Bucatini with Eggplant, Beef, and Mascarpone


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braise a small chuck roast in chicken stock for a few hours until its just 
falling apart left and right. meanwhile, roast an eggplant in the oven until
it collapses on itself and starts to look like a really large raisin. allow to
cool. when the beef is done, strain off the stock and pour into a food
processor. add the soft eggplant flesh and a couple of clove of garlic and
give it a spin until it is super smooth. strain into a large pot with the now
shredded beef and a few tablespoons of tomato paste. add in some paprika
and crushed red pepper flakes. then simmer for for a bit and stir in some
mascarpone cheese. meanwhile, bring some salted water to a boil, and cook
the bucatini until just done. stir the noodles into the sauce to finish cooking.
check seasoning for salt and pepper. plate up with some chopped parsley
and a drizzle of good olive oil.

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Tarte Tatin : 3 : Acorn Squash, Dry Sausage, and Mizuna

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roast the acorn squash with olive oil, salt, pepper, and 
smoked paprika until soft. scoop the flesh of the squash
into a cast iron pan along with some diced dry sausage
and a small knob of butter. cover with puff pastry, adding
a few small vents in the bottom. cook until golden brown.
allow to cool for a minute, then turn out. toss the mizuna
with a little olive oil and salt and then just quickly wilt the
leaves for a second or two in a pan over medium heat. top
the tart with the mizuna and serve.

acornsquashand mizuna copy



Wild Mushroom Cavatelli

mushroom cavatelli copy

step one: have awesome friends share their foraged mushrooms from
a recent trip to maine (thanks again, yutaka and amy!) other steps: 

simmer the wild mushrooms (black trumpets, lobster, etc.) in beef broth
with a little onion and a pat of butter. simmer until liquid is nearly gone.
mix eggs and flour to make pasta dough and knead for what will feel like
eternity. let the dough rest for at least 1/2 an hour. roll out into desired pasta
shape (I opted for cavatelli in this case). cook in salted water until done and
then move to the pan with the mushrooms. toss and cook together for about
a minute. season to taste with salt and pepper. toss in parsley and plate up.
top with a little grated parmesan.



Roast Zucchini Soup with Stilton

zucchinistiltonsoup2 copy

roast a bunch of zucchini (and/or summer squash) until
done. toss in a large pot with a few chopped shallots, two 
potatoes, and some good chicken stock. simmer over low
heat for about an hour. allow to cool slightly, then puree
with a large chunk of good Stilton cheese until smooth.
season with salt and pepper and drizzle on a glug or two
of good olive oil. don't forget some bread as well.

zucchinistiltonsoup copy



Braised Goat Shoulder with Cannellini Beans and Swiss Chard



i'm going to be eating this all winter. guaranteed.

clean goat shoulder of any silverskin and excess fat. season with
salt, black pepper, and allspice. braise in the oven with white
wine, garlic, onion, and a red bell pepper for at least 3-4 hours.
when finished drain braising liquid through cheesecloth and allow
to chill. remove the now chilled fat and save for use some other time.
blend the onion, garlic, and bell pepper with the braising liquid until
smooth. cook in a pan with cannellini beans. add goat meat and swiss
chard and cook until warmed through. check for seasoning. serve.


Roasted Radishes, Brussels Sprouts, and Gorgonzola Spaetzle


spaetzle copy

mix spaetzle batter in an 8:6:1 ratio (by weight) of flour:eggs:milk.
grate in some gorgonzola cheese to taste. cover and let sit for about
an hour. meanwhile, roast some halved radishes until done with
salt and pepper. set aside. shred a few brussels sprouts and finely
slice some red onion and add to the radishes. in a pan, gently toast
some whole cumin seeds until fragrant and toss with the vegetables.
cook spaetzle in salted water until just done and then lightly fry in
a pan with some butter. toss with vegetables and season with salt
and pepper. garnish with any remaining cumin seed and serve warm.

