nicholascookbook.blogspot.com
Cooking My Way Through Nicholas - The Cookbook: Vanilla (nutmeg) Creme Brulee
http://nicholascookbook.blogspot.com/2010/12/vanilla-nutmeg-creme-brulee.html
Vanilla (nutmeg) Creme Brulee. Wow - it's been a while. For those wondering what we've been up to, it's not too exciting. Our other hobby is running, in particular trail/ultra-distance running, and that has signficantly been cutting into our cooking time! Let's just say that a box of pasta whatever else is laying around tastes the best after a 10hr work day, followed by a long run. Not because it tastes good (anything tastes good after that), but because it's quick! Often as well as the Pumpkin Agnolotti.
nicholascookbook.blogspot.com
Cooking My Way Through Nicholas - The Cookbook: December 2010
http://nicholascookbook.blogspot.com/2010_12_01_archive.html
Filet Mignon Poached in Red Wine with Potato-Mushroom Rosti. Again, apologies for the little break. Here is one we've been meaning to try for some time now. What scared me about this recipe was the rosti. I stink at making them. It all goes back to the day I proposed to Laurie (so I blame her). Here's the story of the 'best rosti I've ever had'. Laurie visited me on a business trip in London, and since it was around the time of her birthday, I surprised her (at Jamie Olivers ' Fifteen. The side was a pot...
nicholascookbook.blogspot.com
Cooking My Way Through Nicholas - The Cookbook: Heirloom Tomato Salad with Watermelon Water
http://nicholascookbook.blogspot.com/2010/07/heirloom-tomato-salad-with-watermelon.html
Heirloom Tomato Salad with Watermelon Water. First off, my buddy Alex and his wife went to Nicholas and did the Chef's table last week for their anniversary, here is their writeup. We too will celebrate our 1st anniversary the same way next month. We figure it's the only thing that's going to top our month long honeymoon in Italy. They are also going to Alinea in Chicago next month for Alex's birthday! So I had to use my stick blender attachment to blend the basil. While the balsamic was reducing, I made...
nicholascookbook.blogspot.com
Cooking My Way Through Nicholas - The Cookbook: Onion Fettuccine
http://nicholascookbook.blogspot.com/2010/12/onion-fettuccine.html
Here is a simple one we've been meaning to try for some time now. We we're making the red-wine poached filet mignon (next post), and wanted this on the side. Onion heavy creme pot heat, then, S&P Chives = Wow. So simple, but a very elegant, flavorful side dish! Believe it or not, Whole Foods didn't have chives! So, I used some green onions.worked out just fine. Apologies for the poor presentation on this one. Subscribe to: Post Comments (Atom). This blog has no affiliation to Restaurant Nicholas.
nicholascookbook.blogspot.com
Cooking My Way Through Nicholas - The Cookbook: February 2010
http://nicholascookbook.blogspot.com/2010_02_01_archive.html
Crusted Black Sea Bass with Banyuls Broth. Or, as I like to call it 'Crusted Red Snapper with Sherry Vinegar Broth', because, Banyuls vinegar is impossible to source (locally- of course everything can be had on the internet) and I couldn't find Sea Bass either! Before I forget, BIG NEWS. My Blog Buddy (MBB, it's kinda like BFF) Alex and I finally met.like face to face met (with our wives in tow to prevent any hanky panky). T'was not at Nicholas however, but at my favorite bar Catherine Lombardi. As menti...
nicholascookbook.blogspot.com
Cooking My Way Through Nicholas - The Cookbook: November 2009
http://nicholascookbook.blogspot.com/2009_11_01_archive.html
Steamed Spaghetti Squash with Tomato Stew and Arugula Pesto. What do you do, when you've been making stock all day. And have been snacking on such things as roasted bone marrow. I promise, that will be the first and last time you'll ever hear me say that. In any case, we decided to do this squash dish last night too, in the midst of making stock and gnoshing on guilty pleasures. I'd likely never order this dish off the menu, but, hey, I wonder what it would taste like.if I did. The problem is, I want to ...
nicholascookbook.blogspot.com
Cooking My Way Through Nicholas - The Cookbook: March 2010
http://nicholascookbook.blogspot.com/2010_03_01_archive.html
Nicholas Cookbook an IACP Finalist! Restaurant Nicholas: The Cookbook is a finalist in the IACP Cookbook Awards. For Food Photography and Styling! The winners will be announced April 21-24th it looks like. If it doesn't win over a Williams-Sonoma book.I'll go nuts. In the meantime, cast your vote for it for People's Choice Award! Halibut with Cauliflower Puree and Morels. Only we couldn't source Morels, so I use Crimini. Ok, so how I feel about this dish is equivalent to how Laurie feels about Oysters!
nicholascookbook.blogspot.com
Cooking My Way Through Nicholas - The Cookbook: Pumpkin Agnolotti
http://nicholascookbook.blogspot.com/2009/12/pumpkin-agnolotti.html
My blog buddy Alex and I were talking about some recipes in the book and we both seem to have the same tastes. He made the agnolotti a few days ago. This particular recipe was also on the my wifes top 10 list too. Tis' the season for fall/winter squash! Times before, and it was certainly a learning curve that I finally got the hang of. But agnolotti seemed a little tougher. We made the carrot stock. A few days ago, so we had that already on hand. Because I just got my knives back from the sharpener!
nicholascookbook.blogspot.com
Cooking My Way Through Nicholas - The Cookbook: January 2010
http://nicholascookbook.blogspot.com/2010_01_01_archive.html
I figured it would be much easier to have a guest blogger on this one than to get my wife to eat another Oyster. She's had more than one bad experience and is not too fond of them. So, when my blog-buddy Alex over at I Cook, She Eats. Told me he was scouring the planet for Szechuan peppercorns and Oysters, I just knew I had a ringer for a guest blog! Also, I spent all weekend massacring a Mole Negro Oaxaquano, and bit off more than I can chew, culinary wise. Interestingly enough, I 'met' Alex because.
