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Entrees

New York Strip Steak with Asparagus

May 31, 2010 by Charles 7 Comments

I am such a mess sometimes.

Yesterday I treated myself to a steak.  This was the first steak I’d ever made for myself, so I spent the morning looking online and through several of my cookbooks, hoping to get my steak just right.  I wanted to learn the perfect marinade, the precise cooking time, and how to get the steak done at the ideal temperature.

The best steak, I learned, should be cooked until medium-rare.  According to the finger-method,this happens when the feel of the steak approximates the feel of your index finger pressed into your slightly clenched palm.  According to the meat thermometer, this happens anywhere from 145 degrees to 125 degrees — depending on whom you ask.  Cooking Light’s Grilling, and Steven Raichlen’s How to Grill call medium-rare at 145 degrees.  But in James Patterson’s Cooking, it’s 125 degrees, while an online source says it is between 130 and 135 degrees.  For what it’s worth, the U.S.D.A. recommends that steaks be cooked until they reach an internal temperature of 145 degrees.  The lower temperatures may reflect the willingness to sacrifice absolute food safety in the name of greater flavor and tenderness.  Fortunately, Peterson and Raichlen both ascribe to the finger-poke method, so I may try to become comfortable with that method.

But for my first grilled steak, I decided that I should play it by the numbers, and settled on 145.

I grabbed the steak, a little oil …

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Filed Under: Entrees, Sides Tagged With: Asparagus, Grilling, Red Meat, Steak

Blue Corn Posole

May 4, 2010 by Charles 2 Comments

When Caitlin and I were in Santa Fe, several of the restaurants offered a bowl of posole as we waited.

Posole is a thick soup or stew, made from nixtamalized corn (corn that has been treated or soaked with lime and water, or calcium hydroxide).   The nixtamalizing process improves the flavor and aroma of the corn, increases its nutritional value, and makes the corn easier to grind.  Nixtamalized corn is also referred to as hominy.  You may be able to find it in a local grocery store, though I went to a special Latin American grocery store to find mine. (where it was called pozole).  It’s also available online.

Because corn was a sacred plant …

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Filed Under: Entrees, Soup Tagged With: Beef, Blue Corn, Corn, Southwestern, Stew

Beef Brisket

April 25, 2010 by Charles Leave a Comment

In 1969, Georges Perec published La Disparition, a mystery novel of sorts.  The book centers around the disappearance of Anton Vowl, and traces his winding path through the various chapters of his life – though chapter five is omitted.  La Disparition, or “The Disappearance,” is a story and not a story.  The novel tells a tale, but also functions as an exercise.  Which captures the essence of Georges Perec.

Georges Perec belonged to OULIPO, a workshop of famous French authors.  The workshop for potential literature (Ouvroir de Litterature Potentielle) was both a place and a style.  One of its co-founders, Raymond Queneau, published Exercises de Style, in which he wrote the same story ninety-nine different ways.  This was hardly unusual.  Perec, Queneau, and the other members delighted in wordplay.  They wrote …

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Filed Under: Entrees Tagged With: Beef, Braising, Jewish, Red Meat, Tyler Florence

Lentil and Penne Soup

March 1, 2010 by Charles 4 Comments

Some days you feel like a home-cooked meal.  But most often, that time is after a long day at work, when you least feel like spending the remaining hours of the evening waiting in a checkout line.

That was me the other day.

Walking to my car, lips chapped and cheeks red, I just wanted to head home, where I could kick my feet up and turn on the television.  I was in no mood to bundle up, break out a grocery list, and trudge through the aisles.  After all, Jon Stewart and a warm apartment were waiting.

So when I got home, I flipped on the DVR, and checked…

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Filed Under: Entrees, Soup Tagged With: Beans, Lentil, Pasta, Penne, Sauteing, Vegetarian

Broiled Salmon with Orzo Salad

February 20, 2010 by Charles 8 Comments

When I read the instructions for preparing orzo, I was a little taken aback.

Orzo is sometimes referred to as “Italian rice.”  And rice, I know, absorbs the liquid it’s cooked in.  So, when the instructions called for 2 quarts of water to cook 1 cup of orzo, I was a little confused.  With a water to orzo ratio of 8:1, thoughts of football-size orzo grains popped into my head.

Fortunately, I read the rest of the directions, and noticed …

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Filed Under: Entrees Tagged With: Broiling, Feta, Fish, Orzo, Pasta, Quick and Easy, Salmon, Tomato

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We are two lawyers, with three young children, who are managing the daily juggle (as best we can!), and striving to put tasty and healthful meals on the table each week. We invite you to read along.

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