As usual, first, a blog post about the trip meals that didn’t win Best Meal of the Trip, but are worth mentioning. Food in Salt Lake City is actually surprisingly good.
First is Chubby’s, my favorite Salt Lake City Mexican chain:
It’s pretty low key, but the food is really good.
Continue reading Salt Lake City meals
These are from page 6 of the Jan-Feb 2018 issue of Cook’s Illustrated. They’re a fair amount of work, but they turned out really really tasty.
I made a couple of changes to the recipe, though.
Continue reading Chinese Spareribs
Skin-on chicken thighs are one of my favorites, despite the fact that they are increasingly hard to find in grocery stores in reasonable quantities (<4 lbs). Usually I stew them, but sometimes I also roast them:
These were brined overnight and seasoned with garlic, rosemary, and thyme, then roasted in a 425 degree oven for 30 minutes. The sauce is a simple dijon mustard and lemon juice pan sauce, thickened with flour.
The skin was dried with a paper towel after being taken out of the brine, and lightly dusted with cornstarch. It ended up amazingly crispy (as if it were fried), while the chicken was nice and tender and tasty.
One of the advantages of working from home is you can cook lunch. And dinner. Your office suddenly has a full gourmet kitchen staffed with a chef available on call whenever you want.
Today’s lunch was a quick Shepherd’s pie:
The recipe is a quick one that I’ve been using for years. It isn’t a culinary masterpiece, but lunch doesn’t have to be.
Continue reading Working from home
Had to go to Simi Valley for work at the end of January, so I made the trip a bit longer, and spent both weekends in Los Angeles. No point in racing home to be in Pittsburgh in February!! Anyway, it’s always fun deciding on and posting the best meal of the trip; this time since it was a relatively long trip in an area with good restaurants, there were a lot of strong candidates and even the losers are worth a blog post.
First, Baja Cantina:
It’s right near the Venice Pier. This is the Enchiladas Suizas, my favorite dish there.
Continue reading Best Meal of the Trip: Runners up
Recently, a bunch of coworkers were in town for a few days, and we ended up at Bakersfield for dinner. It’s a new Mexican(-ish) place that just opened downtown.
Pictured above is their six person sampler tacos, which also come with chips and various dips.
Continue reading Bakersfield in Downtown Pittsburgh
I recently made the Weeknight Bolognese, from the January 2017 issue of Cook’s Illustrated:
As usual for Cook’s Ilustrated, there are a number of interesting ideas and suggestions that I will certainly be incorporating into future recipes!
Continue reading Recipe Review: Weeknight Bolognese
This was my favorite pizza place when I lived in Northern Virginia. I happened to be in DC last week, so I stopped by for a dinner. It was every bit as good as I remembered.
This is the Roma pizza, with portabello mushrooms, fresh mozzarella, Italian sausage, pepperoni, and marinated tomatoes. The crust is nice and thin and crispy:
It’s very near Dulles Airport, and definitely worth a stop! They also say they deliver now.
I recently had a hard drive die, which made me get out all my backups and go looking through them. On one, I found this picture which I thought I had lost:
It’s the picture of the lunch the Sous Chef made me for my birthday last year.
Continue reading Last Year’s Birthday
This is actually another dish I used to make many, many years ago, although this version is quite a bit fancier than what I did back then. The sauce is really yummy and definitely what makes the dish. I rarely make that much French food, so it’s good for a change.
It’s actually easier than it looks. If you take a chilled pork tenderloin, and use a sharp, short knife parallel to the cutting board about 1/4 inch above the board and cutting 1/4-1/2 inch in at a time, you can slowly unroll the pork tenderloin like a scroll. It doesn’t have to be perfect, you just need a large, mostly intact sheet of tender pork, which you can then slather with dijon mustard, cover with fresh spinach, and then roll back up tightly. The most time consuming part is stringing it up to hold it together. Then lightly sprinkle the outside with thyme.
Saute the mushrooms for about 5 minutes, then add 4 cloves of minced garlic, and saute for another minute. Deglaze the pan with half a bottle of white wine, then add the pork along with another tablespoon of dijon mustard. Cover and braise for half an hour. Remove pork and mushrooms from pan, and reduce sauce by half. Put sauce on plate, then sliced pork, then mushrooms.