Content
Alright, so I know it's not everyday that people find ostrich...or every day that they eat it. Unless of course your down under, or maybe in Africa? But clearly, I am not. Fortunately, we have a friendly guy from Roaming Acres that posts up at the Union Square market quite often that has some pretty solid ostrich offerings! I've never actually cooked ostrich, but figured...what better
So it's not very often that I make and/or even have sandwiches. Do I love sandwiches? Absolutely. Can I make a darn good one? Sure! But I guess it's just not my first go to - unless I have leftover pork, some white cheddar, and pickles on hand...then it's Cubano time! But that's beside the point. Also, very rarely do I fry foods. Just a personal thing I guess. I think it's the lingerin
We are getting SO close to spring time that it hurts...I'm ready to come out of culinary hibernation and get this show on the road. I'm ready to see some color out there, and we all know I can't wait to over-purchase boatloads of highly perishable baby vegetables and items that are only available for a small window of time. Seems logical, no? I just get excited. I've sort of learned
I've been wanting to cook some version of brick chicken for a long.....yes, long long time. Why have I not? Good question! Excuses. I'll just cook chicken breast. Maybe just roast a whole chicken. I don't even have a brick! You name the reason, I probably utilized it on more than one occasion. Maybe I was just scared to cook it and thought it'd be more of a pain in the behind than it
Sometimes I see an ingredient at the store, and all of a sudden envision myself throwing a lavish dinner party for 24 people. Seriously, who needs more than one bunch of dandelion greens when she knows fairly confidently that she'll be eating it all herself? I surely don't, but apparently my brain thought otherwise. That being said, I definitely needed to do SOMETHING with these greens..
What better than a little zestiness to brighten up the COLDEST WEEK IN THE HISTORY OF WEEKS EVER!? Okay, so maybe that's not exactly true...but it was definitely close. We've been blessed with a not-so-cold winter thus far, so a chill was bound to happen. Hitting the teens and "real-feel" singular/negative temperatures definitely did not bode well on most of the population, to say the le
How is it already 2013? I don't know about you, but 2012 flew by. Lots of milestone events, plenty of good times, and a whole lot of excitement, that's for sure! I hope it was the same for all of you! I decided to kick off the New Year with a recipe using one of winter's most beloved (or hated?) fruits. The pomegranate. I really forgot how obnoxious it is to get the seeds out of this fr
It seems as though winter is the time of year to cook things that are ROCK FREAKING HARD! I'm talking rutabagas, sweet potatoes, every other potato, winter squashes, and beets, just to name a few. And loads of brassicas! Not that it's necessarily a problem, but sometimes my shopping bag gets a tad too heavy. And is it so tough to ask for some fruit in this situation? Yes, I know, all of
Well friends, it has been quite some time! I've had to take a quasi-hiatus when it comes to cooking - sadly, a broken foot has put me out of commission for most things. No running around to my markets as per usual (I can't even carry anything.), no work, no play! Who knew a broken foot would be such a Debbie Downer. Woe is me. Fortunately, I have a really cool storm trooper looking boot
Due to Hurricane Sandy, there's a slight delay in posting for SST. I urge you all to donate to the Red Cross - providing shelter, food, and simply emotional support to those affected by the storm. To donate, visit www.redcross.org, call 800-Red-Cross or text the word "Redcross" to 90999 to make a $10 donation. Sandy rolled in like a bat out of hell on October 29. Sadl
Well friends - it's been awhile, but I'm back in action. Things have still been cookin' in the kitchen, but alas, sometimes I let the time fly and things slip past me. Either way, I'm back at you with a simple and delicious recipe! Of course, inspiration arose from the items I picked up at the farmer's market. Brussels sprouts still on the stalk? Check. And orange Turkish eggplants? C
Pumpkins are EVERYWHERE! At my local bodega, at all the stands at the farmers market, in every grocery story....but I guess that's what happens when fall hits. An uber-abundance of pumpkins! I figured someone needed to help in depleting the massive quantities of pumpkins that are all around the city, so of course I stepped in to assist. This kind of reminds me of a time back in Michig
