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Monthly Archives: January 2018
This dish comes from New York’s Momofuku Ssam Bar by way of Sam Sifton and the NY Times. I saw this dish in a recent email and thought ‘dang, that looks good!’ and upon reading more, I just knew I had to make it. Chefs David Chang and Tien Ho have created a deeply flavorful fusion of Korean, Chinese and Italian cuisine with this dish. Of course, I made a few minor adjustments in order to cook this dish for one. This dish follows closely on the tails of its distant cousin Italian recipe – Pasta Genovese – the slow cooked onion sauce with beef. Except for needing to cook the onions a lengthy time, the similarities stop there. The rest of this dish…
Happy New Year everyone! For this first Friday of 2018, let’s indulge in a gin cocktail. No, not your typical martini per se, but a sibling to that vaunted and oh-so difficult to peg down bar staple. This simple twist on that martini features bold botanicals that sooth while warming the soul. Made with London dry gin and Italian vermouth, this ‘Gin & It’ has as clouded a back story as any cocktail. My research came up with many various ways it came into being, but the one that resonates with me is the story about this drink originally being called a ‘Gin & Cin’ – gin mixed with Cinzano sweet vermouth. If made with any other Italian vermouth, I can…
Tonight’s pasta dish is one I had never heard of until I read about it on the NY Times Cooking site. Like several of the recent pasta dishes I have posted, this one has a multitude of variations. From my research, I went with a base recipe that I figured was the closest to the original/classic preparation. Similarly, like those other pasta dishes, this one also has just a few ingredients. The big difference is in the time it takes to make this dish. Genovese meat sauce takes many hours of cooking for the onions to break down and meld into the fork tender beef, essentially becoming one as ‘the sauce’. I will admit to being excited to make it after seeing this…