Not the often tough mature spinach with the stems that are more like green-hued tree trunks. I mean the baby spinach that is nice and tender and disappears in a matter of a few minutes Continue reading “How To Cook Spinach”
Roast Turkey — Big Deal!
So…what’s the big deal about turkey? I roasted one for Thanksgiving (the first in several years) and while it’s a pleasant tasting fowl — especially when it’s loaded down with herbs and copious amounts of a butter and Chardonnay baste — it simply isn’t worth Continue reading “Roast Turkey — Big Deal!”
Risotto: The Conventional Wisdom Is Wrong
One of the reasons why risotto is surprisingly expensive — sometimes the most expensive dish on the menu — is that it is quite labor-intensive. Most classic recipes require constant stirring for about 20-30 minutes, and that costs restaurants lots of money. Continue reading “Risotto: The Conventional Wisdom Is Wrong”
Rillettes: Not Just For Breakfast!
Wander into a charcuterie anywhere in France and you will see a dizzying variety of meat concoctions of various consistencies, generally known as pâté, made from an equally confusing selection of animal parts. Some are elegant, expensive, and intended for special occasions. A few are great looking but vile, Continue reading “Rillettes: Not Just For Breakfast!”
Reflections On Swordfish: Thick Or Thin?
I like fish…I really do! When I go to a restaurant that seems as if the cooks know what they are doing, I will happily order it. But there is nothing so disappointing as an overcooked piece of fish, and I have, on occasion, been the cook who disappointed. Fish is far more Continue reading “Reflections On Swordfish: Thick Or Thin?”
As Simple As It Gets: Burgers!
My life has recently been hectic in a way that kept me out of the kitchen; in part because there were occasionally no other diners besides me (and I have awful manners and wouldn’t want to eat with myself. Pace, Lucullus), and in part because I haven’t Continue reading “As Simple As It Gets: Burgers!”
Pork with Blue Cheese?
Yes, it’s an odd pairing, right up until you taste it. And then it becomes a lovely idea. Actually, grilled steak with Gorgonzola is a tried and true combination, so I am not sure why I thought Jamie Oliver was even crazier than normal Continue reading “Pork with Blue Cheese?”
Subtlety Is No Longer A Dirty Word In My Kitchen
More butter…more cheese…more salt…more oil…that’s the mantra in many kitchens, both commercial and home. And admit it, it is an easy way of improving the taste of a dish. Not clever, and it requires very little skill, but it works. Yes, I am as guilty as Continue reading “Subtlety Is No Longer A Dirty Word In My Kitchen”
Lobster Rolls
We spent a relaxing week on the east end of Long Island* and near Portland, Maine, focused almost entirely on what we were going to eat for the next meal. Oddly, we ate no lobster in Maine, but we were careful to stop at a lobster pound on the way back to Shelter Island and stock up on a combination Continue reading “Lobster Rolls”
Grind Your Own…You Know You Want To!
Just do it. The difference in quality between freshly ground meat, and the stuff that comes in the Styrofoam and plastic-wrap containers from the supermarket, is huge. I can’t think of anything else in cooking Continue reading “Grind Your Own…You Know You Want To!”