Category: Gastronomy

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Cabbage Soup

I don’t really like cabbage, but the CSA is basically like a slow motion episode of Chopped but only with vegetables. So now I know that I like cucumber salads, and I have this recipe for cabbage soup. Start by chopping and washing the entire giant head of cabbage that...

blette soup

Blette Soup

Stupidly easy recipe. Throw about a third of a cup of unwashed rice into a quart or so of chicken stock. Simmer it until the rice is done, and throw in a couple kind of bashed up but practically whole garlic cloves. Throw in a chopped up bunch of chard...

Shrimp El Diablo

Los Angeles Fishventures

I have been remiss. Last May I went to a beautiful wedding in Los Angeles, and took advantage of being there to eat a lot of Mexican seafood. The entire nonsensical experience is catalogued in this particular Chowhound thread. The frequent posters were super helpful, so I did my best...

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4 Ingredient Salmon Tartare

Before I make any salmon main course, I make this tartare. I love raw salmon, I love how it tastes with soy sauce, and I do not have the wherewithal to confidently cut my own sashimi and still have the rest of the fish be nicely shaped portions, so I...

square stock

Stock Tips

Rachel Fershleiser once said “If I die, tell the New York Times I liked soup.” Then she made this soup zine with her friend Ami Greko. I think the Times will be able to figure it out on their own. Most of the zine (which you should buy at Housingworks)...

Sixth Borough Punch

Sixth Borough Punch

There is no photo for this punch. I hadn’t planned to blog it, but the audience that drank it last night at the Con Vivo gala demanded I post the recipe. They did this after they drank it, so blame them for the lack of art. This recipe uses all...

Bottles with mint in

First mint of the year is in the bottle

I learned this trick last year, and it’s awesome. You take a bottle of bourbon (cheap is best, given what we’re going to do to it), you pour out a shot or so, and stuff in as much mint as you can possibly fit in the bottle. Then you wait...

kir bourgeois

Kir Bourgeois

I didn’t realize until I started writing this post that I might have to worry about the gender of the adjective in the name. I probably screwed it up. Anyway. We know about the kir royale: creme de cassis (made from blackcurrants) and champagne. But we’ve started buying this blackcurrant...

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Grapefruit Old Fashioned

I haven’t been blogging a lot of cocktails recently. I apologize. I’ve been distracted by two things. 1) Writing a 20-some minute piece for Rhymes With Opera in two months, and 2) really getting to know the Old-Fashioned. I’m a solid whiskey-drinker, and I like my cocktails, so I suppose...

whiskey & pear

Useless Whiskey & Pear cocktail

Why useless, you say? Well, how often do you get pear cider from Ikea AND Rogue whiskey? It is tasty though: 20 grams Rogue whiskey 80 grams Ikea pear cider (I suppose another, better cider would be fine, too) splash Angostura aromatic bitters Just put them all in a glass...

Korean chili

Korean Superbowl Chili

This dish has origins basically nowhere. Standing in a Korean market yesterday, my girlfriend said “let’s have chili.” I said okay, and put some garlic sambal and gochu chang in my basket, and here we are. This stuff is awesome. It’s meaty, warm and spicy with a background sweetness that...

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Gin plays well with vinho verde

I’ve seen a lot of gin and sparkling wine cocktails, frequently balanced with some sugar and bitters. A lot of times there’s the fashionable bitters-soaked sugar cube in the bottom of a glass with gin and then wine on top. You can even go up the price scale for both...