So much science, my head nearly exploded at the American Museum of Natural History
April 28, 2012
So much science, my head nearly exploded at the American Museum of Natural History
Spring Peas and Bacon with Lentils and Miso
This dish takes the great springtime combo of peas + bacon and adds an unexpected umami hit from miso. The miso isn’t pungent here, it’s more of a supporting character, so don’t worry about it tasting weird. The Europe-meets-Asia flavors mesh quite well.
Spring Peas and Bacon with Lentils and Miso
3/4 cup beluga (or French green) lentils
1 cup vegetable stock
1 cup water
2 cups fresh or frozen peas
2 ounces slab bacon, cut into batons
2 cloves garlic, sliced thin
1 tsp. butter
1 tsp. white miso
In a medium saucepan over medium-high heat, combine the lentils, stock and water. Bring up to a boil, cover, knock the heat back and let simmer 20 – 25 mins. or until tender.
Meanwhile, crisp the bacon over medium heat, drain and reserve.
Put the pan back on the stove and add the garlic. Let the garlic go until it is just beginning to smell fragrant and add the peas. Cook until the garlic is golden brown & delicious and the peas are starting to color. Salt & pepper to taste.
When the lentils are cooked, toss in a medium bowl with the miso. Salt & pepper to taste.
Add the peas & garlic and bacon. Toss to combine & serve.
Serves 2 for a hearty dinner or 2 + 1 lunch for a light dinner.
April 27, 2012
Follow the white pebbly brick road.
Taken out front of an elementary school on our walk back from the train.
April 26, 2012
Current obsession: Trader Joe’s sour cream & onion corn poufs.
April 25, 2012
Broccolini: our new favorite vegetable. Served tonight with miso, Israeli cous cous, sautéed leeks and thick cut pork chops.
April 24, 2012
Old meets new.
April 23, 2012
That little dog may have a hoarding problem. That, or he’s just an asshole.
April 22, 2012
Anniversary 6: amethyst. The hubbs has great taste.
Duck with Broccolini & Tart Dressing
This meal makes a decadent weeknight dinner. Since duck is so rich, two people can very comfortably split one large breast. This not only saves calories, it saves cash.
Duck with Broccolini & Tart Dressing
3 Tbsp. good aged balsamic vinegar
2 tsp. pomegranate molasses
1/2 tsp. grated ginger
1 large boneless duck breast (skin on)
1 cup grits
2 cups milk
1 cup water
1 big handful Parmesan cheese
1 bunch broccolini, chopped
2 Tbsp. olive oil
Salt
White pepper
Start the sauce
In a small sauce pot over medium low heat, combine the vinegar, molasses and ginger. When the sauce comes up to a boil and becomes syrupy, turn off the heat.
Start the grits
In a medium sauce pot over medium-high heat, combine the grits, milk and water. Whisk. Continue to whisk every few minutes until grits come up to a boil. Reduce heat to a simmer. Cook, stirring every minute or two, until grits are soft and liquid is absorbed. If mixture gets too dry, add water. When grits are done, remove from heat. Add cheese & salt & pepper to taste.
And now for the duck
While the grits are cooking, cook the duck. In a medium saucepan over medium-high heat, add 1 Tbsp. olive oil and bring up to temp. Add the duck skin-side down – season with salt & pepper and sautée until deeply browned. Flip, season, and sautée on side 2 until deeply brown. Knock the heat back and continue to cook until medium-rare. Duck feels just like beef to the touch. Remove from the pan and set aside to rest while you cook the broccolini.
Some green veg
Drain fat. Put the pan back over the heat with 1 Tbsp. olive oil. Add broccolini. Sautée 7 minutes or until tender. Season with salt and pepper.
Slice the duck and serve with grits, broccolini and pomegranate molasses sauce.
Serves 2 for dinner.
April 21, 2012
The George Washington Bridge – from Fort Lee.
Gastography 