This menu was as fun to come up with as it is to eat. They say oysters are an aphrodisiac but as shucking a raw one can be lethal, I steam mine just until they open and I can easily pry off the shell. They are easy to prepare and look very impressive on the table. The poussins (Cornish hens) require very little by way of preparation. The artichoke makes a great side and the heart is the best part. The molten chocolate cakes are also quick and very sexy, oozing with chocolate on the plate. Happy Valentine’s Day.
This is indulgent, but if you’re just making it for two it’s a delicious and decadent gesture. Feel free to skip the caviar.
Last week, chef (and great man) Mario Batali challenged me to raise awareness and money for the NYC Food Bank by trying to live on $29 dollars for the week (what low income families on SNAP are trying to survive on).
This week we bring you the lovely Erin McKenna and recipes from the best thing to happen to health conscious foodies—the BABYCAKES BAKERY! When I’m on the sugar-free/vegan/gluten-free tip I bust out this glorious hymn to the guilt-free treat and get busy.
We couldn’t be bigger fans of getting kids into the kitchen—though nurturing young talent into full-fledged sous chef-dom can be hard when schedules get in the way. Samantha Barnes—founder of Los Angeles-based mobile culinary classroom Kitchen Kid—launched Raddish for this very reason.