Skirt Steak, Caramelized Shallots, Red Wine Jus
To begin. I really wanna say something, but I am afraid I’ll jinx myself.
What the heck. Okay, here it goes! I think 2010 is going to be pretty much ridiculously awesome. Now, that the proclamation is over, I want to tell you about my trip to Portland for anniversary/food tour/new years eve celebration which started off the ridiculous awesomeness.
Portland is my new favorite city to dine. Okay, okay. It is no Paris, but I truly was impressed. I mean, my brain was on oh-ver-load with the amount of restaurants I wanted to try from many, many recommendations. Basically, our conclusion at the end of the week, as Erik and I gnawed on red vines driving north on I-5, was that Portland rocks when it comes to food. It was totally worth the new fat roll I gained on the trip. I think. Read the rest of this entry »
Albacore Tuna, Green Lentils, Red Onion, Arugula
Tuesday, I got some shocking news. They need me at Tavolata, one of the sister restaurants to A&O, and I am starting today. No goodbyes. No one last shift. Just, DONE. I have been at A&O since June 18, so almost three months to the day, I am saying goodbye to my comfortable home on Capitol Hill and entering into the gourmet ghetto of Ethan’s restaurant in Belltown. Read the rest of this entry »
Heirloom Tomato Salad+Prosciutto on Foccacia
The air is getting brisk, and the summer is coming to an end. What is also coming to an end is the honeymoon period of my life in the restaurant. I need to get back to reality, which means not drinking massive quantities every night, and getting to bed before 4am. This is not a sustainable lifestyle if I actually want to get good at cooking.
Every night, although tempting, can’t be a party. Maybe just half of the nights. 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 »
Pork Roast with Broccoli Rabe and Peaches
Erik finally decided yesterday that he wanted to open his 29 year old Cragganmore Single Malt Scotch. So, he needed me to cook a fantastic meal for all of his buddies that were going to partake in the sampling. I am not a huge fan of scotch, so I just watched.
I also just like an excuse to cook a roast every once in a while, and feed the masses.
I have never brined meat before, and now I feel stupid for even eating meat all these years without knowing of this amazing trick. Brining makes the meat more tender by hydrating the cells of the muscle tissue through osmosis. It makes a huge difference with the flavor and consistency of the meat. Especially pork, chicken, and turkey, which can be dry and bland if cooked improperly.
There seem to be many brining formulas. Mostly though, I have noticed they all start with water, salt and sugar. Then, adding the herbs and spices seem to be the cook’s preference. What is your formula for brining?
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?
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.
