I love to experiment and make a mess in the kitchen. I also love reading (esp. reading "the classics") and cats and Baroque stuff. I'm interested in growing my own herbs and vegs, but the deer where I live are very, very cheeky.

  • Location: Northern NJ
  • Favorite foods: Sashimi, oysters on the half-shell, food from Northern New Mexico, Camembert, eggplant, rose-flavored black tea, fresh French bread, almonds, raspberries, sake, vindaloo. Dove brand (!) dark chocolate. Coffee.
  • Last bite on earth: A Delmonico steak done rare with wild onion compound butter and really good frites.

Latest Comments

Are you a serial sampler?

There was this gourmet/neighborhood market in Maywood, NJ I used to visit. Had a very generous sampling policy of cheese and crostini spreads. I think they must have had 20 different kinds of gouda to try. This really helped when I didn't have enough to eat. And it was delicious, too. If I didn't live so far away from them nowadays, I would reward them with my business.

Almond milk

I totally love the taste of unsweetened almond milk, but I stopped buying it when I learned in Nutrition Action how few almonds actually go into it. I'm back to drinking milk now.

Snapshots from France: Nutty Sweets and Biscuits from Brittany

Yum. Yum. Yum.

I heard that the French are not fond of peanuts in their chocolate, though. Their loss?

Shirataki Noodles

Interesting comments. Thanks, everyone!

What's your secret kitchen "cheat" tool?

I have a little plastic contraption that I got a long time ago with a set of Ron Popeil Ginsu Knives -- it efficiently juices citrus when you insert it into the fruit and squeeze, and I guess that counts.

Served: Leaving Restaurants for Groceries

I'm the same way with grocery stores. Sometimes I prefer to call them "food museums." Good luck with the new job!

Hurricane Eats: What are you stocking up for the storm?

We're going to try something a little different. I heard that we're supposed to open the fridge/freezer as little as possible so that it can stay cold in the event the power goes out. With that in mind, I decided to take a bunch of refrigerated items out of the fridge in advance and keep them in an ice chest for the duration of the storm, eating them as it progresses. I also have tons of ramen and all the fixings - as well as a gas stove. Hopefully it won't come to that. Yesterday I visited the grocery, the drug store, and the gas station, and everywhere it was a madhouse with people making preparations. It's already beginning to look threatening out (Saturday morning going on 8:30.)

French in a Flash: Campanelle with Eggplant Caviar

I have a nice big container in the fridge right now of eggplant caviar that I made. I've been wrapping it in large basil leaves as a snack, but I love the idea of serving it as a meal with toasted pine nuts and pasta. Thanks!

Carpe diem! Not much summer left....Dinner plans 8.24.11

It was too cool to go to the swimming pool this afternoon, so I made a cool-weather dinner as a preview of things to come. I cut some boneless chicken breasts thin, coated them in panko crumbs, and sauteed them in canola oil. While keeping them warm, I cooked some Japanese rice. Then I made a Japanese vegetable curry, with potatoes, carrots, onions, and shredded granny smith apple. I assembled the curry on top of the rice. Then I sliced the chicken cutlets, which turned out nice and moist on the inside and crispy on the outside, and placed the slices on top of the curry. My mother and I loved it.

Cleaning out the fridge before moving - help!

@PoorOldMama, I'm gonna try that recipe. I have quite a lot of cranberries in the freezer that I'd been looking to put good use to as well. Thanks.

Cook the Book: 'The Glorious Pasta of Italy'

I never met a penne alla vodka I didn't like. But maybe my most memorable pasta dish was hand-harvested mussels from a friend's summer house on Long Island along with linguine and a nice white wine mignonette and, of course, a good crusty bread and wine to drink and a simple green salad.

Labor Day Giveaway: Tenderloin Filets and Cedar Grilling Planks

Burgers, steaks, and vegs such as eggplant and zucchini sliced lengthwise and big mushrooms.

excess onions

I use onions so often that it's not a worry for me. I put the leftover onion in a zipper bag in the crisper and use it in the next day or two. I agree: if you have LOTS of leftover onions, you can chop and freeze them.

non-celebrity chefs that have influenced you

Just the French family I stayed with for a summer. I asked a lot of questions about the meals they prepared, and they were generous with answers. They enjoyed educating me in provincial French cuisine, and I certainly enjoyed learning. It's stuck with me ever since.

BraveTart: In the Hall of the Dairy Queen

I love the Blizzard, but my fave flavor is Reese's Peanut Butter Cups. Never much cared for the other kinds.

Photo of the Day: Pioneer Woman Ree Drummond Has a Messy Kitchen Too

I'm definitely a clean up as you go type. But I used to have a miniscule galley kitchen with a tiny sink and next to no counter space -- that made cleaning up as I go a terrible challenge, and I'd end up putting my dirty dishes on the kitchen table. The table wasn't as big as the one in the photo, but the photo brought back unpleasant memories of scrambling to make things fit in that ridiculous apartment kitchen. My heart goes out to everyone here who has to cope with a tiny kitchen!

Weekend Cook and Tell: Celebrating Sardines and Anchovies

What I've heard left and right about anchovies adding "umami" to a dish is true. I sautee some anchovies in olive oil when I make a red clam sauce. The anchovies just disintegrate, and they provide great flavor.

I also like them on pizza sometimes! Or on top of a salad.

Or even plain.

"Seriously Indian"?

If only someone over there at SE could be sponsored for a trip to India. Not only would I appreciate the recipes; I'd also love the photos!

Maybe by tackling one region at a time.....

I've had mixed results with my forays into Indian cooking. Chana masala, it's fair to say I've nailed. I've also been experimenting with vindaloo. But I'd always welcome a SE supplement to my cookbooks and the websites I've bookmarked. With photos!!

This time, coffee near Times Sq.

Empire Coffee. It's a coffee and tea purveyor with a coffee bar. The east side of Ninth Avenue, somewhere around 42nd or 43rd Street. Like, a half a block uptown of the back of the Port Authority. No seating, though. I think they have a website you can look at, too.


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