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YOU KNOW YOU WANT TO STIR RICOTTA INTO YOUR PASTA You want to cook your pasta for a minute or two less than the package directions while making sure your sauce doesn’t get too crazy thick. Keep the heat on low once it’s saucy. Then you marry everything by dropping the almost-cooked pasta in with the sauce and adding a ladleful of pasta water. Cook that all together on high heat until the THE AMATEUR GOURMETABOUTRECIPESTRAVELHOW TOBESTSAPPETIZERS 1. It provides a textural contrast; 2. It’s offers up some necessary roughage ( great movie, by the way); 3. The acidity from the salad can often cut against the richness of your entree (especially if your entree is bucatini Cacio e Pepe, like in the picture above); and 4. It creates less dishes. HOW TO COOK PERFECT FISH AT HOME Blot your fish very dry with paper towels, sprinkle it with salt and then heat your oil on high heat for at least a minute, maybe longer. A good test to know if the oil is ready is: stick the back of a wooden spoon in the oil. If bubbles form around it, it’s ready. Lay the fish in carefully, skin side down, and it should immediately sizzle. THE SECRET TO KILLER PORK CHOPS AT HOME While they are in the oven add vinegar to skillet drippings. Bring to a boil, scraping browned bits in. Add maple syrup. reduce heat and cook 10 min. Meanwhile, transfer chops to under the broiler. Cover with the brown sugar. Cook about 1 min under the broiler - till bubbly brown. Serve passing the sauce separately. THE WORLD'S BEST CRAB CAKES In a colander, drain crab, using your hands to squeeze excess moisture from the crab meat. Place in a large bowl and add the mayonnaise, the egg, the 1/2 cup Panko, flour, fresh lemon juice, onion, celery (if using), salt, and pepper. Mix thoroughly with your hands. HOW TO MAKE AUTHENTIC GUACAMOLE Use a paper towel or a dish towel to yank it off your knife (it’s a good way to cut yourself, otherwise.) Use a spoon to cleanly scoop the avocado flesh into a large bowl. Repeat with the rest of the avocados. 2. Add the rest of the ingredients to the bowl and begin to mash it all together with a fork. OVEN ROASTED HAMBURGERS Instructions. Position a rack in the center of the oven and heat to 475 degrees (450 degrees in a convection oven). Line a heavy-duty rimmed baking sheet with aluminum foil, and spread a thin layer of salt over the surface of the foil to absorb any drippings and prevent the oven from smoking. ONE-PAN SALMON WITH SUGAR SNAP PEAS AND A CHERRY TOMATO Cook on medium heat until the tomatoes begin to burst and the liquid begins to thicken. Towards the end, stir in the capers and taste to adjust for salt. Spoon the tomato sauce into a bowl. Wipe out the pan with a paper towel and heat another splash of olive oil, enough to coat the bottom of the pan. When very hot, add all of the sugar snap HOW TO FRY CHICKEN FOR A CROWD Get a large cookie sheet, line it with aluminum foil, and place a cooling rack on top. On a back burner (important, in case there’s splatter) add an inch of canola oil to a Dutch oven (that’s less than 1/4 of the way up). Now place a thermometer in the oil and heat it until it’s 360 degrees F. FOUR-HOUR LAMB SHOULDER WITH WHITE BEANS AND OLIVE Preheat the oven to 300 F. Place the lamb shoulder in an oven-proof Dutch oven and rub it all over with a splash of olive oil. Sprinkle generously with salt and pepper and then the Herbes de Provence. Scatter the garlic around the lamb and pour in the white wine. Cover the Dutch oven and place into your oven, cooking for four hours,flipping
