With the chill of winter still in the air, we love a good braised Sunday supper. This recipe is a variation on Chinese style red cooked pork, using boneless beef short ribs. Slow cooking in the oven, this one-pot meal fills the apartment with the aroma of slow simmered beef, cinnamon, anise, and five spice. … Continue reading
We are slowly making our way through the suckling pig. On Friday I pulled out one of the shoulders to cure. Thyme, sage, and juniper are traditional additions to the brine, but for a change of pace I used coriander, orange zest, and a little cumin instead. Sunday morning, I washed the shoulder, deboned it, … Continue reading
“I got really sick of salads” – D. describing the last time he did the Atkins diet. True. In the starting phase of the diet it’s easy to get stuck in a rut of making every meal a piece of meat accompanied by a side of approved vegetables or salad, or a salad combining both … Continue reading
Kalustyan’s is a great source for specialty groceries you can’t find anywhere else. Walk into the first aisle and you will find a wall filled with several different brands of bitters and flavored syrups. A little further down are another two cases of hot sauces. In the corner is another wall dedicated to different types of … Continue reading
Valentine’s Day is both one of the best and worst days of the year for restaurants. It’s a great day for business, but is probably one of the most difficult days of the year. The dining room and the kitchen gets deuced to death. A 100 seat dining room filled with parties of two is … Continue reading
Chicken and broccoli is a simple as it gets. Served over steamed jasmine rice, this was a common weekend lunch growing up. Mom would heat some oil with ginger and garlic in her wok, then add thinly sliced chicken. Once the chicken was cooked she would remove it from the pan, and add the broccoli florets. A … Continue reading
Atkins Day 7. Here is another quick low carb breakfast, brunch or lunch option inspired by classic wedge or cobb salads. Using crispy cool romaine lettuce as the base, combine it with whatever you happen to have in your fridge to add texture and flavor. Today I had crunchy thinly sliced red cabbage, peppery red … Continue reading
