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Pork Shoulder Slow Cooked with Limas Photograph by A. Schloss |

Friday, January 31, 2014
Pork and Beans
Friday, January 24, 2014
Beets Roasted on Coffee Beans
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Red and Golden Beets on Coffee Beans before Roasting Photograph by A. Schloss |
It appeared mysteriously spartan on
the menu at Coi, Daniel Patterson’s ashram for food in San
Francisco ’s North
Beach : “Carrots/Coffee.”
What did it mean? It turned out to be genius—sweet, smoky, and earthy genius.
Pencil-thin carrots were baked on a bed of coffee beans that warm gently,
releasing their oils. This unexpected dish celebrated all the advantages of
slow cooking: the coffee fumes gradually infuse the vegetable, creating an
ephemeral sensation of something roasted that one can identify as “coffee” only
after the tongue whispers to the brain. The carrots appear pristine, freshly harvested, with none of the raggy bloat that plagues the surface of boiled carrots, and yet their interior yields as if they had simmered softly for hours .
Thursday, January 16, 2014
Sous Vide Fillet Mignon
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Sous Vide Fillet Roast with Wild Mushroom Ragout Photograph by A. Schloss |
Saturday, January 11, 2014
Honey Baked Beans

Honey Baked Beans and Bacon-wrapped Franks, Eat Up!
Photograph by A. Schloss
Baked beans come from an age when cooking food all day (or for several days) over a low fire was commonplace. There was no sautéed boneless chicken breast or food processor pesto to speed up meal prep, and because the cooks who baked those beans were planting crops while dinner simmered, an untended pot of baking beans was the very essence of convenience cuisine.
![]() |
Honey Baked Beans and Bacon-wrapped Franks, Eat Up! Photograph by A. Schloss |
Baked beans come from an age when cooking food all day (or for several days) over a low fire was commonplace. There was no sautéed boneless chicken breast or food processor pesto to speed up meal prep, and because the cooks who baked those beans were planting crops while dinner simmered, an untended pot of baking beans was the very essence of convenience cuisine.
Roasted Peppers
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Charred Jalapenos Photograph by A. Schloss |
Monday, January 6, 2014
Clementine Kalamata Pudding in Rosemary Caramel
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Clementine Kalamata Steamed Pudding Photograph by A. Schloss |
This new age take on an Old World dessert is completely my fault. I made it up,
tested it to the nth degree, and stand behind its unashamed sweet and savory
idiosyncrasies. It is constructed like a traditional sticky toffee steamed pudding with salty
olives and candied clementine taking the candied dates' role, honey and rosemary
stepping in for the toffee sauce, and silken chestnut flour playing the
supporting starchy role typically taken by a wheat flour-based pudding mixture. The
totality is earthy and cosmopolitan.
Saturday, January 4, 2014
Slow Cooked Clementine Compote
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Sugared Clementines Photograph by A. Schloss |
I love this stuff. It
was the first thing I ever made in a slow cooker and I continue to stock my pantry with it every year when
clementines come into season. As the fruit slowly simmers sugared juices emerge and fragrant bitter oils from the peel melt and mingle into a bittersweet condiment, creamy with a minimum of fat, aromatic
without a trace of herb, and completely addictive (only shame will keep you
from consuming the entire batch in a single sitting). I usually serve it with toast at breakfast, as I would orange marmalade, but I’ve also been known to go at it with a spoon late at night.
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