Found this on accident. Will Cook For Friends: Orange & Cardamom Spiced / Honey’d Fig / Olive Oil Tea Cake – the perfect mouthful.
Whenever I start making bread I can’t stop myself. There’s no reason for me to have four loaves of bread in the house. Baking, especially bread, is a meditation. This second batch is organic whole wheat, and I used molasses … Continue reading
I’ve been having fun curing and smoking the Berkshire bellies. They’ve been coming out delicious–a little bit sweet with a bit of smoke, a black pepper bite, and a nice marble-y crunchy slice after we par-bake then crisp it on … Continue reading
Our huevos rancheros. I fry two corn tortillas in hot clarified butter, but without crisping them up too much. Flip them, then crack two eggs on top and throw it in the oven (400 degrees) until the whites are solid … Continue reading
This is a popular dish at Casa Isleña because it’s light and fresh, salty and sweet and spicy. The fish must be fresh: I’ve used dorado, yellowfin tuna, king mackerel, wahoo, swordfish. I’ve served it with basmati rice, turkish pilaf, … Continue reading
Hurricane Irene inspired dish – Top Ramen (oriental flavor), poached egg, sautéed tofu, sesame roasted broccoli with garlic (and of course there’s a big dab of sriracha at the bottom of the bowl).
This is a recipe my aunt and uncle taught me as a kid, which I believe they learned when in the Peace Corps in the Philippines, though I think my dad made it for me and my brothers long before … Continue reading
Bittman has a nice video for his watermelon and tomato salad: Watermelon and Tomato Salad – Video and Recipe – The Minimalist – NYTimes.com I like to do a version of this salad all summer, and it’s usually an ideal … Continue reading
I try to be a humble cook. I don’t take compliments well. I don’t like to brag. But when it comes to octopus, I have to.
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I’ve been working on this recipe for a while now and it gets more delicious every time. The result is fork-tender shredded pork that is great in soups (see posole), excellent in tacos, empanadillas, whatever you want. The less I … Continue reading
