That Shiksa Can Bake – Tiramisu

That Shiksa Can Bake – Tiramisu

Remember, it's espresso with an S. There no X is espresso..unless you are in a hurry and need to bring your tiramisu to Easter dinner, expresso. more…
Under-appreciated veggie of the week: Brussel Sprouts

Under-appreciated veggie of the week: Brussel Sprouts

The brussel gets so little respect I thought I'd gussy some up for some proper roasting. more…
Moussaka

Moussaka

You can tell from the picture, this ain't your yiayia's moussaka. Hell, it ain't my yiayia's moussaka either, especially given that my heritage demands me to have a bubbe, and not a yiayia.  And bubbe didn't make no moussaka. more…
Limoncello

Limoncello

I suppose this would have been a better summer post, but not much beats a crisp and sunny fall day than a glass of homemade limoncello by the water.   While in Italy, Nik and I got to sample about 20 different limoncellos from all over the country.  Our hands down favorite was at a […] more…

Holy shit, a new post!

Yes, I am alive. Lazy, but alive. more…
Italia (Part 2)

Italia (Part 2)

This is what Tuscany is about, not stinkin' pools. more…
Italia (Part 1)

Italia (Part 1)

Burrata is fresh mozzerella stuffed with more fresh mozzerella and cream.   Whoever invented this stuff is evil. more…
Sausage and fennel flatbread

Sausage and fennel flatbread

Sorry about the crappy picture, I blame it on the sausage. more…
Zucchini, Ziti and more

Zucchini, Ziti and more

Take that winter, don't let the door hit you on the ass...and spring, you can take your fancypants scallion ramp thingies with you too. more…
Chicken Popeye

Chicken Popeye

Popovers rock, they are loaded with cheese and as big as my head. If that doesn't define greatness alone, it should. more…
Sticks and stones

Sticks and stones

…may break my bones, but my knives will f’ing kill you! Let’s get a few things out of the way, I am an equipment geek.  Good tools are important to me, and paying a premium for get high quality doesn’t bother me too much when its something I’ll  frequently use.  On rare occasions I have gone […] more…
Superbowl 2011 Chili Showdown recap – Andy’s losing recipe

Superbowl 2011 Chili Showdown recap – Andy’s losing recipe

Why publish a losing recipe?  Spite is a super powerful emotion and because it’s my blog damn it!  Whew, I needed to get that out but seriously the first time we made this chili, we pressure cooked it for an hour and it was spectacular. The recipe did not deserve to come in 7th out […] more…
That Shiksa Can Bake – Triscotti

That Shiksa Can Bake – Triscotti

For those that aren’t linguists (cunning or not), biscotti (Italian) and biscuit (good ole English) are both derived from from the Latin word biscoctum, which means twice cooked.  I love biscotti, and the harder and crunchier the better.  So why not go for the trifecta and bake it a third time?  After the second bake and […] more…
Superbowl 2011 Chili Showdown Update, aka The Great Chili Upset

Superbowl 2011 Chili Showdown Update, aka The Great Chili Upset

Well kids, the results are in and it ain’t pretty.  Let me start off by saying that maybe I had a bit too much gravitas in my last post describing the cookoff. I didn’t come in first and I didn’t get the silver or bronze either. As a matter of fact, I came in 7th […] more…
Season 2 – Episode 1: Jamaican Chicken Corn Soup

Season 2 – Episode 1: Jamaican Chicken Corn Soup

Since I didn't get the official Jamaican grandmother recipe, you are stuck with the Jewish simulation. Jah vey? Oy mon? You get the point. more…
Superbowl showdown II, a winning chili?

Superbowl showdown II, a winning chili?

