From the monthly archives:

February 2009

Perfect Roast Chicken

February 24, 2009

Winter’s got a man down.   The cold is keeping me inside, I’m gettin’ no sun, and I’m borderline depressed.  February is always the toughest even though Spring is only weeks away.  The only way I know to get though the trough of winter is by filling my entire house with the smell of robust comfort [...]

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Dinner for 10

February 23, 2009

Chicken Liver Pate
with goat cheese cream and caramelized onions
Arugula Salad
with blood orange, candied walnuts, and banyuls vinaigrette
Oxtail Ragout
with mushroom risotto
Vanilla Panna Cotta
with honey pistachios and sel gris

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Building a Better Ring Mold

February 18, 2009

While working a batch of latkes for a pre-thanksgiving snack, I stumbled into my garage looking for something round — anything round — and preferably clean.   Sure enough I found what I needed, and now I turn to  my PVC ring molds any time I’m looking to make something small, circular, uniform, and perfect.
I used [...]

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Taking Stock

February 16, 2009

It’s been a while since it was published, but Mark Bittman’s New Year pantry re-org is still on my mind.  While some of his suggestions don’t resonate with the way I cook or manage my pantry his take on box-stock hit home.  I’ve over used the stuff in the past resulting in high sodium, poultry-pummeled [...]

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Morou’s Tortilla Soup

February 13, 2009

Metrocurean’s post about tortilla soup, reminded me of the version I watched Morou Ouattara prepare as a staff meal before a Friday night dinner service. What was most interesting was not the soup itself (even though it was awesome), but the method used to bring it to life. Other than the two [...]

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Steak Dinner for 4

February 6, 2009

Radish Sandwiches
with butter and gray salt

Prime Aged Rib Eye Steak
with pan sauce reduction and celery root puree

Creamed Spinach
loaded with Parmigiano-Reggiano

Roast Golden Beets
with olive oil, and Banyuls vinegar,

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Banyuls Vinegar

February 6, 2009

This is Banyuls vinegar.   If you can find some, you should buy some.  I know the $20+ price tag is a little off putting, but the bottle will last you forever.  The vinegar is barrel aged five years and develops aromas of fresh walnut,  vanilla, prunes, and gingerbread.   The results put grocery store [...]

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Baked-Not-Stirred Red Sauce

February 5, 2009

Meat laden ‘gravies’ and I have had a long run.  I love how they fill the house with the scents of browned meat and tomatoes, and they’re great for large crowds.  But they aren’t great for my heart, and all the stirring can become a chore.  Occasionally I’ll get sucked into some other side task [...]

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