If you haven’t already seen this, you MUST check out this recipe for oven-roasted broccoli:
http://www.amateurgourmet.com/2008/11/the_best_brocco.html
You basically just mix up broccoli, garlic, pinenuts (optional), salt and pepper and roast in the oven, and then squeeze lemon juice over it all. Somehow the combination of the caramelization and the citrus is insanely delicious. Try it even if you [...]
Posts under ‘Side Dishes’
The Best Broccoli of Your Life
beefs
In case you were wondering, Julia Child’s boeuf bourguignon IS that complicated. Spelling it right is, too. Kim and I set out to recreate this epic dish and, even starting as a two-person team, it was still about a six-hour process. I also don’t know how Amy Adams had time to fall asleep, because there [...]
Roasted Garlic Mashed Potatoes
N.B.: I make this all the time and we have no photo documentation of it because it gets eaten real fast. I have supplemented with an artist’s interpretations of what the potatoes are like.
Ingredients:
Potatoes (yukon golds are best)
Whipping cream
Butter
salt to taste
1-2 bulbs of garlic
olive oil
Gloria will tell you that I am a measure-twice-cut-once kind of [...]
Brown Butter, Part II
I recently purchased a copy of “I Know How to Cook” by Ginette Mathiot, which is a translation of the French classic Je Sais Cuisiner. I’ve made a few things from it already, and here’s one of my favorites so far:
Sole à la meunière (Translation: Fancy-ass fish sticks.)
1 lb Dover sole filets*
salt, pepper, flour, milk
1 [...]
No picture, but hint: it’s orange!
Henry and I made this somewhat ad hoc a long time ago, but since Michael didn’t really enjoy it (owing to his tragic inability to reconcile savory and sweet flavors in the same dish) we were reluctant to repeat it. Luckily last week my cravings for marmalade chicken and a CS conference coincided! So we [...]
Una cena típica de mi niñez
Everyone is familiar with the Mexican tortilla (”wut tacos &c r made of”), but in Spainish cuisine, a tortilla is a thick omelet which contains layers of (usually) potatoes and onions, and occasionally other Spanishy ingredients (tuna, chorizo, tomatoes, and cheese are common). This delightful dish is a staple of Spanish cuisine and is usually [...]
Chicken Lettuce Wraps
It’s hard to follow up Monsieur Georges’ decadent posts, but I’ll try!
Chicken lettuce wraps are one of those dishes which I can never remember the origin of – are they really anywhere close to “authentic” asian food, or is PF Chang’s overpriced asian fusion menu responsible for them? A quick Google search yielded no concrete [...]
Crack noodles
Spaghetti noodles with sesame oil, peanut oil, sesame seeds, peanut butter, soy sauce, ginger… So called not because they crack (the verb) but because they are like crack (the noun).
recent foods I have baked
First I baked rosemary bread yet again, for a dinner party, following this recipe for an unkneaded peasant bread. This time it came out much much lighter, fluffier, and more delicious. Basically I followed the directions more carefully and this worked (who knew!) although I also stuck my roommate’s pizza stone in the oven while [...]
Chinese Sticky Rice
Warning: In the spirit of a Spartan-level attention to detail, I have included every ingredient that went into this dish. I apologize in advance to the squeamish.
Here are my five most favorite foods in the world:
Chinese barbecue sea cucumber
Spaghetti with meat sauce
Chinese sticky rice
Chinese beef noodle soup (thick noodles, please!)
Pizza (any kind except NY thin [...]