I haven’t been great about posting here but I have still been cooking. Lately I’ve been trying to get better at cooking fish. For a late lunch today I made a fairly classic French bistro dish of skate wing meuniere with a sauce of brown butter and capers. There’s no great wisdom for me to impart other than practice makes perfect. The first time I made this it didn’t turn out so well.
6:34 pm • 28 November 2012 • 3 notes
Today’s lunch; steamed mussels in tomato sauce. They’re a little easier to kill than lobster.
1:07 pm • 15 August 2012 • 2 notes
Watch Chef Eric Ripert of Le Bernardin prepare Eggs Benedict with smoked salmon. It’s actually really easy. My sauce didn’t really thicken up but it still tasted delicious.
1:06 pm • 11 August 2012 • 5 notes
Today’s lunch was a carrot risotto with shredded carrot, arugula and parmigiano-reggiano. Somehow the arugula makes it into all my iPhone pics.
8:06 pm • 9 August 2012 • 3 notes
A couple months ago I photographed a cooking class with chef Ronna Welsh for one of my favorite clients, Edible Brooklyn. As a home cook, I really enjoyed this assignment and learned a thing or two about par-cooking and holding points that I can use in the future.
7:57 pm • 9 August 2012 • 33 notes