Fall is finally here -more or less I suppose- and changing the way I cook is natural. Even if I can find tomatoes and peppers well into November and December I still prefer to cook more “orange” and “brown” stuff. It makes me and Diana happy to pick up some winter squashes or sweet potatoes and start cooking [...]
Archive for the ‘Book Recipes’ Category
Alinea: BOAR, Shallot, Cider, Burning Oak Leaves
Posted in Book Recipes, Food, Fruits, Game, Sous Vide, tagged Apple Cider Gel, Burnt Oak, Fall Dishes, Grant Achatz, Wild Boar on October 24, 2011 | 1 Comment »
Noma: Pig Belly and Potato Skins, Cep Oil and Wood Chips
Posted in Book Recipes, charcuterie, Food, Mushrooms, Pork, Sous Vide, tagged Cep, Hay, Homemade Bacon, Mushroom Bouillon, Pork Belly, Purple Potatoes, Rene Redzepi, Wood Chips on October 4, 2011 | Leave a Comment »
Cooking with woodchips and hay (yeah, hay) might seem way weird at first glance. My 8-year old was beyond shocked when I told him that I am buying hay at the pet store (all natural packaged and never used hay that is) to use in cooking at home. He kept asking and double checking that I am not messing [...]
Paula Wolfert’s Potato Gnocchi Pictorial
Posted in Book Recipes, Dairy, Food, Game, Pasta and Noodles, Recipes, Root Vegetables, tagged Clay Pot Cooking, Gorgonzola, Homemade Pasta, Paula Wolfert, Pine Nuts, Venison on September 20, 2011 | 1 Comment »
Paula Wolfert has a straightforward recipe for gnocchi in her Mediterranean Clay Pot Cooking book. At first glance I was not sure how the recipe would work. It has no eggs at all and little flour, a portion of which is cake flour (ie has very little gluten). After making those a couple of times though, [...]
Labor Day Bocks and Brats
Posted in Baking, Book Recipes, Bread, charcuterie, Food, Pork, Sausage, Sous Vide, tagged Bockwurst, Bratwurst, Charcuterie, Homebaked Buns, Homemade Sausage on September 6, 2011 | 2 Comments »
We were in San Antonio this past weekend, so I did not have much time to prepare a full-fledged barbecue spread. San Antonio was a fun close getaway with the family and as usual we had a great meal at Dough Pizzeria Napolitana (might be one of the best of it’s kind in the country) and [...]
Yellow: Tomatoes, Saffron, Corn, Virtual Egg
Posted in Book Recipes, Eggs, Food, Grains, Green Vegetables, Pastry, tagged Michel Richard, Pickled Mustard Seeds, Preserved Lemon, Summer Dish, Vegetarian, Yellow Tomatoes on August 28, 2011 | Leave a Comment »
A while back I was making a chicken stew that included saffron, a Tagine really. The saffron needed to soak and flavor a portion of chicken stock that I had put in a white bowl. The color was so pretty with the deep rich yellow of the saffron threads slowly diffusing and swirling into the clear [...]
Virtual Egg
Posted in Book Recipes, Dairy, Food, Green Vegetables, tagged Egg Shapes, Gelatin, Michel Richard, Mozzarella, Vegetarian, Yellow Tomaotes on August 21, 2011 | 2 Comments »
Of course it’s a gimmick, but it is so cool. It’s also great to see the look on your guests face when they bite into one of these expecting a good old egg and then doing a double take. Their brain is telling them that this is an egg but the signals they are getting from [...]
Under Pressure: Calf’s Heart Confit, Toasted Pecans, Cherries, Baby Beets
Posted in Beef, Book Recipes, Food, Fruits, Green Vegetables, Root Vegetables, Sous Vide, tagged Beef Heart, Offal, Pecans, Red Wine Cherries, Thomas Keller, Yellow Beets on July 6, 2011 | Leave a Comment »
If we are going to kill and eat animals, we really should try to utilize as much of the carcass as possible. Only eating the “good parts” is very wasteful and disrespectful to the critter that died so we can eat. I do believe that, but I have to admit that offal cuts can be challenging. Most of [...]
The Glorious Croissant 2.0
Posted in Baking, Book Recipes, Bread, Food, Pastry, tagged Artisan Breads Everyday, Butter Block, Laminated Dough, Peter Reinhart, Puff Pastry on May 30, 2011 | Leave a Comment »
Croissants were the very first food I posted about in my little blog here. It only seems fitting to update that post with a more picture-rich post. I’ve been using that recipe from Nick Malgieri since then and until now. For Mother’s Day this year, I made Diana some Croissants for breakfast and decided to try [...]
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