Ling Cod, Green Lentils, Parsley Puree
Yes. Hello. It is actually me. You are not dreaming. I am now back to work as a ballerina, ‘Staging’ one day a week at the restaurant, and finally cooking in my kitchen. Well, at least this current kitchen.
It has been months, it feels, since I have cooked a proper meal. I’ve changed so much this summer, I can hardly recognize myself in the mirror. And, no, I am not talking about my chubby cheeks (and ass) from too many Peroni’s and Tequila Sunrises. That is a whole different issue. I am a triple-grande-Americano drinking, soon-to-be-downtown dweller, that stays up later than midnight, and runs three miles pretty frequently. I am not the same person I was at the beginning of this summer when all of this madness started.
And thank goodness. I like myself better now. Read the rest of this entry »
Seared Scallops, Gnocchi, Kale, Fava Beans
This is the first meal I have cooked since working at The Restaurant, and this is by far the best meal I have ever made. Hands down.
Maybe it is the Mise en Place so carefully prepared with white ramekins, a sharp mandoline, and newly developed knife skills? Maybe it is the homemade gnocchi I prepared yesterday? Maybe it is the hours, and hours, of training that have been grilled into me recently from my internship? No matter what it is, Erik is smitten by my meal, enthusiastically gives me six out of five stars with tears in his eyes (and I hardly ever get five stars!), and tells me he thinks I should become a Chef. Read the rest of this entry »
The Restaurant’s Simple Potato Gnocchi
I wasn’t kidding around when I said I would not be cooking or blogging for Anticiplate. I was gone for a long time! My last post was two weeks ago, and I feel a little guilty. I have been working my tooshy off (not literally-but I wish) already this summer, and learning more about the finer nuances of cooking than I knew possibly could exist. The people I am working with are the most amazing people and Chefs I have ever met. The talent is beyond words.
If you have been reading Summer Spoon, you know that I have been working at The Restaurant a lot this summer. This is one of the first dishes I learned how to make, and the first dish I got to cook for customers as well. So, there is a small amount of sentimental value to it. Read the rest of this entry »
Amanda Hesser’s Olive Oil Poached Halibut with Basil Pesto
Sometimes, a recipe seems to just speak for itself.
Or, maybe I just not in the mood to write about it tonight. Or, maybe it is because I have another blog that is hoarding my mental time and attention. Probably the latter. Read the rest of this entry »
Sake Poached Sea Bass in Parchment
Brown paper packages tied up with strings, these are a few of my favorite things….
Aren’t these the cutest little packages? Can you believe you can actually eat them? This is why I love cooking with parchment paper. The easy clean up is just a bonus. It creates one of the most beautiful presentations when it is plated. Guests (or husbands) wonder what this little package contains as the rip open the contents. The steam rises, and juices flow out from the brown paper. It covers the plate, and beckons to be sopped up by some form of carbohydrate. Read the rest of this entry »
Thai Green Curry with Shrimp and Mussels
Not much to say today. I have a lot to do, and not enough time to do it. I am hosting an Indian-themed dinner club where I am making Raita, Laccha, Murgh Makhni (Butter Chicken), Pork Vindaloo, Ghee, Basmati Rice and Naan. Actually, I am buying the Naan. Lets not get ahead of ourselves here. I have never made bread before (don’t judge me) and I am CERTAINLY not going to start with NAAN! That would be a nightmare. It would probably give me an eye twitch, or an upper back spasm which is my new constant companion while cooking for a long time. Read the rest of this entry »
My Zuni Roast Chicken Salad
This week’s goal was to spring clean. And. It. Did. Not. Happen. Oh, yes. I had lofty goals. I printed out the infamous Martha Stewart Spring Cleaning check list that includes hand-washing your dishwasher and dusting your refrigerator coils. I even cleaned my house for 3 hours on Tuesday to jump-start to process, but that ended up in a 2-hour upper back spasm. Read the rest of this entry »
Citrus Risotto with Prawns and Asparagus
Today was my brother Nicholas’ 17th birthday. This makes me feel old. First, because I am 10 years older than him. Second, well, I remember the first moment I saw him. And with that moment came tons of 10-year old adolescent emotion: jealousy, excitement, fear, and love.
Duck Leg Ragu with Bucatini
Why do we eat Ducks, Chickens, Turkeys, and Geese but not Swans? Why do Swans get exempt from the ubiquitous poultry category. Well for one, it is illegal to kill and eat a swan in most countries. Especially in the United Kingdom because all of the swans are the property of the Queen. But, if you really want to try one, you can kill and eat a swan in North Carolina. Go figure. Southerners will eat anything.
The reason I wondered this is because we are in the midst of performing Swan Lake right now. In the story, Prince Siegfried goes hunting for Swan and then falls in love with Odette who is a Swan Queen that has been kidnapped and transformed by an evil sorcerer to a Swan by day and Woman by night. I wonder if Swan would even taste good? The Amateur Gourmet says no. Anthony Bourdain however….. Read the rest of this entry »
Roasted Chicken with Caramelized Parsnips
I thought of this Donna Hay recipe after I made Molly Steven’s Braised Chicken with Hard Cider and Parsnips over the weekend. I decided to make Molly’s recipe after this rave review and this one. Actually, her recipe is all over the blogosphere. Who knew that it would take me TWO years to find the cookbook and begin to blog about this stunning recipes. I feel so out of the loop. Bare with me. You will be seeing a lot more of her recipes.
Anyway! I decided to pull this old recipe from the archives because although Molly Steven’s braised parsnips give Donna Hay’s a run for her money, they still are not as good. The simplicity of baking the parsnips with just brown sugar and butter is genius and still ceases to amaze me.
