steve h.'s Profile

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What's for Dinner #351: the Wishing & Hoping Edition

Nice.

about 14 hours ago
steve h. in Home Cooking

What's for Dinner #351: the Wishing & Hoping Edition

It was a tasty meal. Lots of heat in a Paul Prudhomme recipe.

What's for Dinner #351: the Wishing & Hoping Edition

Big fan of Philly. Looking forward to your post.

What's for Dinner #351: the Wishing & Hoping Edition

What are you waiting for?

Only kidding. It's a time and labor intensive effort. Results are worth it. The payoff is leftovers - in all their manifestations.

about 15 hours ago
steve h. in Home Cooking
1

What's for Dinner #351: the Wishing & Hoping Edition

Oh yeah.

about 15 hours ago
steve h. in Home Cooking

What's for Dinner #351: the Wishing & Hoping Edition

Indeed.

about 16 hours ago
steve h. in Home Cooking
1

What's for Dinner #351: the Wishing & Hoping Edition

Nice. Jersey girls never cave, they always kick ass. ;-)

about 16 hours ago
steve h. in Home Cooking
1

What's for Dinner #351: the Wishing & Hoping Edition

Winter is on the ropes and I want to put it on the mat.

I just ground up a bunch of chuck, Deb has ground pork and veal (sure, why not?) in the freezer. Cajun meatloaf will be up tonight. Yes, Paul Prudhomme will deliver the knockout punch. Mashed potatoes, mushroom gravy and peas will be in the corner. Wine and beer will be on the counter.

The last two episodes of Smiley's People will be on the plasma. Karla is toast.

What's for Dinner #351: the Wishing & Hoping Edition

Both Tinker Tailor and Smiley's People are integral parts of my winter therapy. Been doing this for years. It helps deflect the tyranny of hideous weather and the absence of sunlight. Endless Summer, accompanied by gin and tonics, is also part of the regimen.

Enjoy the DVDs. The cast and staging is superb. As is the case with all things le Carre, it's all about the dialog.

about 20 hours ago
steve h. in Home Cooking
1

What's for Dinner #351: the Wishing & Hoping Edition

It's all relative.

about 21 hours ago
steve h. in Home Cooking
1

What's for Dinner #351: the Wishing & Hoping Edition

Brunch was prosecco and Deb's potstickers. The sun is shining, temps are in the 20s. It feels like spring.

What's for Dinner #351: the Wishing & Hoping Edition

The stew was tasty. I'll ask Deb to provide chapter and verse but the upshot was beef, stock, vegetables, seasonings, potatoes were slowly simmered over time in a Dutch oven and were allowed to rest overnight in the coolerator. Fat was removed this evening, Le Creuset was gently warmed, peas were added. French bread was on the side and house red washed it all down. Tasty peasant food for a nasty winter evening.

Now, with respect to John le Carre:

JLC wrote Tinker Tailor in the early 70s. The BBC produced a stunning seven-part series, complete with all-star cast, in 1979. The Beeb soon followed up with Smiley's People in a six-part series. Both productions were superb. Acorn Media digitized the TV productions. I got wind of this and bought the DVDs on the days they were offered. The Honourable Schoolboy was never made into a television production. The BBC claimed budget restrictions. Pity, it would have made for an outstanding event. The Beeb did turn HS into a radio drama. Our loss.

Buy the DVDs from Acorn, thank me later. ;-)

1 day ago
steve h. in Home Cooking

What's for Dinner #351: the Wishing & Hoping Edition

Somewhere, Jim Leff is smiling. Seeking out deliciousness was/is his mantra.

1 day ago
steve h. in Home Cooking

What's for Dinner #351: the Wishing & Hoping Edition

I'm liking this.

What's for Dinner #351: the Wishing & Hoping Edition

Temperatures will drop to near zero tonight. February has overstayed its welcome and will be remembered as one of the most annoying months in recent history.

We're pushing back with homemade beef stew. Deb began the process on Thursday and we will reap the benefits tonight. House red will be on the counter. Smiley's People, a BBC production I bought from Acorn Media as soon as it became available, will be on the plasma. Alec Guinness was excellent in this le Carre tale of Cold War intrigue. Highly recommended.

