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"The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit."

- Julia Child

Grilled. Spinach. Artichoke. Dip. Sandwich. I couldn’t find a recipe, but I use a reverse engineered the recipe for the Houston’s restaurant spinach artichoke dip (see below).
For the Houston’s experience, serve in bowl, sprinkle extra cheddar on top and microwave till melted, then serve the dip with side of chips, salsa and sour cream.
For the grilled sandwich version, looks like it’s all served on some thick, chewy, delicious sourdough. A side of salsa for sandwich dipping would be epic. 


 Houston’s Spinach Artichoke Dip
Prep. Time : 0:50 
(2-3) 10 oz. boxes frozen spinach – thawed (it called for 2 but I use more spinach because it makes it, well, more spinachy) 1/4 cup real butter 3 Tbls. minced fresh garlic 2 Tbls. minced onion 1/4 cup all-purpose flour 1 pint heavy cream 1/4 cup chicken stock 2 tsp. fresh lemon juice 1-3 tsp. hot sauce 1/2 tsp. salt 2/3 cup grated fresh Pecorino Romano cheese 1/4 cup sour cream 1 cup shredded sharp white cheddar 12 oz. jar artichoke hearts - drained, coarsely chopped
-Strain spinach and squeeze through a cheesecloth to remove as much liquid as possible; mince; set aside. -In heavy saucepan over medium heat, sauté garlic and onions in butter until golden, about 3-5 minutes. -Stir in flour and cook for 1 minute. -Slowly whisk in cream and stock and continue cooking until boiling. -Once boiling, stir in lemon juice, hot sauce, salt, and Romano cheese; stir until cheese has melted. -Remove from heat and allow to cool for 5 minutes. -Stir in sour cream, then fold in dry spinach and artichoke hearts.

Grilled. Spinach. Artichoke. Dip. Sandwich. I couldn’t find a recipe, but I use a reverse engineered the recipe for the Houston’s restaurant spinach artichoke dip (see below).

For the Houston’s experience, serve in bowl, sprinkle extra cheddar on top and microwave till melted, then serve the dip with side of chips, salsa and sour cream.

For the grilled sandwich version, looks like it’s all served on some thick, chewy, delicious sourdough. A side of salsa for sandwich dipping would be epic.

 Houston’s Spinach Artichoke Dip

Prep. Time : 0:50

(2-3) 10 oz. boxes frozen spinach – thawed (it called for 2 but I use more spinach because it makes it, well, more spinachy)
1/4 cup real butter
3 Tbls. minced fresh garlic
2 Tbls. minced onion
1/4 cup all-purpose flour
1 pint heavy cream
1/4 cup chicken stock
2 tsp. fresh lemon juice
1-3 tsp. hot sauce
1/2 tsp. salt
2/3 cup grated fresh Pecorino Romano cheese
1/4 cup sour cream
1 cup shredded sharp white cheddar
12 oz. jar artichoke hearts - drained, coarsely chopped

-Strain spinach and squeeze through a cheesecloth to remove as much liquid as possible; mince; set aside.
-In heavy saucepan over medium heat, sauté garlic and onions in butter until golden, about 3-5 minutes.
-Stir in flour and cook for 1 minute.
-Slowly whisk in cream and stock and continue cooking until boiling.
-Once boiling, stir in lemon juice, hot sauce, salt, and Romano cheese; stir until cheese has melted.
-Remove from heat and allow to cool for 5 minutes.
-Stir in sour cream, then fold in dry spinach and artichoke hearts.

(Source: verticalfood, via prettyfoods)

Kentucky Fried HEAVEN

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Welcome to a little bit of southern love. Jerzee Guy was treated to this feast by a fellow grad student Country Girl. She notes that the recipe isn’t exact, but this is more or less how it rolls.

"Gilliam’s Fried Chicken

Ingredients:
-chicken (I prefer boneless thighs.  Boneless because it’s easier to eat, and thighs because they’re juicier than breasts.) [10 pieces]
-Eggs [3]
-Milk [half a cup]
-honey [3 tbs]
-flour [1 cup]
-Panko bread crumbs (I prefer “Panko” because they are so bland that they absorb the other seasonings well.) [between one and two containers/baggies of them… enough to fill a mixing bowl]
-Old Bay seasoning
-Garlic Powder
-Salt
-Pepper
-canola oil

1.  Mix milk and eggs together.  Add a bit of salt and pepper (a pinch of salt— not too much).  Add honey (more if you want it sweeter).

2.  Put the chicken in a large bowl.  Add the milk/egg/honey mixture.  Make sure to mix it all up so that all the chicken pieces are coated in the eggy, milky goodness.  Pop it (covered) in the fridge for at least 2 hours— the longer the better.  Overnight is great.

3. Get a large mixing bowl, and add flour and bread crumbs.  The flour/bread crumb ratio is up to you: more bread crumbs = crunchier chicken, more flour = less of a “crust.”  Now add the seasonings.  Start by adding about 2 tbs of Old Bay and a tsp of garlic powder, plus a bit of salt and pepper.  Then taste and adjust.  More garlic powder will give it more “kick.” 

4. Get a big ol’ pan (cast iron skillet = ideal), and fill it about half-an-inch deep with canola oil.  You want to have the oil come up halfway each piece of chicken.  Turn the burner on to medium-high.  Make sure the oil gets nice and hot.  Test it with a small piece of chicken or a pinch of the breadcrumb mixture— when it’s ready, the oil will hiss and bubble around whatever you put in.

