Psycho Cooker

Recipes + Travels + Reviews


Pappa al Pomodoro

Much of Italian cuisine stems from the following principle: waste nothing.  Due to my aforementioned scallop debacle, I had purchased a baguette to sop up the excess juice, and I hadn’t a clue of what to do with the remaining bread.  Though delicious, baguette is not part of my regular grocery rotation.  So I opted to think like an Italian, and I put my day old baguette to work in pappa al pomodoro, or tomato and bread soup.  I had never made it before, but it seemed like to perfect antidote for the stale bread and a chilly January evening.  […]

Read More...
Share This

Fancy Scallops and Santa Monica Seafood Market

My cooking tends to focus on functional food: simple, wholesome, and affordable dishes.  Even with this focus, everyone should have a few impressive dishes in their repertoire.  So I quickly jumped on board last Saturday when my aunt was jonesing to make a specific recipe from the previous week’s New York Times Magazine.  It was Ina Garten’s riff on Coquilles St. Jacques: bay scallops served in individual ramekins, swathed in a creamy mushroom-shallot sauce, and topped with breadcrumbs and gruyere cheese.  The whole thing is baked in the oven until the components morph into a decadent seafood masterpiece. Obviously, the […]

Read More...
Share This

Psycho Eats LA: The Grill on the Alley (Beverly Hills, CA)

I wasn’t going to write about it.  Sometimes, I like to simply enjoy a meal without fretting over my tireless documentation.  That changed when Jon Voight walked in the door at the Grill.  I quickly realized this was an experience worth documenting.  The Grill on the Alley is a Los Angeles institution.  It is a locale where the rich, famous, and powerful come to close deals, see, and be seen.  It also happens to be three blocks from my office.  Over the holidays, my family came down to have lunch, see my office, and spend an afternoon in Beverly Hills, […]

Read More...
Share This

“Deviled” Chicken Legs

I grew up watching my mom prepare dinner every night, but I did not learn how to cook myself until college.  As a junior, I moved out of the dorms, and into a studio apartment with a bare-bones, 1950’s kitchen.  For the first time in two years, I escaped mediocre campus food, and regained control over what I ate by cooking.  Despite my many mistakes, that kitchen illuminated me.  One of the first recipes that I learned to cook was akin to oven fried chicken.  It was perfect for me: inexpensive, simple, and satisfying.  I found the recipe in Family […]

Read More...
Share This