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Favulous favas

I found some beautiful fava beans at work the other day (Mother Earth’s Storehouse Poughkeepsie NY store).  

Like giant green beans without, but with treasures within, they are irresistible. Had to take some home.  

 A bit labor intensive but entirely worth the trouble for a tiny treat for one. These seven giant pods yielded only a few fat white-coated beans nestled in soft down…wish I could minimize myself and sleep in one…  

  

 After a quick blanching, I …  

 … squeezed out the beans …  

 … Then sautéed shallot in olive oil, threw in the favas, tossed a few minutes with sea salt and freshly ground black pepper, then turned off the heat and stirred in slivers of mint, a splash more olive oil, a dash of white wine vinegar … then topped it all with microplaned fluffs of Parmigiano … sublime.  

  

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For many years I’ve been doing cooking demos in the Harvest Kitchen at the NYS Sheep and Wool Fest, the challenge being to offer something with lamb meat or sheep cheese. As a big fan of both, that’s no hardship, and I’ve presented a variety of tasty recipes over the years. This year join me in a celebration of the luscious Spanish sheep cheese Manchego and taste samples of Mini Popovers with Manchego and Roasted Shallots and Kale Salad with Apple and Manchego. My demos are at 11 am and 3:30 pm Sunday in Building E.

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Join me for opening day of the Dutchess County Fair! I’ll be doing cooking demonstrations in the Harvest Kitchen in Bldg E at 11 am and 3:30 pm on Tuesday, Aug. 19.

On the menu are….surprise….cephalopods! Come learn about other things to do with these tasty critters besides fried calamari, and taste some classic dishes from Thailand and Sicily. I’d love to see you there!

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I’m excited to be launching a brand new blog about the senses-pleasing, beautiful food in and around Rhinebeck, NY, where I live. It’s called The Rhinebeck Gourmandizer, a name I chose in hope that some of the mystique of trendy Rhinebeck will rub off on it, and the “izer” at the end honors the recently closed 200-year-old weekly local newspaper The Gazette Advertiser. I hope for it to be an up-to-date resource for residents or visitors seeking information on where to fill their bellies happily! Check it out at http://www.rbkgourmand.wordpress.com

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Odd request

I don’t get a lot of mail via my website jenniferbrizzi.com, but I got a kick out of this one. Where does it hint on my website that I might sell Mr. Cox a jar of pickled lamb’s tongues? Or anything other than my professional services?
I do love them, though. Haven’t had any in a long while. They’re the kind of thing that grosses people out, touching that Bambi spot on the heart as we picture all those baby lambs running around mute, unable to say “Baaa.” So I guess they’re not a hot seller. But they are a great combination of meaty tang and silky and delicate tongue meat. Good luck, Mr. Cox.
Tuesday, August 12, 2008 12:45 P
From:
To: jenniferbrizzi@yahoo.com
name = Tom Cox
Comment = Do you sell pickeled lambs tounge if so how are they packed.are they in jars and what price Thanks Tom Cox

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I love epicurious.com, refer to it all the time for work or just making dinner. But it has never made me laugh so hard before. Look at this recipe for boiling water, but what’s funny is what you read when you click on “reviews”—789 of them.

And no, I didn’t read them all–I have a life–but I’d love to have time to.

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The other night I did a cooking demo for eight people at Jessica Bard’s Kitchen-Class at Warren Cutlery here in Rhinebeck. I’ve done demos onstage in front of big audiences, and to people milling around at a farmers market, but teaching a small group like this was a first. I had lots of fun hamming it up and spouting off and cooking up a storm, all at once. I got there late (poor organization), forgot to start things in time, had trouble with the induction cooktop, all kinds of mini-crises, but I just had a great time and hope I get to do it again.Spatchcocking a poor helpless game hen.

I made a southern-inspired dinner with Crispy “Smothered” Cornish Game Hens with Mushroom Gravy over Baked Grits (southern polenta!), New-fangled Collard Greens (the fiddleheads I promised were not to be found anywhere), Hoppin’ John Salad, Bourbon Pecan Pie with Julep Whipped Cream, and Strawberry Ice Tea.

On the right is yours truly mercilessly spatchcocking a poor helpless game hen. The photo below is my pie, photographed beautifully by Jessica Bard.

Bourbon Pecan Pie with Julep Whipped Cream. Photo by Jessica Bard.

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I got scooped by The New York Times this week. Monday I sent Ulster Publishing a column about kids cooking, which included a round-up of favorite kids’ cookbooks. They’ll probably run it next Thursday–they’ve been needing a long lead time lately. Then on Wednesday I bought a copy of the Times, which I do once every couple of months or so, just to sort of see what’s going on in the food world. And lo and behold, they had a cover story on kids cookbooks, including the general trendiness of kids cooking.

Now to stroke my ego, my husband says the big food folk follow me around and see what I’m writing about so they can do it too. “Look, Saveur just did avocados–they’re following you!”–that sort of thing. But I don’t know how the old NYT can see something I did that didn’t even see print yet! Rolando says, “They’re hacking into your computer somehow, saying ‘Let’s see what Jenny B.’s up to.'” Pretty cute.

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And Ma, if you’re listening, those grits were a huge hit.

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