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Wednesday, April 24, 2013. This was an easy one: When mixing up the pasta, you just add a copious amount of black pepper. I'm a fan of black pepper, so I was totally on board. Other than that, it was just about sautéing some parsnips and pancetta. OK, so I cured my own pancetta. But not specifically for this dish. It was just in the fridge. Its a benefit of being obsessive. Boil the pasta, toss with the pancetta and parsnips, and it's all over. I found this recipe on Cooking Channel's website. Then the c...

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Wednesday, April 24, 2013. This was an easy one: When mixing up the pasta, you just add a copious amount of black pepper. I'm a fan of black pepper, so I was totally on board. Other than that, it was just about sautéing some parsnips and pancetta. OK, so I cured my own pancetta. But not specifically for this dish. It was just in the fridge. Its a benefit of being obsessive. Boil the pasta, toss with the pancetta and parsnips, and it's all over. I found this recipe on Cooking Channel's website. Then the c...

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gastroblog | jwscoop.com Reviews

https://jwscoop.com

Wednesday, April 24, 2013. This was an easy one: When mixing up the pasta, you just add a copious amount of black pepper. I'm a fan of black pepper, so I was totally on board. Other than that, it was just about sautéing some parsnips and pancetta. OK, so I cured my own pancetta. But not specifically for this dish. It was just in the fridge. Its a benefit of being obsessive. Boil the pasta, toss with the pancetta and parsnips, and it's all over. I found this recipe on Cooking Channel's website. Then the c...

INTERNAL PAGES

jwscoop.com

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gastroblog: November 2012

http://www.jwscoop.com/2012_11_01_archive.html

Monday, November 26, 2012. In Florida, when I was trying to grow a bunch of stuff for this project, I tried to grow acorn squash for this dish. I got a couple of squashes that we roughly the size of acorns, but that was it. So I got to D.C., and the climate here is more amenable to the possibility of growing such things. But I didn't get them started in time, and kicked myself a bit for it. And that is the story about how I acquired pristine, organic, local acorn squash for this dish. It involved mostly ...

2

gastroblog: January 2013

http://www.jwscoop.com/2013_01_01_archive.html

Tuesday, January 22, 2013. One of the first dishes I made in this project was a gratin of cardoons. It seemed rather exotic to me at the time. (Two years ago? I had never had a cardoon at that point, and was excited to try it. It looked like a big head of celery, and word was that it tasted like artichoke, with which it shares lineage in some way. The first dish is perciatelli with cardoons, garlic and pecorino. And which Wegman's doesn't carry (just as we were starting to get along so well). But it ...

3

gastroblog: brasato al barolo with pumpkin orzo

http://www.jwscoop.com/2013/02/brasato-al-barolo-with-pumpkin-orzo.html

Thursday, February 7, 2013. Brasato al barolo with pumpkin orzo. That worked out pretty well. And as many photos as I have from that party, there are none of that dish. Weird. But here is a gratuitous photo from that party, in which the bresato stuffed peppers are nowhere to be seen:. The thing was, I did. And that time, it turned out great. So this time, I never even considered looking for a bottle of Barolo. I used a bottle of pinot noir I had at hand, because, as I learned by reading the book Heat,.

4

gastroblog: December 2012

http://www.jwscoop.com/2012_12_01_archive.html

Monday, December 24, 2012. My friend Ronnie says he likes the short posts. Merry Christmas. Friday, December 21, 2012. Big eye tuna al tarocco. This was the first dish where I was at a decided disadvantage not being in Florida. I ran through the ingredient list on this one, and was like, yeah, I want tuna for dinner tonight. Let's do this thing. So I went to BlackSalt. And picked up a beautiful hunk of tuna. Then I went to get everything else. Blood orange. Blood orange? Where's the blood orange? Having ...

5

gastroblog: July 2012

http://www.jwscoop.com/2012_07_01_archive.html

Thursday, July 26, 2012. Well, doesn't that look attractive. No, no, that's not brains, though it sort of looks like it might be, right? It is veal sweetbreads, which, as the punch line goes, is neither sweet nor bread. And there are still brains left to be cooked. We'll get there.). This was an opportunity buy. I was at Wagshal's Market. The directions for the sweetbreads include blanching them for 10 minutes, then peeling off its membrane. Mmmm. Membrane. That's outside the comfort zone. In a completel...

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Wednesday, April 24, 2013. This was an easy one: When mixing up the pasta, you just add a copious amount of black pepper. I'm a fan of black pepper, so I was totally on board. Other than that, it was just about sautéing some parsnips and pancetta. OK, so I cured my own pancetta. But not specifically for this dish. It was just in the fridge. Its a benefit of being obsessive. Boil the pasta, toss with the pancetta and parsnips, and it's all over. I found this recipe on Cooking Channel's website. Then the c...

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