Something really simple and very good:
Dice (~1/2 cm) tart apples (I used Cox Orange) and fennel. Toss with greek yogurt and a bit of salt.
Sunday, October 27, 2013
Something really simple and very good:
Tuesday, August 27, 2013
When I read this food52 recipe I was completely uninterested in the cake, but the candied lemon peel struck me. I immediately thought of using it in savory dishes and the idea was intriguing.
I made a batch using the technique described in the cake recipe, but I added rosemary and mint to the syrup I cooked the lemons in. The results are really interesting and will be fun to use in other dishes.
So far I've used it, minced, with sauteed zucchini (oh boy is it zucchini season)... it's good stuff. :-)
As a side benefit: the remaining candying syrup has a concentrated lemon/rosemary/mint flavor and would no doubt be excellent for cocktails.
Posted by Greg Landrum at 5:42:00 AM
Friday, May 10, 2013
Maybe if I just stick to particularly memorable stuff and keep it short I will start doing this again.
This one was an invention, inspired by the presence of gochujang in the fridge.
Dissolve a few heaping Tbs of gochujang and a heaping Tbs of miso paste in water in a slow cooker. Add thinly sliced leek, diced carrot, skinned chicken leg quarters, and sufficient water to cover. Turn on the slow cooker, put on the lid, and go do something else for a few hours (like go climbing). Taste the broth and add a bit of sugar or more gochujang if required. Add some diced (2cm) tofu and let cook for another 30-45 minutes (if you can stand it). Serve over rice.
Posted by Greg Landrum at 5:14:00 AM
Thursday, April 25, 2013
It's hard to do a nanoreview of an experience like this.
I'll try it this way: we were in the restaurant for a bit over 5 hours, had 12 different rounds of food brought to us (described as 6 courses, but there were just as many amuse bouches and other extras) and each of those had a variety of different components and flavors. It was an intense evening; in a very good way.
Friday, December 28, 2012
Zambra (Ashville): two smiley faces. Good, creative tapas and cocktails, nice wine list, good service (particularly considering the size of our group), nice atmosphere.
Saturday, December 15, 2012
- Andrea's Schokomakronen (recipe here: http://drgerg-food.blogspot.ch/2010/11/bunch-of-christmas-cookies.html)
- Zimtsterne (from Kaltenbach, recipe here: http://drgerg-food.blogspot.ch/2010/11/bunch-of-christmas-cookies.html . I, once again, forgot to reserve any egg whites to top them with)
- Basler Brunsli (from Kaltenbach)
- Honig Lebkuchen (from Kaltenbach)
Monday, September 17, 2012
- L'As du Falafel: boy do I wish we had something this good in Basel
- Bread from Poilane: great stuff.
- Bread from Eric Kayser: good, but not as good as Poilane
- Dinner at Spring: Wow.
- Dinner at Le Gorille Blanc: not bad, but it's tough to follow Spring
- Lunch at Mosaik: nice Moroccan food
- Cooking from all the markets: yeah!
Saturday, July 28, 2012
What happens if you go back after 15 years?
- Just a Taste: My wine tastes have evolved, but the food is still as good as it used to be. We had a great meal.
- Thai Cuisine: This is probably because my expectations have changed, but I remember this being better than it is now.
- Collegetown Bagels: mmm, good bagels.
- Viva Taqueria: I wish we could get burritos this good in Basel.
- The Chapterhouse: ok, it's a bar, not a restaurant. The space is still basically the same, but I definitely preferred it had its own beer, ginger ale, root beer, and nothing else.
- Sushi O Sake (can't find a URL): good food, but not great.
- The Nines: Having a pint of Black Forest and a slice really took me back. I do like Nines pizza.
hmm, I've definitely fallen out of the habit of doing this... but that's no reason not to do some nano-restaurant reviews.
From our visit to Toronto... in no particular order:
- Lai Wah Heen: very nice dim sum lunch. It's odd to order everything instead of having them come by with carts, but we ate *very* well.
- Yummy BBQ (can't find a website): great dive korean BBQ lunch.
- Beer Bistro: Disappointing. Great potential: nice space, good menu, good service, but the food was definitely so la la.
- Thai Noodle: nice dive Thai food.
Monday, March 05, 2012
Roasted chicken using Ruhlmann's technique.
Belgian endive caramelized with butter, brown sugar, and lime juice (recipe from Hesser).
Multi-grain "risotto" drizzled with the chicken pan drippings and topped with green onions that were roasted with the chicken.
Big spitzkohl salad.
Very, very good eating.
Sunday, March 04, 2012
I'm not quite sure how it ended up being a salad day...
Salad one: grated carrots, reduced orange juice (reduced by about a factor of three), olive oil, cumin, piment d'espellette, salt, white pepper.
Salad two: small green lentils cooked with bay leaf and clove, diced and browned bacon, diced carrot, minced red onion, garlic, caramelized leek, chives, chopped parsley, lemon juice, olive oil, salt, white pepper.
Salad three: lettuce with a creamy dressing
We ate this with a nice baguette.
Posted by Greg Landrum at 5:46:00 AM
Saturday, March 03, 2012
Something like steak and potatoes. :-)
I did my standard roesti approach (floury potatoes this time since that's what we had) and paired that with "charbonnade" cuts of beef that I seasoned and seared.
Together with a big salad we were happy eaters.
Monday, February 27, 2012
After reading this incredibly minimal chocolate mousse recipe there was no question about not trying it.
I used a good dark (70%) chocolate and the result is really amazing. It's almost a better way to taste chocolate than straight-up.
Sunday, February 26, 2012
Tuesday, February 21, 2012
This was a random one after getting back from a long weekend of snowshoeing.
Half some belgian endive then put them cut-side down in a very hot pan with a bit of oil. Let sear for a couple minutes then add the braising liquid (veal stock, grainy french mustard, tomato paste, honey, black pepper), cover and let simmer until the endive is tender, about 45 minutes.
We ate this as a main course, toppped with grana padano and accompanied by brown rice.
Posted by Greg Landrum at 5:49:00 AM