From the back burners or even the ice box I managed to prepare a meal or two. This has been a none summer, no BBQ no Beach. Just work. I cooked here and there but not nearly enough. On memorial day I sat in my friends backyard by myself with my smoker, and smoked a whole chicken, two racks of ribs, and some creamed spinach. This was the closest that I came to hot coals in the hot weather.

I still eat but it's been a whole bunch of take out and dining with close friends and coleagues. I have had Korean BBQ and Kareoke for dessert. I tasted the cuisines on Flatbush ave. and went to Franny's and the Flatbush Farm. But I can only draw you a picture of these moments.

I did however go to Paris and work but eating was first on my mind. I had some authentic french viatnamese. I was treated to a homemade Tunisian dish called Brick. Its like a thin crusted samosa with eggs, tuna, and fresh herbs. I had my fill of escargot, brittany oysters, and bernaise. I was however on a mission there. I wanted to bring back the unpasturized cheese that we here in the US are banned from experiencing.

After working for a few days I stayed at my friends flat, spent time alone wandering the streets looking for a Fromagerie that I had been to years ago. I found it. Its a tiny tiny little place and run by short elderly french women, who tell you what you want. My french non existant, I needed some help so my friend took me here.



It's maybe 300 sq. ft. Filled wall to wall, ceiling to floor with cheese. There is a basement behind a secret door covered with cheese that I or you are not allowed to go. We walked in to a whirlwind of smells and chattering french women. I looked around recognizing only a few things, and wanting alot. We told the lady working there that I was to fly back to New York and they knew exactly what to do. I got Comte (which is my favorite), a Roquefort, a Roblechon, some Goat, and some Butter. They wrapped it in wax paper, foil, and then vaccum sealed it. I was set.

After 12 hours of travel time, and avoiding a customs search. I made it back to my house and promptly refrigerated the treasures. A few days later I had some friends over.




On another note this is one of my kitchen staples, since I was a child. Broccoli, sausage or pepperoni, tons of garlic, parmasean, and your favorite pasta.

London Calling?


I have been busy, working eight days a week, cooking is the last thing on my mind when I get home. No complaints, I have been traveling and paying the bills, so all is well.

In my travels I have had some culinary experiences that I would not have had otherwise. In London, I was doing a shoot for Conde Nast and Jamie Oliver aka Naked chef, was the subject of this photograph. I know very little why he is the Naked chef, he was dressed the entire time. We shot at Allens butcher shop a, one hundred and seventy five year old butch shop. Open air, which I have never seen in New York besides the rank horror of its meat market. Never have I been in a butcher like this. Clean as a whistle and not a scent of turning meat. The cuts where beautiful, I wish I had a kitchen in my hotel room. I considered flying some back on a seven hour flight, but the cost and risks where to high.

If you end up in London with a kitchen at your disposal, look them up.








I did find the time to squeeze in a steak in the past two months, its the usual peppercorn flambet. I used a couple shots of Knob creek instead of the usual Jameson. Those mixed green are the finest from the Union Square farmers market. I paired it with a bottle of Chatauneuf du-Pape.



Work isn't slowing down and niether is my appetite, plus a new season is upon us, BBQ season.

Winter Wasteland


It is cold cold cold, did I mention it is cold outside. Despite the frozen tundra of NY some of the fabulous local farmers still trek from far and wide to bring you the bountys of thier work. In this case I must show respect, and make my way to Union Sq. from distant Brooklyn. Brave the cold and you will find, delicious mushrooms, potatoes, carrots, wonderful fresh greens and lamb.

What better to warm up with than a bowl of lamb stew. I bought a couple of stew pieces with the bone in, form Three Corner Field Farm, from Shushan NY. If you are feeling like lamb, this is the freshest you can get with out having to go out and slaughter one yourself. I know you might be thinking, how could you eat something so cute, well if you know anything about cuteness, you know cute tastes so good. I didn't know this lamb, but you can tell how cute it was just by the taste. Anyhow, I salted and peppered the lamb for twenty four hours prior to stewing. Then coated them in flour and browned them with garlic and rosemary. Along with onion, potatoe, mushrooms, and carrots, the stew was on. I used some of my homemade Chicken stock, and five hours later.



Delicious!

