Home Cooking Snapshots

Cooking — whether it’s for myself or for someone else — is how I relax when I get home from work. Other people play video games or watch TV to unwind; not in my house. Cooking is meditative. It’s a way for me to let the cares of the day slip away while I treat …

Countdown Snapshots

It’s supposed to be spring, right? Sure doesn’t feel like it. I’ve been trying to cope with all the wintry weather we’ve been having. This has been the worst winter I’ve experienced in the past 25 years. And from what I hear, it doesn’t look good in the years to come thanks to the twin …

Spaghetti with Scallops, Parsley and Hot Pepper

A friend of mine once described her favorite childhood meal as a plate of fried pork chops, served with rice and sliced ice-cold tomatoes. Her mom would fry the chops in a cast-iron skillet, using bacon drippings and little else other than salt and pepper. They were always perfectly cooked, with a crust that would …

Polpettine all’Umbra

To most Americans, meatballs are made to be paired with spaghetti or some other type of pasta, typically served in a concoction known as “Sunday gravy“. In the annals of Italian-American kitchen lore, this is a long-simmered sauce that most often than not, contains a variety of pork cuts, aromatic vegetables, tomatoes and wine. However, …

Sunday Snapshots

This will probably be the last regular post for a couple of weeks, as I will be on vacation in San Francisco starting Thursday. I might do an update at the end of June however; will have to see what’s going on at that time. Clicking on any of the photographs below will bring up …

Asparagus with Coconut and Cardamom

This is my interpretation of one of Floyd Cardoz‘s creations at his former restaurant, the now-closed Tabla. Opened in 1998, Tabla was an instant hit amongst New York City’s food cognoscenti. It heralded the arrival of what would be called “New Indian cuisine”, where classical Indian dishes and concepts were re-interpreted via a modern American …

Random Snapshots

Spicy Spanish Mussels, with Almonds and Parsley

It used to be that you could get marrow bones, chicken feet, mussels, chicken livers and so forth for barely a pittance. That’s hardly the case any more. The first time I had roasted marrow bones, it was as an appetizer that totally blew my socks off. That was in 2003, at Prune, a beloved …