Category Archives: Videos

Cooking with an Idiot: Steak with Chimichurri Sauce

Daniel is a genius. It’s also a bit of a miracle that we’re still friends considering after arriving at NYU from Vermont in the fall of 2000, I thought it was okay to wear my brown corduroy overalls to orientation. Daniel, who isn’t shy about his opinions, later admitted to having “judged me harshly” for the poor fashion choice. I’ve had classmates express vague recollections of what they remember as ‘a bear costume’ when they first met me.  I cringe realizing that it was actually those beloved overalls. Thankfully Daniel isn’t shallow and his first impression quickly subsided and fourteen years of friendship continues.

Some of the many stories I want to tell about Daniel include: his unlikely and very brave day on September 11, 2001, his hilarious experience as a rebellious second grader in Santiago, Chile and his stranger-than-fiction roommate in Madrid. But these are long, precious to me (and probably him), and beside the point. So I thought we could sum it all up with a couple of lists.

Things Daniel is good at:

1. Being a best friend. I had my heart broken for the first time during my Freshman year of college. As a result, I cried while in rest pose during yoga class (If you’re in drama school at NYU, you take yoga for credit, naturally.) While the tears streamed down my face onto my mat, arms stretched down my sides in proper Savasana, I felt a hand tap the top of mine, comfortingly.  Daniel on the mat next to me remained still but had reached out his arm just enough to tell me it was all going to be okay. And it was.

2. Writing stories.

3. Making me laugh so hard I can’t breath.

4. Planning trips to the beach. One time on a drive to Malibu, Daniel seemed so unnaturally euphoric  that I became sincerely suspicious and  had to ask if he had taken something.  “No! I just LOVE the beach.”

Things Daniel isn’t good at:

1. Math. Considering his genius in all other areas, this caught me off guard once in a New York City taxi cab. When I exited the yellow vehicle and realized Daniel hadn’t gotten out, I peeked back in to see him with one hand flexed, pushing down on the top of his head in utter confusion as if the pressure on his skull would somehow work as a calculator for computing taxi cab tip amounts.

2. Cooking.  “Is there enough for a hungry Dan?” He used to ask when I offered him whatever cafeteria-alternative I had cooked up in my dorm for my roommates.  “Mmm…it’s a revelation.” He has said with wide eyes while chomping down on corn on the cob with miso butter at my house. “I’m savoring every bite.” He has explained while my husband and I notice that we’re eating embarrassingly faster than him. The compliments certainly make me love cooking for Daniel. But when it comes to his own skills…He has a thing or two to learn. So we made this video.

Advertisements

Leave a comment

Filed under Gluten-free, Heather Platt, Lunch, Main Course, Meat, Summer, Videos

An Interview with the Cast: The Stars of “The Hundred-Foot Journey” Share Their Favorite Culinary Memories

If you like delicious food, stunning images of France, and a beautiful love story, then you are going to love The Hundred-Foot Journey. The film, which is based on the novel by Richard C. Morais, stars Helen Mirren, Manish Dayal and Charlotte Le Bon. I recently sat down with these beautiful people to talk about their favorite food memories. I can’t wait to make Helen’s mother’s piroshki, Manish’s rice and dal and Charlotte’s steak tartare for Three More Big Bites!

 

Leave a comment

Filed under Heather Platt, Videos

Episode 1 of The Three More Big Bites Show: Pork Tenderloin with Cherry Port Sauce and Potato Goat Cheese Gratin

I absolutely love cherry season! It sounds dorky, but it’s true. I look forward to it all year and it doesn’t last very long, so it’s important to make the most of it while it’s here.  Cherries are such a special, sweet, succulent fruit. And they always remind me of the happiest time of year, the beginning of summer. We usually think of cherries as a dessert item, (mmm..I do love a good cherry pie), but I love to come up with savory ways to use these sweet/tart treats. And one of my favorite ways to do that is to make a super easy Cherry Port Sauce served over Pork Tenderloin.

Pork Tenderloin

This time, I’m serving it with goat cheese gratin. And though gratin is typically served in the winter, with heavier fare, it also makes for a wonderful summer dish because it can be made ahead of time and serves as the perfect summertime side for all kinds of grilled meats.

Enjoy!

Heather

cherries

Leave a comment

Filed under Dinner, Heather Platt, In Season, Main Course, Meat, Summer, Videos

Dinner for Two: Mussels in Tomato and Saffron Broth with Savory Rice

This afternoon, I got the fantastic idea to repurpose my leftover roasted Zankou Chicken (yes, sometimes you’re out and about and need some quick, cheap, moist roasted chicken; it happens to the best of us) into curried chicken salad (or coronation chicken for the Brits), and just as I was nearing the finish line, my salt cellar broke, dumping sea salt all over my chicken. No chicken salad and no salt cellar a sad Anna does make.

So I’m going back to a time when I was still between apartments and made this refreshing take on mussels for two in a borrowed kitchen. I based this version of mussels on this recipe from Epicurious.com.

De-bearding mussels is stupidly easy. For a how-to, watch this short and helpful video.

And see this post for tips on how to cook rice successfully every time.

Enjoy!

Anna

[rockyou id=158186917&w=500&h=375]

For mussels:

  • 2 teaspoons butter
  • 4 garlic cloves, chopped
  • 1 cup dry white wine
  • 2 tablespoons half and half
  • 1 1/2 teaspoons saffron threads (TJS!)
  • 1 cup chicken stock
  • 4 scallions, thinly sliced
  • 3 tomatoes, seeded, and chopped
  • 3 tablespoons lemon juice
  • 1 pound mussels, scrubbed and de-bearded
  • 2 1/2 tablespoons chives, chopped
  • salt
  • pepper

Melt butter in a large pot, then add garlic. Sauté until the garlic is fragrant, about 1 minute. Add the wine, half and half, and saffron; simmer for 5 minutes. Add chicken stock, scallions, tomato, and lemon juice; simmer for 5 minutes.

Add the mussels, cover, and steam until they are open, about 5-7 minutes. Shake the pot, holding down the lid with a kitchen towel, to redistribute the mussels. Discard any mussels that do not open. Serve hot with plenty of broth.

For rice:

  • butter
  • 2 cloves garlic
  • 1 cup jasmine rice
  • 1 1/2 cup chicken stock
  • 1/3 cup white wine in a ½ cup measure
  • top off the ½ cup measure with half and half

Brown the garlic in butter until just starting to soften. Add rice, and brown the grains for 1-2 minutes. Add liquid, and simmer at a rolling boil until liquid is completely absorbed. Salt and pepper to taste.

Leave a comment

Filed under Fish, Gluten-free, Main Course, Videos