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 …
Search for pampered chef pan - 174 results found
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 …
roasted: tilefish, ramps, herbs, tomato; asparagus, thyme
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 …
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 …