Cooking with Jay

is a new food and lifestyle web series. Here is where you'll see videos, learn exciting cooking techniques, and explore new adventures in and out of the kitchen.

Sunday Supper is on the table. Come and get it!

T-bone Steak with Mushrooms & Onions

Random shots walking down 5th ave. You got to love NY

Went to the Garry Winogrand exhibit. I was so inspired that I took some B&W photos, like this one, on my way home.  View high resolution

Went to the Garry Winogrand exhibit. I was so inspired that I took some B&W photos, like this one, on my way home. 

Cacio e Pepe
If you like “fast food” then you’re going to love this!
The secret in making this is using really good Pecorino Romano cheese, as well as having the peppercorns and the cheese prepped so you can just toss everything together once the spaghetti is al dente! 
Ingredients
1 Tablespoons Black Peppercorns or Tri Color Peppercorns
1 Pound Dry Spaghetti
1 Tablespoon Butter
1 Cup Finely Grated Pecorino Romano

To Make the Peppercorns:
In a dry small sauté pan, over medium heat, toast the peppercorns. About 2 minutes
Place the peppercorns on a sheet of parchment paper. Fold the parchment in half. Crush the peppercorns with a rolling pin by rolling it back and forward until the peppercorns are well crushed. Set aside.
Quick Tip: You can also use a mortar and pestle to crush the peppercorns. 
To Grate the Cheese:
Using a box grater, grate the cheese on the small ragged-hole side of the grater. Set aside.
Quick Tip: Use the small-ragged holes on a box grater to grate the cheese and not a Microplane. This helps to prevent the cheese from clumping. 
To Make the Pasta:
Bring a large pot of 6 quarts of water to a boil. Add 1 1/2 Tablespoons of salt. Stir
Add the dry spaghetti and stir for the first couple of minutes to prevent the spaghetti from sticking to itself. Cook until al dente.
In a large saute pan, over medium high heat add the toasted crushed peppercorns, 1 ladle full of the reserved pasta water, and 1 Tablespoon of butter. Stir until butter melts. 
Once pasta is “al dente”, reserve 1 cup of the pasta water. Drain spaghetti, but don’t shake off excess water. 
Toss the spaghetti into the pepper sauce stirring quickly. The sauce should be clinging to the pasta. 
Off the heat, fold in the cheese. If the pasta looks to dry, add a small amount of the reserved pasta water.
To Plate:
Divide the spaghetti between 4 warm plates. Top with additional cheese and peppercorns. Serve immediately. 
View high resolution

Cacio e Pepe

If you like “fast food” then you’re going to love this!

The secret in making this is using really good Pecorino Romano cheese, as well as having the peppercorns and the cheese prepped so you can just toss everything together once the spaghetti is al dente! 

Ingredients

1 Tablespoons Black Peppercorns or Tri Color Peppercorns

1 Pound Dry Spaghetti

1 Tablespoon Butter

1 Cup Finely Grated Pecorino Romano

To Make the Peppercorns:

  • In a dry small sauté pan, over medium heat, toast the peppercorns. About 2 minutes
  • Place the peppercorns on a sheet of parchment paper. Fold the parchment in half. Crush the peppercorns with a rolling pin by rolling it back and forward until the peppercorns are well crushed. Set aside.

Quick Tip: You can also use a mortar and pestle to crush the peppercorns. 

To Grate the Cheese:

Using a box grater, grate the cheese on the small ragged-hole side of the grater. Set aside.

Quick Tip: Use the small-ragged holes on a box grater to grate the cheese and not a Microplane. This helps to prevent the cheese from clumping. 

To Make the Pasta:

  • Bring a large pot of 6 quarts of water to a boil. Add 1 1/2 Tablespoons of salt. Stir
  • Add the dry spaghetti and stir for the first couple of minutes to prevent the spaghetti from sticking to itself. Cook until al dente.
  • In a large saute pan, over medium high heat add the toasted crushed peppercorns, 1 ladle full of the reserved pasta water, and 1 Tablespoon of butter. Stir until butter melts.
  • Once pasta is “al dente”, reserve 1 cup of the pasta water. Drain spaghetti, but don’t shake off excess water. 
  • Toss the spaghetti into the pepper sauce stirring quickly. The sauce should be clinging to the pasta.
  • Off the heat, fold in the cheese. If the pasta looks to dry, add a small amount of the reserved pasta water.

