The Blork Blog

A reminder on this warm Sunday afternoon that your red wine will be more enjoyable if you cool it a bit before serving. Red wine is normally drunk a bit above “cellar tempertature,” or 16-18 degrees Celsius. But if that Cabernet Sauvignon that you’re serving with dinner has been sitting on the picnic table all […]

That’s why Martine and I finally drank that other bottle of 2001 Vino Nobile di Montepulciano Sante Lancerio.

We had it with a nice two-inch thick strip loin steak, done Florentine style. Sorry, no pictures.

I‘ve been eating some nice lunches over the past few weeks. I though I’d share a couple of them with you.
First is what I call my “Italian club sandwich.” I suspect the idea of a club sandwich is rather unknown in Italy, but here in North America we can call anything “Italian” as long as […]

When Martine and I went to Italy a couple of years ago, we ate modestly, but very well. Italy is the kind of place where you don’t have to go to the top floor to get a good meal. Since that trip, my favorite cookbook is “Saveur Cooks Authentic Italian,” a large and beautifully illustrated […]

The idea of a cookbook about pizza seems a bit odd to me. After all, how much can you say? True, there is much to know about the dough, and a bit of history and cultural contextualization that can be made, but a whole book?
That’s what I was thinking when DK Publishing asked me if […]

Chef Masaharu Morimoto is known to most television night owls as the strong and silent, granite-faced Japanese Iron Chef on Iron Chef America. Whereas the other Iron Chef America chefs are well known Food Network alumnae, Morimoto was largely unknown to TV foodies when the show made its debut, with the exception of those who […]

I‘m in the habit of abbreviating. For example, when something runs low in the kitchen and I make a note of it on the chalkboard, I usually abbreviate it. I know my own codes, so it’s easy. WWB is whole wheat bread, MLK is milk, WW4C is white wine for cooking, and so on.
One day […]