I got an ice cream maker. I was watching the episode of Good Eats all about premium ice cream and how simple it was to make, and the next day I ran out to buy an ice cream maker. For $50 I’ll never have to go to the corner bodega to grab a pint of Haagen-Dazs again — sweet. The first batch, a basic vanilla ice cream made from the recipe in the Cuisinart machine’s instruction booklet, was refreshing, sweet, … Read More
I am convinced that stuffed peppers, like soup, are a true leftover invention, and that’s just what I stuffed my poblano peppers with for these chile rellenos. In most cases the preferred grain would be rice, but since I had some potatoes I used them along with some leftover chicken. I’ve also come to suspect that most anything when stuffed inside a smoky, roasted poblano pepper will taste good — that is, if you like smoky, roasted poblano peppers.
In celebration of “soup month” February and all the cold, soup-worthy weather we’ve been having recently, here’s my contribution to Soup’s On at A Veggie Venture. It’s funny how much the texture of warm chickpeas can parallel that other vegetable commonly paired with leek in a soup–the potato. While leeks cook up insistently savory, the chickpea balances as a more neutral, slightly nutty accoutrement. Thinking more or less of hummous, a little cumin went into this, soft roasted garlic, a … Read More
This is probably two days past the point to bother saying, but I don’t really do football. I just don’t watch it. And I don’t feel left out of an annual popular culture event by not going to a Super Bowl party, sitting on a friend’s couch and routing for a team, catching the first glimpse of all the “great” commercials, and snacking on endless bowls and mountains of appetizers: tasty fried, stuffed, dipped, blanketed morsels. Okay, maybe I feel … Read More
Of course, I have been discovering all the classic French sauces with the help of my copy of Mastering the Art of French Cooking, and am scandalized by the amounts of butter and fats they require. I just have never cooked (aside from baking) with that much butter before. My immediate thoughts: was I really eating that every time I went to a French restaurant? Was that why it tasted so good and…French? So when I felt like coating my … Read More
Food that looks as good as a summer’s evening. And it almost was, after the temperature reached seventy degrees this Saturday in New York. I put on a light sweater and headed outside, with the tune from Amelie in my head as I strolled over to Fort Greene Park, thinking of the scene about the man who buys a chicken every day and cooks it with great care and tenderness, savoring the moment he bites into the oysters. I had … Read More
I’d really like to tell you that this was a quick, fun and easy recipe that makes for a great snack to bring to parties or entertain with. But it wasn’t. It was really difficult and frustrating. Hopefully next time that won’t be the case with the experience and skills learned in the two or three hour-long process. I have a newfound respect for pizzas the size that they’re supposed to be. I’m always happy to put in some effort … Read More
This probably sounds like a no-brainer trick to use on a basic biscuit recipe: fold in a few of your favorite things. The other day I tasted a sample wedge of cheese, and it was an Italian cheese (parmesan or romano?) that had whole black peppercorns encrusted throughout. It piqued my tastebuds so much that I had to re-enact it in a more palpable form, something that I could literally stuff my face with.
My friend Karol always wins at stuff. Whether it’s the Ms. Pac-Man playoff, or the guy at the other end of the bar, Karol just wins. So it was no surprise when her chili took home first prize in the annual “Bruce Chili” cook-off at Barcade. Coming back from a 7th place finish in the 2005 cook-off, her curiously titled batch, “I Love You But I’ve Chosen Chili” struck lightning this year, and is now the reigning 2006 champion to … Read More