Recipe Index (by Ingredients)

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Recipes that include canned tomato sauce

Parsnip Gnocchi with Braised Oxtail

Tuesday, February 23, 2010

I’m quite fond of fatty meats and root vegetables together. It’s possible that both being winter foods, it becomes a familiar combination. But I’m convinced that it’s more than that. Parsnips, carrots, yams, sweet potato, and more are storage organs for the plant and typically contain more sugars and starches than other vegetables. It just works exceptionally well with fatty meats, standing up to it with more flavor and texture.

I’ve been thinking about parsnips and oxtail for a while, flipping from some kind of ravioli, to a mash, to a terrine, and finally deciding on a Parsnip Gnocchi with a Braised Oxtail Sauce.

Parsnip Gnocchi with Oxtail and flower background

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Lamb Sauce

Thursday, December 10, 2009

When you’re introduced to new people, do you start chattering immediately, or does it take you time to warm-up and get comfortable? It always surprises me when Lon starts talking to random people outside, a guy waiting on line in front of us, the check-out clerk at Bed Bath & Beyond, or the couple standing in front of the restaurant we just walked out of. Though my friends and family can’t shut me up, I’m cautious around strangers. I just need to melt the ice a little.

Lamb Sauce on Egg Fetuccine 2

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Ratatouille Terrine

Friday, September 4, 2009

When I first started buying cookbooks, I was attracted to books that seemed vast and comprehensive, with tiles like 1,000 Indian Recipes, The Soup Bible, How to Cook Everything, and The Cake Bible. I wanted big and heavy hard covers with lots of pictures. I was an excited culinary student who wanted to learn how to cook every dish known to man. I still want to learn every dish, but years later, I now realize it will take 4 lifetimes, possibly more. What makes it even harder is that there are dishes and books you want to go back to and repeat.

The idea behind this dish is a Broiled Vegetable Terrine in one of my first cookbooks, The Italian Cooking Encyclopedia. I made that recipe with the guidance of my wonderful neighbor, at the time, Carol Gelles, who ironically wrote and gave me a copy of 1,000 Vegetarian Recipes. For the 3-ish years that I lived next door to her, I accumulated a ton of great cooking memories. As I flipped through The Italian Cooking Encyclopedia recently, I landed on a picture of the vegetable terrine, which made me smile, think of Carol, and then really want to make it again. The original recipe has an onion and raisin mixture  that I thought was a little awkward in the dish and also made it more work so I removed that but left the wonderful concept of layering that give you different textures in each bite. The colors will impress your guests, but the natural sweetness of fresh vegetables is what will have them asking for more.

Colorful Vegetable Terrine with Balsamic Reduction 3

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Fresh Sriracha

Sunday, August 30, 2009

This Weekend Shout-out goes to Todd and Diane, of White on Rice Couple, for posting a recipe for sriracha style hot sauce! Make your own sriracha? Yea! As much as I try to make everything, it never even occurred to me to make sriracha. My handy squeeze bottle is always on the left fridge door, and I grew up with that rooster, so I’ve never questioned it. I am flabbergasted by the freshness and new life this sauce takes on. The heat of the chilies perk up the sweetness of the tomatoes, which highlights the rich umami of fish sauce. (Diane, you are so right about the fish sauce.) What genius! It’s as usable as ketchup (put it on my burger last night and my omelet this morning) but so much more sophisticated and twisted, almost evil. I think I’m falling into a mean addiction. I shouldn’t be surprised because nearly everything freshly home-made is better but really, when you didn’t think sriracha could get any better….

Fresh Sriracha 4

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Summer Squash Chili with White Cheddar Cornbread

Tuesday, July 21, 2009

Summer Squash Chili with White Cheddar Cornbread 5

My friend Emily has been studying for the New York State Bar Exam and decided to spend her birthday studying in Washington Square Park. She had this great idea, inviting friends to join her in the park, to study or read a book, or just say hi. Of course, I wanted to bring her some food. It’s really the best or only way I know how to say Happy Birthday!

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Herb Parpadelle with Ground Bison

Sunday, June 7, 2009

While talking to my mom on the phone earlier today, she asked what I was up to.  I said, “Just making some pasta.”  Mom asked, “Fresh pasta?”  And I said, “Yea, I’m making some herb parpadelle for Jessica.”  “Oh funny,” Mom said, “I just saw Joanne Weir making something like that on TV.”  Not so weird, I replied.  I saw the same show and that’s what inspired me.  Actually, the show was a bit bizarre.  The interaction between the older Weir and the younger guy she was teaching was just weird.  First, he seemed like a male bimbo, a mimbo.  And she was half-brooding and half-cougaresque.  Getting past the oddity, the dishes looked delish.

Greek Oregano and Catnip

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Lamb Pizzaiola

Wednesday, March 25, 2009

Inspired by a recipe for Wine-Braised Lamb Shanks on Diners, Drive-ins, and Dives (prepared at Giusti’s Place), I created this recipe for lamb shanks. A little bit of spice and acid go a long way in my version. Their idea to serve the lamb with sauced, wet polenta inspired me to serve with a grilled polenta cake.

Lamb Pizzaiola over Grilled Polenta 1

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African-Style Stewed Skate

Monday, February 16, 2009

Jessica chose a Moroccan dish to prepare for Sophia & Justin last night. We had picked up a large skate wing (about 1.75 pounds) in Chinatown without deciding what to do with it. So when she asked me to figure out what to do, I decided to stick with with the continental theme, rather than national. I started researching African fish recipes and found that quite a number of them had a similar style. Since I’ve eaten African a few times, I figured I could come up with my own recipe, inspired by the recipes I found online.

The Flaking Skate

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Cascabel Ground Beef Sauce & Spaetzle

Wednesday, February 4, 2009

If you paid me a million dollars I wouldn’t be able to truthfully tell you where the inspiration for this dish came from. Jessica asked me a dozen times while cooking what I was making and repeatedly I answered “dunno.”

Cascabel Ground Beef Sauce over Spaetzle

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Turkey Meatball Puttanesca

Thursday, January 15, 2009

Some people love olives, popping them whole, one after the other. They’re too strong for me to eat alone, but I do like the way they flavor sauces. Puttanesca is the perfect example. I had my heart set on making it when I realized I didn’t have any anchovies, so it turned into a Turkey Meatball Puttanesca. The result is a perfect winter comfort food, without being heavy and fattening. It’s actually incredibly healthy and you’ll be surprised how tender lean turkey can be.

This is one of those dishes you make in large batches because it reheats so well, and if you’re serving to company, it’s actually best the next day.

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