Serious Eats: AsTheNight's Profile

Well...I live in the hills of West Virginia, and there is no Edible publication local to me. But if there was one, I'd like to see an interview with Chef Ingel from the restaurant at North Bend State Park. I hear he does special things with local ingredients on Thursdays.

AsTheNight at 2:57PM on 04/29/10

From Serious Eats

Cook the Book: 'Bromberg Bros. Blue Ribbon Cookbook'

I live in hill country - there is no late-night restaurant for at least 50 miles. Unless you count the 7-11, which closes at 11. I've never been that desperate lol.

AsTheNight at 2:40PM on 04/06/10

From Serious Eats

Cook the Book: 'Rose's Heavenly Cakes'

The best slice of cake I've ever eaten came from an Italian rum cake from a bakery in south Jersey many years (like over 30) ago. The cake itself was light and moist. The creams were heavy and full of flavor, and the icing was sweet and almost crisp. It makes my mouth water even all these years later.

AsTheNight at 10:58AM on 04/05/10

From Serious Eats

Cook the Book: 'My Bread'

I remember the first time I baked Challah. I accidentally let the yeast proof a little too long but I figured it wasn't that big a deal and I continued on making it.

Well, when it came out of the oven, it was absolutely huge and golden and so beyond perfect that my husband was convinced that the angels had replaced my loaf with one of theirs.

Naturally, I have never been able to replicate my "mistake."

AsTheNight at 11:49AM on 03/30/10

From Serious Eats

Cook the Book: 'Forgotten Skills of Cooking'

I'm making Shepherd's Pie in honor of St. Patrick's Day.

AsTheNight at 5:45PM on 03/16/10

From Serious Eats

Cook the Book: 'Italian Easy'

My favorite easy Italian dish is Panzanella.

AsTheNight at 8:20PM on 03/10/10

From Serious Eats

Cook the Book: 'My New Orleans'

My favorite local ingredient: ramps. They're a spring green that's sort of a cross between onion and garlic, and now that they've been discovered by the "fancy" chefs, they're very hard to buy locally.

AsTheNight at 1:02PM on 03/02/10

From Serious Eats

Cook the Book: 'The Art of Eating In'

My favorite reason to eat at home: I know what's in my food.

AsTheNight at 2:13PM on 02/23/10

From Serious Eats

Cook the Book: 'Salt to Taste'

My favorite winter ingredient: sweet potatoes. I love to roast them with olive oil and spices and then add them to pasta, mash them and use them on sandwiches (especially good with roast turkey sammies), add them to stews or just...add them to a plate. :D

AsTheNight at 3:08AM on 02/17/10

From Serious Eats

Cook the Book: Ad Hoc at Home

The best local restaurant I've ever been to was in an old Bocca club in West Philly (CBM Club? it's been a while). My grandfather played bocca for that club and as late as the mid 1990's, you could get a dinner consisting of soup, antipasta, pasta and a roast chicken for under $10/person.

The "restaurant" was private and locked, and you needed a membership key to get in...or you could knock on the door (I'm not kidding lol) and if they knew you, or you dropped the right name, you'd be admitted.

All the food was hand-made by (pardon the expression) a little old Italian lady in the back kitchen (only she was tall and skinny). The B.E.S.T and I wish I knew if it was still there.

AsTheNight at 4:21PM on 02/09/10

From Serious Eats

Weekend Giveaway: California Wine Club Membership

My favorite wine is Merlot.

AsTheNight at 10:31AM on 02/09/10

From Serious Eats

Cook the Book: 'Mad Hungry'

My favorite game-day food is fried ravioli with marinara dipping sauce.

AsTheNight at 1:18PM on 02/02/10

From Serious Eats

Cook the Book: Cooking Under Pressure

LOL...besides myself? OK, it's a metal, ratchet-style jar opener I've had since 1972. It's marked Japan, but there's no other identifying mark on it. It was sent to me as part of a shower gift by a now-deceased relative in a distant state in 1972. There's not a jar or bottle it can't open with ease, and it's never ruined a lid. I could not live without it.

AsTheNight at 11:28AM on 01/19/10

From Serious Eats

Cook the Book: Make it Fast, Cook it Slow

I couldn't live without my bread machine.

AsTheNight at 11:01AM on 01/12/10

From Serious Eats

Cook the Book: 'Jamie's Food Revolution'

Quick'n'easy: baked salmon, rice, green veggies.

AsTheNight at 12:42PM on 01/05/10

From Serious Eats

DVD Giveaway: Food, Inc.

We have started growing our own food, preserving what we grow and what we can get locally from "farms with a face." I've learned how to make yogurt and am learning cheesemaking. I'm starting to introduce the concept of "meat as a flavoring" instead of as the star of the show in our menus and we just don't eat processed foods with ingredients we can't pronounce.

AsTheNight at 12:01PM on 01/05/10

From Serious Eats