Posted in Entrees, New American Chef on April 29, 2007 | 1 Comment »
Lamb Tajine with Lemons and Olives.
New American Chef, page 409, recipe by Rafih and Rita Benjelloun
The play between sweet and and savory, salty and sweet in Moroccan cuisine was fully on display with this recipe.
I so disagree. I found this recipe to be bland, watery, and on the whole very sad.
This recipe also [...]
Posted in Uncategorized on April 26, 2007 | Leave a Comment »
Was it the Halibut or was it the recipe? Either way, Cooking Crowes 4, New American Chef, 2.
Coming home to a marinating halibut fillet is always nice. As much as I love cooking, there is little better than walking into an operation with a head start. The fact that Mary cooks about ten times faster [...]
Posted in Uncategorized on April 23, 2007 | Leave a Comment »
This week Kevin and I venture into the world of Moroccan cuisine driving blind. We’ve never been to Morocco before, heck, we’ve never even been to a Moroccan restaurant before, and for foodies who pride themselves on their wide range of culinary know how, we are a touch self conscious.
Our first dish, Cornish Hen with [...]
Posted in Entrees, New American Chef, Soups on April 19, 2007 | 2 Comments »
Pho, from The New American Chef, page 383, recipe inspired by Pho Bang.
To end our week of Vietnamese cooking, we stood up to the challenge of making pho from scratch.
By now I’m sure that everyone out there knows what pho is. But to not make an ass of u or me, pho (pronounced fa. Really. [...]
Posted in Uncategorized on April 12, 2007 | 2 Comments »
Crisp Red Snapper with Chile-Lime Sauce. Recipe by Hoc Van Tran, published in The New American Chef, page 381.
For the Hoc Van Tran number, we opted for some beautiful Talipia that caught Mary’s eye while shopping and in the end, it substituted admirably. Pretty basic fish prep, dredged in flour and fried after our [...]
Posted in Uncategorized on April 4, 2007 | 2 Comments »
Grilling meat on a brisk spring night can right any wrong. An early day of work or school, bills to be paid all melt away like the beautiful fat lining the pork line expertly trimmed by my lovely wife. See, I’m starting to scare myself by what may be a pork addiction. If I don’t [...]
Posted in New American Chef, Soups, Vietnamese Cuisine on April 3, 2007 | 2 Comments »
Wow, success two nights in a row? Are we pushing our luck? Tonight’s New American creation was Canh Chua Tom, or Spicy Tamarind Prawn Soup, a recipe by Hoc Van Tran, executive chef of Le Colonial in NYC.
I can’t take a whole lot of credit for tonight’s Vietnamese masterpiece. A long bike ride home in [...]
Posted in Entrees, New American Chef, Salads on April 1, 2007 | 1 Comment »
We have received some complaints of late as to our lack of identification when writing, or who’s who. While it is very clear to us, (Kevin is a smarty pants who interjects obscure culture references and such and I breath the air of a seasoned culinarian) we’ll make it easy for you. Kevin will post [...]
