The chef returns! Here’s Elliot’s first recipe of the new year, hope you’re hungry. Stay tuned for more Food Gold goodness on deck.
Baked eggs are near the top of my list when it comes to easy access, low stress brunch time treats. There’s no fussing with emulsifying Hollandaise sauce or messing with delicate vinegar-spiked water baths for poaching eggs. Basically you just need a really good oven proof skillet (or two small ones if you want to make it sexy and do brunch for two post hubba hubba) and something to put it on after it gets out of the oven. You can use a cutting board to rest the hot action on if you don’t have good heat-proof place mats. (I don’t.) The only way to mess this up is to overcook the eggs (watch out, they really start to come together after about ten minutes and cook quickly after that) but since you have me here, you have nothing to fret over. Also if you don’t want to make the yogurt sauce or don’t have the ingredients on hand, you can melt some butter in a skillet, add chili oil and create a real nice butter sauce to drizzle on top. You can also add breadcrumbs for texture. Ok freaks, time to go in! Read More
Fall is here so it’s time to time to get hearty up in this party. After a few vegetable chats, we are back with a “game kicker” of the first order, NY strip steak with grilled radicchio and beets + bleu cheese dressing. It’s savory, a bit rich, a bit bitter and super easy to finesse. You know how to throw stuff on a grill and also whisk up a vinaigrette, right? Yeah, you do. You GOT THIS! Read More
A few days ago, FOOD GOLD was delighted to be invited to Le Grand Fooding‘s Campire Session, a sort of downtown open air culinary fair meets chill music event put together by Parisian food connoisseurs Emilie Papatheodorou and Anna Polonsky. In the house for this special event were Mr. Dante Gonzalez, of Dante Fried Chicken fame, gastro-celebrity/molecular don Wylie Dufresne and his sous-chefs Andrew Andrew, Parisian uber chef (aka the David Chang of Paris) Mr. Inaki Aizpitarte and his cooking partner Mr. James Murphy. It was quite the line up. Nancy Whang from LCD/Juan Maclean and Sondre Lerche provided the tunes. Color commentary on the bites after the jump! Read More
This week we are going to hit you with two classic, refreshing watermelon dishes. One is a soup and the other is a salad but if you were to add some lovely grilled shrimp to either, they could easily work as entrees. As summer winds down, I recommend you get these two in before it’s braising season come Fall. Let’s get it! Read More
This week we are going to make a bright, herbacious hummus with lemon and cilantro. There’s no cooking involved and all the ratios are pretty open to interpretation. Just be sure to use super fresh ingredients and our suggestions on the garnish front you are golden. DIY Sabra! Read More
As summer rolls on, it’s always a good call to make things that require minimal thought and very few steps. Throwing things on a hot grill and mixing up four or so ingredients to make a compound (fancy) butter always puts me in a good mood so for this week we are doing grilled corn with a Mexican-influenced lime/chili butter. Bare in mind you can freak this butter using any combination (minced shallots and mustard, fish sauce and brown sugar) so get creative and let us know what you come up with. Read More
One of my favorite chill out dishes for the summer is Raita, the cucumber and spice spiked yogurt sauce that is omnipresent on Indian and Greek menus the world over. This version is uber basic, although I encourage you freak it out and add things like garlic oil, finely grated carrots, scallions or even raisins. Serve with toasted pita bread, throw on top of a rack of lamb or stir into lentils – this is a very versatile sauce. Read More
For this week’s Food Gold we are bringing back our man Sam Goldman, who is going to teach us how to make some mosh-worthy mushrooms.
Like your host Young Elz, I was a hardcore kid in the mid-90s. In addition to some truly egregious fashion decisions (New Balances! Windbreakers! – Ed.) being into hardcore meant we weren’t allowed to eat meat. That shit was non-negotiable. You got extra cred for full-on veganism, but you just weren’t down if you ate flesh. So we had to make do.
I like my steaks these days, but this old school mushroom stir-fry is one that I still make all the time. In addition to being delicious, this recipe highlights two techniques that you can use for other dishes. First, just wipe mushrooms clean with a damp paper towel rather than washing them under flowing water. This keeps them dry, which helps them brown. Second, add garlic and onions toward the end of the stir frying. (They’ll burn if you put them in at the beginning, as most recipes advise.)
I hit the streets hard on my zip zinger (shout out Curt Flosstradamus) these past few days and boy did I get parched! I mean like doofed off two spliffs thirsty, kid! Enter this tart homemade lemonade to save the day. This one is super easy but as always, we are going to teach you a few cool tricks like how to make simple syrup and properly chop mint. And, and I hope you know we encourage you to add some vodka to this mix and really go out there. Get twisted, youngsters! Read More
Going to go a different route this week and provide you, our loyal readers, with a somewhat random (but nonetheless very useful) list of cooking tips I’ve picked up over the last year. The idea is to arm you with the knowledge to step up any dish you are preparing, and bring a bit more of technical edge to your cooking. We will be back next week with yet another swagged out recipe but for now, enjoy those notes from the field. And feel free to add your own in the comments! Read More