Category Archives: we made this, and it's AWESOME! – random food creations

Almost 99 Bottles of Wine on the Wall…and Nearly 99 Courses to Follow.

Imagine a world where your bacon, lettuce and tomato sandwich comes in one surprising multitextured bite of  Essence of BLT. Where Death of Elvis is a completely bizarre and completely delectable mouthful of  solid yet somehow softly melting banana, peanut butter, nutella and jam.  Where the cheese never seems to end and where the wine flows like the water dripping from the ceiling…

It sounds like Wonderland, but don’t be fooled by the 7 foot tall cross-dressing Alice in spectacularly tall heels opening the door. It’s 99, a pop-up restaurant run by friends Whetham and Dave, who have combined their impressive and inventive artistic, hosting, and culinary talents to create a spectacular and stomach-busting evening of performance, gastronomy and often a topsy-turvy combination of the two.

I was honored to be invited along to help out in the kitchen on the final night of 99’s first run. Donning pristine chef’s whites in the kitchen of their Victorian mansion in Hackney, I joined chefs Dave and Hugo to whip, dip, bread,  layer, chop, and see the magic happen behind the scenes.

Continue reading

Advertisements
Tagged , , , ,

The Questionable Legality of Open Flames in the Backyard: Twelve or So Hours of Epic Roast Beast

We promised pig photos, and pig photos you’re going to get. Be forewarned though; spit roasting a 50 lb pig in the backyard is not exactly a pretty process, although it ends in lots of happy deliciousness. If you’re squeamish about meat, weird animal parts, nose-to-tail eating, or happen to be (gasp!) vegetarian…you probably shouldn’t click the button below. But if you’re curious about how to roast your own whole pig on a bed of charcoal in your backyard, then choose the blue pill and take the plunge into our carnivorous world…
Continue reading

Tagged , , , , , , ,

Mom, Dad and BeanPie Turn 150. We Celebrate with Roast Pig, Crack Pie, and Butter.

It was a grand occasion in the Li family household on Sunday for an epic once-in-a-lifetime event: the 150th birthday party! Once-in-three-lifetimes, to be exact – it was a springtime celebration of our mom’s 60th birthday, Irene’s upcoming 20th birthday, and our dad’s upcoming 70th. Obviously, 60+20+70 = BADASS PARTY TIME. And no badass party would be complete without roasting a 50 lb pig in the backyard.  Or grilling a 30 lb fish. Or baking 10 desserts, including 4 crack pies. Or making 3 kinds of homemade pickles. Not to mention the ridiculous amount of beef brisket, pulled chicken, barbecued ribs, sweet potatoes, mac & cheese, three bean salad, collard greens, and sandwich rolls from Lester’s Barbecue and three sheet trays of cornbread from Andy’s restaurant Harvest.  And an accompanying approximately 20 cubic feet of alcohol. How else would you celebrate such a once-in-three-lifetimes occasion?

Continue reading

Tagged , , , , , , ,

“Doesn’t Everyone Spend Saturday and Sunday Nights in the Kitchen?”: The Deadpan Entree Smackdown

We on the Deadpan/Ithaca FamilyStyles Team – you know, that ruggedly good-looking bunch – always love a little bit of competition. You can usually find us going to war with Bananagrams, settling Catan with all the imperial zeal of Cortez or Columbus himself, or quizzing each other on random yet seemingly important information (think real-life Sporcle): name as many pokemon as you can! List the members of the nightshade family! Extoll the virtues of kosher salt! You get the idea.

So, it was only natural that when it came down to figuring out an entree for our first Deadpan event, we decided to compete for it, with a facebook event, scorecards, and of course, hours upon hours in the kitchen. Once again taking advantage of Hilary’s generosity and five-burner Electrolux stove, we went to work.

Max Hull is a photoshop god

I’d say each one of us totally and completely brought it. Pictures and results after the jump!

