Breezy Hill, at the Union Square Greenmarket: huge, chewy, not too sweet, intensely ginger-y.
Hi, wingding! I love this too; the rye is so distinctive, perfect against the ginger, and the texture is divine.
Thanks, Evan! I do love capers.
Evan, what would you drink with steak tartare? I'm thinking Chinon, or maybe a bubbly rosé.
Adorable photo of Dorie and Josh!
I've done this for years (although I like to cut through the backbone, using a cleaver and meat mallet). A rich mushroom/ricotta/parmesan mixture goes between the skin and the flesh, and I smoke the turkey at an average grill temperature of 350º.
Oh man, I'm so embarrassed that I haven't been here yet. Angelo is a sweetheart and a seriously talented chef. Great photos, Robyn!
Ideal proportions, Ed. I consider the eggs and salmon a delivery system for the caramelized onions.
@PerkyMac - That's terrifying! Nothing scarier than a house fire.
@PerkyMac, feel free to laugh. I did too, until it started to hurt. ;-}
I might as well admit why the collapsible bowl is my largest. I had a huge plastic mixing bowl that I parked in the oven one morning because I was too lazy to put it away properly. When I got home that night, I started prepping dinner and turned on the oven...
Do you know what a huge plastic bowl looks like when it's melted? (I'm lucky the oven wasn't ruined.) That really made me laugh.
I'm feeling better about my latest mishap too. Three weeks ago I made a pot of really fine stock, and grabbed my largest bowl in which to strain it. The bowl is one of those collapsible silicone numbers. (You see where this is going, right?) The edge of the stockpot clipped the rim of the bowl, which of course collapsed, flooding my right leg with boiling stock. I immediately flushed it with cold water, but still ended up with second degree burns from groin to ankle. I have a fairly high pain threshold but man, did this hurt.
It's healing well. The boy cat has finally stopped sniffing my boiled leg and wondering if it's dinner. But I'm still sad about losing that stock.
Soups, stews, pasta, meatloaf, stir fries...
Black garlic is aged for a month under heat, which ferments it and turns the flavor sweet and rich - although you can still tell it's garlic.
My favorite birthday cake is Rose Beranbaum's Chocolate Oblivion Truffle Torte. Incredibly easy and incredibly delicious!
I butterfly it before cooking which makes carving a breeze - even after a few glasses of wine.
Try brining the chicken breasts before cooking: dissolve 1/4 cup kosher salt in a quart of cool water, add the chicken and refrigerate for an hour or so. It won't add much sodium, and the chicken will be juicier and more flavorful.
Andre Soltner, who is now a dean at the French Culinary Institute.
Lutece was our special occasion place for years. I miss it.
I don't foil either because I think the bark is the best part. And I agree with Markbb about putting the butt on the smoker cold for greater smoke penetration.
I've been once, for lunch, and thought the food was very very good, especially the inaka soba and the bakudan. Nothing made my eyes roll back in my head, but I was happy with the clean flavors and interesting textures. If your husband likes authentic Japanese I think he'd be pleased.
That looks perfect for a hot, humid August night!
Jicama is delicious cut into fat spears and sprinkled with lime juice, coarse salt and ground chipotle (or another hot red pepper). Nice as a chip alternative for salsa or guacamole too.
Kernan had watermelon at the market on 77th & Columbus yesterday.
Blake, you didn't mention OKRA! Try Yuno's (my favorite), Cherry Lane and Berried Treasures.
Roasted vegetables. In summer, that might be okra or cauliflower, or Delia Smith's oven-roasted ratatouille. In winter, squash, parsnips, carrots, cipollini and/or Jerusalem artichokes.
Oven-roasted and eaten with lime juice and ground chipotle.
The French Culinary Institute also has a number of intense programs for amateurs.
Slice off the flower end of the cukes before pickling; they'll stay crisper.
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