A simple Laotian dinner: ginger-lemongrass chicken & spicy mango salad

April 11, 2011

Lately we’ve been spending time at the LTV studios in East Hampton, taking a Directors’ class and crewing for several shows as we begin contemplating our own TV cooking show. Last week we had the pleasure of meeting Penn Hongthong whose informative “Simple Lao” cooking show has been airing for several years at LTV. We thoroughly […]

Read the full article →

Seared Tuna Belly over Cucumber & Carrot Ribbons Salad

April 7, 2011

“Supreme tuna belly is the lowest section of the tuna belly (toro) and is highest in fat content. It is rich with omega 3 oils and can melt in your mouth. It is often confused with the regular tuna belly, and they (toro, otoro) are commonly thought as the same section of the tuna. Compared […]

Read the full article →

Poached eggs, savory & light

April 5, 2011

Recently I purchased an Italian brand non-stick egg poacher by Bialetti. This is by far the best cook’s tool I’ve ever tried for perfectly shaped eggs, poached to perfection, and easy to remove every time. I promptly inaugurated it by preparing a light, healthy version of Eggs Benedicts: Poached eggs with cheese & buffalo chicken […]

Read the full article →

A late night Sayonara

April 3, 2011

After the past week or so, I must say that I’m becoming a little concerned about the other gourmaniac. I mean, yesterday, I walked into the kitchen, and there she was hanging out with Georges Blanc again. I’ve found them together for lunch and I’ve discovered them cozied up together by the cutting board before […]

Read the full article →

Curried Chicken and Stuffed Mushrooms with sauteed apples and tomatoes

April 1, 2011

When planning your dinner choices, what’s better than opening a marvelous recipe book and realizing you have all ingredients on hand for some new Georges Blanc delicacies? Eating the final product, that’s what – oh, and even better yet, raising your wine glass to a friend whose birthday you just found out it was, and […]

Read the full article →

Fresh Pasta with Lemon, Asparagus Tips & Bottarga

March 31, 2011

Leafing through a Georges Blanc cookbook is an often futile exercise in self control, as I inevitably find myself excitedly making extensive shopping list of all the ingredients needed to make just about everything I see in “The Natural Cuisine” cookbook. In fact, I’ve mused about cooking the entire “Spring” section of the book – […]

Read the full article →

White Lasagne, or Lasagne in Bianco

March 30, 2011

While browsing a variety of Italian websites recently, I noticed several white lasagne recipes, so naturally I got a hankering for “Lasagne in Bianco” and decided to make some by customizing my version with new ingredient combinations. Later that day the other gourmaniac was in the kitchen rolling out a fresh lasagna sheet. I knew we were […]

Read the full article →

Dashi & Umami at the heart of Japanese Cooking

March 28, 2011

It’s the story of my life:  as soon as I get into something, develop an ability for something, buy or acquire something, that something becomes unavailable, obsolete or not the thing it seemed to be in the first place. Take Japanese haute cuisine as a case in point. Within the past year I’ve delved into […]

Read the full article →

A Real Quick and Easy Dessert: Oven Roasted Pears with Blackberry Sauce

March 27, 2011

I needed a quick and easy dessert for ten people last night, and it had to be plated on the fly at someone else’s house. I thought about a fast, simple genoise cake, but having had friends over for dinner at my table the night before I wanted a dessert that was effortless. I chose […]

Read the full article →

Salmon over Fusilli & Rapini with Lemon-Wine Sauce

March 24, 2011

As I’m sure we’ve already mentioned, unless you plan to make your own pasta, Fratelli Setaro makes the best commercially available product.  Among some of our favorite shapes are the fusilli lunghi (as pictured above), a long and curly pasta. Add to that several other favorite ingredients – like the nutty, deliciously bitter, and pungent […]

Read the full article →

← Previous Entries

Next Entries →