January 2010
8 posts
One of the best meals I've made
And this is counting the French Laundry’s sage-butternut-squash ravioli.
Braised Short Ribs with Dijon Mustard
- serves 4 - Adapted from Gourmet Today by Ruth Reichl and John Willoughby.
Ingredients
1 (750-ml) bottle dry red wine 4 pounds beef short ribs, cut into 2 1/2-inch lengths by the butcher Salt and freshly ground black pepper 2 tablespoons olive oil 10 shallots, trimmed,...
How To Eat An Artichoke
From Julia Child’s Mastering the Art of French Cooking, Vol. I.
“If you have never eaten an artichoke before, here is how you go about it. Pull off a leaf and hold its tip in your fingers. Dip the bottom of the leaf in melted butter or one of the sauces suggested farther on. Then scrape off its tender flesh between your teeth. When you have gone through all the leaves, you will com to...
Two opinions
Number 1: Merriweather Post Pavilion
Here’s a comparison - Animal Collective’s Merriweather Post Pavilion vs. The Dirty Projector’s Bitte Orca. Numbers 1 and 2, respectively, in Pitchfork’s Top 50 Albums of 2009. I don’t usually give that list much merit, other than to listen to all artists on it and choose which I like, but I can’t see how Bitte Orca ends up...
