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?
Archive for January, 2007
Yesterday we had a chance to attend a Whole Pig dinner at East Coast Grill.
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.
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.
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.
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.
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.