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 …
This carne asada makes a great filling for flour tortillas. I need to make it more often. This version is adapted from an article in Serious Eats 3 whole dried ancho chilies, stems and seeds removed 3 whole dried guajillo chilies, stems and seeds removed 2 whole chipotle chilies adobo ¾ cup orange juice Read More …
Yesterday, I was presented with a problem – how to cook in one sous-vide cooker steaks for people with different preferences, ranging from rare/medium-rare to medium-well-done. My solution, which seemed to work well, was to take advantage of the wide range of time which a steak can be in a sous-vide cooker (~45 Read More …
This is a curry from the Northeast of Thailand (Isan) and is different from most Thai curries since it does not use coconut milk. (Coconuts do not grow in that part of the country.) Kaffir lime leaves are a big part of the flavor of this dish. Fortunately we are currently hosting Nick’s kaffir Read More …