Category Archives: NYT Food

Bittman Beat-Down

I’ve been hoarding Bittman recipes from the NYT to share with you all for like a month now.  Since November 5th to be precise.  I’ve been waiting for one of those SLOW days where I can’t find anything to share that would be even remotely interesting.  So, consider these my virtual clippings from the paper.

Lamb Meatballs and Collard Dolmades

Maple Pear Upside-Down Cake

101 Head Starts on the Day

Turkey and Spinach Curry

Pasta with Chicken and Mushrooms, Risotto Style

Omfg.  NOM.

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"Call It the New Baking."

Ah, Mark Bittman has struck again. And he brings to us another recipe that I might actually have all the ingredients for in one place at some point this century.

Pan-Baked Lemon-Almond Tart

Now all I need is an opportune moment to make this magic happen as it seems that you know, it could be delicious at any time.

All things butter

On Rosh Hashanah, you’re supposed to relax in the afternoon. Cool. I can totally handle that.

But coming off of a sushi-induced coma from the most delicious lunch we had at Kobe, it took me a spell to think of a proper afternoon project. At which point I remembered this article from the NYT Bitten Blog and another NYT article on making butter.

NYT: Making Butter

NYT: Curd Mentality

Sounds easy enough, right?

Armed with a pint of Heavy Whipping Cream from Marcus’ refrigerator, I rolled over to my parents’ place to take a whack at making butter with a hand mixer (I do not have one at my place). I dumped the cream into a metal mixing bowl and set the speed on the hand mixer to high. Simple enough. When I felt like I was getting close, which was about three minutes after “whipped cream,” I tasted the mixture and could feel my butter just screaming to come out. The solid was there, but it was WAY too wet. So, I switched the speed from high to low, which solved the problem of how to get the buttermilk out. My bowl went from “moist solid” to “solid chunks of butter in a pool of buttermilk,” instantly.

This is the result after mixing – I’m draining the buttermilk off.

Which then brings us to the finished product – a salted butter with dried tarragon. I figured that was a good combination because it would taste nice on bread or would add a savory flavor if I threw a tablespoon of it into a dish.


I split the final product in half so that my parents could enjoy it too as I, you know, took over their kitchen for a couple of hours. Mom and I tasted the finished product on a slice of wheat bread and it was definitely delicious.

That leaves us with one final question mark – what does one do with the leftover buttermilk? Fear not. Thanks to my iPod touch, I hit up epicurious.com and found this recipe for a nice salad dressing.

Basil Buttermilk Dressing

No. 55: Cook one new recipe each week from The Joy of Cooking (143 Total Recipes).

One thing on the 101 in 1001 list that we’ve been having trouble with is the cooking one new recipe each week from The Joy of Cooking. Not because we’re having trouble cooking new things, but becuase I kind of find a theme or concept and riff on it. To that end, I’m editing the goal to cook 143 new recipes in total. However, they do not all need to be from The Joy of Cooking. So, same concept, slightly different execution.

Which brings us, as it does many times, to the NYT. Long story short, I found this article about creamed corn on the Bitten Blog by Mark Bittman – Real Creamed Corn. That, in turn brings us to a photo of one of the most beautiful dinners I’ve ever made (coincidentally, tonight).
Back to the creamed corn thing though, read the article and roll with it. I had never actually thought about the fact that people actually made creamed corn. Skeptical, and armed with a vegetable peeler (because who actually has the hulling-thing that they described in the article?), I made a concoction that I’m fairly certain I will be cooking until I’m 80. I was hesitant to add the minced tarragon, but wow…just wow. After eating that creation I was actually positively dazed. And, I finally managed to roast (30 min in the oven)/grill (20 minutes on the grill) a chicken with a dry rub to have a crispy skin, which was positively sensational.

Re-defining Pizza

If you haven’t noticed, I’m on a big food processing – mediterranean-esque – flatbread jag.

In the NYT today, I found this recipe which looks to be pretty delicious. And, after experiencing slices of potato on pizza at Mesa, I am certain that it would be a roaring success.

Healthier Pizzas

I think it will be a project once I move out of the rents’ place.

I love Feta + I love Phyllo. Which means…

The NYT Dining & Wine section never fails to impress me. I think someday, I will host a party where I serve only the things that I have found there.

I love greek food, and honestly, I’ve never heard of any recipes that one would serve specifically for Greek Orthodox Easter.

Sonia’s Phyllo and Feta Torte

But this one sounds like it could be delicious. Or I could be slowly selling my soul to Melissa Clark.

Bruschetta – a variation.

Here’s another recipe hot off of the NYT presses. Loving bruschetta+loving mushrooms, this sounds like it could be a particularly delightful experiment.

Bruschetta with Mushroom Topping