Whisky-sour-3x

In my ongoing celebration/promotion of the new book, I’ll be doing a series of egg-reliant cocktails. Here, images and recipe from a while back, the white gives body to a great and classic cocktail, the whiskey sour. It looks really gross coming out of the shell, doesn’t it? Don’t even need to say what it reminds me of! But man, does it turn the cocktail into something truly substantial. Bartenders will remind you that it’s important to dry shake the ingredients first to denature that snotty-looking egg white. I get better and faster results by sticking an immersion blender into the shaker, giving it a serious buzz, then adding the ice and shaking till thoroughly chilled. I love simple cocktails and this is one of the greats: whiskey, sugar, citrus. Feel free to omit the Read On »

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Meringue, whipped with sugar, binds nuts and dried fruit/photos by Donna Turner Ruhlman

  I’m doing a lot of interviews regarding my new book, Egg: A Culinary Exploration of the World’s Most Versatile Ingredient, and one question is persistent: What did I uncover that surprised me about the egg? I was surprised—very surprised—once, and that was when I began to write about meringue. The proteins that make up the egg white have the remarkable capacity to unwind and form a kind of mesh that traps air bubbles. Once it begins to trap infinitesimal and countless bubbles, the white expands to five or more times its initial volume, becoming completely opaque and about as white as anything one can imagine. The above photo is of nougat, a French confection of egg whites and sugar, that bind a combination of nuts and fruit (photo by Donna, of course). It’s chewy. Read On »

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carrot

I’m on the road today, flying home at long last after my West Coast EGG book tour, so I’ve asked my friend Michelle of Nom Nom Paleo for a guest post and recipe from her dynamic new book while I recover. Thanks, Michelle!—M.R.   Carrot and Cardamom Soup Nothing signals springtime like a bowl of sunshine-orange soup. And surprise: it’s paleo-friendly to boot! After all, paleo’s not about deprivation, eating tons of meat, or simply recreating grain-free versions of your favorite comfort foods. Many dishes that rely on seasonal bounty are naturally paleo-friendly, just like this one from our new cookbook, Nom Nom Paleo: Food For Humans. 1 tablespoon coconut oil 2 large leeks, white and light green ends only, cleaned, trimmed, and thinly sliced Kosher salt 1½ pounds large carrots, peeled and cut into Read On »

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san fran

I’m writing this from Portland but headed to San Fran for the Egg events below. Hoping to sneak out to Sausalito to meet the extraordinary Deborah Jones, photog of all French Laundry books and an angel on earth—one of the great luxuries of a book tour, seeing cherished friends. I emailed Stephanie Stiavetti (@sstiavetti), hoping to see her as well. Stephanie writes The Culinary Life blog. Her first book, Melt: The Art of Macaroni and Cheese, is also from Little, Brown, and it’s superb, the best one I’ve seen, in fact—accept no imitations! I asked her for SF food recs, and this is what she sent—well worth sharing (though Steph, I hear Hog Island closed for remodeling or something, damn!)—M.R. Dispatch from Stephanie Stiavetti If you’ve got time to head down to the Ferry Building, Hog Island Read On »

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2-egg-for-blog

Egg: A Culinary Exploration of the World’s Most Versatile Ingredient. It honestly did come to me in something like a flash, or a series of small idea explosions, one leading to another to another until the entire landscape went up in flames. The whole of the egg, a miracle of nutrition, economy, utility, and deliciousness, came to me as a single image. All one thing. In this euphoria of eureka, I called out to Donna to help me capture it. Within the hour we had a complete flowchart of the egg on five feet of parchment paper, a document that served as the proposal for this book (and that its publisher, Little, Brown, has not only recreated and tucked into the back of the book, but made interactive in the astonishing electronic version). I will Read On »

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