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 »
Braised Easter Egg Radishes
One of the most beautiful things about this site is that it has helped me to discover my voice in my writing. I used to hate it. English 101, term papers, and short stories are just not my “thing”. But, when I actually get to write because I WANT TO, it makes a huge difference. Read the rest of this entry »
Ozette Potato Salad
Now you all know I hate mayonnaise. Well, this is the predicament. There is no good “mayo-less” potato salad. I mean, there IS potato salad without mayonnaise, but it is not considered the authentic breed. Well, potato salad enthusiasts can unite! I am actually making a potato salad with mayonnaise. But, I can’t guarantee I am going to like it.
I used my Molly’s Homemade Mayonnaise for this recipe. I think if the mayo had actually turned out the consistency it was supposed to be, then the potato salad would not have been as coated with liquid. It would have held together triumphantly like a bond between two sisters. The baby yukon and the homemade mayonnaise. 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 »
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 »
Lamb with Spaghetti Squash and Ripe Pears
Summer is over. Enter Spaghetti Squash.
I wait for that day each year when I see the first batch of Spaghetti Squash at my local market. My mom used to grow them in her garden in Virginia, and I took for granted not having to pay for them by the pound. But, even though they can get expensive as far as vegetables go, they are well worth the extra change!
I have rarely seen a recipe for spaghetti squash that does not consist of a red sauce, and turkey meatballs. Are we really trying to trick our taste buds into thinking that spaghetti squash tastes like pasta? I am not arguing with the delicious taste of those dishes, but I would love for the spaghetti squash to be a bit more showcased, without masking it’s buttery flavor with tomato sauce.
How do you like to cook spaghetti squash?
Pressed Chicken with Yellow Squash and Tomatoes
This past weekend we shipped the kid (Cashew) to my Mom’s, drank as much water as we could, and headed to Sonoma to celebrate Erik’s 30th birthday. We rented this amazing Italian Villa with a huge gourmet kitchen which I had planned to cook in. But, I actually did not saute or dice the entire weekend (thanks to Dane, Michael, and Eddie). We did many wine tastings, spent hours in the hot tub, and it turned out to be one of the best weekends I have ever experienced.
Well, last night, even though I was itching to cook again, my exhaustion got the best of me, which means Erik cooked. And by that I mean, he ordered a pizza.
Tonight, however, I made no excuses. I went to the grocery store to see what inspired me, and this seemed like my last salute to summer. Summer squash, corn, and grape tomatoes. I had also seen this “pressed chicken” by many of my favorite chefs, and I felt that at some point, I needed to jump on that bandwagon and try it. Enjoy!
Ethan’s Mussels with Speck and Oregano
I feel like I have not been here in forever. It has actually only been a week. And what a week it was.
I just finished my 2007-2008 Season with PNB. It was an emotional end because many of my friends are leaving to dance elsewhere or pursue other interests. This also means I have five weeks to twiddle my thumbs and cook until we start our 2008-2009 Season.
Also in this weeks news, I broke my iPhone in a cab and had to buy a new one, ran out of gas and proceeded to order a pizza while waiting for more gas, broke off my front door handle and therefore got locked out of my house, and to top it off, this morning Erik’s car got towed from the front of our building. Whew! Hopefully all of this bad luck is over.
In more positive news, Ethan Stowell, my former boss’ son, just won best new chef from Food and Wine. Not to mention that he also got nominated for the James Beard award. I saw this recipe online and decided it would brighten my chaotic week.
This recipe has an ingredient I had never heard of: speck. It is similar to a prosciutto flavor, but cooked more like a pancetta. I found it at Whole Foods and it really added a delicious smoky and salty flavor to the mussels. Also, I loved the used of fresh oregano in the recipe. I just recently planted fresh oregano because it is the only thing that grows on my north-facing porch. There was something satisfying about using an herb that I have grown. Maybe there will be some more gardening in my future.
