Vegetarian

Not everyone knows this, but I staged at Bondir for a few months last Spring. “Staging” – a word I didn’t know until I started – basically means working for free at a restaurant. Chefs usually stage as a “try-out” for a position, or to simply get a little experience at a top-notch restaurant. As [read more →]

The Perfect Fried Egg

If you’ve read my blog posts lately, you know I love a good runny egg yolk on just about anything. My typical cooking methods for cooking runny eggs are poaching, cooking over-easy, and now sous vide. I was never very good at frying an egg sunny-side up. Is it just me, or is it really [read more →]

Braised Kale and Grits with a Fried Egg

Instant grits have their place – they’re tasty when loaded up with lots of cheese, butter, cream, or all of the above – but you don’t need to go overboard with good grits. They have a beautiful texture and nutty flavor on their own. My favorite grits are from Anson Mills. Unfortunately, they can be [read more →]

Mushroom Miso Soup

I can’t believe I discovered a new favorite soup right after winter officially ended. Funny how that works. It seemed as though winter was coming back with a vengeance last weekend when the temperature dropped, oh, 30 degrees overnight (ok, it may not have been that bad). That kind of messed with my emotions, and [read more →]

The World’s Best Garlic Bread

I assure you that is not an exaggeration. Matt was the one who really came up with this recipe after reading how Wylie Dufresne makes garlic bread for family meal at his restaurant. We roast off several heads of garlic in foil and then put that through the food mill and blend it with some [read more →]

I am addicted to reality TV. If I’m honest, I don’t even think Jersey Shore is even the most embarrassing reality show I watch. But no need to get into that now. I consider Jersey Shore to be a sort of social experiment, with a lot of booze. It’s full of drunken antics, love stories, [read more →]

My typical Sunday consists of rolling out of bed at around noon (I’m still not a morning person) and heading to brunch, usually at Posto. Last weekend I actually planned ahead and bought ingredients to make brunch. Why don’t I think of that more often? It’s cheaper, and has got to be healthier than eating [read more →]

After a week of working from home – which included food at Dali, Journeyman, and of course our truffle feast (plus the two days of truffle dishes we had with the leftover truffle) – I was actually looking forward to some healthy eating this week. I came across these black bean and goat cheese quesadillas [read more →]

Salted Chocolate Sandwiches

These salted chocolate sandwiches were our impromptu dessert on Valentine’s Day. Matt originally got the idea from Zingerman’s Guide to Good Eating and makes it whenever we have some chocolate and bread laying around the apartment. The chocolate gets all rich and melty between the crispy slices of buttered bread. He always finishes it with [read more →]

This was probably my favorite course of the night, but how can anything compete with fresh spaghetti with truffles, lots of butter, and cheese?? It’s almost unfair how good it was. I picked up some fresh spaghetti from Dave’s Fresh Pasta to make things easy. The rest of the ingredients were simple: the truffle (obviously), [read more →]

The second course of our Valentine’s Day truffle dinner was a creamy cauliflower soup with truffles and homemade croutons. Like the other courses, I kept it really simple. I started the soup with shallots and garlic, then added vegetable stock and cauliflower, and then pureed it all with a little bit of heavy cream. If [read more →]

When Matt and I decided to buy a truffle for Valentine’s Day, I knew we needed an egg course. We both love eggs and truffles and eggs seem to be a classic combination. We kind of wanted to go all out with these eggs. I was envisioning some kind of silky, slow-cooked scrambled eggs on [read more →]

This dish was a result of not really feeling like grocery shopping on Sunday night. We had some brussels sprouts and fresno chilis in the fridge. Between that and our ridiculous pasta supply, we had the makings of a good meal! As an ode to my first ever blog post, I added some pine nuts. [read more →]

I bought a Sous Vide machine! I had been itching to buy one for while, and when I suddenly got two catering gigs lined up I thought it would be the perfect time to go for it. It has been well worth it so far. I’ll have many more sous vide posts, but I’ll start [read more →]

Ensalada Rusa

I usually dread office potlucks. However, my client in Miami had a thanksgiving potluck last week and I was actually intrigued. Most of the people at this office are from South or Central America, so they made things like rice and beans, plantains, and flan. It was – dare I say – tasty! My contribution [read more →]

I came up with this quick and fun dish to throw together when I got back to my hotel after work on Halloween. For the sake of time, I started with canned pumpkin and black beans. I tried to go for the whole sweet-spicy thing by making a pumpkin mixture with onion, brown sugar, and [read more →]

Thai Curry Pumpkin Soup

Happy Halloween! Even though it seemed more like Christmas than Halloween in Boston over the weekend, I made some pumpkin soup to remind myself that it is still Fall. I came up with this Thai curry pumpkin soup for something a little different. I started by roasting a sugar pumpkin, and then added it to [read more →]

To ease the burden of traveling for work every week, I finally started booking hotel rooms with kitchens. My new three month assignment is Miami – which is lovely and all, and not short of dining options – but I still miss being able to cook and eat my own food.         [read more →]

Moorish Chickpea and Spinach Stew

I’m going to Spain for the holidays this year! My mom and I will be spending Christmas with friends in Madrid and Matt is going to meet us there after Christmas for another couple of weeks. We went over to my mom’s to book flights on Saturday night and made Jose Andres’s Moorish Chickpea Stew [read more →]

Mushrooms in Sherry Sauce

The Mushrooms in Sherry Sauce from The Foods and Wines of Spain by Penelope Casas were a nice change from my usual sautéed mushrooms with garlic and parsley. This simple recipe is a prime example of why sherry and mushrooms are so perfect together. The recipe calls for white button mushrooms, but I instead decided [read more →]

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