This was originally intended to be a proper post, with a recipe and errything. But turns out I don’t remember what the hell I put in this dish. It’s clear there’s tofu, shiitake mushrooms, celery, and soba noodles. Kinda looks like cabbage too. Probably sesame oil and fish sauce. Other than that, I haven’t a [...]
A recent breakfast of eggs, slowly scrambled in leftover beef fat and butter, with Herbes de Provence mixed in. Arugula with olive oil and smoked salt on the side. Nothing better than really, really slowly scrambled eggs. They’re flat-out creamy. These incredible bagels are from a new place in town. They’re exactly the kind of [...]
Cabbage is a highly underrated vegetable. It’s not glamorous or trendy. And isn’t that strange to think about? Vegetables being trendy? But look at kale and Little Gem lettuce. It happens. This is a decidedly glamorous presentation of cabbage: shaved thin, sautéed in bacon fat and olive oil with plenty of black pepper, tossed with [...]
For a recent dinner: an ersatz pho, mostly following this recipe, using a boatload of shiitake, some soy-marinated tofu, spinach, and soba noodles on the bottom of the bowl. Avocado garnish because avocado is mandatory. I used some broiler-charred onions to make the stock, which was a lovely touch.
A busy-season dinner: linguine with a pesto made from whatever bits and bobs were hanging out in the fridge and pantry, topped with a generous dusting of well-crisped paprika breadcrumbs. Oh, and pecorino romano too. Don’t forget the pecorino.
A little post-election night breakfast while getting to work: fried eggs, arugula, and soldiers for dipping. I’ve taken to frying eggs over some toasted panko, an idea picked up from the Zuni Café cookbook. Your eggs get all crunchy and amazing. Couldn’t be easier, either: pan over medium-high heat, olive oil, panko, stir until just [...]
What do you do with a whole bunch of leftover roasted Delicata squash? 1. Boil some long pasta. Toss with chunks of roasted squash and leftover avocado sauce. Top with wodges of goat cheese, ultra-toasted panko and pepitas, and leaves of Spicy Globe Basil. Red wine. 2. Sauté chopped Tuscan kale. Add chunks of roasted [...]
Two dinners: 1. Pan-seared white beans, celery, garlic, almonds, green onions, parsley, basil, chile in some format or another. Ricotta and fresh-basil-infused olive oil. Made after (but not exactly) this recipe from 101 Cookbooks. 2. Wheatberries, some gorgeous green (and almost purple) tomatoes, sautéed onion and anchovy, green onions, mint, parsley, feta. Arugula. Needed green hot [...]
I made some food recently. Maybe you’d like to see it? This was a smoked duck and soba noodle soup, made with an ultra-reduced rabbit and pork stock, and garnished with a heavy hand of cilantro and green onions. AKA: stuff I had sitting around in the fridge (one of the perks of my job). [...]
Cauliflower roasted with curry, tossed with herbs. Served with bread, salad, cheese, and wine. A lovely Spring dinner.
