Esoteric ingredient, round two: Steak with Pink Peppercorn Sauce

Butter, shallots, brandy, pink peppercorns and cream make a rich, lively, slightly peppery sauce that elevates a simple pan-seared steak. Recipe below.

Steak with Pink Peppercorn Sauce

[su_dropcap style=”flat”]H[/su_dropcap]ow often do you buy an esoteric ingredient for a new recipe, only to let it languish on a shelf later? We’ve done that far too many times. So when I tracked down pink peppercorns for last week’s cocktail, I was determined to find new uses for them. Turns out one way people use these not-actually-peppercorns from Brazil, despite them being deemed perfect for fish and light sauces, is on meat. Steaks, to be specific. I was good with that. Continue reading “Esoteric ingredient, round two: Steak with Pink Peppercorn Sauce” →

A last splash of summer, via LA and a friend: Gin and Yuzu Tonic Melissa

Lemongrass, grapefruit and a pair of esoteric ingredients—yuzu tonic water and pink peppercorns—elevate a faithful summer go-to, gin & tonics. Recipe below.

Gin and Yuzu Tonic

[su_dropcap style=”flat”]W[/su_dropcap]hen we’re making cocktails at home, we generally keep things pretty simple. We make classics like Campari and sodas, gin and tonics, and old fashioneds, or play around in an offhanded way with bitters, simple syrup and splashes of lime or lemon juice. But sometimes, we get inspired by fancy bartender cocktails. And sometimes, that inspiration comes secondhand and long distance. Continue reading “A last splash of summer, via LA and a friend: Gin and Yuzu Tonic Melissa” →

Making use of more of our garden’s bounty: Chinese Eggplant with Garlic Sauce

Regional variations of Chinese Eggplant with Garlic Sauce are a mainstay on countless Chinese restaurant menus. Here’s how to make it at home. Recipe below.

Chinese Eggplant with Garlic Sauce

[su_dropcap style=”flat”]I[/su_dropcap] have recently written—twice, mind you—about our prolific Romano bean plants. Our single eggplant, er, plant is giving the beans a run for their money, producing endless long, slender Asian eggplants and challenging us to find new ways to prepare them. Instead, I’ve opted for an old way, a classic Chinese dish. Continue reading “Making use of more of our garden’s bounty: Chinese Eggplant with Garlic Sauce” →

Summertime and the sandwich is an easy choice: seven inventive recipes

Spicy Chicken Salad with Hot Giardiniera

[su_dropcap style=”flat”]A[/su_dropcap] recent visit to the Polish market in our old neighborhood hooked us up with a satisfyingly crusty loaf of bread and put us in full sandwich mode. Here are seven inspired ways to turn two slices of bread—or a baguette—into a meal. Continue reading “Summertime and the sandwich is an easy choice: seven inventive recipes” →

Keeping up with our garden’s bounty: Braised Romano beans with Cherry Tomatoes

Romano beans and fresh tomatoes are an Italian classic with many variations. Here, bacon, garlic, shallots and basil lend their flavors to the mix. Recipe below.

Romano Beans with Cherry Tomatoes

[su_dropcap style=”flat”]I[/su_dropcap]t’s all Romano beans all the time right now in our yard. This is the first time I’ve grown them, and they are being a fabulous success—the bushy little plants bursting with new pale-green pods practically every time I look at them. That means coming up with bright ideas on how to prepare them. Continue reading “Keeping up with our garden’s bounty: Braised Romano beans with Cherry Tomatoes” →

Portugal, by way of Mozambique and Boston: Spicy Portuguese Shrimp with Garlic

The “spicy” refers as much to the paprika’s flavoring as it does the pepper’s modest heat, and what sounds like too much garlic is just right. Recipe below.

Spicy Portuguese Shrimp

[su_dropcap style=”flat”]W[/su_dropcap]e love reading about cooking almost as much as we do actually cooking. We have at least six cookbooks out of the library right now. We have another from a publisher, waiting to be reviewed. And though right now, we’re only subscribed to two food magazines—Bon Appétit and Saveur—I think I’m about to add another. Continue reading “Portugal, by way of Mozambique and Boston: Spicy Portuguese Shrimp with Garlic” →

Slow, seasonal yard-to-table goodness: Romano Beans with Cashews

In season—and farmers markets—right now, Romano beans are simply, slowly cooked with olive oil, salt and chili pepper, then tossed with lemon juice and chopped cashews for a summery side or a lunch on their own. Recipe below.

Roma Beans

[su_dropcap style=”flat”]T[/su_dropcap]he first thing I did when we got home from our latest giant road trip was go out to survey the back 40. What with almost two weeks of neglect and dry weather, I had figured that things in the garden could be anything from merely meh to disastrous. They were actually pretty wonderful! Continue reading “Slow, seasonal yard-to-table goodness: Romano Beans with Cashews” →

Notes from the back roads of Quebec

No recipe this week—just a few thoughts about a road trip we’re on, driving the coast of the Gaspé Peninsula in Quebec.

[su_dropcap style=”flat”]W[/su_dropcap]e are at Land’s End, in the town of Gaspé at the easternmost tip of the Gaspé Peninsula in Quebec. We are on another of our patented road trips, but this one is unlike the others. We are not visiting any museums. We are spending little time in urban areas. Continue reading “Notes from the back roads of Quebec” →