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Puree’s are a simple technique. Versatile too. You start with raw, hard vegetable and you turn them into a creamy, silky smooth unctuous treat. Serve them straight up or add liquid for a soup. Home made baby food? Ok. The process is simple: simmer vegetables until they are tender, run them [...] Continue reading Puree Let me tell you first that making consomme is a huge pain in the ass and parts of the process are kind of gross. If that doesn’t turn you away, let’s go. A friend of mine and I entered a Jell-o competition. I swear this is going somewhere. Anyway, a friend of mine and I entered a Jell-o [...] Continue reading Consomme I made broccislaw last night. And when I say “broccislaw”, I mean broccoli cole slaw. Never heard of it? I’m not surprised – I just made it up. The name, not the dish. Now I’m stumpin’ around the apartment saying “broccislaw, broccislaw.” I don’t know what’s wrong with me. Moving on… Cole slaw is one of those dishes [...] Continue reading Slaw There’s lots of fun to be had with a mandolin. You just have to know that you’re not going to get cut. It’s like a visualization thing. Be the ball, Danny. Na-na-na-na-na-na-na-na. If you’re not feeling too zen, then the only way not to get cut is to be safe. Some safety tips: When you reach for [...] Continue reading Fun with Mandolins: Zucchini In the last post we discussed trussing a chicken for roasting. This time let’s talk about breaking the bird down into its major parts. Sure, you can buy all the parts that you need at the grocery store, but this is a good way to save a buck or two; chicken parts always cost [...] Continue reading Breaking Down the Bird Why do you have to tie up a bird before you cook it? You don’t, but it helps to cook the bird a little more evenly, and it’s a fun skill to pull out out at thanksgiving. The whole idea here is that you’re trying to create a uniformly dense object that absorbs heat evenly. Everything [...] Continue reading Trussing the Bird It’s summertime. Not really, but if I can wear shorts three days out of the week, close enough. On these hot so-called summer days, I like a cold pickle. Not the stork brand, or the green labeled brand, or the thinly sliced gigundo mutant ones. Have you seen these freak pickles? They are the size of [...] Continue reading Pickling I was reading a favorite blog of mine and came across an entry that focused on the ease of good quality cooking. The example offered was a simple/easy recipe for poached eggs and sauteed spinach. I run across this from time to time. Not the poached egg, but the self-fitted straight jacket people don with [...] Continue reading Poached Egg This is my go to dinner cooking method. Heat the pan, squirt in some oil and wait until just smoking. Season your cut of meat and color on both sides. Throw the pan in a pre-heated oven and finish until perfect. Very simple and it always comes out perfect. Sound ok? What is sauteing you ask? It [...] Continue reading Saute I have seen some confusion among the home cooks I know about knives. Should I get this knife, what about that one, how many do I need? In my limited experience I have found that a knife needs to have the following characteristics in order to be useful: it must be comfortable in [...] Continue reading Knife |
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