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If you are like me (constantly undecisive about what to eat), Gojee.com can
help. Type in an ingredient you have / crave / dislike, and Gojee can help
point you in the right direction to a happier belly. How do they do it? By 
carefully curating recipes from food blogs. And recently, Six Course Dinner
was asked to partake. Go check them out to figure out what to make tonight. Go
check them out to discover other great food blogs. Heck, go check them out just
to see my oddly cropped mug.



Tarte Tatin : 2 : Shallot & Bacon

 shallotbacon3 copy

fry up bacon until crisp and remove from 
pan. remove all but a few tablespoons of
bacon grease. peel and trim shallots. slice in
half and roast in the bacon grease with salt and
pepper until mostly cooked through. add bacon
and thyme and cover with puff pastry dough,
making a few small vents in the center. bake
until dough is nicely browned. let it rest for a
few minutes before turning out onto parchment.

shallotbacon copy 





The above is taken from Kinfolk Magazine, a new 
magazine that celebrates the very simple pleasure of
enjoying time and food with friends and family. It is 
basically a collection of people doing exactly what I
probably love most in this world. Needless to say, the
first issue is already sold out. (Yes, it is available printed
on actual paper as well as viewable online.) Their site
is full of great photos of people getting together to share
a meal. Like these people below, whom some of you may
recognize :

What a pleasant surprise to see that Sometimes Dining,
(a project that I am involved in) was picked up on their
blog.  Seems like we must be doing something right!



Tarte Tatin : 1 : Tomato


tommytoes2 copy copy

roast tomatoes with olive oil, salt, pepper, and thyme until
the natural sugars begin to caramelize. cover with a large
circle of rolled out puff pastry dough, making a few small
vents in the center. bake until the dough is nicely browned.
let it rest for a few minutes before flipping out onto parchment.

tommytoes4 copy2


slice. serve. 



Chilled Red Pepper and Yogurt Soup


redpepperyogurtsoup copy

roast a few red bell peppers in the oven or char the 
skin on a burner. remove all of the skin. briefly saute a
few cloves of garlic in olive oil. when nicely browned, 
add the peppers and cook for a minute. add enough hot
chicken stock to cover by an inch. lower heat and reduce
until liquid is about half. allow to cool to room temperature.
puree in a food processor, adding goat's yogurt until you
reach desired consistency. chill for 1 hour. season with salt 
and white pepper and garnish with olive oil and smoked paprika.



Gooseberry Eau de Vie


gooseberry eau de vie2 copy

in a jar that has been cleaned more thoroughly than an operating
room, combine one pint of fresh (and rinsed) gooseberries and 
enough eau de vie to cover. screw on the lid tightly and place in
a cool, dark place for at the very least one month. give it a gentle
shake every few days. strain and serve as a digestif perhaps.



Smoked Bluefish Rillettes


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make creme fraiche by mixing a splash of buttermilk with 
light cream. cover with plastic wrap and let sit at room 
temperature overnight. in the morning, move creme fraiche
to the refrigerator until ready to make the rillettes. when 
the time comes, cream one stick of butter in a stand mixer.
when the butter is nice and soft, add a bit of creme fraiche
and a pinch of salt while still beating. when combined, add
one and a half pounds of smoked bluefish, ground white
pepper, and a splash of scotch. beat on medium high until
the fish is finely shredded into the butter mixture.

spoon into glass jars, leaving 3/8 inch of space at the top.
using a spoon, level out the top of the mixture. chill for at 
least one hour in the refrigerator (two would be better). take
a few sprigs of thyme and place in a pan with half of a stick
of butter. gently melt the butter, infusing it with the thyme.
strain out melted butter and spoon over the bluefish mixture
and chill for at least half and hour. allow to come to room 
temperature before spreading on toasted bread and realizing
that you should have made more.



Lamb and Mint Flatbread


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preheat oven to 500F. in a pan with oil, brown ground lamb with
one small red onion. drain off fat. move lamb into a large bowl. to
the bowl, add one bunch (chopped) of each of the following: parsley,
mint, and scallions. also add zest of two lemons and a good squirt of
lemon juice and a glug of olive oil. season with salt, pepper and alleppo
pepper. roll out dough into an oblong shape. cover with lamb mixture,
pressing the mixture down into the dough. slide onto a pizza stone and
bake for 8 minutes. top with more lemon zest and serve.

