Even though I think I’m always prepared for the possibility, I’m still pretty surprised when a meal exceeds my expectations. This one went out of the park. I’m taking a good look at this picture of the first outing of my old, recently re-tinned pan, because I’m pretty sure it’s not ever going to look …
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côtes de veau braisé*; pommes de terre et chicorée rôties
Last night I returned to my ancient, well-thumbed and lightly-sauced 1966 edition of Julia Child’s, ‘Mastering the Art of French Cooking, Volume 1’ to help me decide what to do with a cut of meat I don’t think I have ever prepared before. The result was really delicious, although it was very different from my current …
marinated grilled goat chops; chili-roasted fingerlings; rabe
It’s probably a dead giveaway of the really modest size of some of the farms whose produce we enjoy in our local farmers markets that I couldn’t assemble 4 goat chops of the same cut when I was shopping in Union Square recently. No problem however, as I welcomed the chance to show a little …
seared duck; mushroom marsala; roasted la ratte; cabbage
It seemed like a great excuse to modify what has long been my routine preparation of seared duck breast. I had some mushrooms left over from the night before, and combining them with the duck seemed like a fine idea. The execution however wasn’t perfect for either duck or mushrooms, nor for one of the …
culotte steak, chives; habanada-roasted potatoes; lacinato
The best steak. The plate suggested the New York steak house classic: Steak and potatoes, with something green on the side. There were even chives, but they weren’t to be found on the baked potato, and the vegetable proved that everything green is not spinach. Actually, I think everything was very different. We don’t eat …
greek-style roast chicken, sorta; roasted potatoes, mustard
It was a pretty splendid entrée, even without the full Greek treatment it was supposed to get, meaning I didn’t have any feta cheese on hand. And without the feta, I felt I felt I would be excused for including an element I thought was not Greek, halved roasted potatoes, specifically the 4 orphan la …
sautéed grey sole with lemon, cress; roasted carrots; kale
These beautiful grey sole fillets came from Rick Lofstad’s Pura Vida Seafood, whose colorful 55′ fishing vessel, ‘All For Joy’ (which was presumably his flagship), had capsized on the Sunday before I purchased them at the Union Square Greenmarket on Friday. Earlier today on this blog I wrote about the incident and my huge respect for …
lemon/habanada/celery pork chop, potato; roasted chicory
I had decided early in the day on Sunday that I would prefer cooking a dinner with meat that night to one with pasta, since I had a good supply of both vegetables – and small, or micro vegetables as well – since more of them could be incorporated in, as it turned out, a …
steak, chive; garlic/oregano-roasted tomato; celeriac frites
Steak and French fries, and catsup. Actually, a grass-fed local steak, celery root frites, and roasted tomatoes. The background story is that I had gone to our local While Foods at some time after 8 in the evening yesterday intending to pick a wild Northwest Coast wild salmon fillet, as I do occasionally (and in …
smoked mackerel toast; buffalo steak; fava; roasted potato
Oh my. Yes, once again we have access to some wonderful smoked local fish. After a hiatus which had saddened many of their customers, the Karlin family’s P.E. & D.D. Seafood Company, is again selling this very special fresh delicacy that originates in the hauls from its boats out of Long Island’s North Fork, . I …