Last year, dedicated reader, you will recall we had a Sunday Gravy throwdown during the superbowl where the Jew was victorious for best gravy.  You were dedicated enough to read all the way back to last year weren’t you?  Dedicated enough to watch the butternut squash fly?  Dedicated enough to make it to this sentence? […] more…
Someone else cooking…

Someone else cooking…

OK, here’s a nice change of pace, someone else cooked us breakfast!  Sorry, no recipes today kiddos it’s just me rambling. Last weekend Nicole and I spent some time with some family friends at their bed and breakfast.  Bill and Joe have a really nice place up in Warwick, NY called The Inn at Stonycreek, […] more…
Linguine and Clams

Linguine and Clams

At the fish counter, where stuff grows from the sea I guess, we picked up a dozen clammies with no clue what we were going to prepare. more…

2010 – The year in review

As 2010 has comes to a close we are preparing to celebrate our 1 year anniversary. On January 8th TJCC was officially started amid contract disputes between Cablevision and Scripps Networks but to be fair this wasn’t the real catalyst as to what really happened. In reality, there were a bunch of synergistic circumstances that […] more…
Insetto di Mare

Insetto di Mare

Frutti di Mare (fruit of the sea) really should be Insetto di Mare, after all the best fruit in the sea are the critters with many legs, shells or tentacles. In my mind, bugs. more…
Filet mignon wontons in miso and mushroom broth

Filet mignon wontons in miso and mushroom broth

Umami bombs these are. more…
A Winemaker’s Journey: Part 3 – An alternative approach

A Winemaker’s Journey: Part 3 – An alternative approach

So I met my old teacher, let's call him Marty for shits and giggles, and wanted in with his gang. Marty leads a bunch of "amateur" winemakers, and these guys take part in all the action. Besides being a great bunch of guys, they really take their winemaking seriously and as such make serious wine. We're not talking grandpa's prison wine that you need to put fruit into or chill. This is the real deal, with good grapes, good practices, and an artisan touch. Full disclosure: my grandpa didn't make wine, he was a pickle guy, being Jewish and all. more…
Happy Thanksgiving!

Happy Thanksgiving!

Thanksgiving at the Jew residence 2009.  Table for 14. Not much content here, just wanted to wish my loyal (or not so loyal) readers a happy Thanksgiving!  Hope you are spending your time with loved ones (or at least lusted ones) and gorging yourself silly. This year we’ll have 14 people and I’ve gone with […] more…
A Winemaker’s Journey: Part 2 – Jumping in

A Winemaker’s Journey: Part 2 – Jumping in

Big deal. Blah, blah, blah you and your wife like wine, so does half the world. You like it so much, you went to Napa. Yeah, what dedication, I'm sure you really struggled through it. more…
A Winemaker’s Journey: Part 1 – Research

A Winemaker’s Journey: Part 1 – Research

Being a oenophile sounds a bit pretentious too, but it does get bonus points for the vowel to consonant ratio. more…
Roasted chili-citrus chicken with mixed olives and potatoes

Roasted chili-citrus chicken with mixed olives and potatoes

Well this is something new for us at TJCC – a guest post from a fellow blogger and friend.  Amazing how this newfangled internet thingamajig lets you make friends without ever meeting or speaking to a person!  I’m sure it’ll never catch on. My friend Velva hosts a really great blog called Tomatoes on the […] more…
Harvest pork loin sous vide

Harvest pork loin sous vide

All in all, we considered this a smashing success. The pork was moist and tasty, and Nicole was happy. Now we only need to sous vide like a thousand more times to make it cost effective! more…
Cauliflower Soup

Cauliflower Soup

Soup is always great to take away a bit of the chill and leverage some of fall's great bounty. Squash, turkey, mushroom-barley, shcarole and bean (sic), and even the lowly cauliflower, you name the soup and we're there bowl in hand. more…
Triple Berry Wedding Jam

Triple Berry Wedding Jam

You have probably noticed my posts dwindling in the last few weeks, but it’s getting close to the wire: That Jew and That Shiksa are finally getting hitched this weekend!  Wedding planning has fully consumed our lives, and I doubt you wanted to see a super exciting post on take out pizza, beefarino or cereal. […] more…
Korean Spicy Chicken (chiken?)

Korean Spicy Chicken (chiken?)

Goooo -- chujangs! more…
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