Although it is winter, nothing can be more refreshing than expensive mixed greens. For nine dollars you can get a quarter pound of, mesclun, tatsoi, baby arugala, and a bevie of other greens. I just mixed up some honey mustard vinegrette, and tossed in a few dryed cherries, homemade croutons, sliced onion, and shaved parmesan.




Who ever said you can't have salad for breakfast. Same greens with some bacon and a hard boiled egg. No oil, just some fat from the bacon and red wine vinegar.



So fore nine bucks you get two salads, what a deal.

MMM Duck

I had three legs left over that did not make it in to the rillette I made in December. I also had a hankering for one of my favorite cheap NYC delicacies. At Dumpling House on Orchard st. between grand and broome, you can eat like a prince on a bender for less than $5. Two dollars gets you a six pack of dumplings fried or steamed. For a dollar fifty you get a sesame pancake sandwich with beef, tuna, or just veggies. It is too good for words. On my way home from work I picked up three plain sesame pancakes, thiry frozen dumplings, and a serving or two of thier pickled carrots. For the ultra low price of seven dollars.

The Duck I roasted in a honey ginger orange sauce, about an hour. Falling off the bone and on to my sesame pancake along with the pickled carrots, fresh cilantro, sliced cucumber and green onion. I topped it off with a little soy sauce and sirracha hot sauce. I was in dumpling house.








If anyone of my fabulous readers would like to request any dishes to be cooked. Please, make suggestions. My head is still in that wasteland I am squeezing out of and my belly is tired of steaks and burgers.

Yes! I have been cooking.


I apologize for not telling of my palatable adventures. I was warped into a sort of culinary wasteland that I am only beginning to squeeze my way out of. My head is still stuck in there so I am typing and cooking with my toes right now. This is my New Year steak, surprised?

Drenched in a green peppercorn and whisky sauce, cooked to a medium rare. Those are brussel sprouts, and fries, some of steaks better friends.

Long Over Due


For the last two weeks I have been planning this dinner. A dinner for sixteen, the last time I cooked for that many people in my own home was way too long ago. The time had arrived I could not wait another day. My home is small and certainly not big enough for 16 people to sit around a table but I made it happen.

Everything on the menu is from the farmers market, with the exception of a few deserts. When cooking for this many people, hungry and curious. It makes it a bit difficult to take a good photograph. So please realize the taste was certainly better than my pictures.

I started with a dish inspired by fabulous chefs behind Marlow and Sons. I had it there first and was just something that I had to be able to make, whenever I want. This is a little difficult but well worth the result. I hunted down the duck dealer at the Union Square market and order a good 10 legs. (A little too much for a rich appetizer, I have plenty left over) Essentially it is shredded duck confit with a few aromatics for flavor. I served it with cherry, and black pepper compote.



It was delicious. As far as texture goes, I didn’t have a food processor, to do it properly.

Form a homemade vegetable stock that I have been making once a week, for about a month now. I quickly made some leek soup.



A salad with roasted pears, pistachios, and a homemade vinaigrette, over the most beautiful and delicious mixed greens I have ever had. They were from Keith’s at the market. Who, by the way also has the most fabulous garlic.



As far as the entrée goes I prepared an Apple and Fennel gratin, to go along with the Coq Au vin.



This was the first time that I made Coq Au Vin. I love it and it is certainly a keeper. The meat just fell off the bone.


As far as desert goes I made an Acorn squash pie, and of course the Chocolate Pie. This time I put a bit of curry in it, I don’t think anyone caught that though. I had stepped outside for a moment. In my return I found a pack of ravenous sweetooth's all over the deserts be for I could snap a picture.

I did get a pix of the only desert brought from the outside of my Kitchen. This here is what you call “Schumacher’s Surprise”. It is certainly a dish with a story but I won’t be able to tell you this story.



Thank you all that made it, and those that didn’t, well, I have leftovers.

So last week was thanksgiving, I went home to help my mother cook but went out the night before and when I woke at 11a, she was finished preping. I made a herbed goat cheese dip. Sat around in my pjs all day and filled up on the glorius bounty that she prepared.

Other than homemade vegetable stock I haven't really been cooking anything post worthy. Broth isn't very photogenic. It tastes fantastic, and seems to be all I want to eat lately. I did make a breakfast of champions though.




A simple breakfast, yet delicious.