About a year ago I made the pilgrimage to Lockhart, Texas for some barbeque grazing in the heart of the brisket belt. The trip really was themed around baseball in Dallas and Houston, with sightseeing and dining in Austin and San Antonio to break up the sausages and beer at ballparks (well, so I ateContinue reading “Tuesday’s Project: Beef Brisket? Which Way?”
Category Archives: Tuesday Project
Tuesday’s Project: Scallops with Blood Orange Gastrique, Brussels Sprouts, and Orange Salad
Vitaly Paley is an immensely gifted chef with a cooking vision from many different viewpoints. His training comes from high-end kitchens of France and New York in the 1980’s and 1990’s, while he has helped pioneer the hyper-local focused Pacific Northwest regional cuisine since moving across the country to Portland, Oregon, opening his now iconicContinue reading “Tuesday’s Project: Scallops with Blood Orange Gastrique, Brussels Sprouts, and Orange Salad”
Tuesday’s Project: Two Comfort Recipes for Tonight
Tonight wherever you may be, we all need some comfort cuisine during these tragic times. More than any other night, this evening seems perfect for two classic Boston icons: a bowl of clam chowder and some Indian Pudding for dessert. We may be thousands of miles away from New England, but hopefully comfort food suchContinue reading “Tuesday’s Project: Two Comfort Recipes for Tonight”
Tuesday’s Project: Nicole Plue’s Chocolate Peanut Butter Gianduja
First things first, gianduja needs some clarification. Gianduja is NOT Nutella. Nutella is a form of gianduja. Gianduja is the term for the Northwest Italy (Piedmont, Torino…) dessert specialty that combines chocolate with nut butter, most commonly hazelnut. The usual ratio for chocolate to nut butter in gianduja treats are 3:1, where the chocolate isContinue reading “Tuesday’s Project: Nicole Plue’s Chocolate Peanut Butter Gianduja”
Tuesday’s Project: Chicken Cacciatore or “Hunter’s Chicken”
This Tuesday, we’ll celebrate the end of the game season and the end of Autumn with… poultry. “Hunter’s Chicken” is one of the classic Americana dishes of the 1950’s with origins not based in America. Hold on a second. Repeat that again for me. “Hunter’s Chicken?” What is that? It sounds like some stew DavyContinue reading “Tuesday’s Project: Chicken Cacciatore or “Hunter’s Chicken””
Tuesday’s Project: Duck à l’Orange
Duck à l’orange, je vous adore. I admit to eating it year round, though it really is a dish to be emphasized during the autumn game season, when the crisp winds start biting. Duck needs a good fruit forward, sweeter sauce. It’s just one of those perfect pairings that clicks. Sample duck breasts, we’re notContinue reading “Tuesday’s Project: Duck à l’Orange”
Thanksgiving Projects: Pumpkin Rosemary Bread
There is a reason we call these “projects.” They are experiments and not every time do you produce a resounding success like pumpkin caramel whoopie pies. During my time living in and writing about the Los Angeles food scene, every Autumn I would be as excited for Thanksgiving as I would be for the annualContinue reading “Thanksgiving Projects: Pumpkin Rosemary Bread”
Tuesday’s Project: Pumpkin Caramel Whoopie Pies
On this Halloween Eve, the nation’s A.P.O. (Autumnal Pumpkin Obsession) reaches a fever pitch level. Pumpkin lattes with pumpkin muffins and pumpkin bagels covered with pumpkin cream cheese for lunch. Pumpkin bread with pumpkin sage soup then for lunch with a pumpkin smoothie from Jamba Juice. Then for dinner, perhaps a pork tenderloin with pumpkinContinue reading “Tuesday’s Project: Pumpkin Caramel Whoopie Pies”
Tuesday’s Project: Weeknight Sauce? Go for Pesto
Originating from the Liguria region of Italy along the humble, arching coastline between the glitzy French and Italian Rivieras, pesto is one of the world’s most treasured sauces. It’s also one of the world’s most basic sauces. The fresher, more fragrant the basil, and the more elegant, expressive the olive oil, the better your traditionalContinue reading “Tuesday’s Project: Weeknight Sauce? Go for Pesto”
Tuesday’s Project: Pane all’ Olive, Jim Lahey’s Olive Bread
Jim Lahey, the brilliant baker and founder of New York’s Sullivan Street Bakery and its sibling pizzeria Co., you would think would have a ridiculously complex recipe for his signature bread. Listening to some of the foremost boulangers in Paris and reading their recipes for baguettes, and hearing a master pizzaiolo from Naples talk aboutContinue reading “Tuesday’s Project: Pane all’ Olive, Jim Lahey’s Olive Bread”
Trev's Bistro 