At Work
Musical Kitchens
Diver Scallops
Well it seems it’s that time of year again, when warm sunny days give way to cool evenings, and it is finally mild enough for a nightly stroll through the neighborhood in a light jacket or sweater. Restaurants are beginning to fill up again, and with the start of the busy season so begins the hiring frenzy. (more…)
Read Full Post | Make a Comment ( 2 so far )Have You Tried Sea Beans?
They are not really a bean, but a small succulent plant that grows near salt water. This particular species, Salicornia virginica used raw, made a tasty briny garnish for pan roasted cod. Funny enough because of it’s crunch and pickly flavor, we also found it a nice complement to a creamy funky cheese like Taleggio.
Read Full Post | Make a Comment ( 3 so far )So What to Do with all that Clam Broth?
Having launched our new Spring menu yesterday, I was left with a bunch of lingering winter produce. And since I never ended up making clam chowder, I also had quarts upon quarts of clam broth stored away. (more…)
Read Full Post | Make a Comment ( 3 so far )Easy Easter Roast: Rolled Lamb Shoulder
Lamb shoulder has quickly become one of my favorite ingredients. If you love the flavor of lamb but don’t want to shell out the bucks for rack of lamb (too fussy) or lamb shanks, lamb shoulder is actually a very economical and much more versatile choice. (more…)
Pan Roasted Whole Dorade
The crispy skin, crunchy tail fin, fleshy cheeks (my mum likes the eyeballs)…In my opinion, these are the things that make digging into a whole fish worthwhile. Dorade is a meaty fish with a really clean flavor, and just a hint of sweetness and minerality. (more…)
Read Full Post | Make a Comment ( 4 so far )Today’s Special: Chicken Liver Pate
I never liked chicken livers…that is, until shortly after college, when I was a server in a little French bistro. They served a dish of livers and onions that I could never stomach, but I couldn’t get enough of the chicken liver pate. (more…)
Read Full Post | Make a Comment ( 6 so far )Be Careful What You Wish For
It has been said that when you are at the highest expression of yourself, the line between your work and your life will disappear. Nice thought, in theory.
It was a gorgeous Sunday here in Brooklyn, and I was hoping to have take the day to go out to my old apartment and tie up all the loose ends there, or at least spend the afternoon in the park with my dog. Instead, at 8:00 this morning I got the following text from work:
“Good morning chef, of course we have a problem. The grill fryer is leaking oil and catching on fire…” (more…)
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