The latest from Chewing the Fat...
Vicarious Lunching…and a recipe for a Roquefort Terrine with Walnut Crème Glace
From The Daily Meal: A Five-Course Lunch to Celebrate New York’s Cheese Week By Monte Mathews Staff Writer A celebratory meal at Bar Boulud welcomes the French Cheese Board to New York The start of the French Cheese Board’s Cheese Week in New York City,…
The Perfect Baked Potato from America’s Test Kitchen
Not too long ago, I happened upon an America’s Test Kitchen show on PBS. One segment featured their take on The Perfect Baked Potato. There it was in all its simplicity: Stabbed, Brined, Baked, Coated with Olive Oil, Baked again only to emerge in a…
Pan-Seared Trout with Prosciutto and Chile Garlic Oil from Chef Alex Raij in Food and Wine Magazine
Navarra, tucked up under France in Spain. I’ll often ask Andrew if he has any requests for dinner. Most of the time he leaves me to my own devices. But when he does ask for something, I jump. This recipe is the result of his…
Who knew Chicken Soup could be this simple…and this good!
Roast Chicken gone wrong. About a week ago, I had the Roast Chicken urge. You know the one where you imagine a perfect roast chicken, brilliantly browned and crisp, with melt-in-your-mouth tender white and dark meat? Well I duly went out and bought quite an…
Keema Beef Curry from Grace Parisi in Food and Wine Magazine
Promises of “Curry in a Hurry” have mostly left me cold. They led to soupy curries with no real character. Or they involved a collection of Indian spices that would overtake the capacity of any spice rack I’ve ever owned. So when I came across…
Pecan Honey Cake
A lot of bakers love this blog and all that Andrew bakes. Sad to say, it’s been weeks since we published our last baking post…for Dorie Greenspan’s Beurre et Sel Jammers (see https://chewingthefat.us.com/2016/12/best-christmas-cookie-ever-dorie.html)not counting the skillet cornbread at New Year’s. The reason is simple to…
Celebrating Mardi Gras at New Orlean’s Bourbon-Themed Restaurant plus Three Classic Mardi Gras Cocktail Recipes
My latest Daily Meal Article lets you in on how to get the most out of your next Bourbon plus recipes for 3 New Orleans Cocktails By Monte Mathews Staff Writer 150 Bourbons and Counting Kenton’s is devoted to the all-American spirit locals love.…
An Invitation to CheeseWeek New York
Originally published on The Daily Meal, this should make Cheese Lovers in New York stand up and cheer. By Monte Mathews Staff Writer If you can’t make it to Cheese Day in Paris, enjoy Cheese Week in the States We recently learned all about the…
Spicy Lamb and Lentils with Herbs
Alison Roman of Bon Appetit I keep wishing there was another protein to cook with. How many riffs can you find for boneless skinless chicken breasts? But it seems unlikely that the Fearless Flyer from Trader Joe’s is suddenly going to extol the virtues of…
Cajun-Spiced Swordfish Tacos with Green Onions, Radishes and Chipotle Sour Cream
El Mitote’s Tacos I love tacos. And apparently I am not alone. I posted the Instagram picture of the ones on the left and it broke the bank in “likes”. These tacos are from El Mitote (208 Columbus Ave. NYC Tel: (212) 874-2929). But even…
Super Bowl Express: Salt and Pepper Chicken Wings with Parmesan Dipping Sauce
I am always staggered to hear how many chicken wings are consumed on Super Bowl Sunday. Last year it was 1.3 billion! I really do understand the allure. In the pantheon of things we love to eat, the Chicken Wing is high on ourlist. …
Attention Trader Joe’s Shoppers: This TJ discovery comes direct from France and it’s worth every sou.
Alouette Brie, here pictured with a sliced apple Just a quick bonus post to tell you about a great find at TJs. Yesterday at a lunch celebrating Cheese Week which is coming to New York later this month, I was seated next to Serge Bruno. …
Shrimp with Spicy Tomato Sauce and Strozzapreti
What cook doesn’t love Shrimp? They are such an obliging partner in the kitchen. They not only cook in all of three minutes but they turn pink and opaque to tell you they’re done. They’re wildly popular—in fact, they’re by far the most popular of…