We all know my strange affinity for Mexican flavors...especially when the hot months roll around (and copious amounts of margaritas are seasonally appropriate). But that strong urge to eat tacos, guac, and elote in (probably) unhealthy amounts at an alarming frequency tends to dissipate once the smell of fall is in the air. That is, unless I'm making a mole. But who has time to make m
I'm sure you've noticed the weather has been a bit crisp as of late (unless you live in the desert...or Hawaii)...September is definitely coming at us in full force, getting us ready for a beautiful fall season. That being said, the Fall gloves are out, the scarves are hung, and my Member's Only jacket has been dusted off. Yeah, you heard me right. Member's. Only. Jacket. I may be the
The passing of Labor Day has really put my transition from summer to fall MO at full speed, whether or not we still have 85 degree days to look forward to. So, before I really got into the autumnal flavors routine, I had one last hurrah with the summer time goods. Super fresh corn and actually good tomatoes - you'll be gone soon enough, and all too quickly! But seriously, it's kind of sa
Recently, I was presented with the challenge of making dumplings for the evening's appetizers. Well, first off, I could have been rude and just made some sort of strange Czechoslovakian dumpling (read: dough ball), or maybe gnocchi, but that would have sabotaged my evening of eating as well. Naturally, the man was thinking about dim sum style dumplings. But what kind?! Scrimps? Mixe
<!-- /* Font Definitions */ @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size
I'm pretty sure the Holy Trinity of the food world is flour, water, and yeast. I mean think about it: three simple ingredients that come together to magically make that risen delight that everyone loves (or loves to hate, you carbophobes!). Bread brings people together. You break bread amongst those you want to welcome. But, alas, this post is NOT about bread. I'm just getting y'
Well friends, it's been too long - but I'm back in action! Things have been getting all sorts of crazy, but as always, in a good way. Heck, even my fishmonger and veggie guys were asking where I've been - so that might be a sign that frankly, it has been too long! Needless to say, I'm glad to get back in the kitchen to experiment. I've had a hankering to hit up the farmer's market
I sometimes have a strange...yet SERIOUS hankering for Middle Eastern food. I can't go too long without a nice creamy hummus, a smokey baba ghanoush, or solid grilled shisk taouk with garlic sauce. Some may say that's the Metro Detroit in me....but I frankly say it's because it's all downright delicious. No funny business - just straightforward ingredients with amazing spices to boot.
The last thing you'd think to make on a hot summer's day is a spicy stew. Well, apparently, every culture in the world eats something SPICY to cool themselves off - it forces them to sweat. Ergo, hot sauce, et al. Maybe not stews. But what's stopping me? I stopped off at the market to find some beautiful fresh chickpeas, and I couldn't resist picking them up. I'm pretty sure that
Sometimes we all go on an ingredient kick...right? Well, I obviously do, and my current ingredient happens to be goat's milk. Pretty random, I know, but would you expect anything less from me? The goat's milk panna cotta was pretty poppin' - a delicious little savory custard if I do say so myself. And I freakin' love goat cheese. (Especially Ardith Mae - gimme gimme!) Beet green crost
Holy mackerel is right! My favorite fishmonger had some b-e-a-utiful wild Spanish mackerel fillets today, and it was hard for me to resist. Maybe I'm lacking Omega-3s and -6s? Hence the sudden craving? Probably not - these guys were just to good lookin' to pass up. Fortunately, I had also picked up some various vegetables and goodies at the market that I figured I could manage to throw
Well, it's officially summer time! And Mother Nature sure as heck guaranteed that we were aware of it, at least here in New York. It's been, and will be for the coming few days, close to 100 degrees! That is crazy. I walked outside and nearly got punched in the face by the heat...seriously. That being said, I'm not really complaining. I like the heat, as long as there's not 100% humi
What started off as a leisurely Sunday - one of the first Sundays I've had off in a long, long time - ended up being an amazing roving feast of deliciousness. Between being caught up in the act of my new gig and the excitement of a restaurant opening amongst other things, I had all but forgotten about the glories of NYC pre-summertime. Food crazies like myself run this city! Events,
When the sun starts gracing us with it's presence for more hours of the day and summer time starts creeping in, I know it's time for some refreshing dishes. (Especially when your apartment building doesn't turn on the central air, even though it's a billion degrees outside, and you're southern exposure apartment also heats up to about a billion. I'm looking at your BUILDING.) Serious
