06
Feb
2008

Ruhlman on Chicken Stock

On The Splendid Table (a public radio program that I listen to on podcast), their guest, Michael Ruhlman, suggests an unusual way of making chicken stock. He recommends putting the aromatic vegetables in only at the last hour. He says…

06
Feb
2008

Making Butter on Purpose

Over at TuttiFoodie (a foodie weblog that emails new content to subscribers) today’s entry is all about making butter. Talk about turning a mistake into an advantage. I’ve done it before, but never on purpose. If you try to make…

05
Feb
2008

Recent Food Neologisms

flossy adj. Most of the good Portland restaurants serve what is known as “flossy” food (for fresh, local, organic, sustainable, seasonable). Flossies are people who believe in these ideals and try to eat in that manner. foodshed n. the area…

05
Feb
2008

Classic Bugs Bunny

French Rarebit (1951) (Keeping this page up-to-date is pretty tricky. Sorry if the videos don’t work for you.) Rabbit Fire (1950) Bugs: “Filet of Duck Bordelaise Maitre d’Butter. Yum-yum… Duck Polonaise Under Glass. Mmm-mm.” Daffy: “Rabbit au Gratin de Gelatin…

30
Jan
2008

“En Papillote”

So the other day, my wife said she wanted fish for dinner. The pickings at the fish counter seemed pretty slim, but there were some orange roughy fillets, a firm fleshed white fish, that looked pretty good, so I picked…

28
Jan
2008

Spanish Gnocchi

I came up with this recipe some years ago, while I was tossing about, trying to find something good to eat in the cupboard. I’m sure it could be jazzed up with a homemade marinara, but at the time, I…

25
Jan
2008

Marrow Bones

Ok, vegetarians, look away. Marrow bones just might represent the worst food ever in the world of meat when looked at from the high, white towers of veganism. It’s got to be desperation food. Marrow is the jiggling center of…

22
Jan
2008

Chicken Fingers

So, either buy a package of prepared chicken tenders, or buy boneless chicken breast and slice them into strips. Put them in a bowl, and pour in enough buttermilk to cover them. Then stir in enough hot sauce to turn…

20
Jan
2008

Chili Experiment #1

So I tried my hand at making chili today, without a recipe. It turned out pretty well, but I think it could have used a little more heat. Here’s what I did… First I put a couple of dried chilies…

18
Jan
2008

The Tao of Hot Dogs

Put your sausages – either hot dogs, knockwurst, bratwurst – in a frying pan with a half inch of water and a dollop of butter. Heat the water to boiling and slap on a lid. Once you hear the sizzle…

18
Jan
2008

Salmon Chowder

I started making this a couple years ago, and it’s become one of my wintertime staples. It takes only about an hour to make, start to finish, and it’s delicious. You can replace the onion with leeks, and it’s even…

16
Jan
2008

Where to Eat in Arlington and DC

Over on Serious Eats, I just spent a bit of time writing a long message about where people should eat when they’re coming to the DC area. I focussed mostly on budget eats in Arlington. Here’s a bit of what…

14
Jan
2008

Fresh Blueberries Again!

Granted, they come all the way from Chile, but they’re fresh and flavorful, and you can get a whole pint for only $3.99 at Trader Joe’s. My favorite way of eating them has me adding about ¾s cup of a…

12
Jan
2008

4-hour Survival Bread

My mom typed this up on a couple of index cards and gave it to me when I was going off to college. She told me that even if I couldn’t afford to make anything else, I could always make…

10
Jan
2008

My Roast Chicken

First, the day before I plan to serve them, I start off with two 3lb bird, preferably organic, free range, but I’ll settle for a regular supermarket bird if that’s all I can find. I make two because it’s just…

08
Jan
2008

What the Floyd?

So I told my Tivo to start collecting Floyd Around the Med off of the Travel Channel, where british television presenter Kieth Floyd travels around, as he always does, doing his “sketches,” as he calls them, cooking local food, usually…

07
Jan
2008

What makes a kosher pickle ‘kosher?’

Here’s a hint : It has nothing to do with rabbinical oversight. Answer : It’s the garlic. Without the garlic, it’s just another dill pickle

07
Jan
2008

“The Boston Cooking-School Cookbook”

112 years ago today (January 7, 1896), Fannie Farmer (1857-1915) published her first cookbook, The Boston Cooking-School Cookbook. Though the title has changed, and it’s gone through multiple editions, you can still buy a copy today, though it’s now sold…

06
Jan
2008

Cooks Illustrated, No-Knead Bread 2.0, Revisited

If you have iTunes, you can view a video by Cook’s Illustrated about the making of, and the science behind, their No-Knead Bread 2.0 technique for free. And someone over on the R.U. Serious? blog seems to be less concerned…

04
Jan
2008

Slumgullion

This is one of my mom’s fall-back recipes. It’s far from fancy, but it’s comfort food for me. Slumgullion means “beef stew” according to Webster, but this is more like proto-hamburger helper, since my mom was making “slum,” as we…

03
Jan
2008

Trust Your Nose

If you read my entry about the oven fire I discovered in the middle of the night last month, you remember the acrid smoke from burnt aluminum foil that I described. That smell lasted for three days, give or take….

31
Dec
2007

Oof!, Part 2

So, as a follow up to this post, the short ribs were quite the success. I can tell you now that I was making an elaborate and unusual beef stew that Alton Brown described in a recent episode. The hardest…

31
Dec
2007

Potato Gratin

Traditionally, this recipe calls for shredded gruyere cheese, but jack cheese, or even smoked gouda works well, too. If you want to save some calories, you can replace the cream with either milk or chicken stock that’s been thickened on…

31
Dec
2007

Cooking a Steak

The first step in cooking a steak is picking the right steak. Part of it comes down to personal preference, and part of it comes down to having the right eye for it. The cut you choose is mostly preference….