Tag Archives: cooking

Lazy, Lazy People

Posted on March 22, 2010 by David

Last week She Who Must Be Obeyed emailed me this photo, taken in the produce section of the Whole Foods in Fresh Pond, Cambridge. The sign reads: MIREPOIX  celery + carrots + onions Use as a starter for soups, stews, … Continue reading →

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Looking for a Certain Ratio

Posted on March 15, 2010 by David

Imagine my surprise when I discovered this comment on my BLT post: hi david, now you’ve got me wanting a BLT! nice chicken post as well. would you email me please. I need to ask you something. thanks, michael “Michael” … Continue reading →

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Chicken and Pig’s Trotter

Posted on March 12, 2010 by David

Even though I cooked this dish last weekend, my writing about it today makes it the perfect conclusion to the bacon trilogy (trilogies aren’t just for fantasy novels). So we’ll pretend that I used my newly-smoked bacon instead of a … Continue reading →

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The Mostly-Homemade BLT

Posted on March 11, 2010 by David

What to do with my newly-smoked bacon? Put it to the test in the vehicle designed explicitly to highlight its flavor: the bacon, lettuce, and tomato sandwich, the humble – potentially mighty – BLT. Inspired by Michael Ruhlman’s BLT From … Continue reading →

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Bacon

Posted on March 10, 2010 by David

Last week I indicated that the two pork bellies from my meat CSA were destined to become bacon. He Who Will Not Be Ignored expressed an interest in helping me, so it was time for a lesson about Where Food … Continue reading →

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No-Knead Bread, Version 2

Posted on March 8, 2010 by David

My first attempt at no-knead bread was serviceable, but, as I noted at the end of the post, I felt it could be better. By the end of the week in which it sat in the fridge, the last of … Continue reading →

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Preserved Meyer Lemons

Posted on March 3, 2010 by David

While I was cooking lamb tagine last week, I thought this dish could be improved with some preserved lemon, which, unfortunately, I did not have. Now that the peak of winter citrus season is drawing to a close, I figured … Continue reading →

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Monthy Meat-Up

Posted on March 1, 2010 by David

Another month, another meat score. The people at Stillman’s have spoiled me for any other chickens. Now, when I “settle” for a Bell & Evans bird, it still tastes bland compared to the free-range version. The rest of the delivery … Continue reading →

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Lamb Tagine with Apricots

Posted on February 26, 2010 by David

There are as many formulations of ras el hanout as there are families in Morocco,” advised my local spice vendor, “you just have to settle on a version you like.” The blend I found contained galangal, rosebuds, black pepper, ginger, … Continue reading →

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Printing Some Dinner

Posted on February 23, 2010 by David

It is inevitable that 3-D printers will find applications in the kitchen, especially as they become cheaper and more ubiquitous. The geniuses at Evil Mad Scientist Laboratories have already unveiled the CandyFab 4000, a device that prints forms with sugar … Continue reading →

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