Made some simple pasta and gravy last night and watched an "eh" documentary called Eat This New York.



Click the little "read more"


The "main" story is not too interesting at all. the interviews with some of the big chefs were good though. Sirio Maccioni's interviews were worth a netflix queue if you have netflix (pretty funny quotes this guy)....I wouldn't buy the DVD or rent it from blockbuster for 499$ though.

All those "names" listed, really had nothing to do with the documentary other than some little interviews...and the main story....just was not interesting. 2 guys opening up a bistro/restaurant in "hipster" Williamsburg (Brooklyn)...didn't get much deeper than that other than the "almost bailing at last minute" and "taking the jump" feelings...

Took another Boar D. Laze recipe for some simply gravy (with a little kick!)

Sugo for Paisans:

1 onion, chopped
2 cloves of garlic, minced
2 tbs tomato paste
3 tbs extra virgin olive oil
1 28 oz can plum or (preferably) San Marzano tomatoes, whole, peeled and seeded; or, 1 28 oz can of crushed tomatoes (see Note.)
3 tbs sugar, divided
1 glass red wine
2 tsp instant coffee
1 tsp red pepper flakes
2 tsp dried basil
1 tsp dried oregano or marjoram
1 tbs salt, divided

Drain the tomatoes, reserve the juice, and rough chop the tomatoes.

Saute the onions on medium high heat in olive oil until sweated and just beginning to brown. Add the garlic and cook until fragrant, two minutes at most. Add the tomato paste, and move the vegetables through it. Cook until the paste darkens, another three or four minutes.

Add the tomatoes, half the juice, reduce the heat to medium, and bring to a simmer. Adjust the flame to hold a medium simmer. Add 2 tbs sugar, the wine, the instant coffee (or a shot of espresso) and the pepper flakes. Simmer 15 minutes, until wine is cooked.

Taste and adjust for sugar and wine. Add the herbs, crumbling them into the sauce. Let simmer another 15 minutes.

Taste and adjust for herbs, and salt. It may not need any salt, depending on the type of tomatoes ues. Continue to simmer until the tomatoes are almost, but not completely melted. Probably another half hour, altogether. If sauce is too thick, thin with the remaining juice, water, and/or wine as desired.

This sugo is as unadorned as can be, add anything that tickles your fancy.

Note: This sauce will be slightly chunky. It may be milled, sieved, processed, blended or otherwise pureed to smooth it. Alternatively, it may be made with crushed tomatoes instead of whole.

With this menu, beer or cheap red. Think juicy -- Chianti, Barolo, Zin, Barb, "Big House Red," and other wallet-buddies.

for an under 5$ meal, it was great!

Read More...

Because I can't replicate the Gnocchi dish at Nicholas.


Although...

...Although I've come DAMN close to ALMOST getting something as good. I'm not actually sure if Nicholas uses potato in his gnocchi,on the menu it's "Parisienne Gnocchi" and from my research that just uses the ol' Pâte a Choux method....but I came up with my own, using potato, that I just need to tweak a little for it to be one of my best (simple) dishes.

3 russets, baked, peeled, then riced into a bowl, left to get to a tepid temp
1 large egg yolk
a teaspoon or two of butter
1 cup flour (I think too much flour was my problem though, so I think next time I'll cut that by 1/3, or JUST enough flour to hold it together)

Combined, then rolled out and sauteed in duck fat they were awesome.



I'm just curious now, should I attempt a Pate a Choux method in my attempt to replicate....or continue on this track as I can see it being almost a little better (albeit different, no discredit to an amazing chef from this silly home wannabe).

That's my story on how I'm a sucky cook who came up with a great dish trying to replicate an even better dish! So yes...still need to frequent Nicholas.

Read More...

...Magazine, doesn't mean it's going to taste good. However, I should have known as the title was "New Coq Au Vin". Here is the recipe...but don't make it.

Looks good, I guess...but tasted "eh"

Read More...

In NYC, any lunch recommendations near Grand Central?

Read More...

In a continuation of the last post's frying extravaganza, and a continuation on saving up some dough for a new chef's knife, I used what I had and made some beer-battered onion rings and a grilled chicken sandwich with roasted red peppers, fresh mozzarella, and local jersey tomato.

Read More...

This week has been "use what you got, and save up for that new chef's knife" week for ol McMurphy here. So I've been emptying the freezer, and using what I have for dinner.

I still have tons of been left over from my 4th of July party, so, I've been "using" it a lot....beer can chicken, poured some in my rib foil,

Yesterday, I defrosted some homemade turkey burgers that I had in the back of the freezer and I had a zucchini in the fridge about to go bad.

