May The Stars Light Your Way
                      -= Exported from BigOven =-                 Roasted Garlic and White Bean Puree Roasted garlic and thyme turn plain white beans into a perfect accompaniment for robust lamb. A little cream gives the puree a rich flavor and a pleasing texture. For an even…
Since stumbling upon Counterscript some time ago, I have been on a relentless campaign against telemarketers that enter my home through the telephone. My campaign is called “Reactive Telemarketing”. Whenever a telemarketer calls, I immediately begin asking them questions as listed on the Counterscript (though…
On Saturday, June 16, 2007, I worked in the kitchens of Jean-Robert at Pigall’s. It was a good evening to work — the Chef de Cuisine and one of the line cooks were both out. Adequate plans for coverage were made, though — the sous…
                     -= Exported from BigOven =-                         Braised Lamb Shanks This is without a doubt the most requested recipe I’ve ever created. Lamb shanks are one of the cuts of meat that benefit most from long, slow braising. Don’t omit the step of turning the…
                     -= Exported from BigOven =-                     Chestnut And Chocolate Cake This classic unbaked “cake” is for people who like dense, assertive chocolate desserts. It’s super-easy — requiring only moments to combine the ingredients — and extremely rich. Cans of pureed chestnuts flavored with vanilla…
On Saturday, June 23, 2007, Wendy & I dined at Jean-Robert at Pigall’s. It had been a while since we’d eaten there (once in February with the HAPPY MOUTH SUPPER CLUB; before that, the last time Wendy & I dined there alone was September 2006),…
Tonight was Ted’s HAPPY MOUTH selection, and he chose RED in Hyde Park. RED is a new-ish restaurant in a traditionally difficult space. The long, dark, shotgun-style room feels intimate, but diners don’t feel like they’re sitting on top of each other. Our long table was…