Recipes and food adventures with Adam Roberts
Category
Recipes
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Arkansas Black Apple Cobbler
When Chef Diep Tran sang the praises of Arkansas Black apples on L.A. Weekly’s Squid Ink blog, there was no lack of enthusiasm: “The Arkansas Black’s siren song starts out bright and tart, then blooms with notes of nutmeg, coriander, vanilla and anise the longer it sits in cellar.” She points out that the apple…
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The Ultimate Five-Hour Meat Ragu
Gather ye round, friends, and hear the tale of a ragu that cooked for five hours, perking away on the stove as the many pieces of meat that went into it–lamb shoulder, pork ribs, short ribs–slowly broke down and contributed their fat and flavor to the tomatoes and onions and garlic that made up the…
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Olive Oil Omelet with Celery Caesar
File this under recipes to make Martha Stewart scoff. But on Saturday morning–this was last week–I looked deep into my fridge and deep into my soul and came up with the breakfast you see here. I’m actually pretty proud of it, mostly because it used up lots of ingredients I had lying around: garlic, parsley,…
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Al Di La’s Chocolate and Pear Cake
There are people in this world who can read the same book over and over again. That’s hard for me because I view my time on this earth much like Dorothy views the red sand in the Wicked Witch’s hourglass, constantly sifting downward until there’s nothing left. I almost never read the same book twice…
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Soup of Cannellini Beans with Pasta and Rosemary
Well if the banner says it’s autumn, it’s autumn. So let’s make soup. Soup really tests your cooking prowess because there’s always a way to make it taste better. Even if you’re not crazy about the results, you can fix them. For example: when Gina DePalma taught me how to make her lentil soup (which…
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Spaghetti with Sun Gold Tomato Sauce
Look, I can’t pretend it’s autumn here in L.A. To be blunt: it’s as summery as it was in July, though the mornings and evenings are cooler. The telltale sign is what I’m seeing at the farmer’s market: sure, there’s kabocha squash–and I made a very excellent risotto out of it–but, way more present still…
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Kabocha Squash Risotto
Usually I have a gage in my head that lets me know how good the dinner I’m making is going to be. At some point, while prepping this Kabocha Squash Risotto (based on this one in Bon Appetit), I figured it would be pretty good but not great. Several reasons: the squash, which you pan-fry…
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Gina DePalma’s Creamy, Dreamy Ricotta Cheesecake
For years, I’ve wanted to make a ricotta cheesecake. One time, long ago, I did it in a coffee mug–I was going through a weird phase of my life, then–but that was it. I never actually made a real ricotta cheesecake. Then, this weekend, I was supposed to bring a dessert to a dinner party.…
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Turkey Leg Confit (Fancy Dinner, Cheap Ingredient)
America’s obsession with breasts goes far beyond the pages of Maxim magazine; it’s readily apparent in the poultry section. A large chicken breast for two now costs as much as a whole chicken. And a turkey breast can run as much as $15. America: stop your obsession with cleavage and lower your head a little.…
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Chocolate Malteds
Most people who buy malt powder do so to make malteds, not homemade everything bagels. But days after making those bagels, I found myself with a perfectly good carton of malt powder and, having made a chickpea stew for dinner, I figured: “Hey, we deserve some chocolate malteds.” Here’s the thing about chocolate malteds: you…
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