El Bulli in Sapporo Japan

August 3, 2011 | By what is cooking now | 0 Comments

El Bulli in Sapporo Japan 1
Everytime my wife and I visit Sapporo, Japan we visit Le Musee — a restaurant that blew my mind the first time I visited. Then I saw Bourdain’s series on El Bulli and, bingo!, I saw the underpinnings of the creativity at Le Musee. Chef Makoto Ishii studied in Spain and France, but bases his cuisine on the incredible sea food of this very northern Island and its equally fresh, local produce. But the whimsy and sheer technical skill has been matched ONLY by what I’ve seen of El Bulli. Did Chef Ishii study at El Bulli? It sure feels like he did. El Bulli’s influence is obvious and he is using it as a springboard to take local ingredients and Japanese sensibilities to craft an entirely interesting, stimulating and amazing cuisine of his own. Very tiny restaurant at the northern end of a park in Sapporo, Japan. El Bulli lives on — albiet in a smaller, local and Japanese manner.

Cheeseburger Next To Paradise!

August 1, 2011 | By zaarch | 0 Comments

Cheeseburger Next To Paradise! 1
As I was browsing the aisles at the grocery store looking for something cheap to make, I came across the ground beef section. I found a good deal on the 85/15 ground beef, so I decided to buy a pound or so. Tonight on the menu: cheeseburgers. Simple. How complicated can a good ole burger be? A few spices, some cheese, produce, and a few condiments…BAM! You’ve got yourself an American classic! Ok let me go measure out some spices and make you my recipe for “What Is Cooking Now?” <–shameless plug! Recipe follows:

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A slice of culinary heaven or I hope so, at-least.

July 4, 2011 | By zaarch | 0 Comments

A slice of culinary heaven or I hope so, at-least. 1
I believe, Alton brown said it best that if we are to taste a “real” pizza then, we must take back the reins of control from those “delivery chains” that have squandered away “taste” and “quality” for a 30 minute delivery clause and turn to our very own kitchens to claim a piece of that oooey gooey cheesy goodness that we have taken for granted.
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The Chemistry of Cooking a Perfect Egg

May 17, 2011 | By castironfoodie | 0 Comments

The Chemistry of Cooking a Perfect Egg 1
Cooking the perfect egg may sound like such a simple order, yet this task harbors a wealth of culinary import. Cooking the perfect egg, be it hard-cooked or coddled, is a bit of a culinary feather in one’s cap. However anyone who has taken advanced cooking classes or even gotten an online PhD in one of the sciences knows that the reasons for this are myriad and relate primarily to the egg’s chemistry.

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The Most Satisfying First Bite of Pizza on Earth

May 16, 2011 | By lemons and loafers | 0 Comments

The Most Satisfying First Bite of Pizza on Earth 1

I am 31 years old. And I have eaten pizza the world over. I’ve had deep dish in Chicago. I’ve had Ray’s in New York: Famous and Original. I’ve had Pissaladiere in France. I’ve had it with anchovies, eggs, duck sausage, cheeseburgers, and gherkin pickles (on different occasions of course). I’ve had it with stuffed crust, no crust, and breakaway dipping crusts. It’s safe to say that I’m as much a pizza expert as I can be without getting all pathological about it.

And as an amateur expert I can, without hesitation, say this. The first bite of a slice of pizza bianca is the most satisfying first bite of pizza on earth.

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Magnificent Miso Soup!

May 3, 2011 | By tori | 0 Comments

Magnificent Miso Soup! 1
I just ended a two-week bout with antibiotics. I don’t like taking medicine in the first place, so this was like toxic overload! I have been taking probiotics like crazy ever since to replenish the friendly bacteria in my body. My incredible health coach, Melissa suggested adding miso into my diet which is a great natural source of probiotics.
Melissa gave me her recipe for a super simple miso soup. The greens, she taught me, would help to feed the probiotics in my system. I added scallions, bouillon, and soba noodles to her concoction and it came out incredibly! It was salty and satisfying, warming and comforting. I know this is going to become a staple in my weeknight dinners.

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How NOT to Cook Fresh Asparagus

April 28, 2011 | By jahnavi | 0 Comments

How NOT to Cook Fresh Asparagus 1
I used to work at a nonprofit which, to help pay our salaries and other overhead, operated a thrift store. Our offices were upstairs from the store, which made for great coffee/tea/computer eyestrain breaks. Because it meant shopping! At a thrift store! While you were working!

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Tasty Treats at Saffron

April 25, 2011 | By plate fodder | 0 Comments

Tasty Treats at Saffron 1
When I used to work in New York City, I loved the area around my company which is located near the United Nations. The company was on a street that was surrounded by some of the best Indian restaurants in town. So every week, I dined at a new place and ate my heart out. That is why it was heart breaking when I had to move back to my hometown in Jersey. Don’t get me wrong, there’s a lot of Indian restaurants in Jersey but it just isn’t the same.
I went to this place called Saffron in East Hanover last year as my friend was craving butter chicken. He’s been talking about it for so long that we decided to try it out at Saffron. Oh, by the way, it was also Friday the 13th. We ran into both good and bad luck. First the bad news…the butter chicken wasn’t that great. The good news was that it didn’t ruin the whole night. The crispy vegetable fritters appetizer was amazing, especially with the oriental sauce.

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Red Snapper with Tomatoes, Olives and Saffron Vinaigrette

April 14, 2011 | By dbcurrie | 0 Comments

Red Snapper with Tomatoes, Olives and Saffron Vinaigrette 1
You can have your flat flounders, your haddock, your fancy smancy sea bass… it’s just fish to me.
Nothing.. and I mean nothing beats Red Snapper. The texture of the skin… the near-steak quality of the flesh… the way that slightly fatty skin crisps up like char-broiled fishy chips when its grilled… The perfectly pristine bits of white nirvana when you flake the the meat with your fork… that salty virgin sea aroma of the snapper itself… flounder can’t do that….
When we were kids, my dad used to occasionally go on deep sea fishing trips in Florida. When he’d come home, there would be a cooler Filled with those beautiful, bright clear-eyed, crimson kissed fish.
I used to wonder why he never took us fishing with him… until I was much older and priced my own fishing trip…. Sheesh! I would have to hock my car… and my TV…. and all my pots and pans… and the neighbor’s dog…
I’m happy to pay the $9.00 a pound at the Asian Market.

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Grilled Cheese (and egg!) Sandwich, V2.0

April 10, 2011 | By | 0 Comments

Grilled Cheese (and egg!) Sandwich, V2.0 1
When I posted my first version of this sandwich on my blog, I knew it was something I was crazy about, but I didn’t expect the popularity of that post. After all, there’s a lot of online scoffing about the proliferation of fast, easy, few-ingredient recipes.
Heck, I’m one of the people who scoffs at those recipes. I’m perfectly happy to empty out the spice cabinet and pantry and spend the day in the kitchen. On the other hand, when I made this sandwich, I knew it was just about perfect the way it was. It didn’t need any more than its five simple ingredients.
Well, okay, I made the bread from scratch, so it’s technically more than five ingredients, but you don’t have to do that.
Of course, nothing I make ever stays the same. I’m constantly tweaking. So now there’s a second version of this sandwich. Better? Perhaps. You decide.

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