This was a yummy little antipasti we prepared this week: bagna cauda with raw radicchio, fennel, carrots and radishes, and blanched cauliflower and romanesco. We made a simple bagna cauda with butter, green garlic, anchovies and oil.
Category Archives: cook
Making Corzetti – stamping pasta
This was a fun pasta to make. We used ancient grain varieties to make it so that even the non-gluten eaters could enjoy it. We might go a bit thicker next time so the cool stamp designs show better.
Pistachio Cookies — the best
Green Pasta on the Chitarra
One of the coolest little cook devices I’ve ever seen: the Guitara. Miles and Chris made some green pasta alla guitara. Turned out pretty deliciously.
When the Power Goes Out, We Cook by Candlelight
Power outage? No problem. We’ll just cook with these joke sized candelabras.
Fried Rabbit and Puntarelle
We wanted to do something special for our parents when they came to visit: rabbit two ways, fried and braised. We used the recipe from the St. John cookbook, Nose to Tail Eating for the fried rabbit. It wasn’t too hard and it came out soooo delicious and succulent.
Oh, that’s right, we also made polenta and braised rabbit with fennel. So mmmm.
Lobster Rolls and Lamb Burgers
Oven Poached Chilean Sea Bass in Olive Oil
This may sound complicated or foreign to you but I assure you, it’s very simple. It’s a good quick recipe — it should take you about 20 minutes to prepare and you’ll be eatin’ it in about an hour. You’ll need:
- about a half pound of fish per person (Chilean Sea Bass, Halibut, Sole, Salmon, whatever)
- a handful of Italian Parsley (cilantro actually tastes good also, if you like it)
- one Meyer Lemon per person (to be safe)
- between a half cup and a cup of capers
- hella olive oil – about a quarter cup per piece of fish
- a glass dish that will fit your fish
- an oven pre-heated to 250 deegrees
Potato, Red Onion, Garlic Olive Oil, Fontina and Mozza Pizza
Finally perfected the dough, now it’s time to play on it. Yukon Golds, thinly sliced with the mandolin, sauteed red onions, garlic-lemon olive oil and fontina and mozzarella cheeses. Serve with arugula and lemon.
Braised Short Ribs
I always see braised short ribs on menus at nice restaurants and they are always pretty darn expensive. What those restaurant menu psychologists don’t want you to know is that it’s way easy to make braised short ribs at home. They’re hard to screw up, they come out looking delicious and they actually get better the next day and the day after that. Wild, right? I don’t brine my ribs for any length of time beforehand but you definitely can, although for a nice home cooked meal, I don’t think it’s necessary. Read on for my recipe.
