I don’t know which is a more unfortunate name for this vegetable: sunchoke or jerusalem artichoke. Sunchokes look like overgrown, dirty ginger, are a cousin of the sunflower (hence, sunchoke) and native to the US, and taste like a slightly sweet potato with a bit of nuttiness and the texture of a turnip. Unfortunately, both its names and odd ginger shape have caused this root to be relegated to the oddball end-of-year bins at farmers markets.1 Comment » Keep reading »
My good friend and former business partner, Diego, brought me some beef from a little, tiny Uruguayo grocery store in Queens that imports its beef from Uruguay. The store is close to a wonderful Uruguayan restaurant called El Chivito D’Oro in Jackson Heights.
I have traveled to Uruguay over 30 times in the last 15 years for work and pleasure, creating with Diego our travel company, Discover Uruguay, which features travels to Uruguay and parts of Argentina and Brazil. I turned my share of the company over to my cohort about a year ago to pursue my passion for cooking.Leave a comment » Keep reading »
Choosing a healthy diet today isn’t easy. When I was a kid, class and religion still dictated most of our eating habits. Nowadays pollution, GMO, obesity, and big industry further complicate our choices. The concern over eating a tuna fish sandwich back then was the stink. Today it’s such a loaded issue I take pause before publishing the recipe.2 Comments » Keep reading »
Praise be to the omelette. They are easy, quick (if done right, they cook in 3 minutes), delicious, and an excellent way to get protein in at the start of the day. The dill in this recipe is subtle, but adds some complexity to the always excellent combo of basil and goat cheese. I generally put a splash of milk in my omelette to keep it soft and a fresh grind of nutmeg to bring out the sweetness.8 Comments » Keep reading »
This egg salad is wet and hot and makes you want to tongue it. Unlike that hideous grayed out shit you know you’ve had for lunch at the local deli. You won’t be sorry you spent the extra 20 to make the mayo from scratch. If you are, get off my blog NOW. If you dare, eat this sandwich with some mouth-puckeringly salty and rough to the tongue potato chips.2 Comments » Keep reading »