Recipes and food adventures with Adam Roberts
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Socca (An Italian Beef, Cabbage & Potato Casserole)
What’s the heartiest dish you know how to make? Chances are, this is heartier. Picture it: a pestata (or paste) is made with lots of garlic, sage, rosemary and olive oil. That paste is used to flavor sliced red potatoes and cubed beef shoulder which get layered in a giant casserole with cabbage. Then the…
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Fun with Farro
I’m starting to enjoy blank canvas foods like quinoa and farro and cous cous. (Autocorrect just tried to change that to “cous cows.”) The fun comes from dressing them up, like a Christmas tree or an Oscar nominee on Oscar night. The more ingredients you know to add to the mix, the more fun you…
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A Tribute to Peter Workman
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[Photo via Workman.com] Regina Schrambling has penned a lovely, loving tribute to Peter Workman who died this weekend at the age of 74. I was really surprised and saddened to hear of his death, especially since my most recent cookbook was very much the result of his extraordinary input. My original idea was for a…
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Let’s Eat Flowers!
An e-mail arrived from Chloe, our beloved neighbor and resident gardener: “Hi Adam, Sometime this week when you step outside, please see the purple sage blossoms by your little herb garden. Pick a couple and eat them. They have a lovely flavor. Chloe.” I have to confess: I didn’t follow these instructions because despite what…
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Creamy Creamless Cauliflower Soup
Sometimes it takes a person’s wild enthusiasm to get you to try a recipe that doesn’t immediately jump off the page. Take, for example, Paul Bertolli’s cauliflower soup. After I declared my love for cauliflower in this Cauliflower Casserole post, a commenter named Eliza said, “If you love cauliflower, you should try Paul Bertolli’s Cauliflower…
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Chicken Fat Potatoes, Fried Eggs and Tomato Olive Salsa
Use what you got. That’s my best advice for cooking on weekend mornings. Make sure, on Friday, you’ve got eggs and coffee and some milk. After that, start your Saturday by raiding your fridge and putting together a breakfast that makes sense using as many disparate things that you can. Anyway, that’s my goal when…
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A Home Cook’s Take on Mozza’s Orecchiette with Fennel Sausage and Swiss Chard
If you know your pasta, you know that the image and the title here don’t match; that’s because, for some reason, they weren’t selling orecchiette the day I went to Gelson’s. I almost threw in the towel but then I thought, “Why don’t I find another pasta shape that’s kind of like orecchiette?” Which is…
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Planning A Dinner Menu
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Good morning! Like my bed-head? That’s me at this very moment trying to plan tonight’s dinner menu. I’m having a few friends over this evening and I’m in Phase One of the process: figuring out what I’m going to make. Usually I keep this process to myself but today I’ve decided to share it with…
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Cauliflower Gratin with Gruyère and Goat Cheese
Call me a freak, but I get excited about cauliflower. It’s got great texture and, when cooked properly, can yield lots of big flavor. Most often I roast it in the oven or I caramelize it in a pan; not very often do I boil it, but even boiled cauliflower can hold its own. On…
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