Thursday, January 27, 2011

Beef Ragu a Little Too Soupy

Recently we cooked a "Real Simple" Beef Ragu recipe. With high hopes, we were let down. The beef ended up being quite tender, but the sauce become more like a soup, no matter how much grated cheese we added-and we really were quite generous. We had to eat the meal with spoons. I even added flour to thicken the liquid. We froze our leftovers and I plan on defrosting and creating some sort of meal out of it this evening. Suggestions are recommended.

MFK Fisher, The Other Julia Child

Before there was Julia Child there was MFK Fisher. Don't worry, I didn't know this either until I was educated by Uncle Alan with two vintage books: one French cookbook (right) and a biography on the Dame (photo TK). As I was perusing the crinkled pages of the French cookbook, I was amazed to see a Roasted Chicken recipe that was co-written by Julia Child. I first made this dish in late 2009 and it's been my favorite roasted chicken recipe ever since. Essentially, you make a butter lemon paste and dress the chicken inside and out. You start roasting the chicken on each side for 10 minutes and then return it to its back. You add a carrot and onion and roast the chicken for about an hour while basting every 10 minutes. Once the chicken is cooked, you make a gravy with the juices by adding chicken broth and reducing it down. It's really lovely and juicy.
Most recently, I made it with some fresh Rosemary a lemon half in the cavity. I served it with roasted brussel sprouts and Balthazar baguette (smeared with salted Icelandic butter).

Thursday, January 20, 2011

A belated Hanukkah gift

I finally cashed in my generous Hanukkah check. I've had my eye on a cast iron French oven and found the perfect one: Staub, 7 quart, round oven in sapphire (and on sale). Isn't it pretty?

A few questions from my Uncle Alan:
When this is full of good stuff doesn't it weigh more than you do? The answer is yes, I often need help lifting the pot when it's full of edible goodness. However, it's a great work out.

Where did you get this sapphire beauty?
Williams-Sonoma. And did I mention it's on sale?

Thursday, January 6, 2011

A Momofuku Meal

While we're on the subject of Momofuku, I just wanted to share an photo of the dinner we made a few weeks ago: quick-pickled cucumbers, ginger scallion noodles, and scallops in the OS broth (Whole Food was out of mussels, naturally). Enjoy!

Blood orange Asian salad

Since the commencement of 2011, I've been craving healthy, light foods. I don't know, maybe it was the month of straight reveling for the holidays, but I am ready to feel "good" in the new year, or at least in the first few weeks. Sound familiar?

I decided to make a salad with the blood oranges I recently bought. Perusing my fridge, I noticed I had some quick-pickled cucumbers thanks to the amazing Momofuko cookbook (shout out to Kiz). Perfect. I sliced the oranges and cucs, placing them on a bed of greens. Then I whipped up a dressing of chopped scallions, ginger, soy, rice wine vinegar, and olive oil. The only thing I was missing was a touch of crumbled nuts, but it was delicious nonetheless.