A lot of people ask me “Rob, do you cook like that every day?” It’s an interesting question, because I don’t really think of it as cooking “like that”. I just love to cook! Sometimes it’s complicated, but more often than not, it’s crazy simple. This dish is a perfect example. Super fresh, bright flavors ring . . . → Read More: Breakfast: Eggs, Chevre, Shoots, Tomatoes
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What a blast from the past – this was the first Korean dish I ever had, many years ago, and it is always a super easy, delicious meal. I’m not at a level of proficiency with Korean cuisine where I can improvise on the fly, so I used the recipe from Maangchi, my favorite online resource . . . → Read More: Rappokkie – Spicy-Sweet Korean Noodles & Ricecakes
I sure love pea shoots. They are so crisp, fresh, sweet, and flavorful that I can eat them on their own. But they are even better as an accompaniment for other things. I threw together this meal after the gym and I must say that it was deliciously simple. And the amino profile is off the charts – eggs, chicken, and sardines are fuel your muscles will thank you for. Short post for a short, quick, low carb dinner or breakfast – try the vinaigrette on other things for a quick easy salad. FULL POST
This is so easy and delicious that it’s borderline criminal. If you like salmon, I implore you to try this at your earliest convenience – you may never spend $25+/lb for lox again. First, a little background. Curing is a traditional preservation technique whereby, in it’s simplest sense, salt is used to draw moisture out of a given piece of food. This achieves 2 ends. First, bacteria HATE salt – so right off the bat your food is going to remain untouched for longer. Secondly though, salt will draw moisture out of the source. Bacteria also LOVE moisture. Think about how quickly nice wet strawberries mold. Yeah. So curing makes a salty, dry environment that bacteria say ‘No Thanks” to growing on. FULL POST
The first time I put fennel pollen on a prosciutto pizza I was taken aback by the combination of savory pork and anise flavor. It’s not so hard to believe, really, since that is the basic foundation of Italian sausage. But somehow I never put the pieces together. Anyway, I tried it with this classic dish and the results were great.
I recently had a semi-religious experience with Flat Iron, which I think is fitting for my first post. This was also the first time I had prepped one sous-vide and boy was I impressed. I was initially concerned about such a thin cut and how I was going to finish it, but as you can see, that was a non-issue. For those who do not know, the flat iron comes from the chuck of the animal and has an intense flavor that some can find borderline overwhelming. I think it’s intoxicating. It is not the most tender cut of meat, but with a little TLC (read: sous vide), it has the potential to outshine any strip or rib steak you can imagine. That being said, this came out fantastic. It was luscious, rich, beefy, and absolutely tender – pretty much heaven. Plus, with sous vide and a microwave, this whole thing came together in about 6 minutes. Literally. Would I normally microwave eggs? No – but for a supreme meal before work, I was extremely pleased with the results. What a great way to start a Friday, and what a great way way to start my blog. Although I did not end up using a blow torch for this, which is a bit curious. |
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