Well, I apologize in advance because this is quite the labor and time intensive dish, but the results are heavenly. I also failed to take as many pictures as I wanted to, but hey - it was family time, I was distracted! In honor of Memorial Day weekend, we decided to make tacos! Yeah, I know, that doesn't make sense, but these are just too delicious to pass up...and if you have some
For some reason, I don't often cook with Swiss Chard. Why? I really have no idea. You'd think I would love it, considering the ridiculous amount of stalk-colors available! (We all know my obsession with bright colors.) Not to mention, they produce some amazing micro greens. What's that you say? Swiss Chard micro greens? But of course. Beautiful little neon baby chards - something I
If you've never salt-baked a fish, you are missing out! This is such an amazing way to prepare fish, it's a wonder that more people don't take it upon themselves to cook this way. Not only is it superbly easy, it's fun - cracking open the salt crust may be the best part! You know what it's like? Kinder Surprise. But better...because you end up with an awesome whole meal and not a c
It's FINALLY happening! The green markets are starting to get more than just roots and hearty greens! Ay dios, it's about time. I think this time of year is all about delicate flavors and cooking methods. Most of the produce that's coming up around now doesn't need much beyond a quick blanch or saute, which is fine by me. Bright colors and crisp, fresh flavors abound! Today, I pick
This past week, I was perusing The Chef's Garden website, marveling at all the amazing and beautiful produce they grow. Their list of microgreens and various heirloom vegetables is exhaustive to say the least - and I love it! The Chef's Garden is one of the primary suppliers to some of the greatest restaurants in the country because they have SO many variet
The blue crabs are a-moltin'! That's right - it's soft-shell crab season. I'm sure you've all seen them around town, on menus, or in the news...and hopefully on a plate in front of you! Although some may claim to be 'over' the thought of soft-shell crabs, with the right preparation, they really are something. Think about the crab species itself - blue crab! It's not Maryland's state
Cherry blossoms, hyacinth, forsythia, OH MY! The city is starting to look beautiful with all of the flowers and trees abloom. It makes me want to frolic through the fields...but unfortunately for me and the general public's viewing pleasure, we ain't got much of that in Manhattan, so I'll just leave it to my imagination. I have managed to transport a nearly five foot tall cherry blos
<!-- /* Font Definitions */ @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:"Century Gothic"; panose-1:2 11 5 2 2 2 2 2 2 4; mso-font-alt:"Century Gothic"; mso-font-charset:0; mso-generic-font-family:auto; mso
Well, we all know about my strong affinity for cephalopods, and today's recipe leaves no exception to that rule! I saw myself some octopus at the market, and the rest is history. I sometimes wonder if it's possible for someone to have TOO much octopus? I would venture to say no....but if it is possible, I'd be the first to find out. That being said, I probably won't be slowing my
Springtime is here!!! Well - weather-wise, at least. It's a cool 72 degrees outside, with a lot of sunshine...heck, the flowers are already blooming. So, feeling sprite, I basically skipped my way to the market to pick up some rejuvenating goodies. Alas, I arrived only to be brought back to reality, recalling that it is in fact only March! Either way, Spring's bounty is soon to arri
Well folks, we're already a few days into March, and I'm back in action! I took a bit of a hiatus (clearly) - I'm in a bit of a work-related transition at the moment, which, when it all plays out will be very good but at the time is a tad bit stressful. It's also not helpful that during winter-time, my window of opportunity to utilize natural light for photography is considerably s
Ok, ok let me get this on the record first. I do know that there is a coalition of people out there who do not eat veal, for many a reason. I, however, am not part of this entourage, and I love veal! So on that note, just as I respect others' decisions to eliminate this from their diet, please respect my decision to include it! I personally think veal is a delicious treat, as I don'
I hope everyone had a great Valentine's Day, whether single or taken! I was able to end my evening with these lovelies. Thank you Laduree for coming to NYC! I have a great recipe for veal chops coming soon...I can't wait to share!
