Duck Fat Potato Cake

I am doing a lot of cooking these days as usual, it is just getting tougher to bring up the energy to post a lot. Still cooking and baking is one of the few mind relaxing activities in these times of home quarantine and COVID! This potato “cake” is a relaxing repetitive activity that makesContinue reading “Duck Fat Potato Cake”

Beets with Tahini

I had dinner at Zahav in Philadelphia recently. It’s a very popular Israeli restaurant with tons of acclaim and awards. It was a fantastic meal with lots of small vegetable appetizers, some delicious hummus tahini, and very good lamb shoulder and chicken (the dessert on the other hand was not exactly my cup of tea).Continue reading “Beets with Tahini”

Sugo and Polenta with Over- Easy Egg

Rustic, but not simple, as it gets and so very satisfying. The combination of tender polenta and some sort of saucy meat is a classic. This one, based on a recipe from the book Hello! My Name is Tasty (I’m loving this book and I wrote about it previously here), is an excellent example ofContinue reading “Sugo and Polenta with Over- Easy Egg”

A Salad of Radicchio, Lardons, Green Goddess Dressing and 6-Minute Egg

I crave this salad so much. Finally I managed to replicate it at home. Let me back out a bit. I travel a bit for my work and a few years ago I had a project in Portland, Oregon. A lovely city with amazing food scene and tons of restaurants. One of my regular placesContinue reading “A Salad of Radicchio, Lardons, Green Goddess Dressing and 6-Minute Egg”

Milk Bar’s Birthday (or Mother’s Day or Any Day) Cake

Christina Tosi from Milk Bar loves classic, sweet, indulgent and at times industrial (oh no!) desserts. At least that is what she claims. I really have my doubts about that. You know, about her actually enjoying the shitty cake that comes out of a mix box tasting of chemicals and sugar. I digress, regardless ofContinue reading “Milk Bar’s Birthday (or Mother’s Day or Any Day) Cake”

The Nomad: Scallop Seared with Parsnips and Grapes

Parsnips and scallops are a delicious match. The coolest thing about this recipe from The Nomad Cookbook is the various ways it uses parsnips. I am especially fond of the cooking method and result of the “pressed parsnip planks” (say that ten time real fast!). I will be using that again for sure. Other thanContinue reading “The Nomad: Scallop Seared with Parsnips and Grapes”

Bouchon: Salmon Tartar

A process more than a recipe. I bought some really lovely salmon and decided to make tartar with some of it and had no intention of posting about it, but then I took some nice pictures and here we are recorded for posterity. It’s based on the recipe from Thomas Kellers’ Bouchon cookbook, my referenceContinue reading “Bouchon: Salmon Tartar”

Glandoulat: Red Beans and Pork with Carrots from the Southwest of France

Cool name but really this is a delicious classic combination of pork and beans made all the more refined and nuanced because it’s another recipe from Paula Wolfert’s The Cooking of Southwest France.  It’s perfect for the cool weather months and simpler to prepare than a Cassoulet or Garbure (It’s been a while since IContinue reading “Glandoulat: Red Beans and Pork with Carrots from the Southwest of France”