I scrounged for some oil and had a little bit of Canola and a little big of veggie (both Wesson brand)

I whisked 1 part beer with 1 part flour, and let it sit for an hour...then I took the cut zucchini, and dredged in seasoned (S&P) flour then in the batter mix and into a pot I had with hot oil (temp from my thermometor read about 400, so i turned off heat to let it to 375ish before putting a few sticks in....then turned on the heat again to regulate for the temp drop when dropping the sticks in...they were in for about 4-5 minutes..(I did 3-4 batches).I didn't get the golden brown that I expected though....tasted great and texture was ok, but the batch of last ones were much better than the first ones.....oil temp? length of time? I felt that any longer would have made them mushy.

Feedback? thoughts? I wanted to beer batter onion rings tonight with the same oil.

(also made a tomato cucumber salad from Fiance's grandparents garden)










I expected them just a LITTLE darker (notice the ones in back are even lighter)

Read More...

My Labor Day weekend in review...

Found a great new restaurant
Shoved a beer can up a chicken's ass
Mastered pancakes
Played mixologist
Finished "The Wire"
Ribs......



Click the READ MORE link

Saturday morning we, made blueberry pancakes...using Alton Brown's Recipe.
It is the perfect recipe...use good eggs. Also, don't whisk too much or too fast...just stir...leave really lumpy. (trust me) Also, use GOOD maple syrup....organic grade B! (trust me)
Also, keep them warm using a tortilla warmer!


You'll notice we have been eating in front of the TV...I'll get to that later.

Found a good restaurant...well...didn't really "find" because it's been there a little while now, and I've know about and even been to the bar of Catherine Lombardi's in New Brunswick, but Saturday night we went and had a great time, good food, amazing service, fair price, great little (real)cocktail bar.

Sunday, decided on a beercan chicken from Weber's Real Grilling cookbook. It's the end of summer and we wanted to take advantage of the weather and grill before....well...we can't. Say all ya want about sticking a beer can up a chicken's ass, it tastes great. Aside from good ol' BBQ chicken, it's the second best way to cook a chicken on a grill IMO. Left my good camera's memory card at work, so no good pic's only a few with my point and shoot. sorry.

I can cut up and butcher a chicken, cooked or uncooked like no ones business now....



This thing was kind of useless, peppers kept falling out and the bottoms cooked more (as in burnt), but they still came out good and we used up some leftover scraps of cheese and cream cheese. Still tasted great though.





Played Mixologist and made this summer cocktail.





VERY good, also the mix is freezable forever(or close), and is good with Vodka too.

Monday, mastered pancakes some more and finally got them so they are better than any NJ diner's. So fluffy...





again, in front of the TV!

and then sloowwww grilled some ribs...
The recipe I used can be found here...
the sauce can be found here...
the pictures are...










Now...again in front of the TV. Lately we've gotten heavy into "The Wire" and decided we were going to finish up the DVD's this weekend....we did...and it was a GREAT series. Omar is my favorite character.

That is all...

Read More...

The soon to be Mrs...had a special day today. The next step in her career...so I thought she deserved a special meal the night before. I asked what she wanted and she simply said "Pasta with a Homemade Sauce". That translated to me to be Duck Ragu with Pappardelle....and whatever else "fun" I picked up at the store. We usually cook together but every once in a while we do the "the other person is not allowed in the kitchen, it's a surprise" deal...tonight was my night in the kitchen. When we do this, the other usually picks up the wine...it's kind of a "hint". So I said "Pick up a nice bottle of Chianti"


Since she wasn't allowed in the kitchen, excuse the poor pictures...and some missing ones...I had to use my "easy" lense by myself. Also, I made the pictures "Small" but click them if you want to see bigger...

First, I'll start with my first course...I spotted these ingredients at the market, and just had to. Local Heirlooms and Jersey Reds....








I remember we had a discussion regarding caprese a little while back. I'm here to confirm....don't even bother making or offering it at a restaurant if the tomatoes aren't local, fresh, and tasty!!!! The DIFFERENCE is...night and day. This was, by FAR, the best caprese we have ever eaten. THE best. Undescribable....no...really...you have no idea.

Questions:
- How do I keep chiffonaded basil from darkening? Knife was sharp...what's the trick. I remember reading about tearing, vs. slicing, etc. but don't remember the details.

Ok Ok now on to the main course.....now I made the app. while the main was cooking, so it's a little out of order picture wise...but you get the idea)

here is the Mario Batali recipe I used.

