Unlucky Duck

12 Apr 2011 1 Comment

by scolgin in Observations, Recipes, Starlets, Yoga Students & Quinoa (stories) Tags: , , , , ,

When I was in my early twenties, one of my favorite dishes to cook was Peking duck. Ambitious, yes, but I loved the ritual of it — getting a fresh duck, inflating the skin, dousing it in a honey/water mixture, then hanging it with a fan to dry for 24 hours.

I was always looking for the best place to hang the duck. Once, my mother came home and let out a gasp upon entering her kitchen and discovering a duck dangling from the light fixture.

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Pa Amb Tomàquet

07 Apr 2011 1 Comment

by scolgin in Recipes, Video Tags: , , , , ,

Every so often, just because I’m a giver, I give you one of my very best secret recipes. (“Secret” unless you live in northern Spain, where it’s about as secret as Pablo Picasso.) It’s called pa am tomàquet, which is not quite as intimidating as it looks. Say it like this: “pom too-maket”. You can call it “Spanish toast with tomato and olive oil,” if you prefer. (Though that will be less impressive to your friends.)

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Spaghetti ai ricci di mare

05 Apr 2011 20 Comments

by scolgin in Recipes Tags: , , , , ,

Sea urchin is a prickly subject around our house. Ha, get it? Prickly??? Anyway, I could eat it several nights a week, my family not so much.

Spaghetti ai ricci di mare

For most folks, sea urchin exists in one context — uni, as served in sushi bars. And people generally either love it or hate it. The first time I had it, in my 20s, it was at a $14.95 all-you-can-eat sushi joint. Looking back, I imagine this particular urchin must’ve been sitting on or under the counter for quite some time. My friend, Gary, and I — in a fit of boldness inspired by saké bombs — split an order. Gingerly we put it in our mouths, then each watched the other’s face flush white as he grabbed desperately for his beer. It was, by a measure I hadn’t experienced before, not good. More

Surf n’ Turf

01 Apr 2011 6 Comments

by scolgin in Recipes Tags: , , , , ,

So you’re having a swanky dinner party with the hep couple you just met at the Tiki Lounge. You want to impress, so you’ve got the Sinatra and Stan Getz cued up, you’ve got your Bombay Sapphire gin and martini glasses ready to go. Now, what to serve?

There’s no dish quite as swingin’ as surf n’ turf — it’s been a staple of country club menus, banquets and fine steak-and-chop houses for ages. More

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