YOU KNOW YOU WANT TO STIR RICOTTA INTO YOUR PASTA You want to cook your pasta for a minute or two less than the package directions while making sure your sauce doesn’t get too crazy thick. Keep the heat on low once it’s saucy. Then you marry everything by dropping the almost-cooked pasta in with the sauce and adding a ladleful of pasta water. Cook that all together on high heat until the HOW TO COOK PERFECT FISH AT HOME Blot your fish very dry with paper towels, sprinkle it with salt and then heat your oil on high heat for at least a minute, maybe longer. A good test to know if the oil is ready is: stick the back of a wooden spoon in the oil. If bubbles form around it, it’s ready. Lay the fish in carefully, skin side down, and it should immediately sizzle. OVEN ROASTED HAMBURGERS Instructions. Position a rack in the center of the oven and heat to 475 degrees (450 degrees in a convection oven). Line a heavy-duty rimmed baking sheet with aluminum foil, and spread a thin layer of salt over the surface of the foil to absorb any drippings and prevent the oven from smoking. THE BEST FRIED CHICKEN OF YOUR LIFE Remove the chicken to a cooling rack with clean tongs and sprinkle with salt. Repeat with the rest of your chicken and then serve with some honey, in case people like honey with their fried chicken. I know that I do. Preparation time: 30 minute (s) Cooking time: 15 10 BIG POTS OF FOOD YOU CAN MAKE TO EAT FOR A WEEK Cumin, coriander, fennel, lemon zest, fennel, garlicyou name it, it has it. And it only gets better the longer it sits. 6. Spicy Tomato and Blue Cheese Soup. This is a tomato soup with pizazz. The blue cheese really punches it up and you can serve it one night with a THE RIVER COTTAGE ROAST CHICKEN 2. Soften 7 Tbs of butter (leave it out for an hour or two.) 3. Cut up lots of rosemary and garlic and sage together until it’s fine, fine, fine. (About 3 cloves garlic, 3 branches rosemary (off the stem) and 5 to 6 leaves of sage. 4. Mash up the garlic, rosemary, and sage into the butter using a fork. Add salt and pepper too. THE ONLY GRILLED CHEESE THAT MATTERS Back in the before time, in November of 2018 to be exact, the chef Nancy Silverton hosted a grilled cheese night at Republique here in L.A. Republique — one of the best restaurants in L.A., if not the best (see here) — is the site of Nancy Silverton’s iconic restaurant of yore, Campanile. There, with YOU KNOW YOU WANT TO STIR RICOTTA INTO YOUR PASTA You want to cook your pasta for a minute or two less than the package directions while making sure your sauce doesn’t get too crazy thick. Keep the heat on low once it’s saucy. Then you marry everything by dropping the almost-cooked pasta in with the sauce and adding a ladleful of pasta water. Cook that all together on high heat until the HOW TO COOK FISH FOR A CROWD Into a 400 degree oven they go, and 15 to 20 minutes laterthey’re done! (You can check for doneness by feeling around or just opening yours up and looking. If it’s cooked, the fish will be opaque.) Just before it’s time to eat, dress your salad: Then pass out thepapillotes:
PICKLED YELLOW WAX BEANS Add the garlic to the beans along with the coriander seed, chili, peppercorns and bay leaf. Put the vinegar, white wine, water, salt, and sugar in a saucepan, bring to a boil, and boil for 1 minute. Remove from the heat and pour over the beans. Cool completely at room temperature, cover, and refirgerate. The beans will be ready to eat in48
MY ROAST CHICKEN SECRETS REVEALED My Roast Chicken Secrets Revealed. A year or two ago, I got rid of my roasting pan. Not because I’m anti-roasting pan, or because I needed the space, but because I realized that my roasting pan had a non-stick surface and that I’d been scratching it up with a metal spatula over the years and that there was a teensy, tiny chance I’d beenMenu
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* Cobblers/Pies/Tarts* Cookies
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Perfect Pairings
FRENCH PIZZA AND MINT CHIP ICE CREAM September 9, 2019 1 Comment I’m not normally quid pro quo when it comes to food, but when you make something as delicious as David Lebovitz’s mint chip ice cream,
someone’s gotta give you something pretty good for dinner before you offer them a whole container. Good thing I’m friends with Harry and Cris. Cris is from Bordeaux (that’s in France) and he’s one of the best natural cooks I know. The other night, they invited us over forpizza.
