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Twelfth Annual Birthday Dinner

July 11, 2017
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Trying to shoehorn an extended essay into 140-character tweets is a pain, the threading is a nightmare and it’s impermanent. If only there was some other medium better suited to the purpose… Oh, what’s this? *blows dust of WordPress* How is it possible that I haven’t posted anything here for a little over a year? […]

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Eleventh Annual Birthday Dinner

May 13, 2016
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How do I come up with the menus for the annual birthday dinners for She Who Must Be Obeyed? I pay attention to dishes that she’s enjoyed over the course of a year, either prepared by me, or that we’ve enjoyed while dining out. Penicillin We began with the same cocktail I made for the last Can’t […]

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Smoke ’em If You Got ’em

February 28, 2016
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It was our turn again for Can’t Talk, Eating, our quarterly dining club. Due to the host rotation this was our first winter meal, so we planned on heartier fare. We settled on a theme of “smoke” for all the courses, in both obvious and subtle presentations. Charcuterie Baguette, fig and butter spread, Serrano ham, […]

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Tenth Annual Birthday Dinner

May 4, 2015
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  It’s hard to believe I’ve been cooking a birthday dinner for She Who Must Be Obeyed for ten years. This year I decided the menu would include some new dishes she had enjoyed over the past year, which would present some interesting technical challenges for me. Charcuterie I changed up the traditional charcuterie starter by […]

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Carrying a Torch

March 23, 2015

I have devoted a lot of time and effort into arriving at a consistent perfectly cooked steak. A combination of sous vide cooking and a high-heat final sear works every time to produce a medium rare result with a good crust. But there’s always room for improvement, which I found in the form of a new […]

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A Trick of the Tail

January 28, 2013
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There’s nothing like a bracing meat pie to get you through the winter cold. My search for a traditional steak and kidney version led me to this Heston Blumenthal recipe, which struck the proper balance between fussy and overly simple. He substitutes oxtail for steak, which results in a more deeply flavored final product. Since […]

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Dots Unusual

June 29, 2012
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Some of us are getting together to make ice cream with liquid nitrogen I have left over from one of the Harvard labs. Are you in?” How could I turn down an invitation like that? I’ve been dying to get my hands on some LN2 for months, ever since I found a recipe for Dippin’ […]

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Hello Pork Pie Fat (Charcutepalooza Challenge 9)

September 15, 2011
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I discovered meat pies on the family trip to London two years ago. Our visit to the Tower of London included lunch, and, in the spirit of the adventure, I ordered a beef and ale pie. It was a pastry shell about four inches around and three inches high, wrapped around a rich, almost bourguignon-esque […]

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Preserving Summer

June 29, 2011
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I am determined not to let any of my farmer’s market finds go to waste this summer. Anything that can’t be eaten while still fresh has to be converted into a form that will last, preferably something I can keep and revive in the dead of winter when I’ve had my fill of root vegetables. […]

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