Food Porn

23rd June
2010
written by spd

Well… there’s good news and there’s bad news.  The good news is, La Cage Aux Folles opened on Broadway to rave reviews, received 11 Tony Award nominations, and walked away with 3, including Best Revival of a Musical.  The bad news is that Tony week and all of the shenanigans that lead up to it left me so fatigued that I’ve since fallen ill and have missed several performances.  Yet still… there’s more good news.  I have finally found the time to update my blog and post some of my recent kitchen creations.  So go on and taste with your eyes…

Tri-Color Creamer Potato Salad with Roasted Fennel, Ricotta Salata, Whole Grain Mustard, and Italian Parsley (prepared by: Sean Patrick Doyle)

Sauteed Local Fiddleheads with Lemon Butter (prepared by: Sean Patrick Doyle). These little guys are only available for about two weeks out of every year. If you can believe it, Fresh Direct had them in stock and I couldn't resist. I blanched and sauteed these and pickled the rest.

Petite Pizzas with San Marzano Tomatoes, Turkey Sausage, Pancetta, Roasted Fennel, and Fresh Mozzarella. (prepared by: Sean Patrick Doyle) I forgot to add a few basil leaves on top, which would have made for a better picture, but I chopped a generous handful and threw it into the in the sauce. I've never made my own pizza before, and I have to say... not too shabby.

3rd January
2010
written by spd
Thank you Martha!  (img: Sean Patrick Doyle)

Thank you Martha! (img: Sean Patrick Doyle)

HAPPY 2010!!  It’s 13 degrees in Toronto, and it feels like 5!  But I’ve got my love to keep me warm… :)  David’s in town and we’ve been luxuriating in the apartment, watching some of the movies Harvey’s received for awards consideration, and cooking.  For Fiddler’s New Years Day party at some cast mates’ rented house in Cabbagetown, David and I brought one of our holiday staples: Martha Stewart’s Camembert Asparagus Bread Pudding. Decadent but not too rich, comforting but not heavy… just right.  Now if only we could figure out how to prepare it without filling our sink to the brim with dirty dishes!

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18th December
2009
written by spd
(img: Sean Patrick Doyle)

(img: Sean Patrick Doyle)

We are in chilly Toronto for five weeks and I am renting a small apartment just off of Queen St.  I’ve been cooking up a storm, enjoying that I have a full kitchen all to myself.  I’ve made quite a few elaborate meals for myself (and I roasted Ina Garten’s Lemon Thyme Chicken for some fellow castmates) but I’ve been barely making it to the table before I’ve devoured half of the meal, so photographing my eats has mostly slipped my mind.  This simple dish that took all of 10 minutes to prepare happened to make it. :)

Comments Off on Food Porn: Fetuccini Verde with Chicken, Blistered Baby Heirlooms, and Basil
6th December
2009
written by spd
Why am I so obsessed with Brussels Sprouts?? (img: Sean Patrick Doyle)

Why am I so obsessed with Brussels Sprouts?? (img: Sean Patrick Doyle)

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28th October
2009
written by spd
Roasted Brussels Sprouts with Pancetta and Calimyrna Figs (img: Sean Patrick Doyle)

I know my updates have been sparce!  I’ve done so much wonderful dining, I just haven’t had time to put pen to paper!  Updates from Miami and Baltimore coming soon :)  Anyway, today’s lunch was inspired by Mark Bittman’s recent Minimalist article.  I haven’t toyed with the flavor profiles at all, but I’ve prepared the ingredients differently.  I roasted the Brussels, used Pancetta (cooked on the same sheet as the sprouts) instead of Bacon, and used sliced, dried Calimyrna Figs (the local Safeway didn’t have fresh today).  Drizzled with olive oil, and a splash of balsamic.  The result is a smoky/sweet autumnal side… I served it with a link of sweet, Italian turkey sausage.

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10th October
2009
written by spd
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Today's lunch: Mushroom Agnolotti with Turkey Sausage Bits, Fried Sage, and a Brown Butter Sauce. (img: Sean Patrick Doyle)

The dish I most often prepare in the kitchen is quite simple.  I use whatever ravioli I have on hand, and while the water is boiling, I brown turkey sausage bits in olive oil.  I scoot them to the side of the saute pan, and drop in a tablespoon or so of butter.  When it’s melted, I add a few fresh sage leaves and let the heat work it’s magic until the sage is crispy and the milk solids in the butter have browned.  Above is the dish I prepared today for lunch, and below is a variation of the dish that I prepared over three years ago while staying with a friend in Astoria.  One of the first food photos I ever took, actually!

Butternut Squash Ravioli with Crispy Sage and Brown Butter

Butternut Squash Ravioli with Crispy Sage and Brown Butter (img: Sean Patrick Doyle)

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30th September
2009
written by spd
Eight-braid Challah (img: Sean Patrick Doyle)

Eight-braid Challah (img: Sean Patrick Doyle)

Two of the holiest days of the Jewish calender fell during our three week layoff from Fiddler. My boyfriend David is Jewish, and if you haven’t gathered by now, he is quite the baker. So we made traditional challah for his family’s break fast on Yom Kippur (read: David made the dough, I helped with the braiding). He follows this recipe from the New York Times Magazine, and omits the sesame seeds.  Challah is normally formed into rounds at this time of the year, to represent it’s cyclical nature, but we were happy enough to get the eight braids right!

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26th September
2009
written by spd
Our breakfast this morning: Fresh Corn Pancakes with Crispy Bacon and French Press Coffee.  (img: Sean Patrick Doyle)

Our breakfast this morning! Fresh Corn Pancakes with Crispy Bacon and French Press Coffee. (img: Sean Patrick Doyle)

These were really wonderful.  I can only take credit for the bacon and for finding the recipe in Gourmet; It was David who fought the husks and slaved over the griddle.  I’m a lucky man :)

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10th September
2009
written by spd
(img: Sean Patrick Doyle)

(img: Sean Patrick Doyle)

I’m back in New York… with a kitchen to cook in, and a boyfriend to feed!  ‘Tis tomato season, so I have to take advantage.  Found some lovely heirlooms yesterday at the Farmer’s Market in Union Square, along with the greens for the pesto.  But I had to trek to Agata and Valentina for the burrata!  It’s not easy to find burrata in Manhattan, and I’d probably still be looking if it weren’t for ChowHound.  Don’t be fooled by the picture; this ball of goodness was the size of my two firsts clasped together… and we devoured it in minutes.  Then we moved on to our entree – generous filets of Halibut served with White Beans, Wilted Arugula, with White Wine Caper Sauce, and Grilled Bread (an altered version of this recipe from Epicurious.) We couldn’t roll out of our seats when we finished.  It’s very possible that I will be fat one day… and then I’ll finally get to play those coveted character roles.

(img: Sean Patrick Doyle)

(img: Sean Patrick Doyle)

12th August
2009
written by spd
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David and I prepared this Giada-inspired starter the last time I was home...

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