All posts by Angela G.

I'm a (pretty) good girl who says (pretty) bad words and makes (pretty effin') delicious dishes. Foodie for life. Delicious to death.
Beverages and Cocktails, Easy to Prepare, Recipes

Basil Lemonade

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Can I Give Your Lemons a Squeeze

I think my first memory of perfect lemonade was from when I was a kid (I had to have been 7 or 8) at the Smithsonian Folklife Festival, and in an effort to stave off the DC summer heat, tried a hand-shaken lemonade for the first time.  There’s something about freshly squeezed lemon juice that can’t ever be duplicated with concentrate – after that first taste, I was sold.  Lemon, sugar, water – that was it.

My francophile mom eventually turned me on to the art of the citron pressé – the French imbibe the same drink in cafés as a DIY drink.  You get a glass of ice with the juice of a lemon, a small pitcher of water, and a dish of sugar.  Depending upon how tart or sweet you’d like your drink, you add the sugar and water to your liking.  As my sister would say, “sassy and classy!”  Ok, maybe just sassy in this case. Continue reading Basil Lemonade →

Easy to Prepare, Main Courses, Meat Dishes, Recipes

Simple Hanger Steak

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Hanger? I Hardly Knew Her!

Face it, kids.  Filet mignon is overrated.  Yes, it’s tender.  Yes, it costs more than most other steaks.  But really, if you ask me for the cut that I turn to time and time again for an in-home, steakhouse experience, it’s all about the hanger steak.  Centered between the other popular cuts of brisket and flank.  It’s sometimes referred to as skirt, even though it’s actually a completely separate cut of meat (though close by).  If you see “onglet” on a French bistro menu, they are referring to hanger steak.  The steak itself is comprised of two long strips of meat, with an inedible white membrane running down the middle.  I’m usually too lazy to cut this out when I cook the steak at home, but if you want to be a fancy pants, trim this out before you cut portions of steak.

Prized for it’s beefy flavor and chewy goodness (read: chewy but not at all tough), it’s referred to as “the butcher’s cut” because it was the steak that the butcher kept for his fam.  I’m not so sure that this is the case these days, but because of its caché, it’s been marked up in price from time to time.  Funny how the cheaper cuts (short ribs, skirt steak) have suddenly gone up in price once people collectively “discover” how good they are. Continue reading Simple Hanger Steak →

Cooking Tips, Culinary Inspiration

Checking the Doneness of Meat

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Sneaking a Poke

So the president is coming over to your house for dinner, and he’s bringing his good friends Abraham Lincoln and Joan of Arc.  Ignoring the fact that Obama would be inviting zombies to your dinner party, you’re actually stressed over the process of properly cooking their filets.  Obama wants medium rare, Lincoln likes his still mooing, and Joan d’Arc ironically wants hers well-done.  You don’t want to cut into the steaks to check for the level of rosiness inside the beautifully charred exteriors – not only will it ruin the presentation, but the lovely juices will all leave the steak once you cut it up.  Disaster!

Actually, if your clever (Nancy Drew), you’ll employ the touch method to keep your steaks in check.  My new favorite blog and haberdashery of luxe ingredients, Marx Foods, put up a good post (and a graphic designer approved diagram) on comparing the finger feel of the steak to the feel of your hand.  A couple of notes on this touch test – assuming you aren’t feeling up the hot pan, you’re not going to burn yourself.  Also, this works on steaks, really.  For bigger items, like say a standing rib roast, use a good old meat thermometer. Continue reading Checking the Doneness of Meat →

Cheese Dishes, Lighten Up, Recipes, Salads, Side Dishes, Vegetarian Dishes

String Bean & Heirloom Tomato Salad

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Summer, Summer, Summer Time! Oooooooh, Summertime!

Ok, maybe not summer yet, but I do like it when I can get produce to do my bidding at any given season and remind me of the joys of a fruitful harvest from the garden.  This salad, based on one that I fell in love with at the restaurant The Smith, is a bright assortment of crisp and tart, sweet and salty flavors.  It’ll make you want to sit in a hammock and sway on a warm summer night.

The salad calls for heirloom cherry tomatoes, but these little gems can be hard to come by out of season.  As such, get the freshest ripest tomatoes you can find, regardless of size or color.  In the middle of the summer, stores and markets offer what they sometimes call “ugly” tomatoes – these are actually heirlooms that are truly the tastiest tomatoes you can buy.  Bumpy and abnormally shaped on the outside, they are bursting with juicy sweetness, reminding you of the joys of homegrown produce.  My favorites are an heirloom variety that I used to grow back in the day called “Black Krim’s” – they were a sickly dark green on the outside and a gorgeous purple on the inside.  I only gave them to people I liked, even when I had bumper crops of tomatoes hanging from the burdened vines. Continue reading String Bean & Heirloom Tomato Salad →

Meat Dishes, Recipes, Rice Dishes, Soups and Stews

Italian Chicken Soup

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Sippin’ Once, Sippin’ Twice

When I think of chicken and rice soup, I always think of the Maurice Sendak books from my childhood, and the ever famous line, “Sippin’ once, sippin’ twice, sippin’ chicken soup with rice.”  Carole King actually made an animated video of a bunch of Maurice Sendak stories called “Really Rosie” which included the “Chicken Soup with Rice” song.  It included dance moves that certainly rival the recent jammie “Chicken Noodle Soup” (with a soda on the side) which is so bad it’s good.  Well, not so much good as hilarious.  I think I only reason that I like the Chicken Noodle Soup video because a) it takes place in my hood and b) features kids with sweet dance moves.

