Mediterranean-style Swordfish with Pappardelle

May 3, 2011

Mediterranean Swordfish with Pappardelle (Serves two) It may be the simple fact that the Mediterranean cuisine of my childhood included lots of swordfish and a variety of other seafood, as well as an infinite amount of fresh tomatoes, olives, capers, garlic, herbs, and sauces derived from those ingredients. Or perhaps it’s just because swordfish and […]

Read the full article →

Here’s the Beef: Pan-Roasted Ribeye Steaks with Fingerling Potatoes

May 1, 2011

My  son, Alex, was home from school for the weekend, and he brought his friend Eli with him. They’re varsity lacrosse players with first string appetites. So, how do you feed a couple of real hungry and still growing boys? You give ’em beef, that’s what you do. I got several 24-ounce ribeyes with the […]

Read the full article →

What’s in your spice rack?

April 30, 2011

During a recent exchange between 2gourmaniacs and The Spicy Gourmet regarding our respective spice rack contents, I agreed to provide a list of my spice arsenal. In retrospect, that was a bit foolish for several reasons. First, it’s a really, really long list, and therefore quite a task to compile; secondly, I have some difficulties […]

Read the full article →

Parsnip Gnocchi & Cheese Sauce with Spinach, Red Pepper, and Poached Salmon

April 28, 2011

In all our combined years of cooking here at 2GourManiacs, we have never met anyone who simply didn’t love a good plate of gnocchi. I’m talking about the home made version of the delicate Italian potato dumplings; not those dense slugs which look like spent rifle casings, impenetrable by fork, which some stores pass for gnocchi. […]

Read the full article →

Still Life with Vegetables, Spring 2011

April 26, 2011

(Original capture) For me, one of the best things about Spring is the thrill of shopping for first growth vegetables poking up from the ground. Maybe it’s the vibrant colors or the promise of the soil’s fresh assortment of new produce. Perhaps it’s winter’s long wait for springtime itself and all that it brings; but […]

Read the full article →

Porcini Pasta with Spring Vegetable Medley

April 25, 2011

One of the great things about Spring is the abundance of vegetables which makes it possible to prepare a variety of simple, tasty and healthy meals by combining the endless medley of ingredients available. Here, for example, we put together a delicious pasta dinner in no time at all with a few vegetables on hand: […]

Read the full article →

Whimsical Easter Brunch: poached egg in a bouquet of baby romaine & smoked salmon

April 23, 2011

Although Spring has not yet sprung on eastern Long Island, all this talk about Easter and Springtime has got me thinking, buying, and styling floral arrangements and still life settings (these I will share with you in another post). I even purchased new flowery motif dishes, and an idea began formulating for a fitting Easter […]

Read the full article →

Braised Octopus with Fregula Salad & Oyster Mushrooms

April 22, 2011

Braising an octopus guarantees a tender cephalopod. And what’s really interesting is whatever medley of herbs you choose to incorporate into the “braising nest”, the octopus will take on their flavor in a most fragrant, delectable way. Here, we went Southeast Asian, mainly because we had some lemongrass stalks and mint that needed to be […]

Read the full article →

Robert’s “Best Chocolate Cake Ever”

April 19, 2011

I’ve had chocolate cake on the brain for over a month. I keep saying I’ll make one, and then something comes up where I just don’t get to it. This past Saturday 2GourManiacs hosted Talero Tequila’s coming out Hampton’s dinner event with a small party chez 2GM. Obviously, the culinary theme had to be Mexican […]

Read the full article →

Spring Asparagus & Stone Crab Claws Salad with Lychee-Kumquat Vinaigrette

April 13, 2011

I don’t know about you. For me, one of the best things about Spring is the thrill of shopping for first growth vegetables poking up from the ground. Maybe it’s the vibrant colors or the promise of the soil’s fresh assortment of new produce. Perhaps it’s winter’s long wait for springtime itself and all that […]

Read the full article →

← Previous Entries

Next Entries →