Green (Deviled) Eggs & Ham


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If it’s been a little quiet on this blog, well, there’s been good reason.

There is the issue of this book, you see. A book editing deadline, to be precise. After following my various exploits while traveling and researching “A Tiger In The Kitchen,” you’ll be patient, I hope, as I wade my way to the finish line later this month. The blog, with all its death-defying bread baking, restaurant explorations and virtual lunch dates, will be back to normal in no time, I promise.

In the meantime, however, there are things that can prod the bloggery back to life.

In this case, that would be a carton of green eggs, large, pert and in the loveliest shade of pale sage. The moment they were spied, said carton was whisked off the table at the Brooklyn Heights farmers market and ferried home for further inspection.

What to do with these green eggs? I immediately thought of the deviled eggs a talented artist friend, Moses Hoskins, recently served up for lunch …

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Poilane Miche: Tackling A Legend


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As usual, I had bread on my mind the moment I returned to New York from my latest trip to Singapore.

After weeks away from my oven, I always touch down just itching to bake something. And this time, a quick check with my fellow Bread Baker’s Apprentice challenge bakers revealed that they were mired in a difficult spot in the bread lineup.

“We are in Sourdough right now,” said Daniel in Berlin (a.k.a. @MisterRios of the Ährelich Gesagt blog). “Everyone is tRYEing their best.”

Ahh, bread humor. Gotta love it.

After the laughter subsided, however, I started to get worried. Sourdough in the hands of lesser bakers can be a massive pain in the tush. 

I should know.

Just last month, bolstered by a successful pane Siciliano and wondering what to do with a bowl of sourdough starter, I brazenly decided to take on a legend: Poilane miche — the Holy Grail of breads.

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Debal: A Devil of a Curry


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If you’re still staring at a fridge full of Christmas ham, roast beef or turkey, here’s something you can do with all those leftovers — make debal.

The dish, a traditional spicy stew that Eurasians in Singapore make on Boxing Day, is a kitchen-sink concoction made with the myriad leftover meats of Christmas feasts. It’s a classic dish in Eurasian cuisine, which developed in the 19th Century when European traders began migrating to Singapore and marrying into local families. Debal combines cooked hams and roast beef with spicy Southeast Asian chilis and ginger.

I spent a few hours last week learning how to make debal (pronounced “dee-bahl” and also known as curry devil or devil’s curry) from chef Damian D’Silva of Big D’s Grill for a piece for The Atlantic.

The process is fairly laborious — you’ll need to be stirring constantly for at least two hours. But the end result is out of this world.

Here’s how to do it …

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Leftover Turkey Hash Brown Quiche: Dieters Beware


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As much as I love Thanksgiving, I may adore the days after the holiday even more.

One word: Leftovers.

Sure turkey dinners with stuffing and corn pudding that have been doused in so much gravy that you have a thick, glistening brown moat on your plate are unbeatable. But this is also a great time to rev up your creativity in the kitchen.

What to do with your mounds of leftover turkey? Our Let’s Lunch bunch — a group of far-flung home cooks who have a monthly lunch date on Twitter — decided to tackle this question for December.

My answer? A garlicky turkey hash brown quiche.

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