Shio Koji translates to Salt Koji and this is exactly what it is. It’s another simple and quick application of your newly made batch of koji. It has a wonderful impact on proteins you apply it to. I tried it primarily with pork and beef so far, but marinating chicken or fish in it should […]
I have been playing with the Combustion Inc. predictive thermometer for a bit now and made some awesome food with it including these lovely pork chops. It’s not really a substitute for cooking sous vide in every case but in some cases it is because it provides a lot of information about what is happening
Making a terrine or pate en terrine is not as easy as making a meatloaf. I’ve read so many recipes in various books from well-respected authors who always use that silly introduction to their recipe for a rustic country terrine. The line inevitably goes something like “oh don’t be intimidated by the Frenchy name and
Terrine Bordelaise Read More »
I love cooking proteins gently in a perfectly temperature-controlled water container (sous vide). It’s a method that’s very difficult to replicate for certain preparations. It is convenient. It hits that nerdy tech-loving precision oriented part of my brain. However, it requires in most cases the use of plastic bags. It bothers me a bit every
Reverse Seared Pork Loin with pumpkin, greens and cane syrup Read More »
Confit has to be one of the most reward to effort ratio meat preparations that exist. Salt and season, cook gently in fat, store, reheat and eat. That’s it. In these cooler months it is a comforting, relaxing and delicious preparation. No, there is not that much more to it. Pork confit is what I
Rustic, but not simple, as it gets and so very satisfying. The combination of tender polenta and some sort of saucy meat is a classic. This one, based on a recipe from the book Hello! My Name is Tasty (I’m loving this book and I wrote about it previously here), is an excellent example of
Sugo and Polenta with Over- Easy Egg Read More »
Man is this good. Like very very good. It’s another one of those posts here that did not start as a planned blog post, hence the no preparation pictures. I wish I had taken some. Oh well, maybe next time since I am sure there will be a next time. After months in the cure,
Cool name but really this is a delicious classic combination of pork and beans made all the more refined and nuanced because it’s another recipe from Paula Wolfert’s The Cooking of Southwest France. It’s perfect for the cool weather months and simpler to prepare than a Cassoulet or Garbure (It’s been a while since I
Glandoulat: Red Beans and Pork with Carrots from the Southwest of France Read More »
Brining has been in the culinary home cook’s lexicon for the better part of maybe 15 years now. I first heard about it in a beloved episode of Alton Brown’s “Good Eats” where he brines the Thanksgiving turkey. It sounded so damn cool and science-y. It is a powerful trick that anyone can do and
Equilibrium-Brined Pork Belly Read More »
Mid-week dinners do not have to be boring, sloppy or rushed. A meal like this looks great, tastes awesome and comes together in less than an hour. The only shopping i did for this was to stop by at the store to figure out what the protein is going to be. It could’ve been
Pork Tenderloin, Cauliflower and Brussels Sprouts with Cider Sauce Read More »