Posted on May 22, 2013
Those who know me well know of my passion for pesto. I’ve blitzed every green you could potentially imagine, and only once did I feel as if I created an enormous failure (I don’t care what the cookbooks or slick bloggers say, sage pesto is catastrophic unless you blend it heavily with a lighter leaf like basil, spinach of flat-leaf kale to cut the soapiness). However, when I opened up Bon Appetit‘s summer issue, I couldn’t resist the allure of the two greens I haven’t conquered: parsley + chives.
On my way home from the market, I wondered why beef got relegated to the red sauce lot — rarely do I ever see a sirloin paired with the verdant sauce, and I never understood why. Are we tied to silly food rules that dictate white wine must always pair with fish and rosemary must always complement lamb? So I ran back to the market, scored some beef, and set out for a dish that would be insanely delicious.
Suffice it to say, I’m addicted to the unexpected juxtaposition of the sharp chives with the almost sweet and delicate parsley. The pesto was savorier than those I normally make, and it stood up well against the grilled beef, lending a depth of flavor that I have yet to experience. If I can implore you to do one thing this summer, it’s this: eat beef with pesto. You won’t regret it.
INGREDIENTS: Recipe adapted from Bon Appetit, with slight modifications
1 pound fresh fettucini or linguine pasta
1/2 cup unsalted, roasted almonds
4 cups (packed) fresh flat-leaf Italian parsley leaves
3/4 cup chopped fresh chives
3/4 cup extra-virgin olive oil
1/4 cup finely grated Parmesan
Freshly ground black pepper + sea salt, to taste
1 lb ground sirloin + 2 tsp of olive oil for the pan
In a large skillet on medium-high heat, add the olive oil, beef and salt + pepper to taste. Cook until the meat is brown on all sides, 4-5 minutes.
While the beef is cooking, blitz the pesto ingredients (almonds, parsley, chives, olive oil and cheese) in a food processor (or you can opt for the mortar + pestle method) until smooth + creamy. I’ll add the salt/pepper to taste after all the ingredients have been incorporated.
Once the beef is done, set aside. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Add in the beef. Season with salt and pepper.
Posted on January 2, 2013
Visit Fletcher’s Brooklyn Barbecue for extraordinary eats, because, quite frankly, this food is too beautiful for type. Experience it for yourself. I’m grateful for the fact that they don’t offer delivery service because that would be…problematic.
Posted on December 25, 2012
Posted on October 14, 2011
May I be frank? Hotel dining is abysmal, at best. From the tepid, undercooked cheeseburgers to the iceberg lettuce salads, room service has often reminded me of cafeteria mystery meat and women in hairnets slinging sloppy joes, circa 1991. Simply put, hotel food can be its own horror movie. My work requires that I travel quite a bit, so eating in the confines of a hotel while perched in front of a laptop has its minor conveniences.
However, color me SHOCKED AND AMAZED when I chowed at Hotel Palomar in Dallas.
Nobody does beef like Texas.
Shying away from the busy cocktail hours and sloe-gin buzzing, I settled outdoors as the sky threaten to open up and pour rain. As soon as I was brought a selection of whipped butter, pimento cheese, and spicy salmon tapenade, I knew Hotel Palomar was THE BUSINESS — namely, the business of serving up unbelievable cuisine. After Dyson’ing the bread basket, I feasted on the finest piece of filet I’ve had in YEARS. Tender, slightly sweet, the steak was slathered in a bacon reduction. I mean, HONESTLY. Who says no to BACON?
Accompanied by savory whipped garlic potatoes and white beans, I continued to be bowled over by the impeccable, perfectly-seasoned food, the fantastic service, and the attention to detail. As someone who adores food, I always look for the little things, the touches. The sear on a steak that caramelizes the meat, the pimento cheese, the creamy texture of the beans juxtaposed with the charred beef — these are all the things that make a meal exceptional. Often, the best meals are made from the simplest ingredients and techniques: locally-sourced food, well-seasoned and a careful consideration of pairings.
So if your travels take you to Dallas and you’re holed up in a hotel working, I invite you to check into the Hotel Palomar and feast away!