Steak and Guinness Pie

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. InContinue reading “Steak and Guinness Pie”

Pok Pok: Wild Duck Laap, Thai Pork Fried Rice, Cucumber Salad

I travel a lot for work typically for a project in one city that could take anywhere from a few weeks to over a year. Travelling every week for a few days to the same city can be weary. The upside to this latest particular engagement is that it is in the lovely city ofContinue reading “Pok Pok: Wild Duck Laap, Thai Pork Fried Rice, Cucumber Salad”

Braised Short Ribs in Cepe-Prune Sauce and Cornmeal Cakes

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 revisedContinue reading “Braised Short Ribs in Cepe-Prune Sauce and Cornmeal Cakes”

Alinea: PERSIMMON, Aroma Strip, Carrot, Red Curry

Persimmons are one of my favorite fruit. I bet one does not hear that too often, but these orange fruits really are one of my favorites. To be specific I am talking about the acorn shaped Hachiya persimmon not the squat round Fuyu one. The Hachiya persimmon is very astringent and really inedible unless veryContinue reading “Alinea: PERSIMMON, Aroma Strip, Carrot, Red Curry”

Duck Stuffed with Farro, Figs, and Hazelnuts

From the minute I read the title of this lovely recipe I knew I had to give it a shot. It’s a whole de-boned duck stuffed with a hearty mixture of grains (Farro), dried figs, herbs and nuts. Then The bird is roasted and basted till succulent and crispy. A bit labor intensive? Yes. JustContinue reading “Duck Stuffed with Farro, Figs, and Hazelnuts”

Poached Halibut, Sweet and Sour Beets and Citrus-Coriander Oil Emulsion

For a 3 star restaurant, the food of Le Bernardin is not complicated. It relies on pristine fish and relatively simple preparation with few grand embellishments. Reading through Eric Ripert’s book On The Line about the NY city restaurant is a fantastic look into how a high caliber restaurant is run. The book deals with everything likeContinue reading “Poached Halibut, Sweet and Sour Beets and Citrus-Coriander Oil Emulsion”

Kibbeh Nayeh – Raw minced Beef and Burghul with Spices and Herbs

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’veContinue reading “Kibbeh Nayeh – Raw minced Beef and Burghul with Spices and Herbs”

Salmon, Sauce Bois Boudran and Crushed Potatoes

I have a lot of cookbooks. By some measures too many but compared to others really not that much. If a book adds one or two recipes to my rotation that everyone loves in my family then it has done it’s job. Better books add more to the mix like a new technique, ingredient orContinue reading “Salmon, Sauce Bois Boudran and Crushed Potatoes”