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Leek, Fennel, Pear Salad with Peas and Mint


leek fennel pear copy

couldn't be simpler. wash and trim leeks. slice the
white part into thin matchsticks. do the same with the
fennel and pears. toss in a large bowl with some arugula,
lemon zest, peas, and freshly chopped mint. drizzle very
lightly with lemon juice and olive oil. season with salt.
 toss. serve.

*blatantly stolen from sometimes



Cider Braised Beef and Gorgonzola Cauliflower Mash


sear a chuck roast in a dutch oven with a few tsp of oil until browned.
add a cup of apple (or pear) cider along with some salt and pepper. lid on
the dutch oven and into a 350F oven until the beef is tender (about 3 hours). 
remove the meat from the oven and allow to cool for 20 minutes. in the
meantime, reserve some of the cider from the dutch oven. in a large
saucepan, cook cauliflower in a little oil until the florets start to carmelize.
add the reserved cider to the cauliflower along with enough water to cover.
cook until cauliflower is very tender. strain cauliflower into another pot.
mash cauliflower with a fork and add cream, butter, gorgonzola, salt, and
pepper. check meat for seasoning and add salt and pepper to taste. serve
with the mash and some roasted red pepper.


Horseradish and Poppy Seed Quiche


quiche copy

in a large bowl, mix flour, butter, milk, and salt until well
combined. wrap in plastic wrap and refrigerate for one
hour. roll out large enough to overhang a buttered tart pan
by at least 1.5 inches. push dough into the pan carefully
and dock with fork tines. blind bake in a 400F oven for 25
minutes. meanwhile, mix eggs, heavy cream, poppy seeds,
and horseradish in a bowl. (when you think you've added
enough horseradish, add 25% more. trust me.) mix until
well combined and season with salt and pepper. pour egg
mixture into crust and bake until cooked through and golden.
sprinkle some grated parmesan cheese on during the last few
minutes of cooking. cool and slice.

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Carrot Greens, Roasted Shallots, Eggs, and Capers

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heat some olive oil in an oven proof pan and sear one shallot, cut
lengthwise, until golden. reduce heat and flip shallot over and gently
cook through. reserve shallot. add rinsed and picked carrot greens 
and flat leaf parsley leaves to the pan. turn greens frequently until
just cooked through. add a little more olive oil if necessary and
return the shallots to the pan. crack a few eggs over the greens and
drizzle a small amount of heavy cream over top. season with salt and
pepper and add a tsp of capers. move pan to a hot oven and bake 
until the egg yolks barely begin to set. eat right from the pan for breakfast.



Crisped Candied Lemon Peel

lemon peel

peel several lemons with a vegetable peeler. scrape
off any pith with a knife. add to simmering water for
two minutes. remove peels and dump water down the
drain. add water and sugar (1:1) to small pan. bring to
a boil and add peel. when liquid turns to a thick syrup, 
remove peels and place evenly on a sil-pat lined half
sheet pan. add to a 375F oven and bake for 7 minutes.


Preserved Kumquats

preserved kumquats

one clean jar + 20 or so halved kumquats + heaps of kosher salt + a months time = so very worth it.


Lemon Farinata with Broccolini and Asparagus


mix chickpea flour, water, lemon juice, olive oil and salt in
a large bowl, whisking constantly. cover and let sit at room
temperature for at least four hours. when ready to bake, oil
a half sheet pan with olive oil and preheat oven to 475. in a
saute pan, gently cook broccolini and asparagus until with a
few tsp olive oil, garlic, and salt. cook until just tender. as
soon as the oven is ready, pour batter onto half sheet pan and
bake for 30 minutes. cover with broccolini and asparagus and
bake for 10-15 more minutes. slice into pieces and serve with
plenty of black pepper and grated parmesan.

farinata close up