Monthly Archives: April 2008

17 Apr

roasted beets, leftover capellini

Sometimes all you need is a knife to make lunch: The capellini is leftover from last night, cold and non-clumped because of forethought and olive oil. The beets are from the McGrath Family Farm. We dressed the beets with olive oil, salt and pepper, wrapped them in some foil and set the toaster-oven to 325 for […]
07 Apr

personal sized dumplings

Open wide: Ever fantasized about a dumpling as large as your steamer? The goal is to get a small steamer! These dumplings are filled with pork, bok choy and gallons of juice. The secret to the juicy exploding soup inside the dumplings is to add pieces of gelatinized broth to your filling. When you steam […]
07 Apr

potato focaccia

Before and after: Dough like taffy. Delicious like Focaccia. Sullivan Street’s Potato Pizza, recipe courtesy of Artisan Baking Across America by Maggie Glezer. Note: That’s four pounds of potatoes, for those that care.
03 Apr

heat the oil

The Blue Star: Just a lovely shot of the the oil heating up. The burner pattern underneath from our Blue Star is visible, and it’s patented.
02 Apr

roasted chicken

The Before, the Pre, and the Post: Courtesy of Thomas Keller’s favorite roasted chicken recipe, which has also become ours.
01 Apr

upside-down heads

i heart upside-down heads
01 Apr

sauteed fingerlings

Taters: Nothing simpler than sauteed fingerlings in butter. Woo!