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These potatoes take a little time to prepare (right around two hours from start to finish), but they’re the perfect accompaniment to roasted or braised meat (like beef cheeks braised in red wine and orange zest, for example). The interiors get soft and creamy and the skins and edges get crispy. Continue reading ‘Smashed Roasted Potatoes’
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I had a birthday earlier this week and and received a Kitchen Aid standing mixer as a gift from my wonderful wife. I wanted to use it immediately, so I found a dessert recipe that would provide an opportunity to do so.
Continue reading ‘Flourless Chocolate Cake’
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A couple of years ago, Mario Batali, Gwyneth Paltrow, Mark Bittman, and Claudia Bassols taped a 13-episode PBS show called “Spain… on the road again.” The show mostly entailed the four of them driving around Spain in Mercedes convertibles and eating incredible food. Batali and Paltrow published a cookbook based on the show which was the source of this recipe. Continue reading ‘Fideos con Mariscos’
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Beef tenderloin is perfectly tender but not very flavorful, so it’s almost always better served with some kind of sauce. This red wine sauce is a pretty classic preparation. In Mastering the Art of French Cooking, Julia Child includes a recipe for this dish that also features mushrooms. The beef needs to rest for a few minutes after coming out of the oven but before serving, providing just the right amount of time to finish the sauce.
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According to Tom Colicchio, there was a time when small towns in France each had a central bakery. The story goes that after the bread was done baking, the townsfolk would use the still-hot oven to roast their own food. Meats would be placed on an upper rack and potatoes would be placed below, allowing the drippings from the meat to season them. This dish is designed to replicate that effect by adding bacon and rich chicken stock to flavor the potatoes.
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I’ve wanted to make this prime rib recipe since the day I got the Ad Hoc at Home cookbook. In order to get the outside nicely caramelized but keep the inside at a nice medium-rare, you start the fat rendering with a blowtorch before putting the roast into a 275-degree oven. N.B. – that previous sentence said “blowtorch.”
This isn’t the time for one of those little butane-powered things that people use for crème brûlée; get a proper propane torch from the hardware store or borrow one from a plumber.
The sauce recipe is from my friend Tim’s dad, Jim Fox. (Jim’s crustless quiche recipe was previously featured on this blog.) Like the prime rib recipe, I’ve wanted to make this for months and have been waiting for an opportunity. A holiday visit from my sister-in-law seemed like the perfect occasion. Coincidentally, this weekend also marks Jim’s retirement after serving as District Attorney of San Mateo County, CA for the last 28 years. (Here’s a nice article about Jim – it even mentions the Horseradish Mustard Sauce.) Congratulations, Jim. And thanks again for the recipes.
Continue reading ‘Blowtorch Prime Rib with Horseradish Mustard Sauce’
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By now you may be doubting the authenticity of the recipes on this blog. Last week, I posted an Irish Stew recipe that didn’t include lamb and now I’m posting a Cassoulet recipe that doesn’t include duck. In the past, I have made this the more traditional way (using the recipe from Anthony Bourdain’s Les Halles Cookbook) with duck confit, tarbais beans, and pork belly. It was outstanding and I will likely make it again. That being said, I was specifically looking for a slow-cooker recipe to make on Christmas Eve. This was part of a perfect Christmas Eve – get the dish ready in the morning, get the kitchen clean, spend the day with the family, head to church in the evening, and come home to a delicious-smelling house and a hearty meal.
Merry Christmas to all, and to a good night.
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Okay, okay, I know that authentic Irish stew is supposed to be made from mutton or lamb, but everyone in my family prefers beef. This may not be authentic, but it is delicious. I say below that it can be refrigerated for two or three days, but I should probably say that it *should* be. This is a dish that improves significantly in the fridge, and is much better on the second day.
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My friend Tim sent me a link to this recipe a few weeks ago. As it turns out, it may be the perfect potato recipe. Cooking over very low heat with a lid on the pan allows the potatoes to both brown and steam in butter at the same time, leading to perfectly creamy interiors with slightly crispy exteriors. As you can see in the picture from the previous post, I served these with poulet en cocotte. That recipe yields a small amount of pan sauce which worked very well with these potatoes. I expect this recipe to become a standard in our house.
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This dish requires a relatively large Dutch oven, and I’ve been meaning to make it since I bought one a couple of years ago. This recipe is essentially the one that Julia Child included in Mastering the Art of French Cooking, though the addition of foil in combination with the lid (which enables the chicken very moist despite the long, slow cooking time) was a twist introduced by the folks at America’s Test Kitchen, so that’s what I’ve linked to below.
Julio's Delicatessen 