The Portly Chef

Following up on yesterday’s post on romesco sauce, as promised I experimented in the kitchen last night and came up with my own recipe. Because the particulars of romesco sauce are posted below, I only include my recipe. Enjoy!!
Ingredients

1 can (14.5 ounces) diced tomatoes, drained
6 cloves garlic
1/4 cup pistachios, shelled
2 shallots, diced
1 and 1/2 cup […]

I’ll have to admit that it wasn’t until the finale of Top Chef 2, when Ilan served braised and grilled shortrib with mushrooms and romesco sauce, that I had paid any attention to romesco. However, along with many other things served that episode, it quickly flitted out of my head.
When I received this month’s copy […]

Last night, as I explain in comments to my last post, the wife and I successfully cooked together. The chicken chili was delicious, but dessert was the best.
I used Emeril’s recipe for Devil’s Food Cake with Vanilla Buttercream Icing. The cake could not be easier to make. If you think like me, you’ll protest that […]

According to the New York Times, neck is the new cheek. [via The Food Section]. Wanting to keep my readers on the cutting edge of modern cuisine, I decided that I would brave this new food trend for you.
When I explained at work yesterday that dinner for the night was lamb’s neck (acquired from my local Hy-Vee), […]

In preparation for a Super Bowl XLI party, I began working on a new recipe based on a traditional tres leches cake. I studied a few recipes, including this recipe for a coconut tres leches cake. Given that it was a Colts party, I wanted a blue flavoring to replace the coconut and could only come […]

Having seen a recipe from one of our South Beach cookbooks, I made this easy adaptation that is perfect (and quick!) for a cold night and looks beautiful when served to guests.
The recipe and details, after the jump.
Ingredients (serves 4):

4 lamb chops, bone removed
4 on-the-vine tomatoes, skinned, seeded, and rough chopped
4 scallions, chopped and […]

One of my favorite new flavors is roasted garlic. Though largely the same, there are numerous variations on how to roast garlic, including in a terra cotta cooker, in a foil wrap, and the uncovered-upside-down method. Today I’ll discuss the methods I’ve tried, and provide recipes for both a creamy garlic dressing and a roasted red […]

Wrestling with what to write today, I came across this fantastic post over at blog.khymos.org. It provides a simple, at home version of sous vide, which will provide a perfect, consistently cooked piece of meat. I’ve recently noticed a huge increase in sous vide on Iron Chef America, so those of you who are fans […]