I cured my own ham to serve for Thanksgiving this year. This was one huge piece of pork from Yonder Way Farm. It was cured […]
Author: Elie
Cassoulet and Green Salad, Country Bread and Red Wine, Walnut Tart – A Dinner from Southwest France
A long titled post suitable to a properly labor-intensive and delicious cold-weather meal. Both the Toulouse-style Cassoulet and the Walnut Tart are based on Paula Wolfert’s recipes in […]
Alinea: Chocolate, warmed to 94 degrees
From the title of this recipe one would not know what to expect. Is it a hot chcolate drink? Just warmed chocolate? Honestly it sounds […]
Homemade Fresh Mozzarella
I’ve tried making mozzarella a couple of times before with no success..until now. This was fantastic. The recipe that worked for me was from the […]
Alinea: BOAR, Shallot, Cider, Burning Oak Leaves
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 […]
Noma: Pig Belly and Potato Skins, Cep Oil and Wood Chips
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 […]
Paula Wolfert’s Potato Gnocchi Pictorial
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 […]
Beet and Citrus Cured Salmon
Salmon was the first meat I ever salt cured back when I got Ruhlman’s book Charcuterie. It’s one of the easiest of the cured meats […]
Labor Day Bocks and Brats
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 […]