It’s August now (how is it August?) and we’ve been largely avoiding the oven as much as possible because it’s been either hot, humid, or both and so we’ve largely been using our Griddler and the stove and also resorting to ceviche pretty frequently too. So it may seem pretty weird to be writing about roasted chicken right now, but I guess it’s my form of solace: if I can’t eat it right now, I can at least write about it, you know? Read More
When I first sat down to write about our recent trip to New Orleans, initially my plan was to condense it into a concise top five list of food and drink that we enjoyed…and then I realized that was basically an impossible task. I then realized that I could break out my favorite drinks and dishes by theme, and so here’s hoping I actually get around to writing all of them. But first, I must speak of The Napkin. Read More
My love of Top Chef has gotten to the point that I have a section of my main bookshelf dedicated to some of my favorite judges* and cheftestants from the show—though I will admit that Tom Colicchio’s books live up in my New York section, because most of these books came out way after his did—and while I’ve enjoyed them all, I’ve been heartily enjoying Gail Simmons’ Bringing it Home as it is filled with really interesting recipes and lots of excellent anecdotes about Top Chef from foods she loved while on location to lots of interesting tips based on professional chef techniques that she’s observed along the way, along with her own insight from her days in culinary school. Gail has long been one of my favorite staples of the show because she’s a delightful mix of knowledge, insight, warmth, and the occasional dollop of well-timed snark: Read More
I don’t know why I haven’t been feeling so inclined to write about food, but I’m going to blame February, my second-least favorite month after January, for bringing me down. I have all of these post ideas written down and when I sit down to write, it all feels so stilted and so phony. Here’s hoping that as we get closer to Spring and the return of Daylight Savings I’ll feel a bit more inspired than I do now. Read More
With Christmas less than a week away, it’s time for me to start packing up all of our stuff to bring back to PA for the holiday weekend and get a cooking game plan set for Christmas Eve. We’re leading that particular dance this year, which is great since we did zero cooking during Thanksgiving. We are going to do the seven fishes this year, but in order to maintain our sanity and to make sure that everyone can try at least a bit of everything, we’re keeping the portions small and basically treating the meal like a tasting menu. Read More
I was doing so well in getting back to the blogging habit, and then my weekends got busy there in October between visits home and visitors here and a trip up to New York for work, so I’ve been a little distracted from this space. I’m always eager to get back to cooking after a few days on the road, and that combined with the acquisition of five new cookbooks since my self-imposed buying embargo lifted meant that I took to both weekend meal planning and figuring out what I’m making this week while Michael is away with gusto.
One of those books was the Cherry Bombe cookbook, which was one I was not expecting to get so soon, but a few weeks ago I was scrolling through Instagram and saw that the authors (and founders of the magazine) were coming to Baltimore as part of their cookbook tour, and they were having a really cool event up at Trohv in the Hampden neighborhood. It was billed as a party featuring some local food people and promised delicious snacks and YesWayRose’s Summer Water, so I ended up getting two tickets for Michael and myself and we took an Uber up on an otherwise unassuming Monday evening after work. Read More
Few dishes scream “I was big in the nineties!” like shrimp scampi, maybe because even writing words takes me back to a table at a Red Lobster with a plate of butterflied fried shrimp and shirmp scampi before me, with the latter drowning in too much butter and probably some crappy white wine. It was so ubiquitous (to the point of nauseatingly generic) that it served as symbol in the ’90s romantic comedy Only You* that a shared love of the dish was a superficial connection at best.
So color me surprised when a few weeks ago I was flipping through the remainder of my cookbooks that I had yet to use and I found myself flagging a recipe for shrimp scampi in Alton Brown’s first cookbook I’m Just Here for the Food. There was no butter involved here–just a couple of tablespoons of olive oil–and not even a mention of wine. Instead, the idea is that you broil the shrimp with the garlic and some seasoning (salt, pepper, and some Old Bay) for a couple of minutes, and then stir in some lemon juice, panko breadcrumbs, and parsley, and put it back in the broiler to let the shrimp cook through and the breadcrumbs attain a lovely golden color. Intrigued, I put it on the list of things to make for dinner this past week. Read More