In my ongoing commitment to not complain about the days when they get too hot or humid here, I’m instead leaning into it by relying on ceviche on days when even thinking about turning on the stove seems too unbearable. The beauty of having Cross Street Seafood and Kwon’s Fresh Produce so close by means that whenever the inclination hits I can take fifteen minutes and pick up a gorgeous fillet of fish and whatever ingredients I need to make it happen. Read More
While this summer has been filled with rosé and vermouth, I couldn’t let it go completely by without making at least one sangria, no?
You know those weeks that all but guarantee to be intense and rough and you know you can get through them but it’s going to suck the entire time? Last week was like that for me, and I’m happy to report that I actually did make it through most of it not much worse for the wear. It helped that we had plans over the weekend to serve as a motivator to stay focused and as an incentive when the work was done, but in the meantime my intentions to post about this sangria had to take a backseat while I tackled the task at hand. Read More
When I started doing research on vermouth and specifically what kinds of snacks would be served with the taking of the vermouth, I came across a really interesting, if surprisingly simple combination from the people of Quimet i Quimet. Located in the Poble Sec neighborhood of Barcelona, this tiny tapas bar specializes in tapas featuring tinned seafood–a delicacy in Catalunya–and serves many kinds of vermouths to boot. It’s long been on my list of places to visit but unfortunately we’ve yet to make it there, and I hope a third visit will be the eventual charm to finally bring us to that part of the city. (I have a feeling that a vermouth crawl will be in order now that I’m equipped with a list of all of the must-visit places to go thanks to Vermut.) Read More
As creative as we like to get in the kitchen on weekends, I have to admit that we are pretty susceptible to falling into dinner routines (or ruts, depending on how you look at it) on weeknights. If work is keeping us really busy it becomes much easier to stick with what we know and bang out dinner without much thinking, but too much of that will leave me feeling rather uninspired, and there’s something to be said about closing out the day with a delicious meal that isn’t just the same old, same-old. Read More
The arrival of August brought with it significantly more comfortable weather than one would normally expect this time of year, but more importantly coincided with the arrival of The Mind of a Chef’s third season on Netflix. We had DVR’d as much of the season as we could last fall, but of course with the move we had to give up the box and either wait not-so-patiently to appear on our streaming networks or bite the bullet and buy the season outright. (We probably would have done the latter if PBS didn’t break up the DVDs by chef, which is kind of annoying on their part, but so it goes.) Like season two the episodes are split between two chefs, with the first half devoted to Edward Lee (he was on the ninth season of Top Chef) and the second to Mangus Nilsson (his restaurant in Sweden is ranked 25th-best in the world as of 2015). They both bring some really interesting worldviews to the series, whether it’s ice fishing in the pale blue dawn or taking us through favorite haunts in Queens, and their styles of food are both so different from what we usually make that it’s so much fun to immerse yourself and binge-watch the whole series at once. Read More
Oh, hi there–it’s me, and yes I did go and disappear for most of July! In my defense, we’ve been really, really busy between houseguests, work travel, and taking a long weekend and heading over to Rehoboth Beach in Delaware. (We have more houseguests coming this weekend so we’re ending this month as busy as it began.) It’s getting to the point where we’re looking at the next few weeks and actively planning days where we don’t do anything save for walking over and having some oysters at Thames Street or maybe a couple of beers at Max’s, because having such an active social life is not something we’re altogether accustomed to after years of being on our own for so long. Read More
Pizza is not something we make often during the summer because we try to avoid turning the oven on high for long periods of time, but with the weather not being so swampy or hot over the Fourth of July holiday weekend, we decided that Friday would be the perfect night to have the first pizza night in what seemed like ages. I had the idea of putting some pesto Trapanese on one pie instead of doing either a canned tomato sauce or just using fresh tomatoes on their own, and then Michael decided that the thick slab bacon and baby leeks usually available at the Teet would do well for the second one. Read More