I love food. I love whole chicken. Typically I make this kick-ass honey lemon baked chicken, but we had had that so many times that I wanted to come up with a different recipe. I looked through several cookbooks, but even Martha Stewart (c’mon MARTHA!) let me down. So I decided to make something up, and the results were out of this world. I will share this super duper easy recipe with you because I can’t keep something soooo good hidden from the world. Continue reading
Food
402 posts
We’re lucky in the summer because not only do we have a CSA, my husband’s father has a big vegetable garden too and he likes to share his bounty. On Thursday he gave us a bag of tomatoes and summer squash that were perfectly ripe. But by Friday night when I went to use some of the tomatoes they were really ripe – and I knew that I needed to use them or lose them. Continue reading
This is a recipe for banh xeo, aka sizzling Saigon pancakes. The story is about how we had them in Vietnam on our trip there earlier this year. Continue reading
I used to be a pretty big fan of Zatarin’s Jambalaya. I thought it was easy to make, and was pretty tasty. However, the last time I made it I found it very salty, and I resolved to make jambalaya from scratch. Continue reading
We received some beautiful beet greens in our CSA basket this week, but there weren’t enough to make a full side dish. So I decided to try something different. Instead of spinach with pasta why not have sauteed beet greens with orzo? I made a spicy basil sauce to go on top of the pasta, and it was a delicious combination of fresh greens and a decadent cheese sauce. Continue reading
This is one of my favorite varietals for summer because it is crisp and dry which is perfect for hot days; and you don’t have to spend a fortune to get a good one either. Dancing Queen, this post is for you. Break out of your Pinot Grigio rut! Continue reading
They say that you hurt the ones you love, which is clearly why I’m doing this to you in the middle of a Corktown café. Listen, I know it’s been hard for you lately. Your cousin got burnt and thrown into the gutter and your sister disappeared. I get it, but you know what? Well..You know? Fuck it. Fuck you. Why the fuck am I being an apologist? You hurt the ones you love? Please. I’ve never loved you. You produce nothing but crap. I mean, sure, you’ve got a little bit of energy and you can occasionally be satisfying, but I’m not looking for little bits and occasionallys, you know? That’s just not the kind of guy I am. You’re not as complex as you think you are. Oh for fuck’s sake stop crying. You’re making a scene. Do I have to throw this coffee in your face to make you shut up? People are beginning to stare. Am I just going to have to slather you in butter and slowly gnash on your epidermis? Is that some sort of psychosexual fetish I should be getting checked out? Does it matter? Oh, don’t give me that look. It’ll be over fast.
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At the risk of sounding like a yuppie or a hipster, I was at the farmers’ market yesterday and bought some gorgeous artichokes. This was the first time I had ever tried cooking artichokes, and I tried to recreate the amazing grilled artichokes served at Houston’s. What I realized is that artichokes are sharp and will stab you, but they are easier to prepare than I thought. These make a great appetizer, and you will put the mustard aioli on everything you eat that evening. Continue reading
In the first scenes of the movie El Bulli: Cooking in Progress, Ferran Adrià, the master behind the famous Catalonian restaurant, is sucking on a fluorescent lollipop. Immersed in darkness, he opens his mouth and closes it, opens, then closes, each time exposing the inside of his mouth which glows with the same eerie light. The scene continues long enough that one is left wondering, what the hell is that? Adrià is considered to be one of the founding fathers of molecular gastronomy, using science to create modern works of haute cuisine art. So, one waits as if trying to find out how a magic trick is performed. The answer: proteins from a Japanese fluorescent fish.
In an April edition of Time Magazine, American food writer and historian Josh Ozersky talks about how awful European Jewish food is his Taste of America column entitled “The Kugel Conundrum.” His thesis: “Nobody is giving Jewish food the Torrisi treatment, raising up to a world-class level and celebrating its flavor profiles.” Continue reading