Apr 1
The snow has melted enough to uncover part of the vegetable garden, and we’re only thirty days away from the last Minneapolis frost-free date. I’ve written out my to-do lists to prep the yard, charted out where I will expand planting areas outside the veggie plot and of course, researched. Read more
Jan 14
Whether you call them french fries or freedom fries, these are damn tasty. And they’ll stink up your whole house for about three days.
French Fries
Adapted from Cooks Illustrated Best New Recipes
For two people, we used 4 medium sized Russet (baking) potatoes. Peel them, slice them into long medium thick pieces, rinse in cold water (you want to get rid of the starch lingering on the potatoes) and refrigerate for 30 minutes.
Meanwhile, over medium high heat, have about an inch of peanut or canola oil in a dutch oven, and bring to 325 degrees.
In two batches, place cold fries into hot oil until just golden, and take out and place on paper towels (on a large plate or bowl); heat oil to 350 degrees.
Ten minutes after the first batch of fries were taken out, put the entire batch back in oil until golden brown, about 2 minutes.
We served ours up with a porterhouse steak, and as Frank said, “We are Americans.”
For Chen’s birthday, Nick cooked up a delicious surf & turf dinner. I think one of the most incredible things about cooking is that some of the more “fancy” dinners are the simpler ones to make — take Steak and Lobster tail, for example: A fancy dinner in my opinion, but not super complicated. This was a feast for six. Here’s what we had:
Brussel sprouts with leeks and bacon (left burner) and Roasted potatoes with jalapeno (right burner), which was extremely spicy.
Brussel Sprouts and Spicy Potatoes
Wine for celebration: Argyle Sparkling White from Dundee Oregon, Mac Murray Ranch Pinot Noir from Sonoma CA, Ramey Cabernet Sauvignon from CA, Pra Staforte Classico (Italian White), and Gaja Ca’Marcanda Promis (Italian Red). Of course, the wines did not fail us.
Prepping three New York Strip steaks, and three Lobster tails
Look at this beauty:
Steaks seared 6 minutes on each side at medium high heat, then into oven at 350 for about 10 minutes; pulled out and wrapped in aluminum foil for about 10 minutes while lobster (with shell) goes into oven at high broil, for about ten minutes. Let cool, then pull out meat from shell. Oh, this whole time you should be clarifying your butter. 
Roast Chicken
When I first started cooking, I felt I had to “master” one dish that could easily be dinner for two with leftovers, or something I could make for a small dinner party. Roast Chicken was the dish I chose, probably because I associate it with Paris, and Julia Child. When I first made Roast Chicken, it turned out okay, but not great, so I found a few different recipes, read “Roast Chicken and Other Stories” (from my mother’s friend, who gave it to me when she found out I was having difficulty making Roast Chicken), and made chicken after chicken until I finally nailed it. Here’s the recipe I use which is really simple and basic, is fail proof, and can be assembled in under seven minutes!
Steps, in order:
*If you live in Minneapolis, chicken from the Seward Co-op and Wedge are naturally fed and raised; if you roast the chicken whole (versus cut up), this varies the recipe’s baking time (which takes longer).
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