November 19, 2008 by eric
That amazing meal on Saturday night put me in the mood to cook dinner for a couple nights, and here we have the results:
First, Sunday night. This is from the Jacques Pepin “Fast Food My Way” book, which has a few highlights for simple and tasty meals. Chicken with a balsamic and shallot pan sauce with baby button mushrooms. Surrounded by sauteed peas and corn.
This recipe also fills our butter quota for about a week and a half, I think.
And Monday night:
Another good meal. Filet mignon (it was on sale!), frites, and a faux creamed spinach. The preparation for both the steak and the fries comes from Cooks Illustrated. As you can see, there’s little to no overdone (read: medium) area, even near the edge. This is done by cooking the steak in the oven at a low heat until it’s at about 90 degrees, then quickly searing all the sides in a smoking-hot pan. Let it rest for 10 minutes or so, et voila!
To drink, we had a bottle of Mazzocco Zinfandel from Sonoma. It was one of the only wineries we found on our trip to California this past spring that would let someone from PA join their wine club. It’s worth every penny.
Posted in Eating In, beef, chicken, eric, wine | Leave a Comment »
November 18, 2008 by eric
To Preface: We didn’t cook this (I wish I cooked this well). It was a private dinner prepared by an amazing chef in the Philadelphia region. The menu items are seriously understated.
Menu
Peanut Scented Miso Soup
Bay Scallops
Roasted Asparagus, Hijiki
Poached Egg
Smoked Chicken, Wild Watercress
Pistachio Vinagrette
Cavatelli
Confit Duck Mushrooms
Tarragon
Spiced Lamb
Eggplant Cream
Toasted Coriandor Broth
Cauliflower
Chocolate Cherry Ganache
Chocolate Coffee Sorbet
Butterscotch Foam
Salted Spicy Rice
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November 17, 2008 by eric
From Eric:
The two of us have been discussing starting a food blog off and on for a few months now. Mostly, I’ve been content to occasionally take pictures of the meals we cook and things we bake, storing them up for the day when we become motivated enough to begin the blog.
I’ll let Becca speak for herself, but my main reason for starting this blog is that I see food as a running metaphor for the two of us. Being married to someone is about compromise on both sides, and the kitchen is no exception. I learned, painfully at times, that I never had a good reason for not trying something. And Becca was thankfully quite patient when I tried to hold onto my meat-and-potato roots.
Out of all of this, I discovered a love of food and cooking I didn’t know I had in me. And nothing makes me happier than the two of us, together in the kitchen.
From Becca:
I grew up cooking with my mom. As a stay-at-home mom, she made it her job to cook delicious dinners for the family each night, and dinner was always a time when the family would be together. With this start, I have always cherished cooking and eating as a way to be close to family and friends.
So when I met Eric, I wanted cooking to be a way the two of us could be close. Fortunately, he was flexible enough to try new foods (although I have come to know his “I really hate this and it tastes disgusting face”). Together, we have bought many a kitchen gadget, electronic, and serving piece.
Cooking together, and eating together, is our time each night to see each other after a busy, often stressful day. We are lucky to share it with each other and are eager to share it with you.
Posted in becca, eric, introduction | Leave a Comment »
Another good meal. Filet mignon (it was on sale!), frites, and a faux creamed spinach. The preparation for both the steak and the fries comes from Cooks Illustrated. As you can see, there’s little to no overdone (read: medium) area, even near the edge. This is done by cooking the steak in the oven at a low heat until it’s at about 90 degrees, then quickly searing all the sides in a smoking-hot pan. Let it rest for 10 minutes or so, et voila!
