Sweet Potato Gnocchi with Brown Butter, Herbs, and Mushrooms
This time of year, the markets are full of fall root vegetables: beets, turnips, rutabaga, and my favorite, sweet potatoes. I love them roasted, mashed, french fried, or made into a pie. Here I use them to make gnocchi. Now these little babies take some work, but the results are really worth it. They keep [...]
Read Full Post | Make a Comment ( 2 so far )Eggs Benedict with Rosemary Pork Loin, Orange Hollandaise and Wild Arugula Salad
We’re all pretty familiar with your standard Eggs Benedict: two poached eggs over a slice of Canadian Bacon or ham, on a toasted English muffin, luxuriously topped with Hollandaise sauce. Well here is a fresh take that makes use of leftovers from Saturday evening’s pork loin roast. Combine them with with farm fresh organic eggs [...]
Read Full Post | Make a Comment ( 4 so far )Pulled Pork that Practically Cooks Itself
I ordered a pork shoulder through Basis Foods a couple months ago. The online store estimated each one at about 8 or 9 lbs. But when it arrived from Mountain View Farm it was a whopping 13 lbs, and…it was frozen. So I popped it in my freezer because unless I had a special occasion [...]
Read Full Post | Make a Comment ( 2 so far )A Big Bowl of Red – Grassfed Steak Chili
A few weeks ago, I had the opportunity to represent the restaurant at Chelsea Market’s NY Chilifest 2011. I along with representatives from our other two restaurants in our group, spent several hours ladling out some damn good chili and schmoozing away a Sunday afternoon. It was the first public cooking event I participated in [...]
Read Full Post | Make a Comment ( None so far )Home Creamery
It’s been bitterly cold for more than a week now. How cold? Well, let’s just say it got warm enough to snow the other day. It’s the kind of weather that makes you want to stay indoors, curled up in a sunny room with a good book. It just so happens I’ve been curled up [...]
Read Full Post | Make a Comment ( None so far )Oh, for the Love of Pig!
So we have a new sous chef at work. He saw a video on You Tube of Chris Consentino making Porchetta di Testa, and wanted to try it at the restaurant. What is porchetta di testa? Well it is basically a pig’s head that is boned out, marinated, then rolled up, tied, and wrapped, then [...]
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