Tag Archives: cooking

Pheasant and Pig’s Trotter PIe with Suet Crust

Posted on March 30, 2011 by David

Sometimes it takes me a while to get around to a cooking project; in this case it took over a year. I concluded my post about trotter gear by saying “There’s a pheasant pie I’m thinking about…” – this recipe … Continue reading →

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You and Me and Pernil

Posted on March 28, 2011 by David

I rarely buy meat from the supermarket, preferring instead to support a network of local suppliers. But I’m also not immune to a bargain, so when I saw a ten-pound pork shoulder at the Stop & Shop  for only ten … Continue reading →

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Beautiful Soup

Posted on March 25, 2011 by David

Most major science fiction conventions have an art show, an area of the convention devoted to the display of artwork by the Artist Guest of Honor as well as other who hope to sell their work. I’m not a fan … Continue reading →

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Sous Vide on the Cheap

Posted on March 23, 2011 by David

My first experiment with extended-time constant low-temperature cooking – commonly referred to as sous vide – involved creating a “ghetto” rig out of a deep pot, a steamer basket, and a wire colander, all set over my stove’s simmering burner. … Continue reading →

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Boston Boiled Dinner for Evacuation Day

Posted on March 17, 2011 by David

There’s a contrarian streak in Bostonians that I find to be alternately endearing and infuriating, depending on whether I am merely observing or the recipient. Today is a day when I honor that stubbornness, taking great pleasure in referring to … Continue reading →

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Three Days of the Corned Beef

Posted on March 15, 2011 by David

Today is the deadline for the Charcutepalooza March challenge: brining. The apprentice challenge – brining a whole chicken or some pork chops – is something I’ve been doing for years, so I changed it up a bit and brined duck … Continue reading →

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Duck Variations: Salted Duck Legs, Green Beans, and Cornmeal Dumplings

Posted on March 10, 2011 by David

In the introduction to this recipe from The Whole Beast, Fergus Henderson warns: This is a dish you have to think about a week ahead. That’s what I was thinking as I unpacked my case of duck legs, so I … Continue reading →

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Shiitake Swiss Chard Soup with Hand-Cut Noodles

Posted on March 8, 2011 by David

This is a vegetarian recipe from David Chang, the chef whose menu once proclaimed “We do not serve vegetarian-friendly items here.” It appears in the March 2011 issue of Food and Wine, in an article about Chang’s trip to a … Continue reading →

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Duck Variations: Duck Legs and Carrots

Posted on March 7, 2011 by David

The first time I spent my own money on fine dining was in August of 1980. My girlfriend was visiting on her birthday weekend and I wanted to do something special for her. Somehow I managed to score a reservation … Continue reading →

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Cereal Milk

Posted on March 3, 2011 by David

It’s rare for a cookbook recipe to tell you up front “this is really hard to make,” that’s not how you sell more cookbooks. It’s even rarer for a cookbook author to scrawl “This recipe doesn’t work” across his own … Continue reading →

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