Still going strong after being purchased in Germany in 2011, this double bladed asparagus peeler is one of the great joys of the kitchen gadget drawer. When we first made the video they were impossible to find here. Jubilation! They can be had on Amazon, buy them Amazon here. Seriously, if you like asparagus, get you some now. You're welcome. Read more here. What … [Read more...]
Archives for March 2014
BROWN BUTTER MADELEINES
More tiny cake than cookie, these Madeleines get their toasty taste from browned butter. Sure you can skip this step but I wouldn't. Just take care to not burn the butter. It'll bubble for a minute or two before starting to brown, then take if off the heat when it starts to darken. It will continue to color in the hot pan so pour it out before it burns. This recipe calls … [Read more...]
“LOOKING” FOR PERI PERI CHICKEN
The season finale of Looking, HBO's new gay-boys-in-San Francisco show, left fans hanging. Was it a bad career move for Patrick (Jonathan Groff) to have sex with his boss? Can Agustin (Franki J. Álvarez) reverse his downward spiral of drugs, escorts and tacky art? (A unicorn!) What's up with Lynn (Scott Bakula) and Dom (Murray Barlett)? Are they just investor and protegé -- or … [Read more...]
DUBLIN LAWYER: LOBSTER IN WHISKEY CREAM SAUCE
Every time March rolls around the search for new Irish recipes commences. After all, corned beef only gets you so far. Even at its most creative (St. Patrick's Day sausages anyone?) it is still corned beef. That's not to say there aren't a lot of tasty Hibernian dishes. Witness General Vegetable Soup and the Sullivan family's soda bread recipe. A few notches up the gourmet … [Read more...]
Two Mustards
For some, myself included, condiments are a sort of food security blanket. As long as there's an abundance of little jars in the fridge all will be right in the world. Or at least all will be right with the next sandwich you make. Specialty mustards are well represented in any respectable condiment collection. The flavor combinations are endless and they are indestructible. … [Read more...]
Hoshigaki: Japanese Dried Persimmon
Ever seen one of these before? Neither had I until Sean Timberlake from Punk Domestics presented me with this beauty while on a trip to San Francisco. It's hoshigaki, the traditional Japanese dried persimmon. Seems like it's a thing. I expect now we'll start seeing them everywhere. As hoshigaki is a dried fruit it's not too surprising that it tastes a little figgy. … [Read more...]