I want to post some links to some of your and my favorite blog posts from July. There are things either some of you found interesting, I found interesting, or my friends and family found interesting.
But first some interesting statistics (today’s word of the day: interesting):
Continue reading Best of Dice One Onion: August Edition
This one looks good. Clams with white wine, sweet corn, and basil. My basil is about ready to be harvested.
My sous chef is really into shellfish, so we’ll have to make this one some time soon. We’re going to do cioppino at some point, too.
The grocery bag posts seem to be quite popular, according to the site stats. Another one is going up soon. But I thought that first I’d share the results of the last two grocery bags.
As a reminder, here is the haul from two weeks ago:
I don’t have pictures of the salmon and asparagus, because I was in a hurry that night and just wanted something easy. See the “Easy Dill Sauce” post for more details.
After having the disappointing risotto at Six Penn, I decided it was time to make risotto again. Especially since my steak au poivre recipe involves having boiling flavored water handy anyway. Continue reading Cooking from the last two weeks
Dinner tonight was broiled salmon, steamed asparagus, and dill sauce. Many of my recipes are very complicated, but this one is extremely easy. I’ve been making it for years and years. Actually, it’s almost decades, plural, now.
Broil salmon and steam asparagus to taste. Since it’s not sushi, I actually take my salmon to 155 degrees, and I like my asparagus pretty tender, so I steam for 12 minutes.
The dill sauce is three parts mayonnaise and one part dijon mustard. Add two parts lemon juice, and one tablespoon dill. Adjust proportions to taste. Mix until smooth. You want an even balance of mustard, sour, and dill. If you can’t taste one of the three, add more. I like mine mustard-y with lemon and a hint of dill.
It’s an extremely easy and quick sauce to make, and tastes wonderful. My sous chef made it perfectly from memory on her first try!
This will be my first recipe post, so it will be a bit longer and more complicated than the others. Chicken Cacciatore (“hunter’s chicken”) is an italian braised chicken dish. I make it all the time, but twice recently I decided to experiment with some ideas from Giada De Laurentiis’ recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-cacciatore-recipe.html
Continue reading For my sous chef