Le Chef's Kitchen

Every once in a while you just need to have a good steak.  In the summertime you can always throw a few on the grill, but in the winter the idea doesn’t usually come up as frequently.  I have started cooking petite filets in a cast iron skillet, searing them on the outside before finishing them under the broiler. For those of you in New York and CT, Fairway sells them in 2-packs, which is perfect. They come out with a little crust, very juicy and tender, and they cook in less than 10 minutes.  Throw in some sauteed brussel sprouts with some cayenne and parmesan, and you’ve got a quick, easy meal that doesn’t have to wait for a special occasion or an outdoor grill.

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Those of you who read this blog know that I cook from David Chang’s Momofuku Cookbook quite often (if I continue writing this blog I will eventually post every recipe in the book, and I hope his lawyers don’t come after me). I love the flavor profiles he uses, and I have been slowly incorporating his techniques and ingredients into my daily cooking repertoire.  Last night I got some friends together to watch Lost, and a marinated hanger steak ssam seemed like the perfect dish.  Easy to make, great for a crowd, healthy, and delicious.

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A few months ago I got a copy of Thomas Keller’s “Ad Hoc At Home“, a beautiful and extensive volume that is not for the beginner or cooks interested in quick and easy meals.  Almost all of the recipes require cooking other recipes in the book to go along with them, and some have multiple components from multiple sections of the book, so cooking a simple stew is not so “simple” when you have a braised short rib recipe and a soffritto to make just to get two of the main ingredients for the stew. Read the rest of this entry »