Monthly Archives: September 2010

The Best Garlic

By Michael Ruhlman | Published: September 16, 2010

Photo by Donna Turner Ruhlman

Last weekend North Union Farmers Market put on a garlic festival, where I was lucky enough to judge a cooking contest pitting five local chefs against one another creating dishes that had to feature grilled grass-fed beef and garlic.  I was further fortunate to be seated next to Jonathon Sawyer, chef/owner with his wife Amelia (aka chefswidow), of The Greenhouse Tavern, arguably the best restaurant in Cleveland, certainly second to none (I only get prouder of the burgeoning restaurant scene here). Jonathon is so restless and inventive, he once ate the choke from an artichoke wondering if there was some way of puttin it to use (there wasn't).  So here's a guy who will strive for inventiveness and still have the balls to put pike quennelles, ...

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How to Grill Fish: Grilled Branzini

By Michael Ruhlman | Published: September 14, 2010

Grilled Bronzini, photos by Donna

A confession: I'm not a great cooker of fish.  In fact, Donna hates it when I cook fish, because I usually want to put some kind of fancy sauce on it.  She wants it sauteed with plain lemon, a little butter maybe.  (Yawn.) But she's usually right—I don't cook it enough to get good at it.  But another part of the reason I'm fish challenged is that I grew up in Cleveland in the 1970s where fish came into the grocery store on Monday (trucked in, no doubt) and sat around through Saturday, which was the only time in Cleveland you could get a good sense of what low tide smells like.  The only fish I ate, and ate grudgingly, was breaded, fried, frozen, and reheated in a toaster ...

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Don’t Be Lazy When Making A Photo—And Fixing It When You Are.

By Donna Turner Ruhlman | Published: September 12, 2010

©photo by Donna Turner

My photo above.  And below is the photo that Michael took with his iPhone because he wasn't sure I'd have time to take one.

©photo by Michael Ruhlman

And I have to say it's not bad (he may be picking up a few photo tips like I'm getting some cooking ones from him). But—there are a few things wrong here that is basically just laziness. To start, he could have moved the crap away and that would have given him the space on the counter, eliminating the distracting lower right corner. The other would be to take the beans out of the plastic. Anything white, silver, or shiny is going to attract the viewer's eye and ...

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Cherry Tomato Pizza Margherita
(CSA Week 15)

By Michael Ruhlman | Published: September 11, 2010

photo by donna

Week 15 from Geauga Family Farms.  I think they're getting better—the lettuce is fresher, there's less signs of travel in the soft vegetables. As I've pointed out before, just because you grow heirloom fruits and veg, doesn't mean they're good. You've got to be a good farmer or grower.  And just because you grow excellent fruits and veg, doesn't mean they're still excellent when they arrive on the table of the family that purchased the CSA.  Every part of the process matters. Fun CSA this week: I'm not a huge fan of cherry tomatoes—too much skin relative to the amount of flesh, and frankly, I don't love them enough to blanch, shock, and peel them.  But last night, photographing a bacon and eggs pizza for the new book, I had some leftover dough ...

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The Cooking Channel

By Michael Ruhlman | Published: September 9, 2010

As this impromtu video suggests, Michael Symon, grows increasingly comfortable in front of a camera.  And he seems to love to do TV.  He's filmed a series of webisodes for the Wisconsin Cheese board which are actually kind of interesting (in his first, he pairs Wisconsin parmesan with shrimp; I'm curious to see how well such cooking videos do on the web and what they'll become in the future).  He's a favorite at the Food Network. While his ratings as host of "Dinner: Impossible" edged by those of Robert Irvine, the network continues to have faith in the Cleveland Boy with a couple of new shows, "Food Feuds" and "Cook Like an Iron Chef," in addition to "Iron Chef America" and judging on the latest "Next Iron ...

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