Oui, Chef

An Impromptu Chili

 

The pork shoulder roast used to make this chili was originally scheduled for a little "low and slow" oven love before being served up to the gang as a Sunday roast.  However, mid-way through prepping it for this purpose I had a change of heart, prompted by my need to get our fridge and pantry inventory below the level that would feed a small country (you think I'm kidding?).  Turns out this lovely chili allowed me to use up not only the shoulder roast, but also a box of baby spinach, all the carrots, onions, shallots, celery and cilantro left in the fridge, a can of crushed tomatoes and a bag of flageolet beans from the pantry, and a cooked bag of bacon shards in the freezer.  

How's that for a kitchen sink recipe!

Parchment Baked Fish with Fennel

Baking fish in parchment is a fabulous technique that I'd read about for years but didn't try myself until just the other day, inspired by having seen my chef-friend Jody Adams cook some this way in a recent cooking class I attended.  Jody, who along with her husband Ken write and shoot the fabulous home-cooking blog, The Garum Factory, prepared a similar dish in her class, and from the first bite I was hooked.

Ming and Muppets Chicken Noodle Soup

Doesn't that rich chicken stock look delicious?

 

We call this Ming and Muppet's Soup because at it's base is a poached chicken and broth that comes from a recipe I adapted from Ming Tsai, and that appears in his great cookbook Simply Ming - One Pot Meals .  Ming serves his dish Chinese style, with each diner getting as piece of chicken and a cup of the broth to dip it in.  The other night when Muppet was begging for some homemade chicken noodle soup, we turned to Ming's chicken dish and just took it a few steps further by adding a couple more ingredients, and serving it over pasta for an unvbelievably tasty soup.

Fennel Soup with Chorizo

I’ve never had the opportunity to eat in a Gordon Ramsay restaurant (Santa, are you listening?), but I do own a few of his cookbooks, and while I’m not a rabid fan of his TV shows, I’ve enjoyed a few episodes over the years.  I know lots of people hate the guy, or at least the personality he puts forth on TV, as he berates contestants on Hell’s Kitchen or The F Word, but I have to say that I appreciate his approach to cooking.

He may be an challenge to work with, but his application of classical technique to the very best ingredients he can find, and his ability to conjure bold, yet approachable flavors for his guests, has earned him a spot among the very best chefs in the world.  I’m a fan.

Carnitas Tacos

I have discovered homemade carnitas, and I am in love.

Not sure why it took me so long to make carnitas on my own, I mean I've loved them in great Mexican take-out joints for years, but for some reason never thought to make them myself.  As you all know, I am a big fan of braising, and my favorite dish of all time is duck confit (another dish I've never made....doh!), so it should come as no surprise that carnitas and I are made for each other.

Lamb Tagine with Chickpeas and Apricots

I found this recipe in the latest Bon Appétit and knew immediately that we had to make it.  As the weather turns cooler here in the Northeast, braises like this tagine come screaming back into fashion.  With the exception of freshly baked bread, there is nothing to compete with a delicious braise in the way it fills a home with hearty aromas and warmth.  As it had been some time since we've had lamb around here, this dish was a perfect way to hop back into cool weather cuisine.

Thai Shrimp Curry

I love curries, and I mean all curries.  Thai, Indian, Pakistani, Cambodian, you name an ethnic cuisine that boasts a curry and I'm all over it like.....well....

Like curry on rice!

It doesn't matter to me whether the curry is a long braised Indian lamb curry, or a quick to the table Thai version like this one here, there is just something special about the spice blends that define curries that I find very appealing.  Some are scorching hot, others not so much, but one thing all curries share is a complexity and depth of flavor that I find absolutely addiciting.

Tomatillo and Avocado Salsa

This little ditty has fast become one of our favorite condiments to have on-hand.  Vibrant, light and fresh, it is equally at-home as a sandwich spread, a fajita topping, or a dip for chips.  It's got a nice kick without being too much, and the acidity from the tomatillos and the 1/2 lime make your mouth sit up straight and give thanks.  Hallelujah!

Never cooked with or eaten tomatillos before?  Well, that's gonna change.....NOW!

Peyton's "Jean-Georges" Meal

 

Today I lay down my pen (as it were) and camera, and hand over the reigns to Peyton who offered to write this guest post about an awesome meal she cooked just before heading off to summer camp.  All the words and photos are hers, and she hopes very much that you enjoy them. Cheers - Steve

One of my earliest memories about Asian food was trying to use chopsticks. I struggled, and ended up using my fingers instead. Another I have is about going to a wonderful Japanese restaurant and eating at a hibachi table. The chef cooked with huge flames, made onion volcanoes, and tossed eggs into his hat.  But what I remember most was his smile. He was enjoying the show as much as we were. Up until cooking with Steve, I hadn’t even dreamt of cooking Asian food. The techniques seemed so complicated and took years to master. 

Not long ago I was looking through his many, many cookbooks for a recipe for lamb. I went into Jean-Georges Vongerichten's cookbook, Jean-Georges: Cooking At Home with a Four-Star Chef, and it jumped out at me. No, not the lamb dish that I was looking for, but rather a picture like what you see above. It was of a whole plate of his signature appetizers, and it looked delicious.  Of course, it also looked like an intimidating challenge.  If you knew me personally, then you'd know why I couldn't just turn another page. I had to make it!

Lamb Köfte with Yogurt Sauce and Muhammara

Are your taste buds tired of the same old same old?

Looking to spice up your dinner menu a bit this week?

Good, because this dish is gonna transport you to a brave new culinary world, and will totally rock those bored buds of yours.

I stumbled across this recipe in Bon Appetit some time ago and it immediately caught my eye.  It also made me think of my friend Joumana and her awesome blog, Taste of Beirut, because I couldn't help but think that this was the kind of food she grew up on.....lucky girl.  Sadly, I never got around to making the dish and sort of forgot about it until Joumana recently posted her own recipe for muhammara, a Syrian red pepper sauce.  Hers looked so good that I knew I had to go back and find this recipe and finally give it a try...I am SO GLAD I did.