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Tag Archives: food
Degustation de Porcelet, Part 2
With the pork belly and rutabaga mostarda out of the way, I spent the rest of the evening preparing the pork leg and shoulder confit. I gathered my ingredients: two baby pork legs, two baby pork shoulders, sixty grams of … Continue reading
Degustation de Porcelet, Part 1
I‘m back after a brief vacation from cooking, blogging, and blogging about cooking. When She Who Must Be Obeyed suggests that you take a break, you listen. Or else. This week’s posts will be devoted to the main course of … Continue reading
Soft-Boiled Egg with Asparagus
The full name of this dish is is Soft-Boiled Egg with Green Asparagus and Crème Fraîche Aux Fines Herbes, but that won’t fit in the title field. This was the second course for the Fifth Annual Birthday Dinner, a recipe … Continue reading
Dinner at Posto
The original Bertucci’s pizzeria was in David Square, Somerville, next door to the original Steve’s Ice Cream store (a pizza place next to an ice cream place: stoner marketing at its best). When owner Joey Crugnale turned Bertiucci’s into a … Continue reading
Double Meat
I was in Los Angeles for my scheduled meat pickup in April, so I got to double up yesterday. There was a bit of duplication, but who am I to complain? I got two of the Best Chickens, five thick … Continue reading
Cauliflower Panna Cotta with Beluga Caviar
As promised, it’s time to provide the recipe breakdowns for the Fifth Annual Birthday Dinner for She Who Must Be Obeyed. The first course was Cauliflower Panna Cotta, a “canape” from The French Laundry Cookbook. I started with eight ounces … Continue reading
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Birthday Dinner at Jean Georges, Continued
We had already dined on caviar and seafood, so the obvious transition to a meat course would be lobster, two different preparations: Lobster Tartine, Leongrass and Fenugreek Broth, Pea Shoots. Served with Pinot Nior, III Somms Seven Springs Vineyard — … Continue reading
Birthday Dinner at Jean Georges
A perfect storm of crushing workload, illness, medical procedures, and a dinner party for ten that required a solid week’s worth of prep has kept me from updating the blog. I hope to rectify that, starting with a bit of … Continue reading
Pot-Roast Half Pig’s Head
I had pig parts left over after the Fifth Annual Birthday Dinner, so I consulted Fergus Henderson’s Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook for inspiration. It didn’t take long to find this recipe, and his … Continue reading
Fifth Annual Birthday Dinner
It’s that time of year, when I pull out all the stops and host a birthday dinner party for She Who Must Be Obeyed. I try to top the previous year’s menu, which is getting harder to do with each … Continue reading