This method is primitive, technology free, counter-intuitive and yet produces an amazing hunk of beef. It is also just so elemental and fun to get a piece of meat and throw it on hot coals. I have no idea if that’s how our ancestors cooked their Aurochs beef steak but I’d like to imagine they…… Continue reading Steak Cooked Directly on the Coals
Tapioca Coconut Pudding, Mango Sorbet and Brittle
Tapioca pudding is so often looked down on I think. Not sure why. Many think of it as that goopy thing that comes out of a box and old people eat it in nursing homes. When made right though using tapioca pearls, dairy and sugar it is delightful. It has great snappy texture and just…… Continue reading Tapioca Coconut Pudding, Mango Sorbet and Brittle
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 makes…… Continue reading Duck Fat Potato Cake
Rolling Pasta By Hand – Tortelloni Burro E Oro
Making pasta by hand from start to finish, mixing the flour and eggs, rolling and rolling and then shaping and filling is really therapeutic. This is the old school way that Evan Funke in his book American Sfoglino (and his restaurant in Venice, CA) preaches. He apparently despises pasta machines and blames them for inferior…… Continue reading Rolling Pasta By Hand – Tortelloni Burro E Oro
Granny Smith Apple Ice Cream
It’s rare that I proclaim something “the best”. Even when I do -like I am doing about this ice cream- it’s sort of a hyperbole. Maybe it should be “up until now, in my humble opinion, this is the best apple ice cream I’ve had”. So, if you had not gotten my point yet, what…… Continue reading Granny Smith Apple Ice Cream
Cod Almondine, Spinach in Almond Cream and Lemon Sauce
Fish Almondine is a classic dish. Usually made with trout. The fish is floured and sauteed in brown butter with almonds. The sauce is finished in the pan with lemon juice and parsley. It’s delicious and that’s what was for dinner tonight…sort of. This dish loosely based on one from the Rich Table restaurant book…… Continue reading Cod Almondine, Spinach in Almond Cream and Lemon Sauce
Beans and Beef with Chile and Panela
It’s the season for deeply flavored stews, braises, roasts and rich bean dishes. This one is not based on any specific recipe but like most cooking I do is more based on a flavor profile, in this case American Southwestern/Mexican. The starting point was the beef shoulder roast. I wanted it more substantial, enter the…… Continue reading Beans and Beef with Chile and Panela
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
Oven Dried Tomatoes 