A Hungry Bear

tuscan spare ribs

Tuesday, September 1, 2009

Our neighborhood Whole Foods carries a small selection of local pork. If they don’t have a certain cut of meat, I’ll find a way to adapt a pork recipe that I want to try. But recently, I had the opposite experience, going to WF and seeing a cut of meat I knew I [...]

chicken under a brick

Friday, August 14, 2009

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This looks like a pretty normal piece of roast chicken, right? But if you could bite into it, you’d notice it has crispier skin and is a lot juicier than normal. As usual, the Italians figured out a better way to cook something. In this case, it involves pressing a brick on [...]

grilled halibut and vegetables provencale

Thursday, July 16, 2009

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My little container herb garden is growing like crazy these days, and I’m finding more ways than ever to incorporate them in unexpected ways (see this Bufala Negra drink for an unconventional way to enjoy basil). This recipe for grilled halibut and vegetables with fresh herbes de Provence caught my eye, as a way [...]

herbed balsamic chicken with blue cheese

Wednesday, June 17, 2009

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Grilled chicken is such a staple in our house that I hardly ever consider how I make it. Just toss in olive oil, salt, pepper, maybe a squeeze of lemon juice while it’s cooking, and that’s it. Not exciting, but because I use a meat thermometer it’s never dry or bad per se… [...]

chicken and mushroom ragu

Monday, November 10, 2008

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My bolognese sauce is my favorite accompaniment for pasta, but I don’t always have 2 hours to let it simmer. For another protein-rich option, I tried this 20 minute option for chicken “ragu” from October’s issue of Gourmet. Next time I won’t pulse the mushrooms in a food processor - maybe chop them [...]

scalloped potato and herb gratin

Friday, October 31, 2008

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From Bon Appetit’s Thanksgiving 2008 issue, this is a rich, flavorful, impressive yet easy to make side. I made exactly half (original recipe is below - serves 12), and it was a perfectly indulgent accompaniment to steak - go figure.

herb-crusted roast leg of lamb

Friday, October 24, 2008

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Lamb is one of those less expensive cuts of meat I’m trying to use more often, and especially since you can throw a roast in the oven and dinner is ready a couple hours later. This one was so easy, and I suppose it’s a technique you could use for almost any roast cut.

lamb cacciatore

Wednesday, September 3, 2008

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Ah, one of my favorite restaurants in San Francisco is SPQR. I originally read about it in Food & Wine magazine, and took my little brother there for his birthday. We were fortunate enough to get seats at the “chef’s counter” - basically a bar setup over the kitchen, where you can watch [...]

pesto pasta and roasted garlic thyme chicken

Monday, September 1, 2008

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I’ve covered these both before (pesto here and here, and chicken here) but just in case you needed to be reminded that these recipes are there for the taking…

rosemary garlic roast chicken

Thursday, April 17, 2008

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Roasting a whole chicken is a satisfying project. It’s one of the simplest foods, but it takes a little time (about 2 hours overall, half of which is just waiting while the chicken soaks in brine). It definitely tastes better than any whole roast chicken you can buy, and you can use the [...]