Port and cheese for afters.

Sicilian pizza in Stamford

The last time I gave anything up for Lent two European breweries almost went bankrupt.

I like Sicilian pizza. It's important from my perspective to always get a whole pie as opposed to a slice. A slice just doesn't do the pizzaiolo justice. Two whole Sicilian pizzas in one month? You're a better man than I.

Feb 26, 2015
steve h. in Southern New England

Sicilian pizza in Stamford

Reporting back.

The Sicilian pie at Belltown Pizza hit all the marks: bottom crust was a little crisp, the rest of the dough was appropriately tender and not soggy; the sauce tasted of tomatoes with just a hint of herb; the cheese was of good quality (I ordered extra cheese).

They do a good job at Belltown. I would order this pie again.

Next up is Amore. I'll report back again in late March.

What's for Dinner #351: the Wishing & Hoping Edition

Deb has been browning meat, enhancing stock with vegetables and making the winter kitchen smell wonderful. Homemade beef stew is in my future.

My contribution will be a Sicilian Pizza with extra cheese courtesy of my neighborhood Italian restaurant. Beef stew always tastes better after a day's rest.

Smiley's People will be on the plasma tonight. This is the 1982 BBC production of John le Carre's classic spy tale starring Alec Guinness. It will take two nights to conclude the series - time well spent.

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

It's cheese and port season in my neck of the woods.

Feb 25, 2015
steve h. in Home Cooking
2

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Very cool.

Feb 24, 2015
steve h. in Home Cooking

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Yep, it's trattoria food at best. Nothing fancy about it.

Sure is tasty, though.

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Stickin' it to Old Man Winter: Gorgonzola at room temperature and a 20-year-old Port.

I hate February.

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Tagliatelle with Bolognese sauce is pure comfort food.

The cheese course is next.

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Indeed.

Did I mention that the Sawx just landed the highly touted Cuban 19-year-old? Stole him out from under the Yankees. At a hefty price, of course.

I hate February.

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

I despise February so far. It has the potential to wear one down, sap energy and suck the fun out of life.

I say, "Fuck this winter: time to splurge a bit on good food/good wine."

Don't let crap weather dictate your attitude. Give it the finger.

just my opinion, of course.

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Clearing out the coolerator. Bolognese sauce will be liberated from the freezer and will top some decent tagliatelle. That and a little house red will comprise a light supper tonight. Port and Gorgonzola for afters. NCIS and its New Orleans sibling will be on the plasma, Deb insists.

Stay warm, my friends.

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

I don't have routine access to the quality of beef that goes into a world-class tartare. Also, I don't have a decent road map.

You know I love the carbonara at Roscioli. I buy the best ingredients (pepper, cheeses, eggs, guanciale, imported pasta) and I have a solid image of what the dish should both look like and taste like. My secret weapon, however, is a video I found on Katie Parla's website (parlafood.com) showing a buddy of hers replicating the Roscioli dish. That's where I learned the technique that makes our homemade carbonara world class.

http://www.parlafood.com/spaghetti-ca...

Feb 24, 2015
steve h. in Home Cooking

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Tartare is a dish I would never make at home. It seems so simple but is excruciatingly difficult to make properly. When it's right, however, it is glorious.

The biggest obstacle is access to very fresh, very high quality beef. Texture is important so your sharpest knife is the tool of choice. Spices can always be dialed in/dialed out to taste. The egg must be farm fresh and of the highest quality. Best quality pepper goes without saying.

I think of tartare the same way I think of pasta carbonara. Carbonara requires very few ingredients but they must be of the highest quality. After that, technique takes over to produce a desired whole. Rome's Roscioli is the gold standard for carbonara in my opinion. The Adlon in Berlin makes a fine tartare.

Feb 24, 2015
steve h. in Home Cooking

Sicilian pizza in Stamford

Very cool.

Sicilian pizza in Stamford

Hot oil with pepperoni and extra stingers! It's a heart attack on a pan but oh so good. Three beers to wash it down and a dozen napkins to wipe it off.

Feb 24, 2015
steve h. in Southern New England