Oh my. Yes. We both love game, but I’m pretty certain I’ve never prepared or eaten partridge before. It doesn’t show up anywhere on this blog, and where else would I have had the opportunity, especially before I started it, in 2009?, so I didn’t really know what to expect. While I was planning and …
Search for pampered chef - 174 results found
german andouille, cranberry mustard; roast potato; collards
German creole cookery? Yes, and of course it was all good. Otherwise all I can think to say otherwise is how quickly Barry and I have become comfortable with the idea of traditional German cuisine melded with that of the deep south hundreds of years ago. I wrote a little about it in the post …
smoked scallops, arugula; duck breast, treviso, balsamic
I suppose it was surf and turf last night, but I can never forget that in the middle ages some ecclesiastical authorities considered some waterfowl to be fish, when it came to observing some religious fasts. six smoked scallops from Pura Vida Seafood Company in the Union Square Greenmarket, brought fully to room temperature, arranged …
bauernwurst; tomato; garlic and habanada-roasted squash
The meal included elements of at least three different food traditions, but it wasn’t dominated by any one of them, so naturally we decided to serve a South African wine. four links of Schaller & Weber‘s wonderful Bauernwurst, a coarse, smokey, very traditional German country style sausage, placed next to each other inside a medium Pyrex …
grilled zucchini, chevre; picanha; tomato; roasted potatoes
Sure, it was steak and potatoes, with one small red tomato for a light touch – and – color, but before that there was a very light appetizer of freshly grilled zucchini slices with a really good local chevre and some spicy mint. I think the news about a study about meat studies had just …
marinated/breaded swordfish; potatoes, dill; romanesco
Most of the time, a single entrée plate with several different things on it, will offer two or three different experiences, and occasionally even more, but once in a great while, at least in my experience, they will all come together as slightly different aspects of a whole. This is what happened last night, with …
steak, chicory; roasted potatoes, spruce; purple sprouting
Steak. It takes all kinds. In the past I have generally favored cooking the kinds generally favored by others, with a very few exceptions for unusual cuts, but I honestly think it’s out of a preference for the neatness of a steak, both in its appearance on the plate and in the slicing of it. …
marinated goat ribs; roasted potatoes; asparagus, ramps
‘ribs’ I grew up in the upper Midwest, where I’m pretty sure the practice of cooking outdoors on a real fire was called a cookout, at least it was way back then. A barbeque, or more often, bar-b-q, was something cowboys had, or at least something that happened in the Southwest. To me it was certainly …
flounder, spring garlic, morels; potato; asparagus, thyme
I’m new to cooking with morels (who isn’t, other than the lucky few who can hunt them in nearby fields?); I think I still have work to do on these prized and very expensive fungi, assuming I save up enough for another go: Maybe I’m too allied to Mediterranean cookery, but while this approach with …
grilled merlot steak, ramp butter; roasted fingerlings; rabe
I’ve definitely never cooked a merlot steak, and now after engaging it one on one, I can’t remember whether I had even heard of it before last Saturday. We’d just left an art fair that afternoon, when I realized that while we would be guests at a dinner that evening, we hadn’t yet decided what …