Tag Archives: April Bloomfield

The Clean Plate Club, Episode #16: J.J. Goode

November 13, 2013 | By Adam Roberts | 0 Comments

What does a cookbook collaborator do? Meet J.J. Goode. He’s become the go-to guy for chefs who want to write cookbooks with panache. He’s collaborated with April Bloomfield on “A Girl and Her Pig,” Morimoto on the Morimoto Cookbook, and–most recently–Andy Ricker on the Pok Pok Cookbook, which is already having quite a debut. A curious fact is that J.J. does all of this with radial aplasia which, for all intents and purposes, means he tests all of these recipes with one arm. How does he do it? And how does one get a career like J.J.’s? Listen in and find out.

Deviled Egg Salad

August 21, 2013 | By Adam Roberts | 7 Comments

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After mastering April Bloomfield’s recipe for Deviled Eggs, I woke up the next day–a Saturday, as a matter of fact–and thought about the ingredients I still had on hand from the previous day’s venture: homemade mayo, eggs, those same pickled chilies. I also saw English muffins. What if I made a Deviled Egg Salad and put it on the English muffin? Wouldn’t that be a treat?

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Perfect Deviled Eggs

August 19, 2013 | By Adam Roberts | 9 Comments

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Any time I’ve ever made deviled eggs, I’ve basically spooned a gloppy mayo-yolk mixture into floppy egg whites and masked the ugliness with either smoked paprika (see here) or weird garnishes (see my Deviled Eggs Three Ways). The problem was always that filling: never stiff enough to pipe, always wet enough to spoon. This time around, I decided to change my game by deferring to a master chef’s technique; that would be April Bloomfield’s.

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My First Full English Breakfast

May 3, 2013 | By Adam Roberts | 27 Comments

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My favorite weekend breakfasts usually have some kind of balance of savory and sweet. A pile of pancakes here, a strip of bacon there, some eggs for good measure. Rarely have I ever craved a big plate of meat-products with eggs on the side. Recently, though, I found myself at brunch at The Breslin on 29th street and there on the menu was a “Full English Breakfast” for $23. Pricey, for sure–in fact it’s the priciest thing on the brunch menu–but suddenly I was intrigued. “What is a full English breakfast, anyway?”

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Chicken Adobo

May 30, 2012 | By Adam Roberts | 23 Comments

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This is it, kids. This has to be the last recipe I share from April Bloomfield’s new book, A Girl and Her Pig, or pretty soon I’ll look like that pig slung over her shoulder on the book’s cover (slaughtered for divulging too many cookbook recipes).

If you’ve tried any of the recipes I’ve posted (the porridge, the curry) you know that this book is a keeper. And this particular recipe isn’t just a keeper, it may become a new weeknight staple. Not only is it explosively flavorful, it’s really easy to make.

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The Best Curry of Your Life

May 7, 2012 | By Adam Roberts | 1 Comment

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Go ahead and imagine the most flavorful bite of food you can. What makes it so flavorful? Is it the amount of salt? The amount of heat? The amount of fat? The amount of acidity?

All of these factors come into play in this recipe for lamb curry from April Bloomfield’s A Girl and Her Pig. It’s undoubtedly the best curry I’ve ever had in my life; but it may also be the single most flavorful bite of food I can remember eating in a long, long time.

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English Porridge

May 4, 2012 | By Adam Roberts | 2 Comments

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As someone who’s starred in “Oliver” twice–as Oliver in 5th grade and Fagan in 7th grade–I know a thing or two about porridge (aka: “gruel”). Rule one: don’t ask for “more” or you’ll be dragged by your ear out into the snow and sold to a mortician. Rule two: it’s best not served from a giant vat in the middle of a workhouse; it tastes much better–in fact it tastes quite terrific–if you follow the following instructions from April Bloomfield’s glorious new cookbook, A Girl and Her Pig.

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(Relatively) New In New York: Untitled, The John Dory & The Big Gay Ice Cream Shop

February 22, 2012 | By Adam Roberts | 0 Comments

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I’m not one of those “where must I eat when I go back to New York?” kind of people, though I did Tweet a week before our trip something along those lines. The responses were fascinating to me–apparently Acme, which I knew as a fairly mediocre sandwich and sweet potato French fry spot near NYU, has been transformed into a restaurant-of-the-moment. Also: Isa has all the food bloggers buzzing. But, I don’t know, I wasn’t in the mood to be fanatical about new restaurants. I decided that, when it came to food on this trip, we’d wing it.

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