Posts Tagged ‘recipe’

Wine + Dancing = Cast

September 14, 2008

I suppose now is a better time than any to introduce you to the real me as I type with one hand. Cool and debonair as I may seem, put a few drinks in me and I am like a drunk minstrel sure to have everyone laughing at my own expense. (Ask me about the time back in 2005 when I downed shots of Jager that led to a potato sack race on concrete to led to a trip to the ER sometime.)

Well, the good news is I have grown up a bit and do not drink things with words like “bomb” in them anymore. However, I am still not immune to ER visits after drinking. On one lovely Carrie Bradshaw-ish night out with the sister recently, we first went to visit Elizabeth in SoHo (lovely but overpriced and portions way too small) where afterward we stopped into the hot new Delicatessen in SoHo (one of my new faves we will discuss later) to forgo a teaspoon of sorbet for some smores and Ovaltine pudding parfait accompanied by not one but two bottles of vino.


We stumbled back to sister’s apt where the two of us danced like eighth graders to Abba, when, all of the sudden, her plush rug slipped out from underneath me and I landed on my left wrist. The night went on and Cindy Lauper rocked the house. Then morning came. I can’t put my hair up, can’t open a water bottle, can hardly button up pants. Time elapses, you get the picture. I now have a brace on my broken wrist for four weeks, FUCK!

I am out of work indefinitely and am writing this with a package of frozen corn nibblets on my arm, but a foodie still has to eat and cook if she does not want to fall victim to poverty by spending all of her money on going out to eat. Or to get poisoned by boyfriend’s potentially bland food.

So, in honor of all of my friends out their with a hook, nub, or cast (non-crips are welcome to try too, just stick one hand in your sleeve) I am culminating one-handed recipes. Not stupid, lazy, rich housewife recipes like Sandra Lee’s but real food with innovative technique.

More to come …


Bonerific Bones

September 14, 2008

After noshing on marrow bones at several of NYC eateries, Prune and Blue Ribbon being a couple of favorites, I realized that, fancy pants as the dish may seem, its the sheer simplicity of it that makes it.

Anyone could make it, really. The only barriers you might have are: A. finding the bones (I found mine on the shelves at Fairway, but I am sure your butcher has them lying around), B. trimming the exterior of the bones, which will require a very sharp paring knife to scrape away at the external flesh.

I have heard that some people soak the bones in order to remove blood, but I did not do this. It was fine.

After you have achieved the basic recipe, you might want to compliment the marrow with a marmalade. Blue Ribbon serves them with an oxtail marmalade that is delicious. Onion marmalade works, too. A crisp fennel and parsley salad might help cut the richness of the dish for the faint of heart. If you have access to a grill, grilled bread is phenomenal with marrow.

Ingredients: 4 servings

8 marrow bones (cleaned and scraped)
1/4 c blended oil
6 rosemary sprigs
kosher salt
Maldon salt (for serving)

8 slices of white bread
4 T butter, maybe more (don’t be stingy)


Toss the bones with oil and rosemary sprigs. Cover overnight. Preheat oven to 400. Place bones on heavy baking sheet right-side up and bake until the center is gelatinous, but not runny. Meanwhile, make toast like the French.

For those of you who didn’t waste $40K on culinary school to find out how, save your money. I’ll tell you: Melt butter in a skillet on a medium high flame. (Do not let it achieve any color.) Place two pieces of bread in at a time and move around frequently. Flip, add more butter as needed. When perfectly golden on both sides, place on paper towel and salt. It is vital to your experience that your toast be soft, not a cracker.

Remove bones from oven and carefully remove with spatula onto a plater. (Do not let any of the marrow escape.) Serve with buttery toast and Maldon salt. Garnish with fresh rosemary and lemon wedges. Roasted garlic optional.

Adventures in Meat

September 14, 2008

I am not going to lie to you and say that I only eat high-quality organic this-n-that. It’s mostly true, but I am still a Texan with generations worth of white trash in my blood which makes me inclined to snap into a Slim Jim, cover vegetables in Velveeta, or smother a perfectly good steak with some A1 Sauce.

So to save myself from … well, myself … I’ve attempted to reinvent some of those old faves with a wee more sophistication and way less artificial flavor. Beef jerky, after all, is the original American Charcuterie, and a recent cabining excursion in Connecticut and a recipe from Homesick Texan motivated me to get in touch with my inner cavegirl and make a batch for myself.


apx. 2lbs. top round (fat trimmed)
1/2 cup Worcestershire sauce
1/2 cup soy sauce
4 cloves garlic (minced)
4 t chili powder
2 t chipotle chile powder
1 t cayenne
1 t cumin
1 t coriander
1 T salt


Place meat in freezer for about 30 minutes. It will make slicing easier. Cut into 1/8 in. thick slices. Mix remaining ingredients together and pour over meat, cover and marinate for at least six hours. Preheat oven to 175. Remove meat from mixture and pat dry. Spread out on two sheet pans and cook for thre hours, flip each piece and cook another 2-3 hours.