5.  Take the chicken from the fridge, and, in batches, dip it in the breadcrumb mixture.  Make sure it gets good and covered!  If you’re having trouble getting it covered, but the mixture in a paper bag, add a piece of chicken, and shake the bag like hell til the chicken is covered with breadcrumbs and spices.

6.  Cook the chicken in the oil, about 7 minutes per side to start.  As time goes on and the oil heats up more, you’ll be able to do it a bit faster.  When you remove each piece from the oil, put it on a plate with paper towels.  Cook in batches, and be careful not to “crowd” the chicken in the pan.

7.  Keep in mind that you may want to budget an extra, “tester” piece of chicken to cook first.  As my dad says, “Frying chicken is like raising kids.  The first one doesn’t always turn out quite right.” 

- - -

Serve this up with some of your favorite southern green and starchy sides* and you got yourself quite a feast. Mmmm, mmm. Finger lickin’ good! Thanks Country Girl!

*Southern sides liiiike Cajun Roasted Potatoes, Green Beans, Scalloped Sweet Potato Stacks, Succotash…

The Life-Changing Loaf of Bread | My New Roots

I was spending a lazy Sunday morning geeking out on breakfast food blogs when I came across this amazingly easy bread recipe. I’ve never made bread — always seemed kind of complicated with breadmakers and yeast chemistry and kinda messy and I live in NYC and am surrounded by amazing local bread makers. But for this bread you toss some simple ingredients like nuts, seeds and maple syrup in the bread pan, let it sit and then bake it. Done. No yeast, no flour, no refined bad stuff. I cannot wait to make toast with it and maybe give it as the perfect thank you gift when invited to dinner parties.Life-Changing Nut Bread

Brussel Sprouts: warm walnut salad & fritters

I’m on a brussel sprout jag tonight. Made a warm brussel sprout and walnut salad and found an amazing recipe for brussel sprout fritters.

We previously posted the life altering brussel sprout, grana padano and walnut summer salad, but it’s cold outside and so I made pretty much the same salad… but warm. One of life’s great joys: modern conveniences. If you’re near a Trader Joe’s, you can make this dish in about 15 minutes.

  • 1 tbsp unsalted organic TJ’s butter
  • 1 bag TJ’s shredded brussel sprouts (maybe 10-12 sprouts?)
  • 1/2 bag  crushed candied TJ walnuts (1/2 cup)
  • Handful of TJ shredded parm and grana padano cheese
  • 1/2 of a lemon’s juice
  • salt
  • pepper
  • drizzle of TJ’s balsamic glaze

Melt 1 tbsp butter in sautee pan (cast iron if you’ve got one). Throw in the brussel sprouts and sautee until wilted (about 7 minutes). Take a couple of handfuls of candied TJ’s walnuts, smash em in a ziploc bag, throw them in with the sprouts, some salt, pepper and lemon juice for a few more minutes.  Serve in bowls, fold in shaved parmesan and grana padano cheese. Drizzle with balsamic glaze. Serve. Mmm… warm toasty goodness.

While eating, google brussel sprout recipes and dream of making this concocted by the genius over at LittleBite:

Brussel Sprout Fritters
http://thelittlebite.com/2012/11/25/brussels-sprouts-fritters/

Makes 4 fritters

  • 1/2 pound Brussels sprouts, trimmed and outer leaves removed
  • 1 large egg
  • 1/4 cup gluten-free all-purpose flour
  • 1 Tablespoon + 1 teaspoon lemon juice, divided
  • 1/2 teaspoon freshly grated nutmeg, divided
  • 2 Tablespoons canola oil
  • 2 Tablespoons olive oil
  • 1 Tablespoon whole grain mustard
  • 1 Tablespoon white balsamic vinegar
  • salt and pepper, to taste

Begin by shredding the Brussels sprouts and placing them in a medium bowl.  Add the large egg and 1/4 cup flour with 1 Tablespoon lemon juice, 1/4 teaspoon grated nutmeg, and salt and pepper to taste.  Mix thoroughly.

Heat the canola oil in a large cast iron skillet.  Divide the Brussels sprouts mixture into fourths and, with your hands, make pancakes, approximately 1 inch thick.  Place in the hot pan and cook on medium heat until both sides are browned.

Meanwhile, in a small bowl, combine the olive oil, whole grain mustard, white balsamic vinegar, and remaining lemon juice and ground nutmeg.  Whisk to combine.  Test for salt and pepper, adding more if needed.

When the fritters are done, remove them to a paper towel to drain.  Just before serving, drizzle with the sauce and serve hot.

What could Jerzee Guy be up to now?

What could Jerzee Guy be up to now?

Fromage! (Merci Bedford Ave Cheese Shop)

Ashbox Cafe - Japanese Black Eggplant & Wasabi Soup & Wrap

Lunch after a studio visit in Greenpoint. Ashbox is a Japanese cafe at the very end of Manhattan Avenue. This was beautiful, light comfort food. Both the wrap and soup were wasabi, eggplant, seaweed — but the wrap also had avocado. Lovely.

http://www.yelp.com/biz/ashbox-brooklyn

*1
Fall special pizza: roasted slivered brussel sprout, fennel sausage, spicy honey, taleggio, mozzarella, pecorino, black sea salt. Sweet, salty, savory, spicy — incredible. (Fornino Pizzeria, Bedford Ave, Williamsburg Brooklyn)

Fall special pizza: roasted slivered brussel sprout, fennel sausage, spicy honey, taleggio, mozzarella, pecorino, black sea salt. Sweet, salty, savory, spicy — incredible. (Fornino Pizzeria, Bedford Ave, Williamsburg Brooklyn)