It's September.
Summer is starting to wind down here in Yonkers.
But even as my Green Zebras and Black Brandywines are starting their final ripening, with few new flowers, the Kiesels (named in honor of legendary chef Marcia Kiesel, who…
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Chicken Schnitzel with Red Wine, Garlic, Shallots, Kalamata Olive and Caper Sauce and Creamy Mashed Potatoes
So I was a little low on white wine, and chicken was the protein of choice for the night. The question was this:
What sauce would make a red wine pairing work well?
Well, I've often made a red wine…
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Pasta with Horseradish Greens (No, That's Not A Misprint!)
NERD ALERT:
If you ever plant horseradish... be prepared! It makes bamboo look non-invasive!
A few years ago, I tried an experiment and purchased a fresh horseradish root from the store and planted it. Every year for the past three…
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Korean Ground Pork with Gochujang, Ginger, Shanghai Bok Choy, Scallions and Peanuts on Orzo (with a Side o' Kimchi)
Major discovery!!!
As I mentioned a few weeks ago, we learned that there's a branch of H Mart, the Asian superstore, just a few miles from our home in Yonkers! I cannot begin to describe my joy...
Asian ingredients are…
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Faux Thai Noodles with Garlic, Cayenne, Jalapeño, Scallions and Peanuts
Every now and then, I’m at a loss re: dinner.
So then I turn to Charlie...
Now, just so you understand, Charlie does NOT like being put in that spot. But we’ve come up with a pretty workable solution: he…
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Potato-Mushroom Curry with Brown Rice, Sour Cream and Lime Zest ('Shroomapalooza #5)
I had peeled potatoes... I had cleaned mushrooms.
India was calling.
So I looked online just to see if what I had in mind was something that had occurred to anyone else.... Turns out it was! But I wanted to…
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Mushroom Risotto ('Shroomapalooza #4)
So... I quartered about a pound of mushroom caps and sautéed them in EVOO until golden.
Then I made a very basic risotto...
http://www.thisoldchef.com/blog.html/perfect_risotto_at_home_with_chicken_and_tarragon/
At the last moment, I added the sautéed mushrooms and 2T chopped tarragon from the garden…
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Duxelles (‘Shroomapalooza #3)
This is worth repeating! There's no substitute for the rich flavor of your own duxelles!
It's such an essential in my kitchen that I’ll tell you again...
Take as many cleaned and trimmed mushrooms as you want, and include any…
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Joseph H. McCann's Raw Fried Potatoes
A few days ago, my remarkable Father would have turned 100.
This, of course, got me thinking about the many gifts he gave me. And one of those gifts was or perhaps were these amazing potatoes he used to make…
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My Version of Korean Fried Chicken, with Gochujang, Kimchi, and Shanghai Bok Choy
We'll return to our regularly scheduled 'Shroomapalooza in a moment... But first...
I wanted to do something with chicken...
And my recent trip to H Mart in Hartsdale had me in a Korean state of mind.
So, with a major…
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Pasta with Mushrooms, Herbs and Parmesan ('Shroomapalooza #2)
So I cleaned and stemmed about 1 pound of mushrooms. (Save the stems for duxelles!) I quartered the caps and seared them in a non-stick skillet with about 2T EVOO on pretty high heat...
Now I like to cook mushrooms…
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'Shroom-a-Palooza #1
Don’t panic.
I’m not going to start A-PALOOZing everything.
However...
I recently came into possession of 10 pounds of white button mushrooms... dismissed by food snobs everywhere as the “iceberg lettuce” of the mushroom world. A few thoughts...
1) Sometimes…
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Paella on The Grill!
I wanted paella... and I was almost out of charcoal...
But I had frozen peas! I also had some frozen shrimp and scallops that I'd discovered in the back of the freezer! (This is not always a good idea... but…
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Thai Sliders (Yes. Really.)
I stumbled across some Thai recipes the other day.
Some of them were for meatballs.
This intrigued me.
But then I thought: What about small burgers with a Thai flavor profile?
Hmmmmmmm...
So I took about 3/4 lb. ground beef…
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Vidalia Onion Rings (with Burgers and Avocado)
Once a year, during Vidalia season, I give in to the siren song of onion rings.
I slice Vidalias into thin rings, gently separate them, and soak them in milk.
I make a batter of 1C AP flour, a bit…
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