Usually you’ll find a pan sauce alongside my steaks: reduced red wine and stock, some fresh herbs. Finished (“mounted”) with a few pats of butter. But once in a while I like a nice thick Sauce Choron — a Béarnaise with tomato concasse folded in. In steps with pics:
This was a whim but worked out really well. And just run with the anchovies, they start fishy but turn nutty…
Get a pot of boiling salted water on. Everything else starts in a pan with heated olive oil and butter – a good few cloves of chopped garlic and…
The Tot heads to her grandparents for a week or so this time of year. She mainly eats pancakes, goes out for pizza, helps Grammy cook cupcakes and runs around the yard barefoot. Meanwhile back in NYC the lovely wife and I go to $1 oyster happy hour at…
So you’ve splurged on the $20-a-pound wild Chilean sea bass. And now it’s sitting there in the fridge trying to intimidate you. Mocking your cooking intentions with its pricey pedigree. Don’t take that trash talk from the fish, people. As with most expensive ingredients, the key is doing as…
Always a hit, tough to botch = party favorite.
3 chocolate bars – I use two dark bittersweet and one milk
1/2 c (or more) heavy cream, warmed
Splash of Grand Marnier
Break up chocolate bars (small guests enjoy this job). Melt over low heat on stovetop, slowly thin with…
Double-wide lamb chops — it’s all about treating a nice ingredient with a light touch. Lamb chops are surely indicative of a special occasion, and perfect for the holidays. Here’s how to roll em’ out:
2 racks of lamb
¼ stick of butter, clarified
2 T butter, cubed
Herbes de Provence
I didn’t intend to make kale soup. Rather, it was to be lightly wilted with butter, shallots and a bit of garlic. But my trimming of the stems was a bit lazy, and they just weren’t cooking through. So I dropped it all into the blender, added chicken stock…
Last week’s mushroom post got me fixated on the steaks. Like a nice two inch thick New York strip, seared on the stove top, popped into the oven and finished with a butter baste.
Two nearly-medium rare steaks.
Knob of butter.
Four or more sprigs of fresh thyme.
Two smashed cloves garlic.
Nephew Ry was in town last week, playing at Carnegie Hall (he got there one way, I got up there via the Q local). So we hosted the extended fam at The Room for dinner the night before. And what to serve… A couple weeks ago, this…
Boozy espresso foam – what can possibly be wrong with that? And the name — “zabaglione” (zab-al-yo-nay). You just know that’s going to be good.
Ingredients (serves 4):
double shot espresso (not wicked hot)
1 shot booze – here I used Bailey’s Irish Cream
1 tablespoon agave nectar
2 egg yolks
Whisk everything together…