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  • The Smitten Kitchen Cookbook
    The Smitten Kitchen Cookbook
    by Deb Perelman
  • Baked Elements: Our 10 Favorite Ingredients
    Baked Elements: Our 10 Favorite Ingredients
    by Matt Lewis, Renato Poliafito
  • Savory Sweet Life: 100 Simply Delicious Recipes for Every Family Occasion
    Savory Sweet Life: 100 Simply Delicious Recipes for Every Family Occasion
    by Alice Currah
  • The Pioneer Woman Cooks: Food from My Frontier
    The Pioneer Woman Cooks: Food from My Frontier
    by Ree Drummond
  • Bouchon Bakery
    Bouchon Bakery
    by Thomas Keller, Sebastien Rouxel

Monday
Feb212011

Grilled Hanger Steak with Horseradish Whipped Potatoes, Creamed Spinach, and Sauce Bordelaise from Dressler (via The New Brooklyn Cookbook by Melissa and Brendan Vaughan)

 

To make Karen happy, I have to do two things:

  1. Have an endless supply of chocolate-based desserts ready to go with fair warning. Deep, dark love. 
  2. Be prepared to feed her steak on a sporadic, but intense, basis. 

These are simple things. Always have chocolate in the house, and be prepared to be told, “We’re having steak tonight.” 
 
But, of course, I could live without beef. I don’t mind it, but I never crave it. Roast pork? Yes. Raw tuna? Clearly. But never beef. 

 
And if I had to be really honest, steak creeps me out. Yes, it probably has something to do with playing tag with my steer when I was young. But I think it has more to do with how boring steak can be. Three bites of steak, and I get it. I know exactly what every following bite is going to taste like. A NY Strip, a ribeye, even a filet. It’s overplayed, too much of a good-enough thing, and I get bored. And that’s a wasteful, expensive way to spend a meal.

 
So when Karen asked me this last time to make her steak, I made a deal with her. I’d make her beef, but we had to find a new recipe. Something that would make both of us happy. 

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Tuesday
Feb082011

Dorie Greenspan's CookieBarNYC


I met a new food hero this week.

Dorie Greenspan has come to NYC with her son, Josh, to open up her pop-up cookie shop, CookieBarNYC. This is the second year in a row for the week-long shop hosted inside Mizu Salon at 505 Park Avenue, between 59th & 60th

When our friend, Gail of One Tough Cookie, saw that Dorie was coming to town, she volunteered the three of us to organize a blogger gathering to celebrate Dorie and her cookies. A similar meet up happened last year, apparently, but Karen and I weren't in the know about the shindig, so we missed out. Not so this year. This Friday, February 11, from 12-2, bloggers (and the people who love them), should swing by Mizu to meet Dorie and Josh, buy up batches of cookies, and get kisses from Gail (she's not quite the dangerous woman she plays on Twitter).

But here's the thing....so many bloggers gush over Dorie. They love her. They really love her. They love her so much, that our skeptical selves kick into high gear. Can anyone be all that wonderful? Even a prolific, talented cookbook author such as Dorie? Our friend, Mardi, from eat. live. travel. write.,  is nearly beside herself (in the best way possible) that she can't attend the CookieBarNYC event. How could anyone, even Dorie, deserve those kinds of emotions.

So I walked into Mizu Salon expecting for my skepticism to be confirmed. I waited in line behind a few people who were chatting up Dorie and Josh, who stood smartly behind their cookies. I snapped a few pictures on my iPhone. Dorie caught my eye and said, "Hi!" Like she knew me. The skepticism melted a tiny bit. I stood quietly by, taking a few more pictures, waiting my turn. And suddenly, it was just Dorie and I looking at each other. What to say? "Hi. I'm Chris. Uh. From The Peche" (which sounds ridiculous when spoken). Dorie paused for a moment. Then she took a step toward me. Opened up her arms.

And she gave me a giant hug. 

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Wednesday
Feb022011

wordless wednesday | hoboken, nj

I had the sincere pleasure of walking around Hoboken on a very cold winter's Saturday with my dear friend, Amy Lee, as she researched her article for OffManhattan. Charm wasn't hard to come by even in frigid temperatures. And brunch at Elysian Cafe cannot be missed. -Karen






































Monday
Jan312011

Duck Prosciutto & Fig Pie with Rosemary Goat Cheese, Crispy Duck & Wine Reduction | Pie Month | Charcutepalooza

This is the 15th, and final, entry in our Month of Pie. Pie Month is a celebration of things we love. Because life is hard, and there should always be more pie. Have a look at the other entries. Really. 
Pie #4 - Peanut Butter Cream Pie with Chocolate Whipped Cream
Pie #5 - Butterscotch Cream Pie with Gingersnap Crust and Cashew Brittle
Pie #6 - Banana Cream Pie with Chocolate Chip Cookie Crust
Pie #7 - Chocolate Kahlua Pie
Pie #8 - Bacon and Egg Pizza
Pie #9 - Pork Confit Pie with Creme Fraiche Potatoes and Puff Pastry
Pie #10 - Raspberry Pie and the Perfect Pie Crust
Pie #11 - Lime Pie with Gingersnap Crust  
Pie #12 - Bourbon Sweet Potato Pie + Bourbon Whipped Cream and Warm Bourbon for Dipping  
Pie #13 - Crack Pie
Pie #14 - Chocolate Soufflé Pie  


When I was 11, I used to play tag with my cow in our pasture.

