Thai curries are one of my favorite south Asian foods that I don’t cook as much as I should. Every time I make it at home from scratch by pounding (actually, usually I use the food processor and then finish the paste in the mortar) together chilies, lemongrass, shallots, galangal and a host of other […]
Thai Curry Pork, Forbidden Rice and Watermelon 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 »
This is loosely based on an Alinea dish that has something like 30 different components. The Alinea recipe combines flaky white sea bass with lentils, a variety of mushrooms, purees, and a red wine glaze. Compared to my not very successful butternut squash dish that had the benefit of a lot of planning, this dish came
Cod, Lentils and Chips Read More »
Fall is finally here -more or less I suppose- and changing the way I cook is natural. Even if I can find tomatoes and peppers well into November and December I still prefer to cook more “orange” and “brown” stuff. It makes me and Diana happy to pick up some winter squashes or sweet potatoes and start cooking
Alinea: BOAR, Shallot, Cider, Burning Oak Leaves Read More »
I’ve been so enjoying Yonder Way Farm’s pork chops that I had to post something about it. All the pork from them is delicious, but these prime thick cuts are just heavenly and worth every penny. I’ve taken to salting/flavoring them 24 hours before cooking them. I usually use a mixture of thyme, sage and
Cooking with woodchips and hay (yeah, hay) might seem way weird at first glance. My 8-year old was beyond shocked when I told him that I am buying hay at the pet store (all natural packaged and never used hay that is) to use in cooking at home. He kept asking and double checking that I am not messing
Noma: Pig Belly and Potato Skins, Cep Oil and Wood Chips Read More »
We were in San Antonio this past weekend, so I did not have much time to prepare a full-fledged barbecue spread. San Antonio was a fun close getaway with the family and as usual we had a great meal at Dough Pizzeria Napolitana (might be one of the best of it’s kind in the country) and
Labor Day Bocks and Brats Read More »
Most probably assume that Modernist Cuisine only makes food that looks like foam or spheres or something extra fancy. Well, sure it has all those things, but that is not the point. It’s just modern food, using all the information that was learned over the past few decades. The point is not to make “weird food” but to
Modernist Cuisine Barbecue 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 »
This Alinea dish combines some classic combinations in a more or less classic presentation. It’s basically a pork with polenta dish with a few twists…and grapefruit. Why not though? The grapefruit is tart, sweet and a little bitter. That makes for a great counterpoint to the pork, rich cornbread pudding and the honey that is
Alinea: PORK, Grapefruit, Sage, Honey Read More »