January 2011
9 posts
4 tags
cauliflower with brown butter, pear, sage, and...
Are people still complaining about all the snow? I, for one, don’t really mind it (especially now that I finally have a sturdy and reliable pair of tall rubber boots). And when it’s in the 30s or 20s or teens outside, I like to cozy up with baked, buttery, meaty and cheesy things (not necessarily all at once) but also crunchy vegetably things. Like cauliflower dressed up with fruit...
3 tags
bacon and macaroni
date: Sat, Jan 22, 2011 at 12:28 PM subject: Chat with Mike
Mike: meanwhile in sweden http://www.youtube.com/watch?v=3d-qENAaNbM their food network is different gets good about 50 secs in me: hahah korean subtitles? Mike: just for that one food those bacon pieces actually look really good me: yeah they do is the joke just that this guy is so aggro Mike: i believe so shit that made me hungry...
4 tags
jean-georges' fried rice
This is a French chef’s take on fried rice, that Chinese staple that I rely on to make delicious use of leftover rice and assorted odds and ends.
Yang zhou fried rice is commonly found on restaurant menus, but one of my favorite combinations was (is? it’s been awhile) rice with diced ham, scrambled eggs, corn, tomatoes, and get this, ketchup mixed into the rice during cooking. A...
5 tags
grilled cheese and tomato soup
The weather report for today was fraught with words like “icy,” “sleet,” and “freezing rain.” Meaning the weather really sucks. On the bright side, this is exactly the kind of day for a homemade version of that canned kiddie favorite, tomato soup. With a plain grilled cheddar sandwich, of course. It’s a winter version of a favorite summer combination:...
2 tags
gnudi (ricotta gnocchi) with brown butter and sage
If you have ever had the gnudi at The Spotted Pig here in NYC, you don’t need me to tell you how face-melting delicious it is. The name comes from the Italian for “naked” because the pillowy little nuggets of ricotta are like ravioli with their prudish pasta pants torn off. When you bathe these little guys in brown butter and crispy sage (and maybe some crispy pancetta like I...
3 tags
momofuku spicy pork sausage & rice cakes
Part three of last week’s cooking spree was a “banging” (as it’s called in the headnote) recipe from the Momofuku cookbook that a spicy-food-lover like myself could never say no to. It combines elements from three comfort foods that have nothing to do with each other: Sichuan mapo tofu (Sichuan peppercorns, tofu, ground pork), Korean spicy rice cakes (chewy cylindrical...
1 tag
homemade udon noodles
Udon noodles, it turns out, are not terribly difficult to make. All they require is flour, salt, water, and putting your hands to work. I followed this guide, using a large bowl and wooden spoon instead of my small food processor. The noodles are best thick and chewy, and you can take them whatever direction you want from there: languishing in hot soup, cold with all kinds of toppings and a bit...
4 tags
pork and napa cabbage potstickers
As I mentioned before, winter break has given me a great opportunity to spend (even) more time than usual shopping for, thinking about, and making food. Weekday stuffed French toast was just the tip of the iceberg. After a long visit to Hong Kong Supermarket in Chinatown (long because: 1. I want to buy everything that looks remotely familiar, 2. there is a lot of negotiation with myself ...
1 tag
stuffed french toast and stuff
I’m halfway through winter break right now, which means I get to pull off/get away with things like waking up at 10:30 everyday, catching up on but a fraction of non-required reading, never having to change out of sweatpants, and enjoying things like stuffed French toast for breakfast on random weekdays.
To make it: slice bread about 1 1/4-inch thick (I used challah, but I also like...