I have cooked meat -usually fish- and vegetables in a salt crust before, but not like this. I saw this Colombian dish on Kenji’s Food Lab and it immediately caught my attention. It is too cool, too old and new at the same time and just plain wild. Christmas dinner seemed like an excellent occasion for […]
Lomo al Trapo – Beef Tederloin Wrapped in Cloth, Salted Potatoes, Chimichurri Read More »
British food is good. It could be great. To me, it is comforting, historic, classic and kind of cool in a way. Thankfully over the last few years chefs like Fergus Henderson, Heston Blumenthal, Marco Pierre White, Jamie Oliver and many others are making it a point to celebrate the classic food of Britain. In
Steak and Guinness Pie Read More »
On more than one occasion I’ve heard people say something along the lines of “Oh what’s the big deal with dry-aged beef…I got a couple of steaks and they are not that different that the run of the mill steak from Costco”. Well, these guys are either not really buying dry-aged steak or have some
Dry-Aged Strip Steak, Carrot and Sour Onions Read More »
The Cooking of Southwest France by Paula Wolfert is really one of my favorite books in my collection. It’s a book I’ve used so much over the years and have never been disappointed (like this Cassoulet). Another reason I love it is that I helped test some of the recipe in there for the revised
Braised Short Ribs in Cepe-Prune Sauce and Cornmeal Cakes Read More »
It’s been a while since I posted about a homemade pasta on these pages. Not because I have not made any but the majority is stuff I’ve posted about before or similar to what I’ve posted about before. Well, here comes something I made recently and was so sublime that I had to post about.
Red Wine Pappardelle with Oxtails and Carrots Read More »
Almost more than any other Lebanese dish, I crave Kibbeh Nayeh the most and immediately request that my mom or grandmother make a plate of this iconic dish as soon as I am back home visiting. Growing up this was our typical Sunday lunch. Back then I honestly did not appreciate it as much and would’ve
Kibbeh Nayeh – Raw minced Beef and Burghul with Spices and Herbs Read More »
Much has been written in the blogsphere about the MC pastrami made from short rib or even better, beef cheek. Just Google it and you’ll get a lot of hits and pictures. The attention is rightfully deserved since their process produces one delicious tasting piece of cured and smoked beef. When done right, Pastrami is one
Modernist Cuisine: Pastrami and Bresaola Read More »
It might not look like it, but this dish’s inspiration and flavor is Lebanese. I love swiss chard ribs, those central stalks in each leaf that usually get thrown away. My mom always quickly boils them and tosses them with tahini, garlic and lemon juice. I was eating some of those recently and wanted to
Short Rib, Chard Ribs, Eggplant, Yogurt Read More »
If we are going to kill and eat animals, we really should try to utilize as much of the carcass as possible. Only eating the “good parts” is very wasteful and disrespectful to the critter that died so we can eat. I do believe that, but I have to admit that offal cuts can be challenging. Most of
Under Pressure: Calf’s Heart Confit, Toasted Pecans, Cherries, Baby Beets Read More »
I make a lot of fresh sausage on a regular basis, but rarely do I make a dry cured fermented sausage. That’s primarily because I do not have a proper curing chamber that maintains a steady temperature and a high humidity level. Most amateur cooks who dabble with fermented sausages use an old fridge equipped
Salame di Sant’Olcese Read More »