To Plate:

  • Divide the spaghetti between 4 warm plates. Top with additional cheese and peppercorns. Serve immediately. 
Warm Blueberry Compote & Shortcake

This is a take on the old classic Strawberry Shortcake. 
Ingredients:
2 Cups Blueberries
3 Tablespoons water
1/4 Cup sugar
2 teaspoons Lemon juice
1 Cinnamon stick

2 Cups All Purpose Flour
1/2 sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter - cut into pieces
2/3 cup milk
1 egg - slightly beaten
To Make the Blueberry Compote:
Combine 1 cup of the blueberries, water, sugar, lemon juice, and the cinnamon stick in a small saucepan on medium heat. About 10 minutes 
Once the blueberries have soften, mash then with the back of a fork. Add the remaining cup of blueberries and cook on low heat, stirring frequently. About 6 minutes
Place the finished compote into a bowl and set aside at room temperature until ready to serve.

To Make the Short Cakes:
Preheated Oven 375 degrees
Grease the bottom and sides of a 9-inch round cake pan with butter.
In a medium bowl, mix together the flour, sugar, baking powder, and salt. Cut in the butter using a pastry cutter or a fork until mixture looks like coarse crumbs.
Quick Tip: You can also use a food processor to cut the butter and flour mixture together. Just pulse about 10 times. 
Stir in milk and egg until blended. -* Batter will be thick and lumpy 
Spoon into cake pan; spread evenly.
Bake for 30 to 35 minutes or until a toothpick inserted in the center of cake comes out clean. Cool for 10 minutes 

To Plate:
Line the buttom of 6 dessert plates with the warm blueberry compote. 
Cut the shortcake into 6 wedges. Place the wedges on top of the blueberry compote. 
Drizzle the extra juices from the compote on top of the shortcake. 
Finish with fresh whipped cream or ice cream, which I have done in the photo! 

View high resolution

Warm Blueberry Compote & Shortcake

This is a take on the old classic Strawberry Shortcake. 

Ingredients:

2 Cups Blueberries

3 Tablespoons water

1/4 Cup sugar

2 teaspoons Lemon juice

1 Cinnamon stick

2 Cups All Purpose Flour

1/2 sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup cold butter - cut into pieces

2/3 cup milk

1 egg - slightly beaten

To Make the Blueberry Compote:

  • Combine 1 cup of the blueberries, water, sugar, lemon juice, and the cinnamon stick in a small saucepan on medium heat. About 10 minutes 
  • Once the blueberries have soften, mash then with the back of a fork. Add the remaining cup of blueberries and cook on low heat, stirring frequently. About 6 minutes
  • Place the finished compote into a bowl and set aside at room temperature until ready to serve.

To Make the Short Cakes:

Preheated Oven 375 degrees

  • Grease the bottom and sides of a 9-inch round cake pan with butter.
  • In a medium bowl, mix together the flour, sugar, baking powder, and salt. Cut in the butter using a pastry cutter or a fork until mixture looks like coarse crumbs.

Quick Tip: You can also use a food processor to cut the butter and flour mixture together. Just pulse about 10 times. 

  • Stir in milk and egg until blended. -* Batter will be thick and lumpy 
  • Spoon into cake pan; spread evenly.
  • Bake for 30 to 35 minutes or until a toothpick inserted in the center of cake comes out clean. Cool for 10 minutes 

To Plate:

  • Line the buttom of 6 dessert plates with the warm blueberry compote.
  • Cut the shortcake into 6 wedges. Place the wedges on top of the blueberry compote.
  • Drizzle the extra juices from the compote on top of the shortcake. 
  • Finish with fresh whipped cream or ice cream, which I have done in the photo! 

Spicy Chorizo with Cannellini Beans, Swiss Chard & Fried Egg
This dish started out as a Bruschetta from a recipe that I was road testing. I had made so much of it, that I didn’t know what to do with all the leftovers.
I hate throwing away good food, so my spouse, who loves fried eggs, asked me if I could fry him up some eggs for dinner.
Then it hit me, what if I reheated the leftover Chorizo combo and topped it with a fried egg? 
This was incredibly good! We both loved all the different textures to the over all dish. The rich creaminess of the egg yolk, the slight softness of the cannellini beans, the crumbly texture from the spicy Chorizo! 
I’m happy to report, we didn’t throw any of the leftovers away!!! View high resolution

Spicy Chorizo with Cannellini Beans, Swiss Chard & Fried Egg

This dish started out as a Bruschetta from a recipe that I was road testing. I had made so much of it, that I didn’t know what to do with all the leftovers.

I hate throwing away good food, so my spouse, who loves fried eggs, asked me if I could fry him up some eggs for dinner.

Then it hit me, what if I reheated the leftover Chorizo combo and topped it with a fried egg? 

This was incredibly good! We both loved all the different textures to the over all dish. The rich creaminess of the egg yolk, the slight softness of the cannellini beans, the crumbly texture from the spicy Chorizo! 

I’m happy to report, we didn’t throw any of the leftovers away!!!

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