Serious Eats: blizzard854's Profile

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Macarons

Cook the Book: Ad Hoc at Home

Favorite neighborhood restaurant has to be Palo Santo in the Park Slope Neighborhood, in Brooklyn.

Beautiful dining room, and awesome open kitchen bar... Affordable and perfect for those evenings when I don't feel like putting something together in the kitchen at home...

blizzard854 at 1:42PM on 02/08/10

From Serious Eats

Cook the Book: Make it Fast, Cook it Slow

i gotta go with my stove top...

blizzard854 at 10:48PM on 01/12/10

From Serious Eats

Cook the Book: 'Jamie's Food Revolution'

I enjoy having either fish or chicken on a bed of vegetables in parchment paper...

make a julienne of vegetables, season with salt pepper and herbs... place fish or chicken on top of it... salt, pepper and maybe some paprika, or cumin or whatever i'm in the mood for... drizzle some white wine, close up the parchment paper and put in the oven for 20-30 minutes... voila

blizzard854 at 1:53PM on 01/04/10

From Serious Eats

DVD Giveaway: Food, Inc.

trying to eat as locally and organic as possible... if not local, then at least organic...

blizzard854 at 1:09PM on 01/04/10

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Martha Stewart's Rack of Lamb

blizzard854 at 4:10PM on 11/12/09

From Serious Eats

Cook the Book: 'Urban Italian'

I make my own take on lasagna, where the meat layers is made up of a beef/pork/veal ragu that I simmer for several hours and leave in the fridge for 2 days so that the flavors can meld; also included above the meat layers are some oven roasted tomatoes that I roast in the oven for several hours as well with some thyme and rosemary, all topped off with fresh bufala mozzarella, and after its all out of the oven some chiffonade of basil :) delicious!!!!

blizzard854 at 2:10PM on 03/30/09

From Serious Eats

Cook the Book: 'Kneadlessly Simple'

I love making pretzel rolls, and challah bread :) AND BAGELS!!!

blizzard854 at 12:28PM on 03/03/09

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Valentine's Day Giveaway: Macarons from Itzy Bitzy Patisserie

chocolate and bacon

blizzard854 at 11:06AM on 02/09/09

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

skirt steak without a doubt...

blizzard854 at 3:29PM on 12/10/08

From Serious Eats

Holiday Giveaway: Zingerman's Praise the Lard Gift Box

my favorite pork memory has to probably be the most basic... my first true taste of bacon... when i was probably in middle school and went on a trip with the family to virginia and we had breakfast at some diner and i had bacon for the first time... even at that age i knew i wanted to have bacon everyday... and i never understood why my mom wouldn't cook it everyday... but now i do hehe.... oh bacon....

blizzard854 at 12:07PM on 12/09/08

From Serious Eats

Win a Free Organic D'Artagnan Turkey Here!

I'm going to have to say the Roasted Brined Turkey from Cook's Illustrated. Cook's Illustrated always has amazing, practically foolproof recipes. Seeing as to this will be my first thanksgiving making the Turkey for the family I'm going to go with their recipe that way I don't mess up the traditional Thanksgiving poultry that so many say is easy to dry out...

blizzard854 at 4:11PM on 11/14/08

From Serious Eats: New York

I Bought the Entire Spinal Column of a 700-Pound Tuna (Oh, Yes I Did)

wow you can make such an amazing and decadent fish broth out of this.. and you can make a WHOLE LOT of it for only the 2 bucks of fish parts :) congrats!!

blizzard854 at 3:43PM on 11/10/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

Oven Roasted tomatoes... It was the first recipe I made from Tom Colicchio's Think Like a Chef... And I have been oven roasting a batch of tomatoes every sunday for use throughout the week... its so versatile, just using whatever herbs I might have on hand, and it yields the tomatoes and some amazing tomato juices which can be used for other things as well, such as flavoring risottos or stock...

its the definition of a basic recipe that would seem perfectly fit in an Ina Garten book... Taking simple ingredients, an easy follow through, and ending in tremendously easy, repeatable, dependable, and sinfully delicious food....

blizzard854 at 2:45PM on 11/10/08

From Serious Eats: New York