The Wednesday Chef: Bison with Smoky Wild Rice
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On her popular blog the Wednesday Chef, Luisa tests recipes from the New York Times and Los Angeles Times food sections. It's an idea I've loved since the moment I first became a loyal reader of her elegant, playful prose. When I asked Luisa to be a Guest Cook on Pink of Perfection, I had no idea I would become so enamored of her cozy kitchen in Chelsea, her wonderfully warmhearted nature, or that gorgeous face of hers. I also didn't know I would be eating bison.
Despite the sun-faded poster for buffalo burgers in the window of the all-night diner I used to frequent in college (it was Minnesota, after all), I had never had bison. These bison strip steaks were exotically glamorous (and huge!) and eating them with pomegranate molasses-spiked wild rice rendered our meal both elegant and rustic. The New York Times' almighty Florence Fabricant (the recipe's author) was on to something here. Like an airy, modern gem of a house plunked down in the mountains of Montana, it was a perfect juxtaposition.
So we ran into a few problems while cooking, so what? In this kitchen, two heads were better than one as we successfully troubleshot the recipe's failings together. What to do when your wild rice still isn't cooked after an hour and a half? Oh, just dump some jasmine rice in there and see what comes out in 20 minutes. How to deal with a red wine reduction that just tastes like an unidentified baked good? Add that bacon Florence Fabricant wasn't even going to have us use. On both accounts, pure brilliance.
Bloggers and boyfriends sat down to a meal at midnight that none of us were much prepared to like: too much had gone wrong, too much was improvised and our spirits were dashed. We were fools to not believe in the power of Florence Fabricant - or the Wednesday Chef herself - because dinner was absolutely delicious. The bison was a carnivore's dream - rare and meaty with bacon on top - and the smoky rice added a lovely sweetness. The chocolate pudding cake Luisa threw together while we were setting up the lights was a surprise knock out, but certainly the best part of the evening was being welcomed into a kitchen and finding new friends there.
So we ran into a few problems while cooking, so what? In this kitchen, two heads were better than one as we successfully troubleshot the recipe's failings together. What to do when your wild rice still isn't cooked after an hour and a half? Oh, just dump some jasmine rice in there and see what comes out in 20 minutes. How to deal with a red wine reduction that just tastes like an unidentified baked good? Add that bacon Florence Fabricant wasn't even going to have us use. On both accounts, pure brilliance.
Bloggers and boyfriends sat down to a meal at midnight that none of us were much prepared to like: too much had gone wrong, too much was improvised and our spirits were dashed. We were fools to not believe in the power of Florence Fabricant - or the Wednesday Chef herself - because dinner was absolutely delicious. The bison was a carnivore's dream - rare and meaty with bacon on top - and the smoky rice added a lovely sweetness. The chocolate pudding cake Luisa threw together while we were setting up the lights was a surprise knock out, but certainly the best part of the evening was being welcomed into a kitchen and finding new friends there.
Comments
So funny! Sarah, please...never stop the dancing! And I love the Bison aside. Yes yes yes! Thanks guys. Always love watching your videos.
Posted by: Gregor | November 16, 2006 4:15 PM
Just delurking to say that Pink of Perfection is...well...perfection (as of course is its impossibly stylish host, the lovely Sarah). Hopefully some of your skills will rub off on me via osmosis from the cubicle across the way. In the meantime, I guess I'll have to keep watching. (and now that I've delurked I promise to post more comments!)
Posted by: Faith | November 16, 2006 4:17 PM
You guys are wizards. You can come over for dinner Any Time You Want! :)
Posted by: Luisa | November 16, 2006 5:16 PM
Sarah and Luisa - Wow! Very impressive! Makes me want to run out and try it!
And to Sarah's bf ---Great cinematography (Is that a word...and if so, is it used right?)
Loved it...as I love all the episodes!
Posted by: Gail | November 17, 2006 7:25 PM
Gregor, Don't worry, the dancing is here to stay!
Faith, I'm so glad you delurked! I look forward to more of your super kind comments!
Luisa, We will have YOU over next, and Sebastian deserves all the credit.
Gail, Sebastian DOES do a great job, doesn't he? I can't wait to see you at Thanksgiving!
Posted by: Sarah | November 18, 2006 11:08 AM
I totally saw jazz hands in there.
Man, I want some bison NOW!
Posted by: Rebecca | November 18, 2006 3:33 PM
Such a funny episode -- I love that the NY Times recipe was a mess, and you guys SAVED IT! Hey, where did you buy the bison steaks? And have you heard this one?:-- Q: What do you call an Australian bison? A: It's what you wush ya face in!
Posted by: Amanda | November 18, 2006 5:08 PM
Rebecca, I think I long to be a showgirl.
Amanda, That's exactly the kind of joke I like, and the bison steaks came from Whole Foods.
Posted by: Sarah | November 18, 2006 5:45 PM
Best episode ever! Y'all should come to Montana where everybody eats bison. I just made an Irish Guinness Bison stew that I wish you could have helped me save you wonderchefs.
Posted by: ashley in montana | November 19, 2006 5:37 PM
Ashley, I want to come to Montana so bad! Do you have a couch to crash on? :)
Posted by: Sarah | November 20, 2006 9:09 AM
MORE slo-mo laughing on Pink of Perfection. More, I say!
Posted by: shane | November 21, 2006 1:35 AM
I look forward to pink of perfection because it's a spot of cheeriness and fun in an otherwise long workday. I always look forward to what you'll come up with next.
Thanks so much to Sarah and Sebastien!
Posted by: Caitcat | November 23, 2006 11:31 AM