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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

Ramen with quail eggs, scallions, quick pickles, and chicken thighs

Ramen with quail eggs, scallions, quick pickles, and chicken thighs

A few months ago when the weather was extremely cold and grey and we were in search of serious culinary projects, Michael and I finally broke down and made ramen completely from scratch, including the noodles. The stand mixer and pasta machine were brought out, dough was wrestled with, and we watched the “Noodle” and “Tokyo” episodes of Mind of a Chef at least twice that Sunday as I wrestled with the extremely elastic dough. Our copies of Momofuku and Ivan Ramen were splayed out on the counter as we needed to reference them, and the whole apartment was infused with the scent of roasted pork bones and poached chicken as the broth simmered all day.

I had to bake a few batches of sodium carbonate so I would have more than enough to add to the dough mixture, and Michael felt compelled to write out the equation on the kitchen chalkboard because of course he did.

Science!

Science!

That first batch of from-scratch ramen came out exceptionally well: light, hearty, and oh those noodles had just the right amount of chewiness. We didn’t use all of the six-ounce portions that night so the rest went into the freezer, and this weekend we both decided it was time to finally use them. Read More

Hawksmoor Roast Chicken

Back when Michael was in England, he was able to spend some time in London with our fabulous London friends, and during our subsequent cell phone and Google Hangout conversations he told me about this cookbook they had that from their favorite steakhouse Hawksmoor. Simply perusing the book made him feel inspired to buy it, and when I saw that it was under $30, I jumped and ordered a copy. To say that it’s a meat-lover’s cookbook is to be cliche; in fact, this cookbook is a diatribe on great English food and drink, albeit with a very heavy focus on meat. If a roast chicken recipe is an adequate barometer of the worth of a cookbook, well, the recipe here makes this one a good book to at least consider.

It may be a bit hasty to declare this when you’ve only tried one recipe, but when they get the roast chicken recipe so well, it’s only natural to assume the rest is remarkable. Especially when one is called “Beef Shin and Macaroni.” I’m looking forward to making that when it gets significantly colder. Read More

Pollo al pimentos

I’ve never liked the lamentations that often accompany Labor Day, all bemoaning the end of the summer. First of all, summer is not over; September 20th marks the beginning of fall.  And it’s not as if the weather immediately resets itself to autumn mode, either–the mere act of going into my closet Sunday morning to contemplate sweaters was causing me to break out in a sweat. Just because coffee shops are champing at the bit to push their pumpkin pie spice lattes doesn’t mean it’s time to put away the sandals. You can try to pry those off my feet, but I don’t think you’d be successful.

Besides: this is the best time of year to enjoy the best of what summer has to offer. Making your way down to the Union Square Greenmarket via subway comes with the best reward: the overwhelming aroma of peak-time tomatoes and herbs enveloping your senses as you emerge from the subway station. Even if you can’t make it to that particular market, you are afforded a similar sensation as you shop for tomatoes in your local supermarket, because if they don’t smell amazing now, they likely never will.

(I realize with the previous statement that I am showing my proximity-to-Jersey-tomatoes-privilege, but they are seriously the best tomatoes ever so I apologize for nothing.) Read More

Xavi demonstrates my mood during much of the match.

It’s been a tough week for FC Barcelona and its cules: an unexpected loss earlier in the week to Chelsea in the Champion’s League finals was bad enough, and then on Saturday we had to suffer the indignity of Real Madrid coming to Camp Nou and do the unthinkable–win. While RM has likely taken La Liga this season, it’s not over yet for my Catalans as there’s the second leg of Champion’s League yet to play this week, and in a month they’ll be fighting for the Copa del Rey and won’t have to beat Real Madrid to do so.

In other words: I have plenty of opportunities to whip up more Catalan food in support of the blaugranas. Read More

Smoked Chicken Wings

Okay. I’ll admit that I may have been a bit too forcefully tight-lipped about the small device taking shape from bits of hardware store fodder on my balcony. I think having worked in an operational chemistry lab for so many years makes me skittish about revealing that I have a off-spec MacGyver-style contraption running in my purview of operation. Believe me, I knocked together some humdingers during grad school, stuff that I think if the New Haven fire chief ever saw he’d make me turn over my clamps and duct tape once and for all. For legal purposes, I am obligated to write at this point that I am entirely joking… Read More

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