Pasta:
2-1/2 cups all-purpose flour
1 teaspoon salt
1/8 cup virgin olive oil
2 eggs
1 to 4 tablespoons cool water
1/2 cup pomace olive oil, for frying Sauce:
4 duck legs and thighs, skin removed
4 tablespoons virgin olive oil
1 medium Spanish onion, chopped into 1/4-inch dice
1 medium carrot, peeled and finely chopped
2 cloves garlic, peeled and thinly sliced
1 stalk celery, chopped into 1/4-inch dice
8 ounces red wine (Chianti preferred)
1 pound canned tomatoes, peeled whole
1 cup chicken stock
1 ounce dried porcini mushrooms

Stir together flour and salt and add olive oil, stirring with a whisk. Add eggs and mix with hands until sticky. Add water 1 tablespoon at a time until dough stays together. Knead 5 to 8 minutes until pliable. Cover and allow to rest 15 minutes. Ragu:
Wash duck legs and remove all fat. Pat dry.
In a thick bottomed casserole or Dutch oven, heat olive oil until smoking. Add duck legs and cook until brown on all sides and remove, about 10 to 12 minutes. Add onion, carrot, garlic and celery and cook until softened, about 7 to 9 minutes. Add wine, tomatoes, chicken stock and dried mushrooms and bring to a boil. Add duck legs and return to boil, lower heat, cover and allow to simmer for 1 hour. Remove duck legs and allow to cool. Pull all meat off the bones and return to pot, without the bones. Simmer uncovered for 30 minutes, or until quite thick. Season with salt and pepper and set aside.
In a large pot, bring 6 quarts of water to boil and add 2 tablespoons salt. Roll the pasta dough out to its thinnest setting and then cut by hand into pappardelle, about 1 to 11/4 inch thick.
Heat 2 cups duck ragu in a 12 to 14 inch saute pan until quite hot. Boil pappardelle until cooked, about 1 minute and drain well. Put hot pappardelle into pan with duck ragu and toss well. Pour into serving bowl and serve immediately.

Some notes/questions before we start:

- I cheated and bought fresh pasta sheets from the market...and cut the pasta from them. While I love to make fresh pasta, I like to make it when I have a helper otherwise things get "messy" fast....and I don't have a kitchen-aid, just a hand power and hand crank.

- be sure to reconsititute/rinse the mushrooms if using dried...get all the grit out.

- Duck legs are harder to skin than I thought.

Ok let's start...




- The stuff on the right is the skin, and the fat (and some meat, where I couldn't help it) My question is...I was smart enough to freeze it....but what can I use it for in the future? any "duck skin" dishes?

I skipped photographing the next step. But I simply heated my Le Creuset to a good temp, heated some EVOO until it just about smoked....and browned on each side for 6 minutes...ish..on each. then removed.


While they were browing I prepped my Mirepoix (and sliced garlic)



When the duck legs were done, I removed and put the mirepoix in for about 8ish minutes? until soft...




then I added the wine, stock, rinsed mushrooms, and tomatoes (with juices) and brought to a boil....

I used an 8.99 bottle of chianti...unfortunately no 2buck chuck available, and other than carlo rossi jug wine this was the only option....no worries..the rest will go to use.


No pictures, but remember to rinse....


and use low sodium...

and San Marzano (if not using fresh local)




Bring to a boil, add the duck legs back in, bring to a boil again, then cover and simmered for about an hour...



In the meantime....open this up...

the bottle the Mrs. brought home.

after about an hour...I removed the duck legs, and took all the meat off the bones with a fork. (and tried not to eat it)




put it back in...and uncovered reduced it for about a half-hour (here is where I made and we ate the "amazing" caprese)





Skipped the step of cutting the pasta, but basically I bought fresh sheets from the market, and just cut them....pretty simple. had the water already boiling.

Strained well, and dumped right in the pot of sauce....if you're making a lot...and want to save the sauce, do as the recipe says...


the final product.......



Some closing notes:
Dinner was ~35$...that included the 8.99 chianti, but not the one the Mrs. brought home. I had the porcinis, carrots, celery, and garlic...everything else I bought. It is enough for 4-6 people easy....I took leftovers for lunch that I'm about to eat. 35/4=8.75 per person...thats not too bad at all....

I started at 6, and we ate at 7:45-8...in between was an hour or so of watching TV.

For dessert, I picked up some small ready made marscapone/coffee/chocolate tart things for 1.50 each at the market.....nothing special. No pics...sorry.

Read More...