Wednesday, July 08, 2009


Taberna style Fava beans

Made last night in Laurel, LI using farm fresh favas and my own house cured guanciale.

-fava beans, shelled and peeled
-home-cured guanciale diced small (for those of you who don't cure your own meats, try pancetta or proscuitto/serrano)
-garlic minced
-white wine

Parboil the beans in salty water for about 5 minutes until the color changes to darker green. strain and keep close by.

Sautee the cured pork product until the fat renders but do it slowly so it doesn't brown or get crispy. Add the garlic to soften.

Toss the beans in once the pork/garlic is ready and let them soak up the fat by tossing heartily. Salt and pepper to taste.

Add some wine and burn it off.

Drizzle in some olive oil before serving.

Saturday, June 20, 2009


my Murphy Goode video


Here is my video application for the Really Good job.

For details on the job, see here.

I think I have a serious shot at this so I'm crossing my fingers.

Friday, June 19, 2009


why I haven't been posting

I haven't posted much lately (which is a disappointment to my loyal reader) and I apologize.

I got off to a good start with the relaunch after graduation but have faded since. Part of it is that the weather is nice so staying in the office on a nice day is less than ideal but a lot of it has to do with keyboard fatigue. Bad posture, using a laptop almost exclusively and too much typing have begun to cause little aches and pains in my arms. Combined with a newfound interest in rock climbing which also stresses forearms, I've been trying to avoid the keyboard as much as possible lately to give the tendons a chance to recover.

I'll try to keep up for my own sake as well as yours but please give me some time to rest and recuperate.



I've finally gotten around to reading one of Michael Pollan's books. Not sure why I resisted for so long but it might have to do with the argumentative style he takes.

I started "In Defense of Food" last night and am enjoying it so far. It is interesting timing since the veggie CSA I'm part of begins this weekend so the philosophical nature of the food intersects with availability quite nicely.

If you haven't read it, the basic premise is that food science and nutrition-based research on food and what we should be eating got out of hand and lead to the rise of processed foods, poor eating habits and public health problems. That's about as far I've gotten but I'll let you know how it turns out.

Thursday, June 18, 2009


Really Goode Job video and application done!

I'll post it when it's up on their site. Stay tuned...

Friday, June 12, 2009



Yesterday I stagiered at Toro during the day and then at 7, when I was due to finish my shift, I simply walked out of the kitchen into the dining room for drinks and dinner with friends. It was my birthday so a few folks came out to celebrate with me.

Jaime and the kitchen staff were good enough to send out a few extras for us which were gratefully accepted. It was an excellent meal and I'm glad I finally got to sample more of the dishes that this great kitchen produces. Here is what I can remember we ate and drank:

food (tapas, it's not as much food as it looks)

Tuesday, June 09, 2009


Going back to the bull

On thursday I'll be going back to Toro for another round of stagieing. I don't get paid to do the fairly mundane tasks they have me do but I gain a lot of practical experience both in terms of cooking skills and how a restaurant is run. Also, I get to eat lots of good food. The real cooks love to pass me nibbles of whatever they're prepping to show off the work they do. It's a lot of fun--a little greasy, lots of sharp objects and searing hot metal all over--and a good honest day's work.

Thursday, June 04, 2009


Beer events

Just a quick note to tell you about some upcoming beer events in Boston:

June 19-20th: Beeradvocate's American Craft Beer Fest. A fairly standard beer fest but a good 'un. the BA boys do a good job of bringing education and discussion to the room full of people drinking too much.

August 1: Cambridge Brewing Company's Bass Fest. Striped bass served many ways served with CBC's fine ales. One of the very few seafood related events I look forward to.

June 5th: Harpoon Summer session. I've never been to one of the Harpoon parties but they are highly spoken of by friends. More of a general interest party than a beer specific thing.

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