This no-recipe recipe is adapted from an article in the New York Times. The idea is to turn a steakhouse classic combination into a summer salad (although with cherry tomatoes the same idea should work during the winter). Steak Beefsteak tomatoes (in season. Alternatively cherry tomatoes out of season) Blue cheese Onion Parsley Sherry Read More …
This mild and flavorful Thai curry is normally made with either beef or chicken. It gets its name from an association with Muslims (massaman or matsaman) due to the unusual spices (for Thailand) included in the spice paste. The first time I had massaman curry I was very surprised to find large chunks of potatoes Read More …
Lately, there have been a number of ideas that the conventional order of steps in cooking can be reversed with good results. A good example of this is cooking meat through and then searing it (the reverse sear) which using sous-vide equipment is now my favorite way of cooking steak. I recently saw an Read More …
I have been in a Portuguese mood lately, since Carol and I are currently planning to walk the Portuguese route on the Camino de Santiago from Porto in May. This recipe is adapted from the first Portuguese cookbook I got more than 30 years ago, Jean Anderson’s The Food of Portugal, which is a classic Read More …
Smoked Meat is Montreal’s answer to American pastrami. I had it for the first time when I was a college student and debated at McGill University. After Ben’s wedding in Albany, I went to Montreal a second time and had a smoked meat sandwich at Schwartz’s deli after waiting in a long line. A few Read More …
Beef Wellington is a truly spectacular dish for a special occasion, like Christmas dinner. (We made a double batch of this recipe for 14 adults, and had a little left over.) I also have in the blog a simplified version using puff pastry which makes a very nice dinner for two people (Mini Beef Read More …
This is the filling which goes between the slices of beef in Beef Wellington, following the recipe in Julia Child’s Mastering the Art of French Cooking. This is enough for stuffing a 2-1/2 lb. beef tenderloin. The photo shows the raw beef slices with the duxelles stuffing. 1 lbs. mushrooms, cleaned and finely Read More …
This variation of the comfort food classic comes from Korean-American and Southern chef Edward Lee and appeared in the Wall St. Journal’s Slow Food Fast series. This is a flavorful meatloaf with more vegies included than is typical, with onions, celery, and mushrooms. It took me longer than the 35 minutes claimed by the article, Read More …
These are tasty old-school Italian-American meatballs, adapted from Henry Hill’s The Wise Guy Cookbook: My Favorite Recipes from My Life as a Goodfella to Cooking on the Run. I made them to be used in Sunday Gravy . I used a 50/50 beef pork mixture, but it would have been good to use a beef/pork/veal mixture Read More …
This Cuban classic is an excellent way to use a tough and flavorful piece of beef. This version is an adaptation of a recipe in Serious Eats. I used up some of the turkey broth I made from the bones from our Thanksgiving turkeys. 2-1/2 lb. chuck roast, round roast, or flank steak Kosher Read More …