A Food Woolf in New Orleans

I've been thinking about using my iPhone to do more quick movies for days in between the recipe videos. You may have seen my recent, How to Eat a Hamburger demo, which is the only type of thing I thought I should be using the überphone for. 

That was until I saw my friend Brooke's short film teasing a post she's doing on a recent press trip to New Orleans. When I finished watching it, two thoughts immediately percolated up. 

The first was why the hell wasn’t I invited on this trip? Hey, Louisiana Seafood Board, expect a call from my people Monday morning. Supplying us with delicious, sustainable fish doesn't get you off the hook (see what I did there? I think I've made my point).

Then I thought, instead of making one-note, me-eating-something-somewhere iPhone videos, why don't I actually try telling a story? So, thanks Brooke, for making me look at something in a different way. Every time I do, good things happen. 

Speaking of good things, after you watch the video, be sure to head over to her thoughtful and extremely well written blog, Food Woolf, to read the full post. Enjoy!

In Case of Emergency: How to Make a Tomato Rose

I like to have a few short, all-purpose how-to videos, like this tomato rose technique, already done and ready for a quick upload, in case something unexpected happens and I can't film a regular recipe.

You know, for emergencies like if my equipment fails, or I get injured saving a fireman stuck in a tree (he was up there trying to save a cat), or like in this case, I get called down to Los Angeles to produce a historically-based reality food show. Enjoy!

Father's Day Garlic Steak with Garlic Confit - Oh, Daddy!

If your dad is a fan of garlic, this garlic steak with garlic confit will surely put a smile on his face. And not just any kind of smile; one of those, "maybe they really do love and appreciate me, and aren't just pretending so I continue to work like a dog so they can have food and shelter. One of those smiles.

I have nothing against mothers, in fact, if it wasn't for them, most of us wouldn't be here. But, when it comes to Mother's Day vs. Father's Day foods, I have to lean towards the dad. You know, less artsy, more fartsy. When I think Mother's Day, I think flowers, fancy brunches, and maybe a couple Mimosas. Father's Day is more like a bad tie, a sizzling steak on the grill, and a few cans of domestic beer.

Speaking of bad ties, do the old man a favor, and don't get him one this year, and instead use that money to go to a real butcher and get an expensive, nicely marbled piece of beef. As I mentioned in the video, I was forced to use a couple unremarkable supermarket steaks, which came out pretty well, but try and treat dad to something a little more special.

I will be post a longer more detailed recipe for the garlic confit, but it really is quite a simple matter – cover the cloves in olive oil, and cook on very low until soft and sweet – and do NOT discard the oil, keep it refrigerated and we'll use it on some upcoming stuff. Enjoy!

Ingredients:

2 NY Strip Steaks

8 cloves crushed garlic
1 tablespoon olive oil

salt and fresh ground black pepper to taste

1 1/2 tablespoon good aged balsamic

confit garlic cloves, as needed

How to Poach Eggs - Better Late Than Whenever

I mentioned in the recent Roasted Asparagus with Fried Prosciutto and Poached Egg video post that I'd be doing a new and improved "how to poach eggs" technique demo. I said I'd be doing it "soon," which to me means sometime this year, but apparently to many viewers that meant in the next day or two.

So, it's safe to say, this video recipe was truly "by popular demand." And by "demand" I mean constant harassment, and good-natured threats, or at least I hope they were good-natured. The lesson here is to never promise anyone anything.

In related news: I'm not saying exactly when, only that it will be in the future, but the breakfast I used as a destination for my poached eggs will also be turned into its own video recipe for a sort of hollandaise-less eggs Benedict, so stay tuned for that.

Anyway, this is fairly straightforward stuff, except for the fact that the really, really fresh eggs I bought to show how amazingly well they hold together in the hot water, were anything but. As you'll see, they spread out faster that a group of food bloggers in a free grand tasting tent. Enjoy!

Ingredients:

For 2 quarts of water

1 teaspoon vinegar

1/2 teaspoon salt

fresh eggs!

An Upside-Down Burgers is Right-Side Up

You'll be happy to know I brought all my equipment with me down to LA, and I'll be spending my entire weekend filming a bunch of new videos recipes – none of which will include my "face for radio."

This little quick and dirty cell phone video shows a burger eating technique I've been wanting to share for a while. I like to leave my burger upside-down on the plate, so instead of the thinner bottom bun getting even soggier, the juices drain into the usually thicker, drier top bun. You're welcome. Enjoy!

No food today

Last night I made a kind of asian duck salad thing with dirty rice (which is rice with onions and peas and bits and bobs in it) but I made the whole thing with brown rice so it was an entirely brown dinner so I didn't take a photo of it.

But the duck worked really well so I will write about it another time.

Meanwhile, I'd like to share with you today an email a reader sent me, which was so funny I just have to post it here for you.

NB the previous sentence was talking about tedious "lifestyle" food TV.

"...who watches that shit ? I know I do, I can’t help myself.

Funky lady bakery telly is ruining my lazy Saturday mornings in bed not to mention the paintwork as I hurl the nearest object at the gogglebox ( remote control, vibrator) I just don’t know any women who have lives like that !? Or the time or inclination to think of recipes to match your mood (Sophie Dahl) what does melancholy even mean ?

I have 3 moods:
I’m fine
I’m fucked off
I’m hungover Pizza and Pinot works for all three.

Maybe the truth is I’m just jealous of their lives. Maybe I want my heart to skip a beat when I walk past a flowering zuchinni plant. This Sunday for instance I spent 3 hours making meringues with gorgeous summer fruits and raspberry coulis. Then I sliced my hand open cutting the meringues …it’s officially the gayest injury ever.

Too scared to go hospital I went to the rough as balls pub across the road, but first with the use of one good hand finished the coulis, put on some lipstick and took the pavlova with me.

Imagine their faces at the tavern… “Hi neighbour! I made you all a delicious pavlova, and check out this flesh wound wrapped in bog roll ! I’ve lost half my hand and I’m going to pass out !”

As it turns out I had access to the best medical advice from the landlord, a builder, a Jamaican barber and a gal who works for the Red Cross ( admittedly in marketing but good enough for me) I don’t doubt that they’ve all seen worse, and the general consensus was I could get away with no stitches. 

My medical team fixed me right up with Germolene, plasters, cheap Red Wine and Johnny Cash on the jukebox. The local Alkies lapped up the Pavlova and told me their life stories…now that’s a cookery show!

Happy Days. Please excuse the punctuation and grammar I’m typing with one hand."


Isn't that tremendous? I feel like I ought to retire. Or she ought to take over Recipe Rifle, in a Dread Pirate Roberts-style reincarnation.

Out.

"Can't Boil Water" Starring…Me?

A couple days ago I mentioned that I was down in LA on some semi-secret business. Believe it or not, I was hired on as the Senior Food Producer for a new ABC pilot called "Time Machine Chefs." 

I'll be here for a few weeks helping make sure this is the biggest smash hit cooking show since Top Chef. I wish I could give more details, but for obvious reasons I can't. 

I was brought in by my great friend, Jude Weng, a very talented and accomplished producer who specializes in unscripted television shows (she worked on the very first Survivor!). Speaking of unscripted television shows, the video below is the sizzle reel (which is a sort of quick and dirty mini-pilot) we did together a few years ago for a show idea called, "Can't Boil Water." 

It hasn't been picked up yet, but who knows, maybe now that she's given me permission to post it, a bunch of offers will roll in. I'm joined by my student, Becky Nuse, her fiance Mario, and my good buddy, Sara (aka Average Betty). Enjoy!