recipes: omnivore

  • hong's brussels sprouts with bacon
    Our friend Hong whipped up this simple and tasty dish one night when we spontaneously decided to cook dinner instead of dine out. This is perfect for a low carb diet and goes great with grilled meat. baconbrussels sproutssalt and pepper
  • jacques pepin's consommé recipe
    Broth is one of the most fulfilling things you can make in the kitchen. Consommé is the funnest magic trick you can do with your broth. Here’s how I got there. Sick in bed one day in May with the worst allergy attack of my life, I watched the DVD that came with the Jacques Pepin (JP) book Essential Pepin. In a KQED radio interview, JP said that the DVD was more valuable than the book, so I think to myself, "word, I better check this out!" In addition to lots of timeless techniques that he integrates into his show, the DVD also contained a segment where JP turned cloudy soup stock into crystal clear broth called consommé. I was so amazed that I made consommé as soon as I was feeling better. Adapted from Jacques Pepin’s latest book, Essential Pepin. homemade stockground beefcelery leavesparsleyleekcarrotsblack peppercornsthymeegg whiteswatersalt
  • jacques pepin's skirt steak grandma
    This recipe was inspired by Jacques Pepin's (JP = Jacques Pepin) Puerto Rican mother-in-law who often incorporates lime into her preparation of steak. This super tasty dish is quick and easy to make. Adapted from JP’s More Fast Food My Way. skirt steakssaltblack pepperlime juiceanchoviesscallionsgarlicolive oilanchovy oilwaterlime juice
  • lamb kefta kabob
    We first tasted Turkish food when we traveled to Istanbul in 2007. During an al fresco lunch, we tasted a little bit of everything and really liked it. The combination of spice seasonings in the food was unlike anything we've ever eaten. Some memorable favorites from that meal include Turkish pizza and this dish, lamb kefta kabob. My husband pieced together this recipe from recipes he found online. ground lambonionpaprikacuminsaltpeppercayenne pepperparsleycilantrocinnamongaram masalamintmushroomssambalyogurt cucumber sauce
  • matt's braised chicken with preserved lemons and olives
    We love any opportunity to use preserved lemons in a dish. This recipe came from my old coworker Matt. We’ll often cook this up for guests because it’s relatively easy to make, and it’s impressive enough to serve to company. All of the proportions can be adjusted to taste and availability. Leftovers keep really well and taste even better the next day. basmati riceturmericpaprikacayenne peppercoriander seedsblack peppercinnamonras el hanoutchicken thighsyellow oniongarlicgingerwhite winechicken stocksaffronolivespreserved lemonsolive oilgreek yogurtcilantro
  • numnums broth with kombu and special effects
    We always have home made broth in the freezer. When a recipe calls for broth, we just unmold the frozen broth from the container directly into a saucepan and then thaw it over medium-low heat. Our recipe will often vary, and in the photos above, we mixed and matched recipe components to come up with 3 different formulas. It always involves our vegetable and herb trimmings that we store in a ziplock bag in the freezer, aka our "gnarly bag." It always involves chicken bones from the butcher, and sometimes frozen chicken carcasses that we've saved from Costco rotisserie chicken. We kick it off in the morning, then strain and store the broth at the end of the day. We have all hands on deck involving all of the large pots that we own. The special effects include the following: kombu (dried edible kelp) for glutamates (compounds that add umami/savoriness), pulverized shiitake mushrooms for glutamates, vinegar to help extract minerals out of the bones, veal or other marrow bones for gelatin that's great for the skin, and ginger to aid with digestion. kombuchicken bonesveal marrow bonescold watervinegaronionherbes de Provenceclovesbay leavessoy saucegingergnarly bagshiitake mushrooms