What We’re Eating Now
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This Phyllo Torte with Chicken (or Ham), Ricotta and Swiss Chard has a crispy, flaky, buttery crust filled with all our favorite Spring flavors. It looks like a showstopper, but it’s easy as pie.
We’ve been having topsy-turvy weather here in the Hudson Valley over the last couple of months. We had an late Winter blizzard that dropped almost 3 feet (!) of snow on us, followed by a week in the 70s, followed by a month of cold dreariness, and then yesterday it got up to 89ºF. Even our poor little chickens are like “WTF, people?” (You haven’t seen side-eye until you’ve seen chicken side-eye. They are not shy about squawking their displeasure right into your face).
Korean bulgogi burritos – tender soy and sugar marinated beef, charred crisp and wrapped in a burrito with a rainbow of vegetables. A delight for the palate … and the palette.
We always strive to make sure a recipe tastes good. That’s the brass ring of home cooking. If it also looks appetizing, that’s a pretty nice goal to achieve. We’ll admit, though, that cooked meat tends towards the … there’s no better way to say this … brown part of the spectrum. It’s just a fact of life. A dish that pops all over the color wheel isn’t something you tend to encounter much past childhood jello desserts. That’s one reason we’re particularly proud of these Korean bulgogi burritos. Besides the fact that they’re insanely, addictively delicious, they’re also delightful to look at. There’s yellow, purple, red, green – and all without resorting to artificial coloring. Let’s dive in.
Cork and Knife
Our new cookbook is out very soon — and its focus is one of our favorite ingredients: booze!
We show you how to use the cooking properties of beer, wine, bourbon and more to make your dishes pop!
A perfect Scotch Egg has a crisp golden shell, flavorful sausage and most importantly, a soft-boiled, runny-yolked egg. This just might be the ideal portable picnic snack – that we’d be happy to eat anywhere, even the dining table.
Every country and cuisine has its convenience food: the dish that’s so ubiquitous – it’s in the supermarket, the corner store, the petrol station – why would you ever bother making it yourself? For Britain, I think that food is the Scotch egg. A soft-boiled (or, occasionally, hard-boiled: let’s talk about that below) egg wrapped in layers of sausage meat and breadcrumbs and deep fried.
All the component parts sound like they should fit together beautifully, and indeed they do – if your recipe is good. Too often, something goes wrong – the egg is overcooked and ends up with a chalky or green-ringed yolk, the pork is insufficiently seasoned and bland, the crumb coat is soggy. It’s easy to throw up your hands and say, well, what can you do, it’s just a Scotch egg. And then we had a quail’s egg version at our favorite restaurant in Wales, Llys Meddyg, and here’s what happened to our minds.