Lamb-Shank18

    First, the following five people (and their favorite braise) will receive a signed copy of my new book How to Braise. Congrats! —Steve W.: Braised oxtail and pumpkin with chickpeas over couscous! —Cindy M: Braised pork shanks…. yum! —JAvera: Oven-Braised Corned Beef. Yum. Sliced thin and served on Kings Hawaiian Bread. (I know, I know. Just try it sometime!) —Fran: I’ll pretty much take anything braised, but currently I’m loving chicken braised with carrots, leeks and sherry. —Tom Abella: My favorite braise is Cheating Pulled Pork Shoulder, which is what I call it when I combine an hour of heavy smoking over a grill at night with putting the shoulder in a covered Dutch oven at 225 overnight. What emerges in the morning is a glorious fall-apart piece of meat complete with drippings Read On »

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  Many thanks to all who took the time to comment. So much fun to read. My able assistant used randomizer to choose the winners. Here they are! Email me your shipping addresses if you read this but I’ll also be in touch via email. Elliott Papineau Carrots! Finished with reduced carrot and orange juice. Tonya I love a mix of roasted sweet potatoes, carrots, yellow onion and brussels sprouts with garlic and olive oil or a salsa/enchilada sauce made by roasted tomatillos, onion, garlic and chili pepper until charred then blending. Depending on what I am doing with the sauce maybe adding in some crema/yogurt to add smooth tang. Rita Connelly i love roasting. Chicken is my favorite. And you. Michael, are one of my favorite food writers. I write about food as well; Read On »

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Pizza pan winners from Thursday’s post were chosen by randomizer: Anurag Mehrotra, of Athens, GA Two favorites: one is grilled eggplant and feta topping. The other is a butter chicken sauce with chicken tikka/ tandoori chicken.   Laura Jane Elgass, of Forest Park, IL Probably not original, but for making good use of seasonal ingredients I made a charred corn and cherry tomato pizza with goat cheese, arugula and (ahem, aged) balsamic vinegar the other night. It was pretty tasty! Otherwise, any pizza with prosciutto or good Italian sausage is a winner in my book.  Matt (who preferred not to share his name, which is fine by me as long as he shares his pizza) Spread caramelized onions over the dough and then add some sauteed chard, goat cheese, and sausage.  Thanks to all the rest. Read On »

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  Cocktail Name Winner “Major Award,” from Stefan Was, of Cleveland, OH This was chosen from many, many wonderful names, by Paulius and Claudia, and I whole-heartedly embrace this great and elegant name, in its saying Cleveland without using Cleveland, its nuanced suggestion of Christmas and fun without saying either. Poetry! “Major Award” is a reference, of course, to one of my favorite movies, “A Christmas Story,” which opens in Cleveland’s Public Square. Donna and I never see a box with “Fragile” written on it without saying aloud, “Fra-GEE-lay.” Darren McGavin’s major award was of course, the famous leg lamp. Stop by Paulius’s Velvet Tango Room, and you’ll see the lamp in an upstairs window. Stefan, Paulius says come on in and you’ll have a Major Award on the house. I’ll get a copy of Read On »

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First, I love love love all these suggestions from the Veal Stock Contest post.  There were great drinks, including jello shots. I love the Bloody Mary with diced demi cubes (see below).  The above is the cocktail is a meal; veal stock gives it body and umami and nutrition: 1 ounce tomato juice 1 ounce veal stock, 2 ounces of gin (or OYO vodka), 1/2 teaspoon horseradish, shot of Worchestershire Sauce, lemon juice garnished with scallion, and garnished with the overall winner: Veal Salt! Veal Salt is my personal pick of favorite veal stock innovations, offered by Josh Kantor, a 21-year-old senior economics at Occidental College in Los Angeles and part-time garde manger at Hatfield’s Restaurant.  It makes everything taste better.  I’m not usually a fan of flavored salts, but this salt puts veal stock’s Read On »

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