Cool Stuff – Food + Drink

Chicken Tenders

Chicken breasts are hard to get right. Chicken tenders though… well that’s a different matter altogether. A lot of protein tastes better when it’s cooked low and slow. You can still get the brown crusty outside if you play with the fire… These are perfect for you Super Bowl watchers this weekend.You know who you are. Your guests can use their fingers. It’ll be great. And if you’re still clinging […]

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Grandma’s Pudding

Grandma Pellegrini has these faintly pink glass bowls in her house. She’s had them since the 1930’s. She and her sister (my great-aunt) lived together in New York City when they were working girls. I like that she still has them. She served me a pudding in them that I would like to tell you about, because it was a spectacular pudding. She has a way with puddings, she really […]

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Yellow Corn Bread with Grandma P.

A few weeks ago Grandma Pellegrini sent me an email. Yes, she does email. She also does facebook. It is the dawn of a new era. She said: “I’m just sitting down to enjoy my soup and my latest triumph in the kitchen.  I decided this morning to put my various cast iron baking pans to good use.   It entailed a major restoration, cleaning, and seasoning.  After several hours of […]

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Red Quinoa Salad

Guess what this is… I’ll give you one clue… It’s not a leotard. Okay, I’ll give you another clue… Now guess? Okay, okay, geez, one more clue! Red quinoa!!! If you’ve never heard of it before, you’re not alone. It’s been slowly rising to stardom recently but hasn’t reached full celebrity status yet. It’s a grain-like crop grown for its edible seeds. It’s considered a “pseudocereal,” whatever that means… not […]

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Cheese Soufflé

Say that 20 times fast. I made a soufflé. I was determined. I had a 102 degree fever and I made a souffle nonetheless. That should tell you how determined I was. So although this may seem like a strange journey with strange pictures taken by a semi-delirious girl, I can guarantee you will see a soufflé at the end. It all began with a golden onion. And a pink […]

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Deer Hunting VII: Venison Tenderloin

Tenderloin. Is there anything better? Please name it. Go ahead… I’ll wait… …. …. …. That’s what I thought. Tenderloin…the stuff of Gods. There were dozens of deer aging in Paul Michael’s snazzy cement hanging room at deer camp. And he let me go in and pull the tenderloins from as many as I wanted. Christmas come early, I say! I took 6. There were a lot of mouths to […]

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Deviled Eggs and Other Trickery

When you have eighteen chickens and thirteen Guinea hens in your life, there are a lot of eggs to contend with. It is definitely a nice problem to have. I went on a quest recently to find eggs in the store with yolks as bright as the ones my chickens produce, and I have yet to find any. I know their diet in the Winter means a paler yolk, but […]

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34 Morton Street Specials

My grandmother and great-aunt had an apartment together on the top floor of 34 Morton Street in New York City in 1941. It was a nice walk-up apartment building, and they paid $80 for it. They were very frugal, and so had various dishes they cooked together that they considered their specialties. One was called “Slum Gulligan,” made from corn, and green pepper, and baked like a custard. Another they […]

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Deer Hunting VI: How to Cook a Deer Liver

It ain’t pretty, but it’s gooood. Just remember as we go on this journey together that we believe in certain principles around here. That animal protein or vegetable protein, if you’re going to eat, something has to die. And if I’m going to kill something in order to eat, then I want to use every part of it. So as you shimmy your way down the page keep reciting the […]

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Black-Eyed Peas and a Little Luck

Black-eyed peas are one of those things I only think about on December 31st when I superstitiously rush around looking for them. You see, it was ingrained in me from the time I was a small plump infant, that this is the thing you’re supposed to eat on New Year’s Day for good luck. I’ve never really loved them. But then again, I’ve never really cooked them. So, armed with […]

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