We don’t eat much butter only because the doc says we shouldn’t. We dip our bread in olive oil, fry with olive oil, drizzle with olive oil — well, you get it. BUT when I cheat and want butter, I want great butter. I try every artisanal one that I find; sometimes loving, but often just giving up an “uuuhm.” My last purchase was Vermont Cultured Butter, European Style with Sea Salt Crystals from Vermont Creamery (www.vermontcreamery.com) which I bought at Murray’s Cheese (www.murrayscheese.com) in the Grand Central Station food market. Although the butter I grew up with didn’t have sea salt added, it was churned at the local farm and I tell you this butter brought childhood memories back in one taste. Could I give any better recommendation?
Posted in Food, Recipes, Uncategorized | Tagged Butter, Grand Central Station food market, murrays cheese, olive oil, sea salt, Vermont Creamery, Vermont Cultured Butter | Leave a Comment »
Cabbage is, I think, a kinda orphan vegetable. Chefs use a few leaves to make all types of roulades in the winter and almost everyone has a favorite summertime coleslaw, but otherwise it is just always there in the produce section pleading for cooks to do something wonderful with it. I have to admit that Asian cooks embrace its many guises and there are so many varieties that you would think that all kinds of cooks would have fun devising dishes that use it. Red, green, Savoy, Napa, Bok Choy (you can hunt up a number of posts about it), even Brussels Sprouts. I’ve posted about Stuffed Cabbage (April 2011) which, again, uses only few outer leaves, but I use it far more frequently as a side for grilled or roasted meats. Here’s what I do.
I thinly slice the leaves – just as you would do for coleslaw – then I sauté it in butter, brown sugar, and orange juice – a lot of the first and just a tad of sugar and oj. Sometimes, I just toss and turn it until it is slightly wilted, season with salt and pepper, and get it right to the table and sometimes I cover it and let it melt over very low heat. Sometimes I season with caraway seeds, sometimes a touch of smoked paprika, sometimes with a good dose of vinegar. In each disguise, the cabbage holds its own and adds unexpected depth as an accompaniment to an everyday grilled chop.
Posted in Books, Chefs, Food, Recipes, Stephen Kolyer, Uncategorized | Tagged Bok choy, cabbage, coleslaw, healthy greens, savoy, stuffed cabbage, vegetarian, veggie recipes | Leave a Comment »
Steve showed me this photo and I said “That’s beautiful, but whose old hands are those?” Guess what, they were mine —- sometimes I forget how many years I’ve been peeling, scraping, searing, and so on —– guess I’ve earned those old hands.
Posted in Books, Chefs, Food, Recipes, Uncategorized | Tagged great chefs, hard worker, homemade recipes, Judith Choate, moms cooking, old hands | 1 Comment »
If you have followed my posts for a bit (or are the owner of our recent book, An American Family Cooks, Welcome Books) you will be familiar with (my son) Mickey’s passion for cooking. Every once in awhile he shows up in my kitchen with his family (complete with dog, Lily) in tow and manages to turn it into a disaster area, using every pot and pan and dish that I have (and I have a goodly supply). However, these photos will show you what results so you know that I don’t mind doing KP. On the menu for his recent cooking marathon:
With our bubbly: I made hummus (as always) as requested by Laurel, Mickey’s wife and Mickey decided that some baby Brussels sprouts I had would be just the right amuse – so he sautéed them with some pancetta and orange.
Then: Tuna Tartare with Lime-Ginger Dressing followed by Seared Sea Scallops with a Melange of Purple Asparagus and Exotic Mushrooms followed by Hangar Steak with Balsamic Reduction, Gnocchi with Parmesan and Butter, Carrots and Snap Peas Poached in Butter. For the kids, the big hit of the night seemed to be my mound of Vermont butter slathered on Italian bread. Go figure……
Posted in Books, Chefs, Food, Uncategorized | Tagged an american family cooks, Elegant dinner, great cookbook, great recipes, Hangar Steak, homemade recipes, Throwdown, Tuna Tartare, welcome books | Leave a Comment »
Some weeks ago my Irish-speakin’ almost daughter, Anne McDonagh, called me with big news. She had ordered vanilla beans online and they had arrived – what she didn’t imagine was the amount of vanilla beans she had ordered so could she send me some. Of course, I said, I can always use vanilla so shortly thereafter I received a big bundle in the mail. But then she apparently still had more vanilla beans than she could disperse across the country so, being inventive, Annie decided to make vanilla extract. When she came home for the Christmas holidays, she presented me with 2 beautiful bottles of her homemade extract – one with a vodka base and one with bourbon. I now not only have a goodly store of vanilla beans, but I have enough vanilla extract to be baking daily for months. But, she did tell me that it makes a lovely addition (and a great start to the day) to morning’s coffee – a tipsy way to begin the day!
Posted in desserts, Food, Uncategorized | Tagged Anne McDonagh, bourbon, cooking with bourbon, homemade extract, vanilla bean, vanilla extract | 7 Comments »
We had so much kale and almost one whole sausage left from dinner, so I let a couple of days go by and then reconstituted the mix in a dinner time frittata. Had just enough mushroom-barley soup in the freezer to make a little first course and then the frittata and a salad made the complete meal.
All I did was chop the kale and sausage and sautéed it a bit in some olive oil. I beat 4 eggs with a drop of milk and salt and pepper and poured the eggs over the hot leftovers. I sprinkled the top with Parmesan cheese and popped the pan in a preheated 400ºF oven for about 12 minutes.
Served it straight from the pan on the table. Altogether it couldn’t have been a more satisfying winter meal. Of course, we had just a taste of Sauvignon Blanc with it!
Posted in Books, Chefs, Food, Recipes, Uncategorized | Tagged breakfast ideas, brunch idea, food, frittata, kale, leftover ideas, Sausage and Kale Frittata, Sauvignon Blanc, sunday breakfast, super food | 2 Comments »
This is a quick winter’s dinner that was tasty and satisfying with minimal impact on our calorie intake for the day. Very, very lean handmade pork sausage, sided with some nutritionally-laden kale, and a little pick-me-up from blood orange. The sausage and orange slices were easily cooked in my nonstick Scanpan stovetop grill. The kale was chopped and given a quick sauté with mushrooms, shallots, and a touch of blood orange juice and zest and seasoned with salt and red pepper flakes. Took all of 15 minutes to put together and an hour to linger over at the table with heart-healthy red wine.
Posted in Chefs, Food, Uncategorized | Tagged best sausage NYC, food, handmade pork sausage, kale, pork sausage, sausage, sausage recipes, scanpan, Scanpan stovetop grill, superbowl ideas, superbowl meals | 4 Comments »