciutto, cream and mint is a Food52 finalist this week! Thanks again guys!
Today we’re going to roast a whole Long Island duck. This duck is going to give us a number of wonderful meals: roast duck breast (we get two), duck legs confit (again, two), and a duck soup (many portions). We will also wind up with about 2 cups of rendered duck fat, which in cooking terms is basically liquid gold. It will be used in the confit, and then will be saved to add to many meals to come: roasted potatoes, sauteed vegetables, rice dishes, noodles…the list goes on. The crispy duck wings should be eaten by the chef as a reward for 5 hours of hard work. Today we will be taking a $25 bird and converting it into a week’s worth of meals. The first is Roast Duck with Malaysian Fried Rice (my attempt to mimic Fatty Crab’s fried rice…with relatively decent results, for shooting from the hip).
The other day I was having lunch with my friend Ned at an all-you-can-eat Indian place in Murray (a.k.a. Curry) Hill. You may remember Ned from the Pig’s Head Torchon post; he is a chef with Daniel’s catering wing. We were discussing the fine points of scallop diving over a plate of saag paneer and chicken tikka, and the conversation turned to a unique preparation for diver scallops that involved searing the whole, just shucked, still alive scallop with an iron and serving the dish using the shell as a plate. Ned’s preparation involved a cranberry beurre blanc (he was on Nantucket at the time, and fresh cranberries were in season) and the idea was incredibly intriguing. I have only been diving for scallops once, and they were the small “bay” variety, as opposed to the larger “sea” or “diver” scallops. Today I just happened to find whole diver scallops for sale at Citarella, and had to give this technique a try.