I'm really ready to move on from the wild Ups and Downs of 2019, but I'm also grateful to have seen my recipes published in Food & Wine magazine for the first time, and on a number of great digital…Read more
The Ridiculous Things I Never Want To Hear A TV Chef Say Again
Call it petty, but we all have that thing that turns us into a grouch. And this is mine.
One of my favorite forms of entertainment is watching food shows on TV. I love the oldies. Julia, Jacques, put on any of the British ones… I’m happy. I love some of the new ones like NewScanCook, Nigella, and ATK. The only ones I really can’t get behind are the competition shows and the ones where they take you to restaurants or fairs where (usually) a man eats enough to feed a family of 4 for a week...
Why Buying A Chest Freezer Is Absolutely Worth It!
Years ago, we made a purchase that surprised people.
No one could understand it.
We bought a chest freezer.
“Your refrigerator already HAS a freezer section. What could you possibly need a whole chest freezer for?”
Check out my recent MyRecipes piece for the answer!
Tuna Cakes with Broccoli di Rape
Sometimes, a tiny little thing changes something from good...
Last night, I decided to make tuna cakes. It’s one of our favorites, and it generally leans, or leaps, in a vaguely Asian direction.
But I also had some broccoli di rape that was whispering my name.
So I started thinking more Mediterranean than Asian. I also had some rosemary and a clementine.
I took one can of tuna in oil (keeping the oil in, because... why wouldn’t I? )
Quick sidebar: this has to be GOOD canned tuna. Now I don’t mean the billions-of-dollars per jar stuff... but really good. We are really fond of Genova (@genova-seafood). It tastes great, is sustainably harvested, and is not wildly expensive. (Shhhhh... you can even get it at Costco!) So please... avoid Chicken of the Star Bumble, etc.
Back to the recipe.
To the tuna and oil, add 1 egg, some salt and pepper, a few red pepper flakes, 2t finely chopped rosemary, 2 minced scallions (white and green), and enough panko to firm it up a bit. Form 4 cakes, and chill for an hour.
You and the cakes.
Coat in more panko and sauté in EVOO until golden on both sides.
The sauce is simply mayo, with some rinsed capers (I much prefer salt packed), and the micro-planed zest of a clementine or orange or tangerine.
The broccoli di rape is simply trimmed and sautéed with garlic, red pepper flakes, and some salt.
Other than the chilling of the cakes, this whole meal took about 15 minutes!
And it was so good that we stayed at the table talking for so long that we didn’t get to watch Outlander...
And for us to miss an evening with Jamie and Claire... you know it was special!
Save Your Precious Time, My Friends... Freeze Those Grains and Beans!
I want to share another article I wrote recently for MyRecipes, and I think you'll find it a game-changer... especially if you think there just aren't enough hours in the day!
Ginger- and Molasses-Glazed Root Vegetables
I'm grateful to say that I've been way too busy over these past several weeks! That said, I am finally sharing a piece of mine that appeared in the Thanksgiving 2019 issue of Food&Wine... This recipe is one of my all-time favorites, and perfect for any wintertime table.
Surviving The Death of A Refrigerator
Somehow it's hard to imagine - proactively - the death of an appliance. Just before the holidays, we lost both our refrigerator and our gas range within weeks of each other, and only 16 years after the purchase of our beautiful old Victorian on the Hudson...
Clearly, nothing lasts any more.
Here's how we coped...
Puff Pastry Is A Miracle - And Here's All The Ways You Can Use It!
Back in October, when MyRecipes asked me to write a piece about some of the ways to use puff pastry, I realized just how much I love it! I mean, really, who doesn't love puff pastry?
And I won't even force you to make it... you can use frozen!
Why You Should Buy Spices Whole... Not Ground!
If you missed this piece on foodandwine.com, check it out! And add this to your New Year's resolutions!