One of the first things I made when I first started cooking–well, cooking more than eggs and pasta on a regular basis–was spiced nuts. It seems a long time ago that I threw an infused vodka party sometime in mid December after classes got out, but no one had gone home yet. It was sort …
This past weekend, Joseph and I hosted an event at our supper club, Stuyvesant. This has become an at least once a month event, where we usually serve our guests six courses (with a few extras) and a cocktail. The menu from this past weekend is below: Amuse: Cheese plate. Wheat bread with homemade mascarpone, …
Growing up, my Italian Aunt Nancy (who was actually my father’s aunt) used to make fresh pasta every time my family came over. She had what I like to call a pasta factory in the basement of her Chicago bungalow. Flour everywhere, old school equipment for handmade pasta, I’m sure she spent hours upon hours …
Many years ago I was eating lunch with my Grandmother’s sister and her family in Germany when I was offered some cucumber salad. I accepted, knowing it is nigh impossible to decline food offered by relatives who insist you are “too thin.” Additionally, I think I may have been near a fatal overdose of liverwurst …
Spinach and mushroom filling for savory mochi buns Don’t be intimidated by the number of ingredients here. This is a quick saute of some old standards that go together quite well. The flavors here are great – bright acidity from the lemon and balsamic, an earthy pungency from the spinach, meaty oyster mushrooms, crisp wood …
Traditionally made with pounded glutinous rice, our mochi was an experimentation with rice flour. It’s no secret we have a love affair with gluten. It is true that our relationship isn’t always smooth. Sometimes it lets us down and we end up with flat, unappetizing bread. Sometimes, though, we get something inspiring. The method for …