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Cooking with Friends GREEK STUFFED PEPPERS September 9, 2019 2 CommentsMy podcast
is
having an effect on me. I had Jenni Konner on my second episode and she talked all about letting people into her kitchen during a dinner party, giving people tasks, sharing responsibilities. That’s the total opposite of what I normally do; normally, I get everything done hours ahead then just warm everything up when everyone gets there. It’s a control thing. It’s also an anxiety thing. Basically, it’s a me thing. Not too long ago, my friend Cary asked if he could cook with me and, with Jenni’s podcast on my mind, I said: “Sure.” I didn’t know what to expect. I went to the market in the morning and bought a bunch of tomatoes, green peppers, and a melon. He texted that he was picking up prune plums from his farmer’s market.Continue Reading
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New Twists on Old Recipes PASTA WITH ZUCCHINI AND ALMONDS September 3, 2019 2 Comments I’m not the world’s biggest zucchini fan. It’s fine: I like it in bread, I guess I like it in a salad. Maybe on a pizza? But there’s one recipe from my archives that really made zucchini come alive for me. That’s this side dish of Zucchini with Almonds from The Red Cat in New York. Here’s what you do: you sauté slivered almonds in olive oil and just as they start to get toasty you add a bunch of sliced zucchini. Add a big pinch of salt, toss all around, and serve right away with a squeeze of lemon.Continue Reading
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Freeze Your Brain
WHOLE LEMON STRAWBERRY SORBET August 26, 2019 0 Comments I’m going through a real sorbet / ice cream-making phase right now. If you follow me on Instagram (and how can you not?!), you saw me make a vanilla bean ice cream a few weeks ago, and a Concord grape sorbet more recently. Not only was it fun to dig out my old ice cream maker (it’s nothing fancy; just a crappy old Cuisinart, with a canister I keep in the freezer), but it’s been EXTRA fun to have homemade frozen treats waiting for me every night after dinner. I have a real sweet tooth, but eating a whole dessert every night is a lot, so I just have a spoonful or two of homemade ice cream or sorbet, and I’m good. Yesterday, I was at the farmer’s market and I decided to brave the line at the only organic stand (they’re so popular, they scared away all the others). As I gathered up heirloom tomatoes and zucchini, I spied really gorgeous strawberries. Even though strawberries are more of a spring thing (aren’t they?), these specimens were prettyundeniable.
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End-Of-Summer Cookery LAMB BURGERS AND TOMATO SALAD August 21, 2019 2 Comments One of the reasons that I stopped blogging for as long as I did was that I felt like I was starting to repeat myself. How many times could I tell you about making cavatappi with sun-dried tomatoes? Or how I
roast a chicken
?
Now, on this new-ish iteration of the blog (where my m.o. is to be much more casual about the whole thing), I find myself repeatedly talking about Cookbook in Echo Park. It’s where I do most of my grocery shopping and it’s pretty much the best food store I’ve ever been to anywhere. Look what I saw when I walked in there yesterday…Continue Reading
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Seasonless Cookery
FANCY WEEKNIGHT CHICKEN AND CAULIFLOWER August 7, 2019 3 Comments Yesterday I went food shopping with my friend Diana. We went to Lassen’s and the produce looked fine, not great, so I grabbed two cauliflowers (cauliflower?) even though it’s the height of summer and I should be buying corn and tomatoes. Then we went across the street to the butcher (McCall’s ) and despite the vast array of meat and fish options — short ribs, head-on shrimp — I chose two skin-on chicken breasts because I was just feeling very basic yesterday. Sometimes, though, the most basic, bland, white ingredients (chicken breasts and cauliflower!) can be canvasses for the creative mind. To quote George Seurat in Stephen Sondheim’s _Sunday in the Park with George_: “White / a blank chicken breast or cauliflower / the challenge? Bring order to the whole.”Continue Reading
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Podcasting Like It's 2019LUNCH THERAPY
August 5, 2019 1 Comment Super excited to share with you loyal blog readers my brand new podcast, LUNCH THERAPY,
which just launched today on iTunes. The concept is a riff on that old Brillat-Savarin quote from Iron Chef: “Tell me what you eat: I will tell you who you are.” Only here, it’s “tell me what you eat_for lunch_.”
My first guest is superstar RYAN O’CONNELL, whose new Netflix show Special just earned FOUR Emmy nominations (including one for best actor). We go deep on his Sweetgreen salad, tracing it back to childhood traumas involving room temperature Taco Bell. I’ve got lots of amazing guests in store, so SUBSCRIBE and, if you enjoy what you hear, please give it a nice rating in iTunes. Here’s to an exciting new therapeutic adventure!* __
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Best Breakfast Ever
TOMATO SALAD SHAKSHUKA July 29, 2019 3 Comments The greatest sin you can commit at any dinner party, as far as I’m concerned, is to not have enough food. ALWAYS, ALWAYS make too much. There are two reasons for this: 1. No one ever leaves a dinner party saying, “My oh my, there were far too many delicious things to eat!” and 2. Whatever doesn’t get eaten, you can use the next day. And sometimes — not always, but sometimes — the thing that you make the next day is even better than the thing you made for the dinner party. Case in point: this TOMATO SALAD SHAKSHUKA which, hyperbole police alert, may be the single best thing that I’vecooked this year.
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