Some sort of carmelized onion, potato, spinach, copious feta frittata. Tasty.
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#food
1 Notes. Permalink. Thursday, March 11th, at 8:26 PM (∞). Available in higher resolution.
1 Notes. Permalink. Thursday, March 11th, at 8:26 PM (∞). Available in higher resolution.
#Recent food
A sort of beef bourguignon with mushrooms and guinness, that I winged. Was only ok. Potatoes were still good from the previous meal.
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#food
#rolling leftovers
2 Notes. Permalink. Thursday, March 11th, at 8:25 PM (∞). Available in higher resolution.
#Recent food
My attempt at this so called Ducasse method steak(previously). I got too anxious and didn’t let the Maillard reaction do its thing long enough. ALSO, my steak wasn’t from fracking Lobels. Still, not bad.
2 Notes. Permalink. Thursday, March 11th, at 8:17 PM (∞).
Was thinking about Bittman’s pan-fried chickpeas but wanted a little more like a salad. So I sauted chickpeas with minced shallots, 1 dried chile arbol, diced walnuts, baby spinach, and a can of those Wild Planet sardines I mentioned a few weeks ago and was surprised to find at the local co-op. Deglazed with red wine vinegar and chicken stock for a bit of a pan sauce. Not pictured but recommend garnishing with a few of the diced, uncooked shallots.
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#food
2 Notes. Permalink. Saturday, February 27th, at 9:50 PM (∞). Available in higher resolution.
The ragu. Turned out really great.
Pancetta, prosciutto, pork shoulder, and italian sausage ragu via Russ Parson and KCRW Good Food.
3 Notes. Permalink. Sunday, February 21st, at 8:35 PM (∞). Available in higher resolution.
Beyond Koreanfornian Cooking’s - Kkaenip pesto and chicken pizza.
Kkaenip is somewhat similar to basil. In making the pesto she used black garlic which I have noted but not yet tried. Also, my slight obsession with pine nuts is still alive an well.
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#food
1 Notes. Permalink. Thursday, February 18th, at 10:44 AM (∞).
Leftover leek and potato from the freezer, add avocado. Leftover chili roasted yellow cauliflower and carrot.
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#food
#fresh leftovers
7 Notes. Permalink. Tuesday, February 16th, at 9:01 PM (∞). Available in higher resolution.
Boys that cook.
By the way Scott, the only thing I let my fried chicken sit in overnight is buttermilk and a handful of spices. I like to keep it southern.
Agreed, now that I think about it that brine has way too much going on. Next time I think I’ll go back to our southern roots and keep it simple. Will email for a reminder when I do…
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#food
Found via katieschenk. 2 Notes. Permalink. Monday, February 15th, at 9:04 PM (∞).
Picture doesn’t really do it justice. But this recipe worked. Well, I’m definitely making some changes next time like half the brining time and half the spices in the dredge. Still, amazing.
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#food
7 Notes. Permalink. Monday, February 15th, at 8:39 PM (∞). Available in higher resolution.
5 lemons, halved 12 bay leaves 1 bunch (4 ounces) flat-leaf parsley 1 bunch (1 ounce) thyme 1/2 cup clover honey 1 head garlic, halved through the equator 1/4 cup black peppercorns 2 cups (10 ounces) Diamond Crystal kosher salt 2 gallons water
This brine is the brine. Doing Fried Chicken, via Serious Eats’ Thomas Keller’s ad hoc at home.
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#food
1 Notes. Permalink. Sunday, February 14th, at 11:30 AM (∞).
Last of the leftover tomato sauce. Tonight I added sautéd garlic, anchovies, spinach.
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#middle of the week cooking
#food
3 Notes. Permalink. Wednesday, February 10th, at 9:17 PM (∞).
BBQ rigged. Ribs on. And tomato sauce I’d been meaning to try.
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#food
6 Notes. Permalink. Sunday, February 7th, at 3:52 PM (∞).
Braised Oxtail & Foie-Gras Terrine
Zen Can Cook Adapted from Daniel Boulud in “Cooking in New York City”
Maybe it’s time I tried making a terrine.
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#food
3 Notes. Permalink. Thursday, January 28th, at 8:54 AM (∞).
