Posted on Feb 3rd, 2011 by Mr Goldbar
A-Trak’s adventures (as chronicled on the Fader blog) continue.
Storytime! I went to Australia for a two week tour around the New Year and it was an action-packed adventure. I was thinking of recounting it all in iambic pentameter for dramatic purposes, but I couldn’t even come up with one lousy stanza. So here is the story as I’d normally tell it.
Posted on Feb 3rd, 2011 by Nick Catchdubs
Posted on Feb 1st, 2011 by Elliot Aronow
One of the questions I get asked a lot when it comes to home cooking on a weeknight is how one can take pre-made, store bought items like ravioli and take them to another dimension of deliciousness. This week on Food Gold, we are going to offer an elegant response to that question using Trader
Joe’s Giotto’s Butternut Squash Ravioli, some butter and some fresh arugula. Most people don’t think to cook arugula and use it the same way you would fresh spinach, but if you can take the leap of faith with us you won’t be disappointed. Here, the sweetness of the butternut squash is offset by the funky, slightly bitter notes of arugula and a delicious, nutty sauce comprised of little more than unsalted butter and some pasta water. It’s a winner for sure. Let’s go! Read More
Posted on Jan 21st, 2011 by Elliot Aronow
OG Food Gold contributor Sammy Bananas returns!
Who Likes Chicken? Over the past few years I’ve been working on a simple but damn good recipe for Roast Chicken. The result is straightforward and hard to screw up, but a serious mouth waterer. I recently brought this chicken to the annual Fool’s Gold Holiday Potluck, and it seemed to be a hit! Food Gold head chef Elliot practically forced me to give up the recipe, and I’m happy to share. I’ve gotta give a shout here to my lovely girlfriend Mari, who introduced this approach to me, and has helped shape it into a winner. Read below to find out the juicy (and I do mean juicy) details! Read More
Posted on Jan 20th, 2011 by Nick Catchdubs
Posted on Jan 12th, 2011 by Elliot Aronow
Last night my roomy @hellastoops was hella hungry and so I decided to experiment with a few things I had in the fridge to create a satisfying meal using very few fresh ingredients. Normally I strive to include fresh herbs, citrus notes, etc in my pasta creations but given the situation I decided to dig out frozen peas, some funky Gorgonzola cheese and heavy cream and see what happened. What happened was very good so here’s the rough recipe. Fast and loose is the name of the game here. Just cook with your eyes and taste often. You can substitute frozen asparagus or spinach for the peas, or better yet use the fresh stuff. That said, in a pinch this one is a winner! Read More
Posted on Jan 5th, 2011 by Elliot Aronow
Welcome back to Food Gold 2k11! This week we getting heavy and hearty with a Grandma classic, lasagne. Our version features the woodsy goodness of four kinds of mushrooms, bright fresh herbs and a delicious mother sauce, the bechamel. I broke things down in a few easy steps so you can keep everything in order as you cook up this treat. My only advice is to make sure to you butter the dish before you throw it in the oven and that you taste as you go on the seasoning front. Aside from that, it’s a breeze. You can do this! I want to see you do this! Read More
Posted on Dec 8th, 2010 by Elliot Aronow
Last weekend, I had a wild craving for a BK Chicken Sandwich, which for the record was my most favorite childhood food. Rather than forking over three bucks for a chemically processed corporate death machine fillet, I decided to whip up a batch of chicken schnitzel, aka chicken Milanese. Or in Jersey Shore parlance, “chicken cutlets.” To be fair these are not synonymous but rather “related” dishes. All three consist of breaded and fried chicken but the Milanese usually has parmesan in the mix while schnitzels are traditionally made with veal.
In learning how to make this you master not only the art of properly cooking chicken breasts so they are juicy and delectable but also how to properly heat oil and cook in batches to ensure crispy, golden brown food. Important stuff to say the least. And just remember tonight’s chicken cutlet night can also be tomorrow’s chicken parmesan night! Read More
Posted on Dec 2nd, 2010 by Nick Catchdubs
It’s only appropriate that for the 50th RAT we switch it up a little bit. I had been thinking about incorporating a mix series into the column for a while – lo and behold, DJ Ayres comes in with a new DJ mix of rappables right on time for this week’s edition.
Posted on Dec 1st, 2010 by Elliot Aronow
It’s cold, you are lazy and you want to cook something. I got you! You should make this hearty as hell kale and sausage soup. It’s got a bit of kick, lots of leafy green goodness and a wonderful body thanks to the potatoes. It also takes about 40 minutes total to cook up so if you are not sold yet, you should be now. Trust me this is a very forgiving recipe, impossible to mezz up. Let’s go! Read More
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