Autumn is here and so are the wonderful winter hard squashes. I still have a few packages of frozen pumpking puree from last year and now is definitely the time to use them. For this dish I used a package of pureed Hubbard squash. I used a recipe from Batali’s “Babbo” cookbook for the flan, or sformato. It’s a […]
Pumpkin Flan, Purple Carrots and Truffled Mushrooms Read More »
Cooking pork shoulder (butt) sous vide makes this most delicious and versatile of cuts even more convenient and easy to use. The pork is cooked in two or more packages, depending on its original size and then used as needed. In this case, I decided to go with Asian flavors. I brined the pork shoulder in a salt,
Pork Shoulder Sous Vide – Asian Flavors Read More »
Reading through this recipe in the Alinea cookbook I got the feeling that this will be a warm and comforting dish. What I could not wrap my mind around, was how all the components will fit together. Each component, taken on its own, sounded great but put them all together and I was not that sure.
Alinea: HALIBUT, Shellfish, Water Chestnuts Read More »
There’s really not much to this dish, matter of fact, in the book the author dubs it “Quick Weekday Roast Chicken with Potatoes”. So it is easy enough that it can be made during the week for supper. I’ve made this many times since I first tested it out for the book and it never
Portuguese Roasted Chicken with Potatoes Read More »
I still had one shoulder left (I used the other one here) from the deer my neighbor gave me. I wanted to use it in a preparation that capitalizes on the good berries available in stores right about now. On the Alinea-Mosaic site I was reading about a dish they are working on and the chef
Venison, Pommes Maxim, Charred Strawberries, Blueberry Sauce Read More »
I was picking up some ingredients for another dinner of Ramen the other day and stumbled on these awesome looking King Trumpet mushrooms. They looked fresh and plump, so I picked a few clusters up. The first thing that came to mind is to treat them as if they were the more prestigious Porcini or
King Trumpet, Miso, Fried Tofu Read More »
I got those really nice baby beets from a friend who grows them in his garden and wanted to do something nice with them. What I ended up with was this cool, delicious and fancy salad. The beets: These were roasted with garlic in an aluminum foil packet. Then I carefully peeled them and trimmed them
Peas, Beets and Yogurt Read More »
Sunday, June 01, 2008 I’d use any excuse to use my Andean clay baking dish (The one with the piggie face and ears), so when I found that I had some green beans on hand and some potatoes that needed using up, a light bulb went off. I’ll make an improvised baked casserole/gratin type thing
VDP: Baked Green Beans and Potatoes Read More »
Tuesday, March 18, 2008 Red lentil soup (even though it looks more orange or yellow after it’s cooked) cannot be simpler to make. Sautee a bunch of onions, garlic and some chopped carrots in olive oil, add the red lentils and stir for a few minutes. I also had a half tomato, so I threw
VDP: Quick Red Lentil Soup Read More »
Wednesday, February 20, 2008 Tonight’s dinner includes two recipes, both prepared mostly the night before. The Spanakopita was stuffed the night before and baked as soon as I got home from work for dinner. It’s based on another recipe from Leitesculinaria.com. Here, I halved the recipe. I also omitted the dill, since my wife dislikes
VDP: Spanakopita and Beets with Pistachio Butter Read More »