Tag: Elliot Aronow

Food Gold: 20 Minute Roasted Chicken

Posted on Apr 28th, 2011

Food Gold is back with another quick draw 20 minute dinner recipe. I whipped up this chicken dish on Sunday night using a few things I had in the pantry and some store bought chicken legs I needed to do something with. The sauce is really open to interpretation, as it’s really just an example of how to combine acidic (vinegar, lemon juice, tomatoes) with salty (olives) and possibly sweet (roasted tomatoes, mmm.) Get creative and mess around until you get the flavor profile you want. And be sure to go through the effort to broil the chicken before serving. That extra crispy skin makes all the difference! Knowledge after the jump. Read More

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Posted in Columns, Food Gold

Food Gold: Sesame Noodles

Posted on Apr 12th, 2011

It’s no great secret that cold sesame noodles are a delicious, light spring time meal. But our version takes the Chinese restaurant staple to new levels but using two types of vinegar and adding tahini (sesame paste and the basis for a good hummus, FYI) to the mix. The secret to getting the best consistency is to allow the noodles to cool slightly and adding the sauce at the last second before serving. That’s what’s up. Recipe after the jump! Read More

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Food Gold: Improv Pasta Salad

Posted on Mar 14th, 2011

The key to any good pasta salad is balance. You want something rich (cheese) matched with something crunchy (pine nuts, breadcrumbs) and something acidic (tomatoes, vinegar). Then you want to add some fresh herbs to jump up the flavor. So yes, it is basically like any other salad except you have pasta instead of greens. Below is a quick version I whipped up last week using what I had lying around. Feel free to substitute cheeses and dressings, most anything will work so long as your ratios are good. This one is a bit tangy as per my personal preference but you can dial down the vinegar if you like. Go forth! Read More

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Food Gold: Homemade Tomato Sauce

Posted on Feb 24th, 2011

This week, we are taking you back to culinary boot camp with a delicious, versatile red tomato sauce. The technique is super basic so it is ALL about the quality of your ingredients and your desire to experiment with different combinations of fresh and dried herbs, various cheeses and anything else you happen to have around. After nailing this (trust, you will probably swag out on the first try) you will never eat Prego again.Let’s go! Read More

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Posted in Columns, Food Gold

Food Gold: My Salmon Valentine

Posted on Feb 10th, 2011

It’s no great secret that one of my goals with Food Gold is to help people get laid by showing them how to lovingly prepare dishes for their lovers/others. With Valentine’s Day on deck, I figured it was time to dress things up a bit and show you how to make something elegant, sexy and delicious—smoked salmon Hors D’oeuvres with Creme Fraiche. There’s no real cooking here, so it is all about the presentation. Also, lest you think we are getting kinky, the reason this recipe is for 8 is to not help cater your next orgy but because you will want to eat these the next morning too, wink wink. Let’s get magical. Read More

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Food Gold: Improv Spaghetti with Gorgonzola/Cream Sauce & Peas

Posted on Jan 12th, 2011

Last night my roomy @hellastoops was hella hungry and so I decided to experiment with a few things I had in the fridge to create a satisfying meal using very few fresh ingredients. Normally I strive to include fresh herbs, citrus notes, etc in my pasta creations but given the situation I decided to dig out frozen peas, some funky Gorgonzola cheese and heavy cream and see what happened. What happened was very good so here’s the rough recipe. Fast and loose is the name of the game here. Just cook with your eyes and taste often. You can substitute frozen asparagus or spinach for the peas, or better yet use the fresh stuff. That said, in a pinch this one is a winner! Read More

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Food Gold: Real Gs Move In Silence Like (Bechamel) Lasagne (With Mushrooms)

Posted on Jan 5th, 2011

Welcome back to Food Gold 2k11! This week we getting heavy and hearty with a Grandma classic, lasagne. Our version features the woodsy goodness of four kinds of mushrooms, bright fresh herbs and a delicious mother sauce, the bechamel. I broke things down in a few easy steps so you can keep everything in order as you cook up this treat. My only advice is to make sure to you butter the dish before you throw it in the oven and that you taste as you go on the seasoning front. Aside from that, it’s a breeze. You can do this! I want to see you do this! Read More

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Food Gold: Schnitzel or Milanese?

Posted on Dec 8th, 2010

Last weekend, I had a wild craving for a BK Chicken Sandwich, which for the record was my most favorite childhood food. Rather than forking over three bucks for a chemically processed corporate death machine fillet, I decided to whip up a batch of chicken schnitzel, aka chicken Milanese. Or in Jersey Shore parlance, “chicken cutlets.” To be fair these are not synonymous but rather “related” dishes. All three consist of breaded and fried chicken but the Milanese usually has parmesan in the mix while schnitzels are traditionally made with veal.

In learning how to make this you master not only the art of properly cooking chicken breasts so they are juicy and delectable but also how to properly heat oil and cook in batches to ensure crispy, golden brown food. Important stuff to say the least. And just remember tonight’s chicken cutlet night can also be tomorrow’s chicken parmesan night! Read More

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Food Gold: Kale and Sausage Souper Soup

Posted on Dec 1st, 2010

It’s cold, you are lazy and you want to cook something. I got you! You should make this hearty as hell kale and sausage soup. It’s got a bit of kick, lots of leafy green goodness and a wonderful body thanks to the potatoes. It also takes about 40 minutes total to cook up so if you are not sold yet, you should be now. Trust me this is a very forgiving recipe, impossible to mezz up. Let’s go! Read More

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Food Gold: Frisee Salad with Blue Cheese + Toasted Walnuts and Warm Bacon Vinaigrette

Posted on Nov 22nd, 2010


Photo from Best Week Ever

Wassup culinary commandos! I received a few requests for a “funky salad” since my last post so for this week’s Food Gold I decided to do up a Frisee Salad with a Bacon Vinaigrette. Don’t get put off by the “salad” part though, this isn’t healthy at all. It is, however, incredibly delicious, as any dish containing THREE distinct sorts of fats (protein, dairy and nut) should be.

As for our green component, Frisee, that slightly bitter and funky cousin of endive, it stands up remarkably well to hot dressings and pairs well with rich flavors like cheese and bacon. Think of it as a vehicle for funkiness. And stinky cheese… Read More

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