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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 ...

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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,.

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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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gastroblog: cardoon gratinato

http://www.jwscoop.com/2011/03/cardoon-gratinato.html

Friday, March 4, 2011. There are a lot of things in this book that I don't know where I'm going to get. Which, ultimately, will be part of the fun. But it was really cool that with the first two dishes I made, I got to check two of the ingredients that concerned me off. Cardoons before, but only once or twice. I saw them at the Fresh Market once, and I felt like it was in the fall of whatever year I saw them. So I was initially penciling this and two other cardoon dishes in for later in the year. While a...

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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 ...

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gastroblog: baccala mezzalune

http://www.jwscoop.com/2011/07/baccala-mezzalune.html

Sunday, July 31, 2011. This was my first time working with salt cod, and all I can say is that I anticipate that future endeavors will go better. I soaked the salted fish for two days, just like it said. I cooked it with the potato until it all mashed together, like it said. Then I put it in pasta circles, like it said. Then I sauteed it with tomato sauce, teardrop tomatoes and olives, like it said. And since I was using salt. For photographic purposes, it looked sort of awesome, anyway. Zazu, santa rosa.

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gastroblog: Catching up

http://www.jwscoop.com/2013/02/catching-up.html

Monday, February 4, 2013. It's not always easy to find drama in ingredient acquisition. Because sometimes getting the ingredient is so easy. And if the ingredient was easy to get, maybe there was some issue in the cooking. But maybe there wasn't. So here are a few pretty pictures of dishes that didn't require any significant sourcing and caused no headaches:. Penne and zucca (top):. I got Mario's branded penne. In the book, these look like cool little pucks. Mine looked like muffins. I suspect I ...Most ...

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gastroblog: veal breast (with bonus brussels sprouts)

http://www.jwscoop.com/2013/04/veal-breast-with-bonus-brussels-sprouts.html

Monday, April 15, 2013. Veal breast (with bonus brussels sprouts). I have two butchers that I deal with with some degree of regularity. And while I felt confident that both of them could get me a veal breast, I knew that I shouldn't just walk in to either and expect to walk out with one, so i called the one that's closer to where I live. It was a Friday morning, and I wanted to make this dish on Sunday. Doh That was close. So I called Stachowski's Market. I took the bag to the counter, and there was some...

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gastroblog: the babbo cookie jar

http://www.jwscoop.com/2012/01/babbo-cookie-jar.html

Monday, January 2, 2012. The babbo cookie jar. I always plan to do holiday baking. But i never do. So when I started this project and saw there were six cookie recipes, I figured I had the perfect chance to get it done. I made all six in one day. A pound and a half of butter. Eleven cups of flour. Four cups of sugar. Six cups of walnuts. Only five ounces of chocolate. Weird. Anyway, it took all day, but here are brief reviews of the six cookies we ended up with in the deal:. Fig and walnut biscotti:.