Hungry Again
eating is living

May

31

Asparagus Frittata

Filed Under All, cheesy, dinner, meatless | Leave a Comment

Another great way to enjoy the bounty that is spring asparagus. Asparagus Frittata serves 4 2 tablespoons butter 5 eggs 1 lb asparagus, trimmed, blanched, shocked in ice water & chopped 1/2 cup finely grated Parmesan cheese 1/2 teaspoon salt pepper Beat eggs, then stir in chopped asparagus & cheese, and salt & pepper. Melt [...]

May

28

Fava Beans in Brown Butter

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Fava beans, also called broad beans, are another brief but treasured spring visitor. In Tuscany, they apparently eat these raw with Pecorino, a fantastic sheep’s milk cheese. The fava beans I’ve found at the grocery stores in my area seem to be a little mature, and I’m not crazy about them raw. So here’s a [...]

May

26

Grilled Skirt Steak

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Of all cuts of beef, flank and skirt have the most beef flavor, but because they’re a bit on the tough side, they both require marinating. This preparation looks a little weird because of all of the fruit, but does a good job of tenderizing and seasoning without adding a fruit flavor that’s too aggressive. [...]

May

22

Asparagus Gazpacho

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Spring is in the air, and the farmers’ market is bright with stacks of lovely green asparagus. Gazpacho is usually made with tomato as the base, but I thought it might be fun to try a little twist. This chilly soup is just the thing to liven up a quick dinner with some seasonal flair. [...]

May

18

Boiled Royal Red Shrimp

Filed Under All, dinner, seafood, techniques | 2 Comments

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, [...]

May

13

Creamy Root Soup

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This is a very basic pureed soup, and yes, I know, it seems more like a winter soup than a spring soup. But after trying a similar soup at the Inn at Little Washington this winter, I was inspired to make my own version. The Inn’s version is wonderful, velvety, and rich, and so is [...]

May

6

Andouille & Chicken Gumbo

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We spent last weekend in New Orleans at the Jazz & Heritage Festival, and, as always, ate like skinny pigs on Sunday. The people who live in Louisiana have an almost religious respect for the integrity of their culinary culture, and eating the food they have prepared is as close as I get to a [...]

May

2

Posole #1, Under Pressure

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Posole is a traditional Mexican dish, made with hominy corn and seasoned with chiles. Pork or chicken is a common addition. I’ve been experimenting with a few different styles of this very satisfying dish, and here’s one. It uses roasted fresh chiles and pork, and also includes sweet potato and orange for texture, sweetness & [...]