Recipes and food adventures with Adam Roberts

Category

November 2006

  • The Thanksgiving Post: “How Moist Was My Turkey”

    The Thanksgiving Post: “How Moist Was My Turkey”

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  • Fall Out Of Fall With A Matzah Ball

    Fall Out Of Fall With A Matzah Ball

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    Every year, around this time, it happens. The weather turns cold and I get a cold. And when I get a cold I make chicken soup. But this year, instead of the usual egg noodles I add from the bag, I decided to make my first matzah balls using the recipe from Joan Nathan’s “Jewish…

  • The Call of the Cauliflower

    The Call of the Cauliflower

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    My grandmother used to boil vegetables. I’d ride my bike to her house on East Lexington Ave. in Oceanside, NY and I’d walk in and smell boiled cabbage and carrots and cauliflower (the “C” vegetables) which she’d then top with Mrs. Dash. I thought it was wonderful—it’s one of the few taste memories I have…

  • Make Bread

    Make Bread

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    Last week the NYT published a piece on how to make supremely excellent bread at home with minimal work and maximum reward. Luisa of Wednesday Chef attempted it and her results look marvelous. But the other day I wanted home-made bread and I wanted it then and there. The NYT technique requires 12 hours of…

  • Food In Threes

    Food In Threes

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    Because I now have a roommate (Diana) and because I also have a sig. oth. (Craig) it ends up that when I cook these day I’m cooking for three. So, as you can see, the other day when I made bread from scratch (that’s the next post!) I served it for three with arugula salad,…

  • Choose Your Own APPLE Adventure

    Choose Your Own APPLE Adventure

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    (1) You go to the farmer’s market and bring back a bag of apples. If you want to eat these apples out of the bag go to (2). If you decide to make an apple pie go to (3). (2) Oh no! You’re choking! No one’s there. You’re dead. (3) You grab your Martha Stewart…

  • Chutzpah, Truffles & Alain Ducasse

    Chutzpah, Truffles & Alain Ducasse

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    It occurs to me at the end of this post that I didn’t, in fact, tell you what a white truffle tastes like. How to describe it? It’s really the smell that gets you–the smell is pungent and earthy and unlike anything else you’ve ever smelled. See, wasn’t that helpful? I also want to mention…

  • Nigel Food

    Nigel Food

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    Here’s some of the food I cooked from Nigel Slater’s “The Kitchen Diaries.” This food was cooked for research purposes only and was immediately disposed of because I am a professional writer and professional writers don’t mix business and pleasure. For our first slide, you will see the $7 pork loin (why was it so…