Archive for the ‘Entree’ Category

Chicken with 40 Cloves of Garlic: A Love Story

January 28, 2010

This is a story of boy meets girl.

Okay, maybe not, but that sounds better than “this is a story of chicken meets garlic.”  Or does it?

Chicken with 40 cloves of garlic is a well-loved recipe by many–there are zillions of recipes out there. Still, in spite of this fanfare, some people might feel inclined to shy away.  40 cloves–which is about two heads of garlic–sounds like a lot of, well, pungency.  This became especially apparent when I was talking to my dad the other day while separating out the garlic for this recipe.  When he heard the answer to his question of “what’s for dinner tonight?” he immediately responded with, “yeeeeesh.”

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Worth Repeating: Fig and Prosciutto Pizza

October 13, 2009

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Oh yum, look at that.

So what’s new in the many days and weeks since my last post? Well, autumn is here, and New York is wearing it beautifully. This is by far my favorite time of year and I’m really excited for the next couple of months.  What else have I been up to? Well, I’ve had time not only to discover new favorite recipes but also to actually repeat the especially good ones.

Exhibit A: fig and prosciutto pizza, which I found, as I find many things I write about, in Bon Appetit magazine (though, for anyone reading, let’s have a little moment of silence for the institution that was Gourmet, which didn’t survive the nasty cuts at Conde Nast last week. This is going to come back to bite them in the butt, I hope).

The first time I made this recipe, I was making dinner for my friend Michael after a spree at Whole Foods. They had some really gorgeous figs there, and luckily when I was making my way into line I passed by a selection of pizza doughs and remembered having seen this recipe. Now, I come from a family where homemade pizza is taken very seriously. My mom’s dough recipe (by way of Wolfgang Puck’s cookbook) is to die for–the kind of dough that is the main event in itself, and where toppings play second banana. Well, I did feel some guilt going for the premade stuff, but  I used the excuse that I lacked both time and a food processor and went for it. I do have to say that Whole Foods’ pizza dough is a steal (less than $2 for a one-pound package) and it was also very good–so not too much guilt here. But still not as good as mom’s (like most things).

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Getting Started: Mac and Two Cheeses with Caramelized Shallots

June 18, 2009

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I have to confess: I don’t know where this project is going, and in fact I think that’s why I haven’t started it before now. What I do know is, every time I try a new recipe and add it to my collection, I think to myself, I really should start writing this stuff down—not because I consider myself to have any culinary expertise whatsoever, or any exceptional pizazz, but just because it’s fun to learn how to cook, and it’s fairly eye-opening to keep track of how far one has come (when I moved to New York two years ago, I specialized in grilled cheese sandwiches and bowls of cereal. I like to think I’ve moved onward and upward since then). So for now, this blog doesn’t have any particular theme, and it’s not aimed toward anyone in particular aside from those I hold near and dear. It’s just me, my four-burner electric range, my lifelong zest for trying out new foods, and you.  On with the show.

Supposedly it’s June in New York, but we haven’t had a whole lot in the way of summery or even springy weather lately—it’s been cloudy and chilly and wet and..ugh. The other night, my good friend Jamie came over for dinner, and I wasn’t sure what to prepare for him. It was the kind of night where you don’t really want to do anything except eat something hearty and warm and watch The Real Housewives of New Jersey (which we did). I decided a baked pasta was the way to go, and I stumbled upon this recipe, which is a real gem and definitely bears repeating. It uses an entire brick of cheddar cheese, as well as half and half, so make it if you’re feeling especially indulgent or if you have been particularly good lately. The result is well worth the splurge.

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