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Argentinian Ribeye Skewers with Chimichurri

Argentinian Ribeye Skewers with Chimichurri

I can’t believe I’m writing this on the day of the World Cup final—it definitely has flown by even faster than it did four years ago, and what a tournament of surprises: who would have thought that the US Men’s National Team would not only make it out of the Group of Death but that Tim Howard would make a record 16 saves during the match against Belgium? (I’m pretty salty that he isn’t on the best goaltending award shortlist, by the way.) Moreover, who would have expected the epic meltdown that was the Germany-Brazil semifinal, especially considering that Brazil had the ultimate home pitch advantage? Read More

Welp, that was quick and embarrassing.

Longtime readers will remember me following along with the 2010 World Cup and Spain’s march to victory, and it was a thrilling thing to behold. La Furia Roja has played well since then, taking another Euro title in 2012 and just falling short to Brazil in the Confederations Cup last year. To suggest that expectations were high for the team would be an understatement, but I don’t know if anyone was really expecting them to take a second world title, as awesome as it would be.

Marca says it all. (via theworldsgame tumblr, link in image)

Sadly, a pair of horrible losses have put to rest any hopes of that happening, as following a perfunctory match with Australia the team will be headed back to Spain. Listen: I’m not foreign to the concept of losing. Being from the Philadelphia area, it’s a universal truth that any Philadelphia sports team* with any semblance of momentum will more likely choke instead of sealing the deal. There are a few exceptions to this, of course, but when books like this exist and your baseball team is the first to log 10,000 losses in its lifetime…well, I think you can catch my drift. What was so heartbreaking about these particular losses was the complete and utter self-destruction witnessed on the pitch; if watching the 2010 Spain squad was like observing a fine-tuned Ferrari engine at work, this was more akin to watching a Ford Pinto explode.

The final twist of the knife was watching David Villa (oh, just Spain’s highest goal-scorer for the national team but had yet to make an appearance until this match) make his final appearance for the side in the match against Australia that was meaningless other than for pride…but at least he managed a goal before he was summarily subbed off.

What a goal. (Source linked in image.)

It’ll be interesting to see what happens over the next few weeks/months and then if they can get it together in time for Euro 2016, but in the meantime I’ll be over here watching 2010 WC videos on YouTube. (OK, so I’ll still be watching this World Cup too, if only to cheer on Leo Messi and some of my other FC Barcelona boys still in contention as well as the US as they face Portugal and Germany.)

At least I can comfort myself with some good food while I watch and wallow, right? Read More

Ramp Butter and Pancetta Crostinis from Franny's

Ramp Butter and Pancetta Crostinis from Franny’s

Back in December when I was going through my stash of new cookbooks and flagging recipes to make, one of the first that spoke to me immediately was for Franny’s ramp butter and pancetta crostini. After I rued the fact that it was December and that ramp season was still months away, I turned the page and lo and behold the good folks at Franny’s realize that one cannot live on ramp butter alone. An assortment of seasonal compound butters were listed,  including a divine chili butter that is also quite easy to make and an excellent foil for pancetta, even if you are using butter straight out of the freezer.*

After I got my hands on some ramps a few weeks ago, though, I was determined to make the ramp butter. Not only did I want to make the crostinis, but Michael suggested putting pats of it on some butterflied trout and veal porterhouse steaks we had purchased at Stew’s in the place of making a sauce. Kept frozen, the butter would be able to sit for a few months in the freezer, so unlike most of our ramp preparations we’d be able to enjoy it long after the season had ended…provided it lasted that long. Read More

Prosecco cocktail with poached orange peel.

Prosecco cocktail with poached orange peel.

Two weeks ago we finally decided on where we’d go on vacation this year (our first trip together since New Orleans last spring), and while I’m really excited about that, I am determined to not wish away the late spring and summer months because that will only lead to massive seasonal affective disorder/depression come November.* (For this reason I’m not going to say where we are going until the date gets closer .) Instead, I have resolved to savor everything I can from now until then: short trips to the local beaches, wearing short sleeveless caftans around the house, making delicious sangria and other cocktails, welcoming visitors, and heading into the city for various escapades.

I don’t want to feel that it’s going to be a good summer: I’m determined to make it so. Read More

Chilean sea bass tiradito

Chilean sea bass tiradito

[Ed: I’m trying to write some shorter posts to get me in the habit of writing much more regularly. So we’ll see how this goes.]

Chilean sea bass is not a fish that comes to our kitchen often, mainly because it’s both expensive and generally believed to be horribly overfished. The latter point might not be as troublesome as I had previously thought, though, because apparently measures have been taken to atone for overfishing and there are now viable options that are considered good choices. So I now feel slightly less guilty over succumbing to the temptation of buying Chilean sea bass (that was on sale!) last weekend in order to make this tiradito from The Family Meal.

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Arancitacello/blood orange 'cello

Arancitacello/blood orange ‘cello

As recently as a few years ago, you would be hard-pressed to find any citrus fruits that went beyond your basic lemons, limes, navel oranges, and grapefruits save for a few short weeks a year. Much like ramps in springtime, you’d be forced to overload on as many blood oranges, Meyer lemons, kumquats, pink lemons, and Cara Cara oranges as you possibly could and figure out ways to use them as quickly as possible. With some of those fruits that limited window of availability is still the case, but I was pleasantly surprised to find some blood oranges not only in stock, but on sale a week or so ago at Fairway. In March, no less!

I had it in my head to make a batch of limoncello (or any other kind of citrus-based digestive) as it’s been years (literally!) since I made polpelmocello back in New York, but I wanted to do something different yet again. Blood orange ‘cello crossed my mind more than once, but I was worried that I had missed that particular train by the time I had the time to give it another try.

And then blood oranges went on sale for $1.99/lb a couple of weeks back, and I knew that it was time to make it.

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Italian Greyhound cocktail

Italian Greyhound cocktail

“We hear of the conversion of water into wine at the marriage in Cana as of a miracle. But this conversion is, through the goodness of God, made every day before our eyes. Behold the rain which descends from heaven upon our vineyards; there it enters the roots of the vines, to be changed into wine; a constant proof that God loves us, and loves to see us happy.”—Benjamin Franklin

With all due respect to (and agreement with) Benjamin Franklin, I’m certain that while wine may be proof that a higher spiritual being loves us and wants us to be happy, I am also convinced that citrus fruits are at their peak in the wintertime to give us some assurance that winter has its place and we shouldn’t hate absolutely everything from January through most of March. While I’m content to use them in salads and eat them as-is on a regular basis, using them in cocktails this year has yielded some pretty delicious results that have entered into my weekend cocktail rotation. In an effort to post more frequently than twice a month, I’m going to share a few different ones over the next few days.

A few weeks ago I acquired a nice stack of Canal House Cooking’s seasonal cookbooks on sale at Williams Sonoma, and a series of recipes that caught my eye in volume six was for the Greyhound—a simple combination of gin and grapefruit juice—and all of its variations.  March is perhaps the ideal time to be experimenting with these libations because while signs are pointing to spring, we could just as easily be walloped with a blizzard at any moment. We might as well be sipping a seasonally appropriate cocktail while we await to see if the weather is more akin to lions or lambs, right?

The reason why you see this image everywhere is because it’s accurate.

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