Hungry Again
eating is living

Nov

15

24-Hour Roast Pork

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This recipe is adapted from one by Hugh Fearnley-Whittingstall, published in his The River Cottage Meat Book. This book is one of my favorites in my food library, as it serves up equal portions of food philosophy and great recipes. A must for carnivores. Here’s a sample: “There is no doubt that Western society is [...]

Feb

15

Fresh Egg Pasta

Filed Under All, dinner, meatless, pasta, techniques | 1 Comment

Fresh pasta is completely different from dried pasta. I wouldn’t say it’s better or worse, just different. Not quite as much tooth as dried, but with a velvety, rich texture, fresh pasta is perfect for dishes like Chicken Noodle Soup or Ragu Bolognese. The technique I use here is a little tricky if you’ve never [...]

Oct

28

Cinnamon-Orange Salmon

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Salmon is a great fish for grilling, and as long as you can get it off the grill in one piece, it looks terrific on the plate. The technique below is borrowed from a recipe for soy/maple glazed salmon from Cook’s Illustrated, and it works pretty well. Just be sure your grill is nice & [...]

Jul

12

Chorizo Quesadillas

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My favorite way to make quesadillas is to bake them, because you can make a bunch at once. I find that just a quick spray of canola oil on the cookie sheets is sufficient. This recipe uses mozzarella, which may not seem like the most obvious choice for quesadillas, but give it a try and [...]

Mar

24

Fennel & Potato Soup

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A hearty soup, quick and satisfying, this one is great for a weeknight dinner. I first made it on a night when I was bummed out & really didn’t feel like cooking, but once I started chopping, my mood improved considerably; yours will too, I hope.  Miso is a Japanese paste usually made from soybeans, [...]

Feb

12

Tandoori Chicken

Filed Under dinner, grilled, meat, techniques | 1 Comment

Wow. This is the way to eat chicken. The richness of the yogurt meets the tanginess of the citrus juice and explodes in fireworks of spice. While you’ve got the grill going, throw on some slices of eggplant or fennel or poblanos or leeks, and serve them alongside. Pickled Jalapeno Peppers are just the thing to sprinkle over the top of this [...]

Nov

4

Fried Celery

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OK, this is not so much a recipe as a quick tip, but hey, I just had neck surgery. And it’s really, really good, and not bad for you. Cayenne adds a zing. Try it with Tangerine Duck Breast. Fried Celery 1 head celery 1 tablespoon olive oil salt cayenne (optional) Separate the celery ribs [...]

Jul

24

Pickled Jalapeño Peppers

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This recipe is actually two recipes. The vinegar pickles the peppers, and the peppers season the vinegar. So you have yummy pickled peppers to nibble on, add to salads, sauces, etc.; and you have a wonderful spicy vinegar, great for making salad dressing (and fantastic on cooked collard or mustard greens). Pickled Jalapeño Peppers jalapeño [...]

Jun

15

Roasted Pepper

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This little technique is one I use all the time. Roasted pepper flesh is great for salads, soups, bruschetta, omelettes, etc. Roasted Pepper 1 bell pepper (any color) For gas stoves, just turn the burner on medium and burn the outside until black. You can do this by holding it over the flame (stick a [...]

May

18

Boiled Royal Red Shrimp

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As arthropods go, shrimp are not the most luxurious or the most exotic of the phylum. Lobsters, crawfish, and crabs are raved about by their respective aficionados with rolling eyes and smacking lips; but although shrimp are probably eaten in larger quantities than their crustacean cousins, they seem to lack a worshipful cult. They are, [...]

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