Recipes and food adventures with Adam Roberts
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I Don’t Have A Microwave
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Last night, I cooked a spontaneous lasagna for six friends after which I served them delicious Meyer lemon bars. One of these friends, who we’ll call “Mark,” hadn’t eaten all day and despite all the food I stuffed him with was still hungry. Luckily I had leftover cauliflower pasta from last week in the fridge…
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Flank Steak Story
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Of all the food and drink pairings, the greatest, I think, is the pairing of red meat and red wine. Sure, you have your champagne and oysters, your blue cheese and port. But give me a caramelized cut of ribeye and pair it with a spicy Syrah and I’m in heaven–a very red heaven. On…
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Egg Salad Soliloquy
I, Egg Salad, am superior to your egg salad. Why you ask? For starters, my eggs are always perfectly cooked. They start in cold water and then the heat is raised until it’s boiling, then it’s taken off the heat, a lid is placed and they sit like that for 15 minutes. I bet your…
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Where To Eat In Seattle
Seattle is a city I never expected to know well. Geographically, it’s pretty much as far away as you can get in the continental U.S. from where I grew up in Boca Raton, Florida. My impressions of Seattle were entirely limited to that which I saw in movies (“Sleepless in Seattle,” “Singles”) and TV shows…
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A New Year’s Feast
If Molly Orangette invites you over for New Year’s dinner, you don’t say no. You say “yes” as fast as you can and hope she doesn’t change her mind. I had to explain this to Craig who wanted to go but had “plans” with “friends” he’s known “forever” and he “promised” them he’d spend “New…
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My First Christmas
For the longest time, as a young Jew, I was convinced that all of Christianity hinged on a deep, profound belief in Santa Claus. Jesus baffled me; I presumed he was just a supporting player in the epic, inspiring story of Santa. And as much as I was supposed to be impressed with an oil…
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The Best of 2007
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I’m a day late for a post like this, but I’m still in Seattle, my laptop computer screen is fried and I’m using a total stranger’s computer. (My friend is housesitting and she said I could use the house’s computer. If you’re reading this and you’re on vacation and wondering if it’s YOUR computer I’m…
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Potato Puree
Please ignore the short rib in the above photo and focus on the cloud of white beneath it. That, my friends, is what we in the cooking industry (or the food blogging industry) call a potato puree. It’s a blend of riced potato innards (Yukon Gold & russets), two sticks of butter, heated cream and…
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Is Lisa a Supertaster?
Many of you who’ve read my book have asked if Lisa, star of Chapter Three, is a Supertaster. You ask because Lisa abhors coffee and olives and her sensitivity to these foods makes her a likely candidate for Supertaster status. Since it was Lisa’s birthday recently, I contacted Doug Cress who administers The Supertaster Test…
