JP Eats Food Blog. Welcome to my food (and wine) blog. I am very lucky to enjoy good food and wine pretty frequently. I also spend a good deal of time learning and experimenting with both. The point of this blog is to share some of that with you as well as help me remember foods, wines, and little bits and pieces of information I pick up along the way. I rarely take pictures in nice restaurants, so most of what you see here comes from my kitchen, my friends' kitchens, or various casual and local hot spots. You can hit the archive, or never miss a post with rss.



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Goat cheese agnolotti with maitake mushrooms. The theme since Thanksgiving (I cooked elsewhere this year so no posts—sorry!) has been simplicity. Luckily in NYC we have access to such incredible ingredients that simple can still mean delicious. Yesterday, I stopped by Eataly and picked up these great looking agnolotti and mushrooms. Maitake have such an exquisite flavor that (in my opinion) they do best when prepared quickly and simply. Here, I quickly sautéed them (4-5 minutes over medium heat), added a bit of base tomato sauce and brought to a simmer, then tossed with the finished agnolotti. 20 Minutes start to finish including boiling water.

Goat cheese agnolotti with maitake mushrooms. The theme since Thanksgiving (I cooked elsewhere this year so no posts—sorry!) has been simplicity. Luckily in NYC we have access to such incredible ingredients that simple can still mean delicious. Yesterday, I stopped by Eataly and picked up these great looking agnolotti and mushrooms. Maitake have such an exquisite flavor that (in my opinion) they do best when prepared quickly and simply. Here, I quickly sautéed them (4-5 minutes over medium heat), added a bit of base tomato sauce and brought to a simmer, then tossed with the finished agnolotti. 20 Minutes start to finish including boiling water.

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Posted Monday November 28, 2011 (link) | pasta | mushrooms | eataly | recipe | nyc

Mangalitsa pork neck cooked sous vide, with some of the first asparagus of the season and hen of the woods and oyster mushrooms. I discovered Mosefund Farms Mangalitsa pork almost 6 months ago, but then the New Amsterdam Market and my only source for this great product shut down for winter. Now, the market is back and so are the piggies. The neck is my favorite part of this animal—it has the perfect balance of fat, tenderness, and flavor. There really is no other pork product like it. Here I cooked it in a 141 degree water bath for 2.5 hours then seared with a maple glaze, but it seems to take equally well to slow cooking or treating it just like a thick ribeye steak.

Mangalitsa pork neck cooked sous vide, with some of the first asparagus of the season and hen of the woods and oyster mushrooms. I discovered Mosefund Farms Mangalitsa pork almost 6 months ago, but then the New Amsterdam Market and my only source for this great product shut down for winter. Now, the market is back and so are the piggies.

The neck is my favorite part of this animal—it has the perfect balance of fat, tenderness, and flavor. There really is no other pork product like it. Here I cooked it in a 141 degree water bath for 2.5 hours then seared with a maple glaze, but it seems to take equally well to slow cooking or treating it just like a thick ribeye steak.

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Posted Monday May 2, 2011 (link) | mangalitsa pork | mosefund farm | asparagus | mushrooms | nyc

Shitake-gruyere burger. This was just a really good burger… I used a 50/50 blend of Washugyu short ribs and flap meat from Japan Premium Beef that I ground just seconds before throwing them into a hot cast iron skillet. The burger blend was pretty fatty so the patties shrunk down a lot but all that fat in the pan helped to quickly form a perfect crust without cooking the middle past rare. I topped them with gruyere and sauteed shitake mushrooms and served them on brioche from Amy’s.

Shitake-gruyere burger. This was just a really good burger… I used a 50/50 blend of Washugyu short ribs and flap meat from Japan Premium Beef that I ground just seconds before throwing them into a hot cast iron skillet. The burger blend was pretty fatty so the patties shrunk down a lot but all that fat in the pan helped to quickly form a perfect crust without cooking the middle past rare. I topped them with gruyere and sauteed shitake mushrooms and served them on brioche from Amy’s.

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Posted Monday April 18, 2011 (link) | burger | japan premium beef | mushrooms | nyc

Penne with pancetta, shitake and hen of the woods mushrooms, ricotta and a basil chiffonade. This is a really simple and delicious dish that tastes much better than it looks (I promise). The mushrooms from a Union Square Greenmarket vendor were especially good. This was made by following my standard ricotta-based pasta dish method, with the additional step of browning the mushrooms and piling on a bit of basil. 

Penne with pancetta, shitake and hen of the woods mushrooms, ricotta and a basil chiffonade. This is a really simple and delicious dish that tastes much better than it looks (I promise). The mushrooms from a Union Square Greenmarket vendor were especially good. This was made by following my standard ricotta-based pasta dish method, with the additional step of browning the mushrooms and piling on a bit of basil. 

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Posted Thursday April 14, 2011 (link) | pasta | nyc | mushrooms