Maret 2014 ~ Super Food Notes

Black Lentil Soup – Always Bet on Black

By JOKO Maret 31, 2014

There’s absolutely nothing wrong with green lentil soup, but once you start making it with black “beluga” lentils, you’ll have a hard time going back. These black beauties cook up melt-in-your-mouth tender, but still retain their structural integrity, which gives the soup both a thick, satisfying body, and a light, non-starchy mouthfeel. The flavor is wonderfully meaty,...

Next Up: Black Lentil Soup

By JOKO Maret 30, 2014

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Chicken and Olives – Shaken and Stirred

By JOKO Maret 27, 2014

As I mention in the video, I’ve done almost 1,000 videos, and yet can’t remember ever featuring chicken and olives in one before. Considering how brilliant a combination they are, this is nothing short of astounding. I think there are a few in our famous arroz con pollo recipe, but as far as full co-star billing, this is the first time. Hopefully, it was worth the wait. For...

Chicken and Olives – Shaken and Stirred

By JOKO Maret 27, 2014

Simple Asparagus Tart – Sorry, Mom!

By JOKO Maret 25, 2014

I don’t often buy puff pastry to make asparagus tarts, but when I find a piece in the back of the freezer, it’s one of my all-time favorite things to do. My only real regret with this video, was not finishing it with a poached egg, and calling it a Mother’s Day brunch special. As great as this was, it would have been even more so accessorized with a runny egg. As long as...

Simple Asparagus Tart – Sorry, Mom!

By JOKO Maret 25, 2014

A Summer Stew for Spring

By JOKO Maret 23, 2014

I was trying to think of a spring recipe to repost today that would highlight a seasonal vegetable, but instead decided to use a summer recipe that could highlight all of them. That’s right, this summery sausage stew is absolutely perfect for enjoying any and all of those spring veggies you’ll be seeing at the farmers market. Baby carrots, English peas, new potatoes,...

A Summer Stew for Spring

By JOKO Maret 23, 2014

Pan Sauce "Bordelaise" – She Sears Strip Scraps by the Seashore

By JOKO Maret 21, 2014

Say that five times fast! As promised, here’s the pan sauce you saw me dragging those perfectly trimmed chunks of NY strip through in our Manhattan filet video. As I say in the intro, this isn’t truly a bordelaise, but it’s close enough for YouTube, and absolutely delicious. Of course, one could argue it would be smarter to use the strip scraps for something like pasta sauce...

Pan Sauce "Bordelaise" – She Sears Strip Scraps by the Seashore

By JOKO Maret 21, 2014

The Manhattan Filet Project – This New Steak Cut is the Bomb

By JOKO Maret 19, 2014

While I’m thrilled to be bringing you this “Manhattan Filet” demo, I should start by apologizing for waiting so long. I learned this great technique a few years ago on a foodie field trip to Las Vegas, and have been keeping it to myself ever since. Of course, waiting three years to publicly share things you did in Vegas is always a prudent strategy, but that wasn’t the...

Shaved Asparagus Salad with Fried Pastrami and Mustard Dressing – Keeping it Raw

By JOKO Maret 17, 2014

This shaved asparagus salad actually started out as an asparagus wrapped with pastrami recipe, but when that didn’t work out, my wife Michele saved the day, and convinced me to go raw – and I do mean convince. I really dislike under-cooked asparagus, and in virtually every video I’ve used it, I’ve pleaded with the audience to make sure the spears get to the sweet and tender...

Next Up: Asparagus Salad

By JOKO Maret 15, 2014

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Happy National Potato Chip Day!

By JOKO Maret 14, 2014

In honor of National Potato Chip Day, I'm posting the closest thing I have. This "see-through” herb and potato crisp recipe was done almost seven years ago, and it looks/sounds like it. By the way, have I really been doing this for seven years? Anyway, if you have some time to kill, and want to make something not exactly like potato chips, but close enough for the Internet,...

Happy National Potato Chip Day!

By JOKO Maret 14, 2014

Syracuse Salt Potatoes – Lot's Wife Would Have Loved These

By JOKO Maret 13, 2014

Not only is this Syracuse salt potatoes recipe one of the most delicious ways to cook baby spuds, it’s also one of the most interesting. I generally don’t like when people watch me cook their food, you know, in case anything gets dropped (#5secondrule), but these are kind of fun to do in front of guests; just to see that look of shock in their eyes, as you dump in all that...

Next Up: Syracuse Salt Potatoes

By JOKO Maret 12, 2014

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Irish Pork Stew with Baby Cabbage – What We Should Be Eating on St. Patrick’s Day

By JOKO Maret 11, 2014

I’m sure you’ve heard by now that corned beef and cabbage is not authentic St. Patrick’s Day food. It wasn’t until Irish immigrants, fleeing the great potato famine, arrived in New York, and started hanging out in delicatessens that brisket became the cabbage-adjacent meat of choice. I assume it was the potato knishes’ siren song that initially drew them in, but eventually...

Thai One on This Saint Patrick's Day

By JOKO Maret 08, 2014

Sorry to partially ruin the surprise, but I’ll be posting a St. Paddy’s Day recipe soon, and it’s not a new corned beef and cabbage recipe. Of course, chances are you’ve been successfully boiling corned beef for years without my help, but if you’re in the mood for a spicy chance of pace, I’m re-posting this delicious coconut milk version for your consideration. You can read the original post here. Enjoy!...

Thai One on This Saint Patrick's Day

By JOKO Maret 08, 2014

Crab-Stuffed Sole – Rolling in Excitement

By JOKO Maret 07, 2014

There is nothing exciting about sole. It’s cheap, easy to find, has a mild, unremarkable flavor, and…that’s about it. It’s the Pabst Blue Ribbon of seafood. Which means it’s the perfect candidate for jazzing up by stuffing with crab. The sole filets I used here were a little smaller than I would have liked, and I probably over-stuffed them a bit, which will increase the...

Next Up: Stuffed Sole

By JOKO Maret 06, 2014

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Whole Wheat Ciabatta – Not Bad, Which is Great!

By JOKO Maret 05, 2014

I’ve never had much of a taste for whole wheat bread, which is not surprising if you grew up during the Wonder Bread years. Whole wheat flour is significantly stronger tasting, and its earthy, bitter aftertaste is the reason white flour is the much preferred choice for, well, everything. Besides the taste, it’s also a little harder to work with, and fairly easy to turn out...

Whole Wheat Ciabatta – Not Bad, Which is Great!

By JOKO Maret 05, 2014

Best Use of Video?

By JOKO Maret 03, 2014

As you may have heard from a few magnanimous readers, nominations are now open for Saveur's 2014 Best Food Blog Awards, and they have a category for “Best Use of Video” this year. So, if you’re looking for a great way to kill a few seconds, why not head over to the nominations page, and represent! It’s been a while since we added any new “pieces of flair” to the sidebar. Thank...

Spaghetti Al Tonno – Nothing Fishy About This “Meat” Sauce

By JOKO Maret 03, 2014

Spaghetti al tonno is one of my all-time favorite "go to" pasta dishes, and I hope this re-make of an old video helps make it one of yours. I did a very similar spaghetti with spicy tuna sauce for About.com a long time ago, but never got around to doing an official Food Wishes version. Having said that, there really is no “official” recipe, as this is the type of dish that...