Adventures in Haggis Making: Sheep Innards, Beef Kidney Fat, and Fun with a Deep Fryer

A handful of haggis

When I was told we’d be celebrating our Rambling Restaurant Burns Night with poetry, whiskey, and homemade haggis stabbing, my thoughts went like this:

1. Awesome! I’ve always wanted to try haggis.

2. By the way, what’s Burns Night?

3. And while I’m asking…what, exactly, is haggis?

4.  A sheep heart, lung, and liver minced [...]

The Family Styles Holiday Eating Escapades, Part Five: Momofuku Inspired Miso Butter Scallops

If you’ve been reading this blog recently, you know quite well that Irene and I have a bit of a thing for David Chang and his small East Village Momofuku restaurant empire.  The cookbook has been bedtime reading for both of us as well as the source of three or four or maybe [...]

The Family Styles Holiday Eating Escapades, Part Three: Chinese Home Cooking and Tea Glazed Eggs

One of the best things about being home at my parent’s house is the likelihood that any given moment – approximately 89.75% of the time – the Bean and I can walk into the kitchen and there will be delicious Chinese food cooking.  Yep. It’s pretty sweet.  There’s a lovely Chinese couple, Jenny [...]

The Family Styles Holiday Eating Escapades, Part Two: The Wake and Bake

I am a gloriously productive person every time I return to the States. Blessed with a five-hour time difference from London, I arise at the I-do-lots-of-useful-and-important-things hour of 7am (a time of day I am generally unacquainted with, especially on vacation) and…I do lots of useful and important things.  Like bake lots of focaccia.

Sugar and Spice is Nice at the Rambling Restaurant

Bright colors are nice too.

At the last Rambling Restaurant of 2009, we served a trio of richly colored dips – chickpea hummous, beetroot hummous, and carrot cumin dip. So pretty in pink.

For maximum dippability, we prepared straight-out-of-a-hot-oven-and-onto-the-grill flatbreads. Take Moro flatbread recipe (recipe below), multiply by 15 (eek!) and you have [...]

Holiday Happiness With Perfect Pork Shoulder and Crunchy Crackling

One of the most deliciously useful bits of knowledge I have gained so far in my time in London: how to roast a perfect pork shoulder, complete with addictive crunchy little strips of crackling on the top. At Rambling Restaurant a few weeks ago, chef foodrambler made a classic Sunday roast from the excellent [...]

Exporting the Valuable American Traditions of Turkey, Pie, and Stuffing…Your Face

Thanksgiving is without question my favorite holiday of the year.  It involves all the things I love most – family, friends, fun in the kitchen, and obscene amounts of food. Before returning back to Boston for the annual FamilyStylesFoodFestFunTime, Chris and I decided to organize a London Thanksgiving to comfort the Americans missing their [...]

Kitchen Experiments: Roasted Fennel, Squash, and Asian Pear Soup

I’ve just spent the last few hours greedily devouring the food porn and travel tales in Anthony Bourdain’s round-the-world eating book, No Reservations. It makes me want to eat coconut water-basted roast pig in Indonesia, steamed shark’s head in Singapore, fois gras burger in Montreal and white clam pizza in Seattle (pictured above behind [...]

Insanely Indulgent Butter-Fried, Onion Soup-Simmered Pasta with Roasted Butternut Squash and Ricotta

This may look appear to be normal pasta – if anything, a bit mushy and brown looking,  but otherwise nothing special. But no. This is some seriously, insanely, unnecessarily butteriffic pasta.

Butteriffic: (adj) infused with a completely superfluous amount of butter to the point of unsurpassed deliciousness and extreme caloric overload.

TV is [...]

Roasted Lemon and Vegetable Bulgur Wheat Pilaf

One of the exciting things about living in a new place are all the new and different ingredients  to sample, eat, delight in, purchase, cook with, and integrate into your kitchen repertoire.  Thanks to my dear friend Michelle and her excellent dish from the stunning Feast of Strangers, I’ve become acquainted with bulgur [...]