You can simply roast this chicken however you ordinarily roast your chickens (upside down, on it’s side, hot and fast, low and slow, etc…) Last time we offered chicken vesuvio, we recommended a one pan method of cooking it and people seemed to like it! The vegetables will be rich...
1/2 shallot1 soft fuyu persimmon (the more wrinkled and darkened the better) 1 Tbs. sherry vinegarolive oil(optional/variations: use a little walnut oil or duck fat along with the olive oil) To make a fresh fruit vinaigrette: This is more of a guide than a precise recipe. The ripeness and size of...
This salad is delicious on a dan dan (peanut) noodle salad or pan seared branzino. Recipe adapted from Xi’an Famous Foods by Jason Wang. 1 handful cilantro, barely chopped 1-2 stalks celery, sliced thinly on a very long bias 1 handful mustard frills 4 scallions, sliced thinly on a very long...
Here is a Yotam Ottolenghi recipe from Jerusalem for chicken with tangerines and fennel that I recently used as inspiration. I didn’t have arak (or ouzo or pernod), so I used a dry vermouth. I also didn’t put orange juice in the marinade and then slice tangerines for the roasting...
WHOLE LEGS: You simply need to reheat the duck confit. You can do this in a preheated skillet (cast iron) by just adding a little duck fat and then the duck legs skin side down to crisp the skin, flip them over and let them heat through either on the...
This recipe is from AOC. I can’t even remember what we served it with at the restaurant, but I put it on lamb chops, duck confit, grain salads with kale and roasted squash, and so many other things. ½ shallot, minced 2 teaspoons fresh lemon juice 2 tablespoons pomegranate molasses ...
I usually season my halibut with salt and pepper and sear it in a hot pan. It’s impossible to give precise direction (like how many minutes per side) without knowing your pan, your stove or the thickness of your piece of halibut, so here are some general guidelines. When searing...
Corina's recipe makes the aioli in a mortar and pestle. I make it in a bowl. I also start with 1/4 cup of a neutral oil (like safflower or canola) before adding up to 3/4 cups of olive oil. I think it's easier to emulsify the oil and egg with...
To wash leeks: trim off the hairy root end, cut off most of the green tip, cut them in half lengthwise but leave the an inch at the root end in tact to hold it together, rinse under running water or if they are really dirty put leeks in a...
Here’s my go-to red onion pickle recipe (from Suzanne Goin’s AOC cookbook.) Place 1 peeled and thinly sliced red onion in a bowl or glass jar. In a non-aluminum pot, bring 1 cup water, ½ cup red-wine vinegar, ⅓ cup sugar, a small piece of cinnamon stick, 12 whole black...
quick potato salad to use up odds and ends in fridge: I often make a quick warm potato salad to go with dinner. Wash potatoes, add them to a pot of cold water with bay, salt, and whole peppercorns, bring to a boil and cook until tender. Drain, cut in...
If you bought the salmon roe, I’m sure you know how you like it. But just in case you want a new delivery system, here is a list of ways to use it. On bread with butter and radishes. On toast (Mel’s rye bread) with creme friache and chives. On...