Well...this has nothing to do with Frank Sinatra at all - but I'm sure he secretly was jealous of those 100 baby blues that every scallop has! As you may know, I love scallops. For those of you that are allergic to bivalves, mollusks...well, just shellfish in general, my condolences go out to you. I don't know if I can claim that scallops are my favorite bivalve, but they're defin
I kid, I kid. But they look like dinosaur eggs, right? Maybe? Ok, fine. Chia seeds...they seem to be all the rage don't they?! Poppin' up all over the place, making waves in the health world, adding a bit of zest to the cooking world...looking like miniature dinosaur eggs. But WAIT, these guys have popular for MUCH longer than the past year or so. mini. dino. eggs.
Latkes. Latkes?! It's not even the time of year anymore for latkes...or is it!? Seriously though, these latkes are good ANY time of the year. Why, you ask? Of course I'm going to tell you. Because they're made with sweet potatoes! And a bit of onion...and a touch of apple. Finished with some Greek yogurt (or creme fraiche!) and smoked salmon - it's every bit as decadent as it s
So I've been in a frenzy. A RICE frenzy!! About a week ago, I found some sweet pea shoots at the grocery store, and it triggered a memory of a recipe - obviously. Ever since, the seed has been planted in my mind to cook this amazing "side", although it's so good I could just eat it as a meal. It's been what seems to be forever since I've last had this, and it's way past due. Farro, bla
Well, I haven't posted anything since LAST YEAR! *snare drum - high hat* All jokes aside, it's been awhile! The holidays came and have gone too quickly, but I definitely had was able to pack a bunch in. A bit of travel, a lot of eating and cooking, and of course, spending time with family and friends. And to say that it wasn't an indulgent close to one year and beginning to another would be a
I hope everyone had a FANTASTIC holiday season! Mine was filled with amazing food, friends, and family - it just didn't last nearly long enough. Great new recipes for 2012 are soon to come!
It's starting to really get chilly in the city, so I couldn't imagine anything better than being a lounge kitty with some warm, hearty stew and a cup of hot tea. But I wanted a fresher, healthier kind of stew - so I opted for all vegetables. Even so, by using sweet potatoes, mushrooms, toothy beans, and hearty kale, this stew gets some real body. Winter Bean Stew(serves 4)1/2 C dried
*sung to the tune of 'Oh, Christmas Tree'* Tunisian influenced food may not be the first thing that comes to mind when you think of "comfort" food, or warming, wintertime fare. But alas, it is just that! Of course, any cuisine varies with the seasons, but there are some flavors and cooking processes that just beg to be utilized during the colder seasons. Does Tunisia even have a cold season?
So it seems to be that time of year again....for cookies! Don't get me wrong, cookies are appropriate any time of the year, but wintertime always gets me into the baking mood. There are a few household staples, plus a few rotating goodies, and anything found that looks particularly delicious. That being said - at any given time, there could be innumerable amounts of sugary goodness lurkin
yes, I pulled an Achatz with the sage. Well, it's been quite some time since I've posted any recipes! I hope everyone had a lovely Thanksgiving and was able to celebrate with friends and family. Mine came to visit and we spent the majority of the time doing what we do best - cooking and eating! That being said, I've got a great recipe for those of you that are tired of turkey leftovers! I kn
Happy Thanksgiving week all! Family is in town, and the apartments heating up from cooking frenzies. SST will be back soon!
