Ingredients

4 navel oranges
2 Tbsp. rosewater
3 tsp. granulated sugar
1/2 tsp. ground cinnamon

Method

1) Slice the oranges thinly and spread them on a platter (this can be done in stages, if you don’t have a large platter).

2) Sprinkle rosewater over the oranges. Next, sprinkle the sugar over them. Finally, sprinkle the cinnamon over the oranges.

3) Let chill for about 30 minutes. Toss lightly before serving. (If you want to make a presentation of this, chill oranges with just the sugar and rosewater, and then sprinkle on the cinnamon just before serving. You could also garnish it with a mint sprig.)

Notes

Get really nice oranges. The ones sold in the giant bags, where you get five pounds for $2, are usually not as juicy and flavorful as the ones that are sold individually.

As for the rosewater, pretty much any Indian grocer will sell it. It’s fairly common at the international stores, as well. Or you can find it on the Internet.

I’ve given cocktails short shrift. I’m a descriminating gourmand, who’ll travel a thousand miles just to eat a local specialty, but when it comes to the bar, I’m more likely to amble a couple of blocks, and ask for my old standby of bourbon and Coke.

Lately though I’ve been spending some time with bartenders who pursue mixology with the same dedication as top chefs. These guys are focused on seasonal ingredient driven cocktails filled with chopped farm fresh fruits and vegetables.

I don’t know why it took me so long to have an epiphany. Whenever possible I’m looking for farm grown heirloom tomatoes for caprese salads or local creameries for my milk, and yet I think nothing of using mixes full of corn syrup, sodium benzoate, shelf stable gums, and artificial colorings for my drinks. More »

There’s nothing like wasting away an afternoon over Pimm’s Cup at the Napoleon House in New Orlean’s French quarter. The house is a two hundred year old weather worn gem, so named, because it was offered to Napoleon as a place of exile in 1821. Alas, he chose the more temperate Saint Helena in the South Atlantic. It’s a shame, because no doubt he would have brought a culinary team, and we wouldn’t have had to suffer through a hundred and fifty years of mistakes like tuna casserole. More »

In Boston, some folks consider the proximity of a Dunkin Donuts franchise when purchasing a new home. According to a short New Yorker piece last year, allegiances to a particular store can be measured in the number of steps it takes to reach the front door. More »

Drunken chefs like me need to have a little something to munch on with a bold glass of wine. This is an almost no-cook recipe, and it’s easy to assemble. Try it if you’re hanging out with friends or if you’ve got a last-second engagement. Don’t forget the wine…no matter what Paul Giamatti says in Sideways, skip the Lindsay Lohanesque overexposure of Pinot Noir, and pair this app with a Shiraz, maybe a 2003 Mclaren Vale, either the Tintara or the Tapestry. More »

In our fast paced, never-a-spare-moment lives, having a recipe in your repertoire to bring everything back to home-base can be a life saver. Everybody knows the iconic image of the blue and white box with yellow writing. It’s been in everyone’s pantry at one time or another. When the moment arises when you can slow things down and look past the convenience of dehydrated cheese-food, home made macaroni and cheese is a dish that always satisfies. More »

My cozy domain was invaded by a former U.S. marine and his platoon of wife and twins and an onslaught of infant paraphernalia last saturday. I generally like to spend Saturday doing a lot of work around the couch, but this weekend it simply wasn’t to be.

There would only be one way to overcome the initial shock and awe of this incoming army of in-laws… More »

I owe this stock to Bruce Sherman, the chef of North Pond in Chicago. Not necessarily the recipe, but the technique. He was classically trained by the French, and thus a total stickler for “by-the-book” cooking. He really made me appreciate how the most miniscule of details can affect how a dish tastes in the end. When It comes to making a good stock you really have to pay attention to the details, after all you are working with a limited amount of ingredients. More »

This is a quick cure and meant more or less for marinating meat rather than preparing it for a long curing process or for smoking. This mixture will work well on chicken, pork and duck. The ratio of salt to sugar is pretty much 50/50 because you’re really just trying to drive flavor into the meat rather than completely pull moisture out. This recipe is enough for about 3 or 4 pounds of meat. More »

2 lbs Fresh Pork Belly (3 lbs, if bone in)
A scant amount of vegetable or olive oil
2 Carrots, peeled and medium diced
2 Stalks of Celery, medium diced
1 Large Onion, peeled and medium diced
2 Bay Leaves
4-6 Sprigs of Thyme
2 12oz Bottles of Hard Cider
1 Qt Chicken Stock (Roasted if you can get your hands on it)
2 Cloves of garlic

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My friend Delilah threw a dinner party on a recent snowy Chicago night, and I found myself wondering what the hell I would bring. I nominated myself for dessert, but felt daunted by the task of having to cook for a group of people I had never met before. To top it off, I also needed something that would travel safely in the car.

I had to cross my fallback Crème Brulee off the list. Carrying an armload of ramekins up a few flights of stairs didn’t seem like a very good idea. I’m a clumsy little man and I imagined a hospital trip involving shards of porcelain in uncomfortable places. More »

A few weeks ago, some good friends cashed in on a dinner that I owed them.

Since I love cooking so much, I tend to plan ahead for a good meal. I’m still relatively new in the kitchen, so I try to cut corners wherever I can to save time. Two days before the dinner, I had planned on making a Flourless Chocolate Cake from a trusted recipe. I was thinking of plating it on some Orange Crème Anglaise, striped with Raspberry Sauce. This was a safe and easy standby, considering I had made the cake flawlessly a few times before, along with the accompanying sauces.

On the other hand, I might have been drinking some whiskey when I made the cake. More »

We provided a garnish recipe for four, but the amount of cake and raspberry sauce produced in this recipe will serve 8-12. You can just double or triple the garnish recipe to match. More »

Nothing cures the ailing winter soul like a good braise. Perk up your spirits with this recipe from Chef Shawn McClain and the Custom House restaurant kitchen. Be sure to check out our podcast with Chef McClain here. You can print this recipe out by clicking on the “print article” link below.

Prep Time: 45 minutes prep, 90 minutes cooking, and overnight marinade
Serves: 4 More »