Thursday, October 22, 2015

Everything Old Is New Again: Braised Lamb Shank Pappardelle

Most of my posts offer some sort of instructions for how to make a dish. Not this one. This one is all about how you can't quite make this dish, and neither can I again, probably. This is all about the leftovers, the creative combination thereof, and the delicious that can arise.

Braised lamb shank and meatball pappardelle.

Wednesday, September 23, 2015

Butter-Poached Lobster Is Just As Delicious As You Imagine It Would Be

It's all Whole Foods' fault. I made the ridiculous mistake of going grocery shopping while hungry, and they were giving out samples of lobster tail. I ate the bite, and I was sold. I can't control myself around lobster. I love the stuff. It must be my New Hampshire upbringing; all those lobster rolls I ate in my youth. Plus it was $3 off the usual price per tail! Which made each tail only expensive, instead of absurdly expensive. 

Orecchiette with Butter-Poached Lobster Tails and Cherry Tomatoes.

Wednesday, August 5, 2015

Too Hot To Cook

It is too damn hot to cook. It is also, unfortunately, too damn hot to grill; our grill is in full sun, so even though I'm craving grilled fish, that is not on the menu. Maybe next week.

What we're eating right now is food that doesn't require cooking. Cold sausages. Green salads. and lots of antipasti, which make for a terrific snacking meal. With a cool glass of rose or Prosecco, this is how summer is done right.

Here are couple of my favorite antipasti. Slice, stir, marinate, and enjoy.

Anitpasti dinner. On the deck. At sunset. Life is not all bad...

Thursday, May 14, 2015

Spring in Pie Form: Asparagus, Ramp, & Goat Cheese Pie

I’m lucky enough to have a friend with a secret stash of wild ramps that he visits every spring--and sometimes he takes me along. We went out to the woods this past Saturday morning, and I came home with a bag of ramps. Which I then had to figure out what to do with. The answer: Asparagus, Ramp, & Goat Cheese Pie.

Thursday, May 7, 2015

Prepping for Pie Season

I love pies. The only thing that can hold me back from whipping up a pie is the crust. What if I don't have enough butter? (I make all-butter pie crusts; no vegetable shortening for me, thank you.) What if I don't have time for the dough to chill? What if I just plain don't have time?

Thursday, April 30, 2015

Snacking Dinner On The Deck

There are some meals you cook, and there are some meals you shop for. I'm not talking about takeout, but rather the kind of snacking dinner that requires just a bit of chopping before being arranged on the plate and carried to the table.

While I enjoy this sort of meal all year round, it definitely reaches its apogee as a warm weather meal on the deck.

On my way home from work I stopped at the grocery store and picked up a baguette, a small round of goat brie, a bag of arugula, and, from the liquor store, a bottle of rose. At home we already had plum tomatoes (acceptable, if not amazing, even in April) and an amazing spreadable smoked sausage (from Wursthaus Schmidtz), plus some basics: basil, lemon, olive oil, honey, coarse grained mustard, cornichons.