Tag Archives: cooking

Bacon-Bourbon Jam

Posted on April 25, 2011 by David

I managed to survive preparing another Easter dinner for my extended family of 25 guests. Thanks to some clever planning by my mother and me, my Sunday afternoon in the kitchen was a relaxed affair consisting mostly of shuffling pans … Continue reading →

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Grilled Jerusalem Artichoke, Red Onion, and Olives

Posted on April 22, 2011 by David

Carl Jung and Sting to the contrary, I don’t believe in synchronicity, but find the term a useful description of the series of happy accidents I occasionally experience. The sequence of events that led me to this recipe is just such … Continue reading →

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Duck Variations: Confit

Posted on April 20, 2011 by David

Charcuterie is an art that rewards patience. Brining, curing, smoking, pickling: all of these things take time, but the final results are unlike anything you can whip up in a few hours in the kitchen. Charcuterie also demands planning and … Continue reading →

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Je Me Souviens de la Viande Fumée

Posted on April 15, 2011 by David

We’re only five months into the year-long series of Charcutepalooza challenges, and I have already developed a history of cooking and writing about the subject of a challenge months before it is announced. Bacon? Duck prosciutto? Been there, done that, … Continue reading →

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Breakfast of Champions

Posted on April 13, 2011 by David

Making Eggs Benedict was one of my sure-fire Impress the Ladiesâ„¢ moves. Having secured the necessary ingredients the day before, I’d get up early, set up a pot of simmering water, split muffins, make a hollandaise, and then wait for … Continue reading →

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Miso Hungry

Posted on April 12, 2011 by David

By the time my participation in Charcutepalooza became official, I had already missed the January (duck prosciutto) and February (bacon) challenges. I have made both previously, but in the spirit of the challenge I thought it only fair that I … Continue reading →

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Chinese Roast Chicken Buns with Scallion and Spicy Hoisin Sauce

Posted on April 8, 2011 by David

I have avoided making my own steamed buns due to the easy availability of the frozen version at H Mart, at least until recently. I inadvertently planned my shopping trips on the days when the freezer case is devoid of … Continue reading →

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Another Mac & Cheese Idea

Posted on April 6, 2011 by David

Hello new visitors from Ruhlman-land, thanks for checking out my blog. Have a look around, read about my adventures in charcuterie. A search on “Ruhlman” or “Ratio” will turn up a good amount of reading material, including an amusing exchange … Continue reading →

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Catastrophic Pump Meltdown

Posted on April 4, 2011 by David

My desire for precision and accuracy occasionally leads to trouble. It wasn’t enough to have constructed my own immersion circulator, I had to test it to make sure it would be accurate through the range of temperatures (60°C – 85°C) … Continue reading →

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Tea-Brined Five-Spice Roast Chicken

Posted on April 1, 2011 by David

You won’t find many overly specialized cookbooks in my collection. Entire volumes dedicated to one ingredient are inevitably packed with filler, or so many minor variations – inserted just to boost the recipe count – as to not matter. The … Continue reading →

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