It was a goof really. An accident. But then we couldn't stop.


We had three acres growing up, most of it pasture, fenced in, with a low catch of electrified wire to keep the sheep in place. Then the horse. And the pony. Then the cows. The pigs stayed in the barn. Chickens for a while with a rooster named Roscoe P. Coltrane who terrorized us. Rabbits for a while. 


Each type of animal, the rabbits, the chickens and so on...they had a certain expiration date in our lives. We have rabbits. Then add some chickens. Now we're done with the rabbits. Let's get sheep. Now we're done with the rooster (thank god). Now we're done with the chickens. 


And being done meant one of two things: either we sold them or we ate them. Wait. Except the horse. And the pony. They went to relatives who were ready for a new challenge. And so we led the animals into the back of the truck, or walked them up the plank to the back of the animal trailer, good money made from their lives. There were fairs and ribbons, but always, there was money.


And death. And new animals. With new names. With death and a little money hanging over their time in the pasture.


And that. That is how it is. There were tears, always. Even for the pigs, because they loved to be scratched behind their ears and right along their spines. They'd come to the fence, rubbing their shoulder back and forth along the fence, grunting for an ear scratch.


And then we killed them. 


It is as easy and as horrible as it sounds, as thoughtless and full of emotion, all in the same instance. You feed a baby cow a milk substitute out of a metal bucket with a giant nipple on the side, spit and milk slowly covering its nose and chin, and then you're castrating him, and before you know it, you're calling up your neighbor to take the cow to the beef and dairy auction in Shipshewana.


Two weeks. Making another run in two weeks. And that's the rest of the time this steer has, which I named Rudy. Rudy has two weeks. And then I'll get some money for my savings account.


That is how Rudy and I began playing tag. I was out with him in the pasture, I'm sure feeling guilty about having named his expiration date. Rubbing that circle of fur in the middle of his flat face, all dirty yellow white. When he took off in a lumbering gallop. Then he stopped on a sliding dime, turned himself to face me, and stood very, very still. I really didn't know what to do. So I walked toward him, slowly. When I got ten feet from him, he took off further in the pasture. I jogged toward him, getting closer and closer. He stopped suddenly and turned his head to me. A light touch on that circle of fur on his face. Staring into those vacant wet eyes. 


I walked back toward the house. When a rumbling came from behind. He was chasing me. With speed. I took off running as fast as I could, because a ball-less cow is less dangerous than a bull, sure, but it is still a sight of terror.



He grazed my elbow with his ear. 

Just his ear. 


Nearly 1000 pounds of beef, and it was his ear that got me. 


And so I stopped. 


And off he ran, looking behind him. 

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Sunday
Jan302011

Chocolate Soufflé Pie (via Matt Lewis' Chocolate Bar) | Pie Month

This is the 14th entry in our Month of Pie. Pie Month is a celebration of things we love. Because life is hard, and there should always be more pie. Have a look at the other entries. Really. 
Pie #4 - Peanut Butter Cream Pie with Chocolate Whipped Cream
Pie #5 - Butterscotch Cream Pie with Gingersnap Crust and Cashew Brittle
Pie #6 - Banana Cream Pie with Chocolate Chip Cookie Crust
Pie #7 - Chocolate Kahlua Pie
Pie #8 - Bacon and Egg Pizza
Pie #9 - Pork Confit Pie with Creme Fraiche Potatoes and Puff Pastry
Pie #10 - Raspberry Pie and the Perfect Pie Crust
Pie #11 - Lime Pie with Gingersnap Crust  
Pie #12 - Bourbon Sweet Potato Pie  + Bourbon Whipped Cream and Warm Bourbon for Dipping  
Pie #13 - Crack Pie 
We almost didn't post this pie.

Poor Matt Lewis of Baked. We promise this is the last of our posts saying how incredible you are, and how we love your creations, and how you own our souls. At least for a while.

Remember that pie we did from Chocolate Bar? Yeah, it was good. So is this one.

Somewhere at the beginning of Pie Month, Karen asked for a chocolate pie. Her mom makes a great chocolate pie, so this was a lot to take on for me. It had to be a pie that met that high level of comfort, and when you're being compared to childhood memories of food, it's tough to compete.

 

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