Techniques – Erubite

November 3, 2012

Potato & Leek Pancake (That also happens to be GLUTEN-FREE!)

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!)

October 31, 2012

Quick Note: Cooking Liquids and Sauces

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

October 26, 2012November 5, 2012

The Art of Substitution: Stock

Say, for instance, that a recipe calls for the use of chicken or beef stock, and you don’t have any—what do you do? Quit, obviously. You are swine and do not belong in a kitchen, you worthless pile of elephant dung. In most cases, you may simply use water and compensate by being a little … Continue reading The Art of Substitution: Stock

October 25, 2012October 25, 2012

Potato and Leek Soup

Soups. Every now and then, we hear about someone who “doesn’t like soup.” This is preposterous. The notion that one can so succinctly dismiss the entire range of available food befuddles and vexes our open-minded little noggins. Yes, the entire range of available food! Anything can become soup! Anything! It won’t always make it … Continue reading Potato and Leek Soup

September 20, 2012October 23, 2012

No-Knead Bread—a.k.a The Gateway Bread

We’ll spare you the puns and the periphrastic descriptions this round—there’s no knead for all of that. Sorry… There is something about bread that people find intimidating. Perhaps it’s due to the fact that mixed flour, water, salt, and yeast enters an oven, and by some witchcraft, exits a baguette, or ciabatta, or boule (she … Continue reading No-Knead Bread—a.k.a The Gateway Bread

September 19, 2012September 19, 2012

Mr. Chanton’s “Blueberry Pancake” Scones

In the wonderful world of Charles Chanton, there exists a scone so inspiringly delectable, that it’s guaranteed to improve even a Monday. We deliver, with no unwarranted aplomb, Mr. Chanton’s famous “blueberry pancake” scone (or, maple butter-caramel scone (pronounced “skawn”) as it’s known across the pond)! CANDY, OR INFRARED THERMOMETER ALERT! You will need one of … Continue reading Mr. Chanton’s “Blueberry Pancake” Scones

September 12, 2012September 20, 2012

Crème anglaise (English Cream)

Recipe 4 cups milk (half-and-half if for ice cream) 200 g sugar 8-10 egg yolks 1 vanilla bean, split What the French call crème anglaise is a highly versatile sauce that is often used as the rich base for ice cream and other such custards (the inclusion of eggs technically makes most ice creams “frozen … Continue reading Crème anglaise (English Cream)