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Archive for January, 2007

A short note about the dish i never made but probably should. Two recent wednesday sections ran articles on pot pies: Individual Shrimp Scampi Potpies in Washington Post and A feast in a single bite in LA Times. There is even a new cookbook dedicated to this single subject: Pot Pies: Yumminess in a Dish. Not to mention it might be an excuse to go shopping for more individual oven-to-table baking dishes – i bet Marshalls/Home Goods have something new and attractive. Tempting won’t you agree?

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I love Tamasin Day-Lewis’ cookbooks, and after reading the introduction to the guinea fowl stewed with treviso chicory recipe, "the juices are at once caramelly, unctuous, and sweetly sharp", i knew what to do with leftovers from a dinner couple of nights ago.

Guinea_hen_and_treviso

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Yesterday we had a chance to attend a Whole Pig dinner at East Coast Grill.

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Preceding the main dish, a bunch of very nice appetizers were served: beef empanadas were especially good.

The pork was served buffet style with flour tortillas, rice and beans, palm heart salad, and couple of sauces: one of them was like a sneak preview of East Coast Grill Hell Nights. Delightful Chris Schlesinger was around to chat with the guests, and to serve us chicharrones – without those no cuban pig feast would be complete.

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This is an excellent dinner if you have an access to venison tenderloin: i fortunately almost never had a problem to find it at Wegmans. The recipe comes from Food&Wine and is available on their web site.

Venison_kebob 

Basically you quickly marinade cubed venison loin in garlic, spanish smoked paprika (aka pimenton) and olive oil, and then broil, matter of minutes. The venison meat has a wonderful texture and kebobs show case it perfectly. The sides tonight were boiled carnaroli (with a splash of arbequina olive oil) and pan roasted hen of the woods mushrooms. With assorted salad leaves and mango wedges sprinkled with maldon salt and chipotle chile powder.

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Marinated and broiled guinea hen legs served with fagioli al toscano (excellent idea for green or romano beans) and roasted peppers (more on this in Bistro Cooking – one of the best peperonata i had in a long time).

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After spending several delightful evenings cataloging my cookbooks into The Library Thing i made myself promise to go back to all those good books I stopped using (or even never used).

I started with Patricia Wells’ Bistro Cooking – maybe because my french cookbooks fall into forgotten category en masse

What i liked about the book: great ideas and recipes with sausages, cheese, potatoes and chicken.

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Mushroom/potato combo is a perfect theme for variations and i improvised again tonight quite unintentionally – just happened to stop by Whole Foods in search of a particular barleywine and ended up with two containers of brown clamshell mushrooms and a bag of baby yukon gold potatoes instead.

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