Continue reading

Tagged , , , , , , ,

Butternut Squash Polenta and Other Mayhems: Deadpan Restaurant’s Opening Nights

So much has happened in the last few weeks. Amin is now gallivanting in Dresden, and Judy has proven a valuable addition to our kitchen cohort. We at Deadpan Restaurant had our opening debut a few weeks ago, and then a repeat event this past weekend. It was, in a word, insane. Five dishes, 12 guests per event, hours upon hours in the kitchen, and I don’t think I’ll ever look a pot of polenta in the eye again.

Let’s talk about the menu. Since we’re new at this whole restaurant thing, we haven’t really figured out how to simultaneously serve a secret supper and photodocument it, so bear with us on the pictures!

We started with a red wine oxtail and beef tongue stew, served as chilled, jelly hemispheres, with a layer of homemade Momofuku pickles on a toasted baguette round.

Probably the most challenging dish of the evening, our tongue-and-tail amuse bouche was cast in a mold designed and cut by Amin. Pretty cool, huh? We value the use of all parts of the animals we eat, and wanted our guests to do the same. To our surprise and delight, nobody tried to escape the event while we described this dish, and everyone cleaned their plate! On a side note, those pickles are so addictive and delicious – definitely at the top of my these-are-so-easy-to-make-i’ll-never-buy-them-again list.

For our starter, we served the dish that has been our pride, joy, and near-undoing for the last several months: pork belly with butternut squash polenta. Cured for two days in a mix of brown sugar, sea salt, cinnamon, cloves, star anise and black pepper, and then braised for upwards of three hours in a pot of chicken stock and Delirium Tremens (famed as the best beer in the world), this local pork from Autumn’s Harvest Farm is tender, buttery, and melts in your mouth. The butternut squash polenta is cooked on the stovetop and then baked (or is it fried?) on cast iron with a lot of butter. We made our sauce out of a reduction of the braising liquid and some Cornell Orchards cider. This isn’t actually the pork belly we served, but an earlier incarnation that looks mostly alike:

We also served some cider mulled with the same spice mix that we cured the belly with. Still with us, even through the bad flash photography? Our other three dishes, after the jump…

Continue reading

Tagged , , , , , , , , , , ,

A Southern Spread at Rambling Restaurant: Pulled Pork, Pineapple Upside-Down Cake and Squirty Cream!

With an American-themed meal at our last Rambling Restaurant, we just had to do a dessert featuring the never-ending source of birthday party fun for all ages:  shakeable whipped cream in a sleek metal canister. They have it over here in the UK, except they call it…squirty cream. I thought that it might be just an affectionate nickname, but nope.  It even says so on the packaging.

Hilarious. Say hello to the squirty cream and a slice of sweet potato pie.  But wait, dessert first? Nothing wrong with that, but let’s rewind a bit to cover this Southern-inspired feast from the beginning. Sadly, I failed to take photos of the slices of warm cornbread with chunks of sweet corn and a dusting of paprika. You’ll just have to imagine them stacked in cute little baskets and served with pretty rounds of colorful green, red, and yellow jalapeno-chile butter.

Next up, shared ramekins of creamy mac & cheese with a crunchy cheddar and ciabatta breadcrumb topping, served up baked, browned, and bubbling.

The main course was a stomach stuffing plate of pulled pork with homemade barbecue sauce on freshly baked rolls, dirty rice (made satisfyingly, mouthwateringly dirty with chicken livers sauteed in the trinity of green pepper, celery, and onion), and a light lemony cole slaw.

We had an extreme overabundance of pulled pork, which is never a bad thing, although this picture’s a bit extreme. WARNING: GRATUITOUS PULLED PORK PICTURE AHEAD.

Continue reading

Tagged , , , , , ,

A Rambling Aphrodisiac Dinner, Complete With Searing Loins and Gin & Tonic Jelly

Hooray! It’s time for another Rambling Restaurant Singles Night featuring an aphrodisiac dinner, so you know things are bound to get hot.  Particularly when you have five people in a veryverycozy kitchen and have fresh bread baking in the oven, a giant vat of soup bubbling on the stove, and ten large pork loins popping and fizzing boiling oil all over the place.

