Posted in December 2009

holiday cooking & baking….

Dec 23rd- pernil & oven-baked polenta Christmas Eve- moqueca with cod and shrimp, and Chef Aristedes’ imam bayaldi Christmas Day- duck with cherry, port & peppercorn sauce, potato and shiitake gratin, roasted brussel sprouts & beets, and Christmas pudding Boxing Day- swiss-style sauerbraten with egg noodles, and cauliflower, kale, broccoli, green bean & gruyere gratin … Continue reading

pernil numero uno

Taking the lime idea from this pernil recipe, and using Bittman’s unorthodox pernil recipe (including onion and ancho chili) as a guide, I made my first pernil. Tasty! And unbelievably tender. Will try a more authentic Puerto Rican pernil recipe the next time.

potatoes au gratin #1

improv dish turned out delish! 5 medium peeled potatoes, sliced thin 1 clove of garlic, peeled and cut in half 1 tsp of dried thyme. 1 cup of grated Emmenthal 3/4 cup of heavy cream freshly ground black pepper to taste Preheat oven to 350 degrees F with Convection on(if you have no convection oven, … Continue reading