Back to Maurice Sendak, this soup makes me about as happy as the sweet lyrics to “Alligators All Around” – I could only find this sh!t copy with the lyrics over the video, but it’s still good.  And for the record, my best friend Kate loves “P – Pushing People” the best.  Makes me laugh every time, and yes, I know I’m a child for life.

So about this soup – there’s something about the tender rice and chicken, salty parmasean and delicate bits of egg that make this a go-to for me whenever I need a bit of comfort.  Making the stock from scratch is important, but in a pinch, you could make this with broth – just make sure you don’t leave out the egg and cheese.  They are essential to balancing out the flavor of this soup, and a little bit of really good cheese (I always use locatelli) just seals the deal. Continue reading Italian Chicken Soup →

Cooking Tips, Culinary Inspiration

Making Better Chicken Stock

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Simmer Like a Winner

There’s a time and a place for pre-made stock, but if you’ve got the ingredients on hand and would like to take your soups and risottos to the next level, try your hand at making yours from scratch.  It’s very forgiving to do so, and you can easily extend your ingredients into savable (read: freezable) stock for recipes later on. Continue reading Making Better Chicken Stock →

Lighten Up, Poultry Dishes, Recipes, Soups and Stews

Chicken and Rice Soup (Canja)

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Brazilian Penicillin?

This soup was a part of my collective food memories well before I had even worked behind a stove.  Both my Brazilian and Sicilian ancestors believed in the power of chicken and rice soup, so as a kid, if I was feeling punkish, this is what I got.  If I was REALLY sick, I had this soup without the veggies and chicken – just broth and either rice or pastina (itty bitty italian pasta as small as grains of rice).  To this day, if I need a comforting meal, I make a pot of this recipe for canja or some Italian Chicken Soup.

The beauty of this soup is that it’s 100% made from scratch, all with ingredients lying around the kitchen.  Sure, it takes a little longer than cracking a can of Progresso, but the resulting soup is like a giant hug.  Last time I checked, canned soups weren’t passing out hugs.  I’ve detailed the recipe below as if you were making it without any leftovers, but know that I rarely actually make it this way.  Typically, I save the bones and leftover meat from a Roast Chicken night and use that as the basis of my stock.  Also, rather than simmering uncooked rice in the stock, I toss in a carton of leftover steamed white rice from Chinese/Thai/Vietnamese takeout.  If you want to learn more about my perfect tricks for stock, take a look at this. Continue reading Chicken and Rice Soup (Canja) →

Meat Dishes, Recipes, Soups and Stews

Cabbage Borscht with Beef Short Ribs

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Stick To Your Ribs…Short Ribs, That Is

I have so many happy memories of this cabbage borscht with beef short ribs – it’s one that my Dad has been making for years, probably back when the parents had a subscription to Bon Apetit and Gourmet mag.  Every edition had sweet 70s fashions and folks curled up on shag rugs dipping wisps of beef tenderloin into the smoking oil fondue pots.  You can’t really find this soup recipe by its original name (which I use here), but recently my Dad did a search and found out that it now goes under the guise of Czech Flanken and Cabbage Soup.  Both titles are accurate, but the recipe below is truly the best I’ve come across.  The soup is hearty and rich, but cut with a zip of lemon and sweet red wine. Continue reading Cabbage Borscht with Beef Short Ribs →

Impressive Dishes, Main Courses, Poultry Dishes, Recipes

Whole Roast Chicken with Mushrooms and Herbes de Provence

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A Roast You Can Boast About

I remember this stupid commercial – Perdue, I think – where this woman is freaking out about the prospect of roasting a chicken.  Jim Perdue came to the rescue (“My lucky stars!”) with a pre-seasoned chicken in a bag.  My real issue with the commercial was that it furthered the misconception that roasting a chicken is a daunting task.  Making a savory and deliciously moist chicken takes a few key steps, but the process itself is forgiving, adaptable and completely reasonable.   If you take the time to learn how to do it, roasting a whole chicken will quickly become a part of your recipe repertoire.

For me, all of the special techniques involve flavoring the meat and keeping it moist during cooking.  One of the easiest ways to inject flavor into a chicken is to brine it before roasting.  Think back to your days in Chemistry and lessons on osmosis – a porous object placed in a saltwater bath takes in the salt water and expells the unsalted water that is contained inside of it.  Same with the chicken – if you let it hang out in your fridge in some salty water, the seasoning will literally go all the way into the chicken.  Better than just salting the skin and ending up with tasteless chicken.  If you want to make the chicken without planning ahead, skip the brining and just make sure to follow the other two tricks below. Continue reading Whole Roast Chicken with Mushrooms and Herbes de Provence →

Recipes, Salads, Sauces and Condiments

Gorgeous Greek Salad Dressing

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Zeus Juice

Face it – if you like caesar dressing, you like anchovies.  No balking about it – it’s a fact.  These little salty gems are the base for this addictive dressing.  Serve it over a salad of crisp greens, cucumbers, tomato, kalamata olives and feta.  Or use it as a dip from crudité – matchsticks of carrots, celery, cucumber, bell pepper and squash couldn’t find a better home than this gorgeous greek salad dressing.

You can make this with only one clove of garlic if you’d like it a little milder.  And you can leave out the anchovies, but you’ll be missing out in a big way.  If your aversion has to do with fiddling around with the fishy filets, use anchovy paste in a tube instead.  It’s a little easier to control and gets the job done in the exact same way.  Bottom line – use the anchovies for true gorgeousness, because your kitchen should be a source of loveliness in every way. Continue reading Gorgeous Greek Salad Dressing →