Cocktail menu from the World Trade Center’s Windows on the World, circa mid-1980’s. I love the prices, especially those $8 martinis. They could get double that now if it was still around.
Homemade beef with scallions. It was as delicious as it looks. While it cost about the same to make as it would have been to order a quart, there is some satisfaction in pulling off this dish and it tasting just as good. Not to mention how much sodium and calories we save. This only…
When your favorite bagel shop also makes their own stuffed grape leaves.
A literal mountain of breaded eggplant, ready for frying before becoming Eggplant Parmesan. Going with a higher percentage of Panko to the usual Italian seasoned breadcrumbs is the key. Less sodium, more crunch.
I hate using anything frozen or pre-made, but sometimes I feel like cooking without making everything from scratch. This duo of Phillips crab cakes were only $8.99. After a quick thaw in the microwave, they are pan-seared in oil for three minutes on each side. It was surprisingly delicious—it actually did not taste frozen. This meal…
Doesn’t matter how good the bagel or lox is…it’s the onion that makes this meal complete.
I made fajitas one night, but did not feel like a margarita. Instead, I whipped up a Mai Tai. Equal parts Shipwreck Spiced Rum and Coconut Rum, orange and pineapple juices, and a splash of grenadine. Dangerously sweet.
A spur-of-the-moment sopapilla using whatever I had laying around. A lightly fried whole wheat tortilla is topped with chocolate chips, honey, whipped cream, and a scoop of pistachio ice cream.
My friend Jason may eat out even more than I do…but this was his first time ever using chopsticks (at UJ’s Asian Bistro). I had to document this moment for posterity. No one has to know that piece of broccoli fell out only a second after snapping this picture. Whoops, did I just say that…
Ah, the culmination of this three day series: Steak Au Poivre! I used London Broil which I rubbed in fresh ground peppercorns—the signature aspect of the dish. Then comes the sauce, with a side of fingerling potatoes and sauteed spinach.
Up next: the sauce for my Steak Au Poivre. A velvety smooth and comfortingly rich blend of heavy cream, brandy, butter, and shallots.
The next three pictures are part of a series. Last month, I decided to give the classic Steak Au Poivre a shot. These are one of the side dishes I served with it: fingerling potatoes cooked in—you guessed it—homemade garlic butter. A nice change of pace from mashed potatoes or homefries.