Week Night Dinner
Published by lscalaquinn
How happy I was to come home to dinner tonight–shopped for and cooked by hubs. Served and cleaned up for by first born son. SOmetimes–SOMEtimes things work out how you hoped and prayed they might. All that training, and I do mean good home training pays off now and then. THanks boyzzz. All recipes from… View Article
STEAK DINNER
Published by lscalaquinn
[picasa username=”lsq713″ albumname=”SteakDinner810″] I took one whole week off of blog/facebook/twitter etc. No special reason–just a little vacation from the techno-frontlines because I want these activities to stay fun–not burdensome. And, this is the first time all year that–with sons all out of town, hubs and I ate out four whole nights which is very… View Article
Being with Teens
Published by lscalaquinn
In case you don’t know (and if you care)–Laura Munson exactly sums up the challenging, beautiful nuances of being with teens today in this NYT’s article today.
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BUT THERE’S NOTHING IN THE HOUSE TO EAT
Published by lscalaquinn
Once again, it’s dinner time. No one can figure out what to eat ’cause, well–“there’s nothing in the house.” So the inertia builds until I come home from work and try not to get irritated because there’s ALWAYS something to be made. Even a heel of cheese and some tortillas can be whipped up in… View Article
ROAST CHICKEN AND POTATOES
Published by lscalaquinn
[picasa username=”lsq713″ albumname=”RoastChickenAndPotatoes710″] Roasting a perfect chicken is a never ending quest. Even many chefs, when testing new candidates for a cooking job give them this task to. As a home cook, it seems like I’ve made thousands. For a while there I had to get food out so quickly to the hungry hoards that… View Article
THAI FRIED RICE
Published by lscalaquinn
It is impossible to describe what it means for me to have a new stove. All of you must think I have the latest and the greatest of all appliances in my home. Truth is, I have the oldest, the worst, the last legs-until-there’s-nothing -left appliances. All these boys of mine: their education, athletics, medical… View Article
SUMMER SEAFOOD
Published by lscalaquinn
[picasa username=”lsq713″ albumname=”SummerSeafood710″] I eat fish when it’s fresh, local and of a sustainable variety meaning that that particular species isn’t in any known, imminent danger of depleted stock. Check the Monterey Bay Seafood watch for what is going in in your part of the country (USA). I’ve been really lucky lately to be in… View Article
CHOWDER AND FISH
Published by lscalaquinn
Here’s my two year old nephew with his first fish. Very exciting. And, for those facebook friends who’ve asked, here is the New England clam chowder recipe I use. It was developed for a whole story I did on chowders so if Manhattan, fish, lobster or corn chowda’s tickle your fancy you can find them… View Article
Japanese Dinner for Summer
Published by lscalaquinn
At a fav NYC restaurant, Yakitori Toto, here is one of the meals I crave in the summer. Fresh, homemade udon noodles are chilled and served over a platform of connected ice cubes with shaved scallions and a light soy dipping sauce. We drink a chilled, strong, piquant sake. Plus a few charred skewers of… View Article
COOKING CLASS
Published by lscalaquinn
[picasa username=”lsq713″ albumname=”CookingClass2010″] This week my friend and colleague Sarah Carey and I gave a charity cooking class to benefit The Center For Living at Mt. Sinai which focuses on healthy aging (or, as I like to call it–Youthing). Victor scored this auction item and invited his friends Addie, Robin and Cynthia to our test kitchens… View Article
QUICK PICKZ
Published by lscalaquinn
It’s that time or year when the abundance of fresh produce can be overwhelming, Many a time, I’ve gone to the farmers market with a loose plan in mind and returned home laden with way more produce than I can handle. That’s where the quick pickz come in. Put some up–it’s easy. Here’s a simple… View Article
A Little More on Fish
Published by lscalaquinn
I ate this dish recently at a restaurant and the flavors were so well drawn. Soba noodles tossed in a mild but delicious Asian flavors, cilantro-mint pesto, seared wild Alaskan King Salmon, topped with a lightly savory-sweet, mildly pickled red cabbage slaw. At first I thought there might be too many elements (enough anyway that… View Article
MAD GOOD CHICKEN WINGS
Published by lscalaquinn
Came home tonight and My hubs had made one of his signature dishes, Crunch Sesame Chicken Wings. And they were so beyond good I could not believe it. Yes, I had to pin him down when it came to writing the recipe since he usually is a riffing type of cook. BUT–I noticed Mad Hungry… View Article
The Fish Heart of The First Caught Fish
Published by lscalaquinn
This is from my first born sons (a NYC boys) first caught fish. Tradition has it that if you don’t eat the heart of the first fish species you catch then you’ll never catch from this species again. Ok with you people?
A FISH GRILLING TECHNIQUE
Published by lscalaquinn
I leaned this from a chef friend-Michael who lives and works in Los Angeles at the restaurant Providence. Good fresh fish like salmon needs just to be salt and pepperered for flavor BUT–to grill it so it won’t stick on the grill? Lightly brush mayonaise on it to form a film before grilling. It’s not… View Article
AM BACK HOME
Published by lscalaquinn
Hey folks, I’m back from the wild wiLD, WILD WEST but more on that later when I can really talk about it. I’m really happy to be home, having been really out of touch, connectivity and all my usual routine. I missed my family mad amounts even though I had one son traveling with me…. View Article
Leaving Home
Published by lscalaquinn
[picasa username=”lsq713″ albumname=”NYCHome”] Hey readers of this blog out there-here’s what’s up. (Btw, who are you???). Big news I’ve been sitting on is about the show, MHTV on The Hallmark Channel. Read all about it here where the Daily News writes a really nice piece. So we start shooting the show this summer but meanwhile–there… View Article
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HOMEMADE MAYO
Published by lscalaquinn
Moments before the final construction of his BLT–a son discovers the mayonnaise is deaded (but the jar still lives in the fridge, coated enough to deceive it’s actually full–a specialty in our house). So–he makes the mayonnaise. Two egg yolks, some lemon juice, salt whipped together as a slow stream of oils drizzles in (more… View Article
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