by Ed Robinson | May 23, 2014
Stout Braised Lamb Shanks / Chicken Milanese Episode 104, 'Bittersweet' Stout Braised Lamb Shanks 1 Tbsp vegetable oil 4 lamb shanks flour for dredging 2 leeks, halved lengthwise and chopped 1/4” thick 6 cloves garlic, halved or quartered 2 carrots, chopped ½“ thick 2...
by Ed Robinson | May 22, 2014
Sizzling Garlic Shrimp / Wamparoons / Celery Root Soup Episode 105, 'Celeriac: The Ultimat Ice-Breaker' Celery Root Soup with Chive Oil, Crispy Prosciutto, and Sour Cream 2 leeks ¼ cup butter 2 large celery roots (about 2 pounds) 3 apples (about 1 pound, I prefer a...
by Ed Robinson | May 21, 2014
Curry Chicken Salad Sandwiches Episode 106 'Season 1 Finale' Makes 6+ sandwiches Chicken Salad 1 ½ pounds boneless, skinless chicken breasts 2 cups chicken broth ½ cup sliced almonds 2 ribs celery, chopped fine ½ cup red grapes, halved 4 green onions sliced thinly...
by Ed Robinson | May 20, 2014
Ramen Katsu Episode 201, 'Observe the Whole Bowl' Shoyu RamenFor years, ramen has been synonymous with Top Ramen. But traditional ramen bares little resemblance to those fried MSG filled noodles. Real ramen is a broth simmered for up to 3 days served over noodles and...
by Ed Robinson | Jul 1, 2013
Episode 2 'Sage Advice & Bitter Lessons' Chicken Piccata Bruschetta4 to 6 tomatoes, diced (I prefer roma, but you can use any kind really. As long as they’re fresh. Even cherry tomatoes can work)2 to 3 cloves of garlic, minced15 to 20 basil leaves, torn (basil can...
