In a previous post, we mentioned how to create one’s own crème fraîche with the help of some dried fruits. By adding the fruit (dried cherries in our case) to a cup of cream and allowing it to sit out on the counter and with occasional stirring, it eventually thickens and is ready for spreading. … Continue reading Yogurt Experiment #1
These photos are from a dinner/birthday party that we did at the end of last year: (Photos courtesy of James Goodwin) Continue reading Some Catering Photos…
Chicken stock, veal stock, fish stock, vegetable stock, fond blanc, fond brun, ham stock, lamb stock—each bearing the flavors of culture and tradition. The process of making stock is simple and rewards the cook with a versatile and flavorful product. For all of the literature dedicated to stock making (especially in the French tradition), one might conclude that stock … Continue reading Stock
Eggs, cream, butter, salt. The secret to luscious scrambled eggs is to cook them on moderate-to-low heat, and to remove them from the pan before they look like they’re done (video for reference). Continue reading Scrambled Eggs
Ah, yes—another experiment! Brilliant! Feel free to sit this one out, which might be our way of phrasing the obligatory “don’t try this at home, kids,” or something lile that. In any event, welcome to our lab, which looks suspiciously identical to our kitchen, but we have to keep our enemies guessing, now don’t we … Continue reading Burnt Lemon Jam
List of things that you will butcher and put in a pot: 3-4 lbs Well-ripened tomatoes (any assortment you choose) 1 Yellow Onion 2 Medium-sized -or- 1 large carrot 1/2 c..ish Cream (add as much or as little as you’d like) Various herbs and spices: Rosemary, thyme, oregano, basil, paprika, the sky’s the limit!* Salt … Continue reading Basic Cream of Tomato Soup
How do you cook pasta? You buy some dried pasta from your local grocery store, you have some water in a pot—now what? Universally, people will say to boil the water and then put the pasta in until it is al dente (a.k.a. boiling it as long as it says to on the box). Some … Continue reading Subverting Convention Part I: Pasta
Oops, a consecutive potato recipe. We would like to potentially squander (when don’t we) this introduction to justify our subtitular (adj.) (from Charles Chanton’s book: Adjectives for Everyone and Everything) qualifier: Celiac disease and gluten intolerance are serious and at times emotionally strenuous conditions. Imagine not being able consume the majority of the West’s most … Continue reading Potato & Leek Pancake (That also happens to be GLUTEN-FREE!)
Cooking liquids are great for making sauces. Whether stock or the liquid from some poached meat (basically stock), these liquids are full of flavor and should be considered when a sauce is needed. Sauces, however, are (almost always) more viscous than the aforementioned liquids, so these liquids will need thickening. Stocks can be reduced so … Continue reading Quick Note: Cooking Liquids and Sauces
These potatoes are the definition of savory, and your mouth and the mouths for which you are responsible, will thank you handsomely (well, you can at least count on your own mouth, anyway) Potatoes: cut them in half and boil until tender. Sauté you some garlic. Stick of butter. <—-totally a sentence. Mash garlic in … Continue reading Garlic & Bourbon Potatoes
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