Really. Hot. Temperatures. Luckily, there was also a dining room full of really hot people (yes yes, as in extremely attractive) all mixing and mingling on the other side of the curtain.  To get their taste buds primed and hearts racing, we served four courses featuring ingredients thought to have aphrodisiac qualities.  Of course, both dessert courses featured what is inarguably the most guaranteed aphrodisiac of them all – a large quantity of alcohol. Which is how we started the night as well, with glasses of passionfruit, raspberry and rosebud fizz.

Each cocktail came with a little tag marked with a suit denoting where to sit for your first table, along with some silly icebreaker questions inside to spark conversation or incite passionate debate.  Our eleven brave men and eleven brave women scattered amongst four tables to wait for these shiny happy braids of dough…

…to toast to perfection into these lovely browned plaits with a soft and fluffy white interior.

Continue reading

Tagged , , , , , , ,

Random Food Porn, or, What I Accomplished in Sophomore Fall

As the spring semester starts up, I find my mind wandering back to all the things I did in the fall. Remember the fall semester? Walking up the slope without getting my face windburned off? Four months of classes and pouring money into this lovely Ivy League institution? Learning about things like neuroscience, psychology and the legal system, human development, and so on? Brutalizing your savings account and learning how to bake flourless chocolate torte, braise pork belly, poach eggs, make hollandaise sauce, butcher a deer, french ribs, and so on? Becoming a shameless fan of the blood-spatter-style plating of sauce (pictured below)? Do I remember all that? Not really. Good thing I took pictures, and we’ve got recipes coming in future posts.

Continue reading

Tagged , , , , , , , , , , , , , , , ,

Ridiculously Good Spiced Brownies, Served with Almonds and Some Thoughts on Good Eating

I’ve got an absolutely amazing brownie recipe for you. Dense, fudgy, moist, a resounding wallop of chocolate amidst an unexpected touch of spices and a subtle nudge of saltiness upon encountering a buried almond. Now, I’m fully aware that I am often given to hyperbole, but I’m not exaggerating when I say these brownies are some of the best I’ve ever eaten. Make them yourself and I bet you’ll feel the same.

It’s not because of my skill at baking, which can more accurately be described as the ability to read and generally follow instructions. This brownie is based on a great recipe from Smitten Kitchen who adapted it from another great recipe from Baked in Brooklyn. Eat anything from these justly celebrated dessert creators and you’ll probably bust out the superlatives too. Plus, it’s got a lot of butter in it, and we all know the important kitchen equation: butter = awesome.

But the brownie got me thinking more about the food we eat and how it’s produced. If you just want to skip ahead to learn how to make these brownies yourself, scroll all the way down.  But first, some brownie pondering…

Continue reading

Tagged , , , , ,

Playtime With Boiling Oil: Experimenting With Deep Fried Mars Bars And More

I should be kept far away from deep frying machines.

Don’t get me wrong – I love a crunchy, golden, batter-encrusted item as much as the next arterial disease-scorning glutton.  The problem is, I never know when to stop. I’ll start off with a perfectly reasonable goal, like 15 or 20 deep fried Mars bars. But by the end of the evening, everything that is fit for human consumption and hasn’t been tied down has gotten thrown in the boiling oil and things are just getting out of hand.

hello my little deep fat fryer friend.

Lest that look of horror on your face prevent you from reading further, let me inform you that I didn’t consume all those crispy, glistening, gooey-with-hot-caramel-and-melted-chocolate deep fried candies on my own. Foodrambler and I made the deep fried Mars bars for Burns Night at Rambling Restaurant, a Scottish culinary extravaganza starring our homemade haggis (so not as disgusting as you might think…eventually).  In case you’re wondering, deep fried Mars bars are a genuine Scottish delicacy according to Wikipedia.  To enhance the Scottishness of the dish, foodrambler had the inspired idea to batter the chocolate logs in another Scottish delicacy: the violently (and controversially) orange-colored soft drink known as Irn-Bru.

Continue reading

Tagged , , , , , ,
Advertisements