I’m a little embarrassed that I didn’t know what celery root (or celeriac) was before making this. It’s like I’ve been cooking all these years and just discovered the tomato or something. It’s hard to miss it on the shelf with its wrinkly skin and snarl of dirty roots so where have I been? When [...]
Monthly Archives: August 2009
Carbonara
Between the availability of fresh, summer vegetables and the oppressiveness of the not-so-fresh summer heat, I haven’t been cooking a lot of heavy food. But it cooled off a little and my wife, Terri had been working really hard so I was feeling like I should cook something really substantial. No roast or stew—especially since [...]
Apricot Upside Down Cake
I say I’m not much of a baker but the fruit selection has been so good in New York lately that I’m feeling inspired to at least try a few things. This week I bought a whole bunch of apricots, thinking I’d try to make an apricot upside down cake. Pineapple upside down cake is [...]
Science Friday on Sustainable Food
Yesterday’s episode of Science Friday on NPR was dedicated to an excellent discussion between Michael Polan, James McWilliams and Brian Halweil about our food system and the pitfalls of being dogmatic about eating local and/or organic. Here’s a link to the free podcast.
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Moroccan Preserved Lemons
My wife, Terri mentioned that she missed an Israeli couscous salad that she used to buy from a French deli. She remembered clearly that it contained preserved lemons among other things. I looked them up online and found that I am apparently the last foodie on earth to make my own preserved lemons.
There were slight [...]
Cherry Pie
I should definitely learn to make a great pie crust and I’m sure this pie would be even better if I pitted a couple hundred fresh cherries but I’m a lazy baker. I enjoy the peeling, chopping, slicing, boiling, sauteing and straining that goes into making a great dinner. But when it comes to baking, [...]
Shoe Rack Pantry
Storage is obviously one of the biggest problems in a tiny kitchen. In my kitchen, there are two normal sized, over-the-counter cabinets plus the obligatory, hard to reach cabinets over the stove and fridge. Only one of the cabinets is used for pantry items and I cook a lot so it was getting ridiculous. Good [...]
Monkfish Curry
Monkfish is sometimes referred to as “the poor man’s lobster.” It is a really ugly fish but once filleted, the meat is clean and dense. When cooked, it isn’t flaky or steak-like and really does have a texture more like lobster or crab. It’s very good and though I won’t be making it every week [...]