Posts Tagged ‘Mark Bittman’

It’s hard to imagine being a real Foodie,  lover of food and not owning several cookbooks.  That’s not to say that you need to actually make any of the recipes although that would be the expected thing to do, you can just leaf through the pages.  Sometimes I do that, it’s like window-shopping.  I think of it as grazing without actually eating, a behavior known to perpetual dieters who can visually satisfy themselves (I’m not really one of those).

Besides The Joy of Cooking (I’m not a fan), there literally thousands of cookbooks available in every Barnes & Noble and through Amazon.  That’s not to mention the great recipe sites such Allrecipes.com, MarthaStewart.com, the cooking magazines and the hundreds of niche blogs dedicated to cooking and eating.  I could easily recommend  a cookbook a day for the next 18 days but I’m not going to do that.

Today my Foodie gift of the day is a cookbook written by Mark Bittman of the New York Times.  It can be purchased at Amazon.com for $25.75.  The cookbook is 

How to Cook Everything (Completely Revised 10th Anniversary Edition) Hardcover

by Mark Bittman (Author)
How To Cook Everything

How To Cook Everything

Don’t be put off by the fact that the author is a New York Times staff writer.  Believe me, I’ve made several of his recipes that were featured in the Dining Section of the newspaper and we’re not talking gourmet ingredients and techniques.

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The softer, orange-fleshed variety of sweet po...

This is actually a YAM and not a Sweet Potato

I said I wasn’t going to post another recipe today because I am supposed to be preparing my own culinary contributions to the Thanksgiving Day dinner and so I’m not.  However, I just noticed in the New York Times that Mark Bittman wrote an article extolling the virtues of sweet potatoes.  In my 9 days till Thanksgiving recipe posting, I included two recipes for sweet potatoes.  His article is listed below.  Sweet potatoes-Thanksgiving and beyond!


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OMG – You are going to love this dish!  Alright, perhaps you will like it a LOT, or maybe you’ll think it’s just okay.  I don’t really know. BUT I do know that I love it and have made it for company twice to rave reviews.

The pasta is cooked in an unusual way and in a strange manner I swear I felt really connected to the pasta cooking.  I know this sounds like a crazy person talking…well when you read the recipe you’ll see how that could happen (I think).

2 TBSP olive oil, more if needed, 1 shallot or small onion chopped, 1 TBSP minced garlic (I just use as many cloves as I want), 2 cups of crimini or shitake cleaned and sliced, 1/2 pound of cut pasta like gemelli or penne, salt and ground pepper, 3-4 cups of vegetable or chicken stock, 1/2 cup dry white wine or water, 2-3 boneless chicken thighs diced, chopped fresh parsley (optional), freshly grated Parmesan cheese.

Put 2 TBSP olive oil in large deep skillet over medium heat.  When hot, add shallot, garlic and mushrooms. Cook turning occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes.  Add pasta and cook stirring until pasta is glossy and coated with oil about 2-3 minutes.  Add salt and pepper and wine – stir and let liquid bubble away.

Ladle stock into skillet, 1/2 cup or so at a time, stirring after each addition and every minute or so.  When liquid is just about gone, add more.  Mixture should be neither soupy or dry.  Keep heat at medium and stir frequently.

After about 10 minutes, test pasta – you want it to be tender but with a bit of crunch.  When pasta is about 4 minutes away from being done, add the chicken and stir to combine. Continue to cook till chicken is done (white on the inside) and the pasta is how you like it.  Taste and adjust seasoning, grate cheese on top and garnish with parsley. Serves 4  * recipe is from the New York Times column, The Minimalist, Mark Bittman.

Buono appettito, Mangia!

gemelli, risotto, chicken thighs, Mark Bittman, The Minimalist,

Pasta w/Chicken & Mushrooms Risotto Style

I will post Mark Bittman’s column on making this dish because he’s a better  writer than me.

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