Seeking to foster a renewed interest in home culinary arts among experienced home cooks.
This is not a Web site for food phobic's or wellness hypochondriacs.
Think of a drizzle as a liquid garnish. Something distinct added at the last minute to the top of a dish to impart a contrasting taste of richness, sweetness or depth. Here we have the usual liquors, maple syrup and ice cream syrups and less usual–high quality extra virgin olive oil (EVOO) and aged balsamic …
The menu:2 10-12 pound turkeysChicken stock (for gravy, stuffings and carrots) Day ahead gravy (your recipe, my stock)Cranberries with roasted jalapenosTwo stuffingsMashed potatoes (your recipe)Glazed CarrotsBrussels sprouts with bacon lardons or Spicy sproutsPies and Gelatos CHICKEN STOCK If you worked for French or Italian chefs in high-end kitchens, they had you made stocks a couple …
Farmed salmon is good and inexpensive. Here, seasoned with Cajun Seasoning from The Spice House and stir fry veggies from Trader Joe’s–all done in the wok with EVOO. Thaw the veggies and season the salmon fillet, then toss and stir fry the veggies at high heat in the wok until done-about five minutes. Remove the …
Consomme is chicken soup made from chicken stock, clarified with eggs and raw meat and strained and strained again. When done right, it is so clear you can read the date on a quarter coin dropped to the bottom of the soup pot. Years back it was the soup of choice to snatch life back …
I’ve got more frozen shrimp in stock than Forest Gump. Never tried it before, but why not have some for lunch? The cocktail sauce in the above photo is a seafood remonlade by Braswell and below, the preferred classic of 3 parts ketchup, 1 part horseradish, some fresh lemon juice, pinch of cayenne and 3-4 …
A kitchen blow torch is hardly a must have, but it’s a quick way to brown and make brittle sugar atop of custards and tarts–creme brulee, of course. This torch is made by the same people that make the butane burner I use for Shabu Shabu (see recipes and tools). It uses the same butane …
This a classic Dutch oven pot roast done in the Vermicular Musui-Kamado multi cooker. Here’s how:Heavily season the roast with salt, pepper and herbes de Provence. Turn on the Vermicular to MED and wait for the ‘grill’ light to come on. (Temperature of the dry pot at ‘grill’ is about 550F!) Add some EVOO. Brown …
Back in the 90s, my late wife and I almost bought a Sony Aibo but settled for a German shepherd instead. Sony sold over 100,000 of these dog-like robots before discontinuing the model in 2006. Last year, Aibo had a new liter–dubbed the Aibo ERS-1000. Designed to be a personal companion (Aibo is the Japanese …
Here is a nice glace I really like, on its own merits, and as a substitute for soy sauce based glaces. Works great on pork and chicken. Readers know that I am not a fan of soy sauce but a big fan of balsamic vinegar. I always have a carafe of it on the counter …
I have a thing about fine knives. I bought my first hand made knife in 1948 while in the eighth grade and have been at it ever since. I’ve passed off a few jack knives and kitchen knives to family to make room for new ones. A few years ago I found a knife maker …
