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
From our perspective, there are only two types of doughnuts: the doughy, yeasty Krispy-Kreme style doughnut, and the cakey, dunk-me-in-coffe style doughnut. We have a soft spot for one, and a hard…err…spot for the other. Both are wonderful, and rest assured, there will be a post on the other style soon enough, but we’re feeling … Continue reading Glazed Sourdough Doughnut
Leeks are often overlooked in America, which is a certifiable shame since they are quite good. Leeks are fairly sweet, even raw, and very minimal cooking is required to accentuate that sweetness. Leeks are a part of the allium genus (like onions and garlic), but possess far less of its brother produce’s spice and sharpness. … Continue reading Leek “Mayonnaise” (Purée)
Here at Erubite, we’re all about misnomers! Well, pointing them out, anyway. “Ice-cream season” implies, rather boldly, we might add, that ice cream can be out-of-season—a preposterous and ignoble a notion as we’ve ever encountered! And while one’s duty to his or her stomach, at least from an evolutionary perspective, does not include the guzzling … Continue reading Basic Ice Cream
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