Archive for the 'winnie' Category

Seeing red

A five-pound version of the hong shao rou from the excellent Mastering the Art of Chinese Cooking. Fed us for a week.

Greek to me

An amalgam of two recipes I found online: shrimp with tomato sauce and feta.
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Compounded

My friend Lillian came up with this recipe for the much-lamented Gourmet back in 2007, but I only just discovered it a few weeks ago, which means that there were seven long years that I missed out on this. Continue reading ‘Compounded’

XS (Or, how the Christmas cakes stacked up)

I’m not big on the winter holidays, but over the last couple of years, compelled by the magical Massari panettone that my ever-generous friend Anna turned me on to, I have fully embraced Christmas cakes.
Continue reading ‘XS (Or, how the Christmas cakes stacked up)’

Sometime this year

August and September:

Apricots poached with riesling and vanilla bean (from Molly). A snowstorm is purportedly on the way tomorrow. Apricots seem like such a distant memory now.
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Sometime last year

I had a couple of weeks where I was really on a roll with dinner, and I remembered to pull out the Bronica to document these rare events. But all the dust accumulating in the apartment thwarted my efforts to scan the negatives myself, so the developed rolls just sat. And sat. And sat. Until! Last week, on a very good tip from Brian, I found a guy who could fix my problem. (In this town, there is always a guy who can fix your problem.) (Thanks, Brian!)

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Chowder head

I took the heap of shells leftover from making the delicious pan-barbecued shrimp from The Essential New York Times Cookbook and made shrimp stock.

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Liquid summer

The summer just after we graduated college (11 years ago!), J, A, and I lived together in a dorm room. I was staging at a fancy French restaurant, working garde manger, and scooping ice cream and banging out espresso drinks and preparing to move to NYC for my Saveur internship. At home we were eating Kozy Shack rice pudding by the truckload. I had just discovered gazpacho and couldn’t stop making it. This might be the first time I’ve made it since, and I’m not sure why it’s taken so long because I still love the stuff.

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Seaward

This recipe is a welcome addition to the repertoire.
Continue reading ‘Seaward’

The Swiss know what they’re doing

When Carl first wrote about muesli around these parts almost exactly two years ago, I frankly wasn’t particularly eager to make some myself.
Continue reading ‘The Swiss know what they’re doing’


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Not 20 yards from those blackberries, I found a black cherry tree. Blackberries just getting underway in Fort Tryon. J's finds. Not pictured: 1lb chanterelles. Returned to Harriman to check on that blueberry patch and found the best wineberries we've ever tasted. @seturell I get why you love these so much now.

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