I’ve posted a recipe for squash-blossom pasta sauce before, but I’ve done some revising, and wanted to post it again. This came out perhaps better than any other iteration I’ve tried. I would highly recommend it, especially if you are like me and have some overly enthusiastic summer squash dominating your garden. 2 yellow squash, […]
Cooking
Char Siu
I know nothing about Chinese cooking. Except that I’ve had some pretty amazing dishes, and that usually, in terms of seasoning, it is more or less opaque to me. That’s why I was surprised to find that one of my favorite Chinese meats — char siu, Cantonese-style barbecued pork — is super simple. I started […]
Fabulous Squash Soup
3 thin slices of lardo (or lardons, or pancetta, or even bacon), cut into small cubes 2 cloves of garlic, minced 1 small shallot 1 butternut squash, peeled, and roasted until soft 2 cups chicken stock 1 cup milk (I prefer goat) 1 Tbsp soy sauce 1 Tbsp toasted sesame oil 1/2 tsp cinnamon 1/2 […]
Balsamic Fig Jam
Warning: I don’t know anything about canning. And I don’t know whether this recipe is appropriate for canning. If any of you can figure that out, let me know. Because it is definitely jam that is good enough to preserve. (UPDATE: I have in fact canned this recipe, and it came out just fine, and […]
The Summer Salad Salad
Here is a super-easy summer salad. I came up with it because my CSA *just* *wouldn’t* *stop* *sending* *me* *corn*. And I don’t really like corn all that much. This, to my taste, is much, much more palatable than eating ear after ear of corn on the cob. 3 ears of corn, lightly steamed 2 […]
Fried Chicken!
So I don’t usually love fried chicken. In fact, if I see it on a menu, or (*shudder*) in a grocery store’s prepared food aisle, I usually steer clear. Generally speaking, I find that it is often too dry on the inside, too greasy on the outside, and far too caked with bland lumpy crust. […]
Braised Duck Legs
This is adapted from a recipe I found a while ago over at epicurious.com. I don’t usually post recipes that have (mostly) come from another source. But these duck legs were so good that I felt an obligation in this case. So, here’s how it works: 4 Duck leg-thigh parts (I don’t know what it’s […]
Honey-Saffron Truffles
My Valentine’s gift for Sarah was actually sort of a Valentine’s gift for me. I don’t really like white chocolate. But for a long time now, I’ve had it in my head that truffles, filled with honey-saffron white chocolate ganache, with a dark chocolate shell on the outside, would be lovely. Sarah was luke warm […]
Lamb Shanks and Cubebs
As I’m sure I’ve mentioned here before, I love lamb. I like beef okay if the cut is right, if the cow is right, if the preparation is right. But in almost every circumstance, if you want to please me by serving me red meat, I’d rather have a good piece of lamb. Lamb has […]
“Roast” Duck
As some of you know, I’ve been experimenting with duck. I’ve made three or four ducks over the past three or four months. They’ve all been whole roasted birds. And while each has had its virtues, none has been entirely to my liking. I made another one last night, however. I did it very differently. […]