Monthly Archives: April 2011

Veal Stock Contest Winners

By Michael Ruhlman | Published: April 29, 2011

veal stock bloody mary

New cocktail using veal stock/veal salt: The Bloody Kantor/Photo by Donna Turner Ruhlman

First, I love love love all these suggestions from the Veal Stock Contest post.  There were great drinks, including jello shots. I love the Bloody Mary with diced demi cubes (see below).  The above is the cocktail is a meal; veal stock gives it body and umami and nutrition: 1 ounce tomato juice 1 ounce veal stock, 2 ounces of gin (or OYO vodka), 1/2 teaspoon horseradish, shot of Worchestershire Sauce, lemon juice garnished with scallion, and garnished with the overall winner: Veal Salt! Veal Salt is my personal pick of favorite veal stock innovations, offered by Josh Kantor, a 21-year-old senior economics at Occidental College in Los Angeles and part-time garde manger at ...

Click to Continue Reading

DiggShare
Posted in aromatics, Giveaway, Kitchen Tips, Recipes | Tagged , , , , , , , , , , , , | Comments closed

Serving Foie Gras At Home

By Michael Ruhlman | Published: April 27, 2011

foie torchon

Foie torchon served with apple, balsamic, toast, sea salt. Photos by Donna Turner Ruhlman

Foie gras has a reputation for being fancy.  Many don't understand what it is.  When I served my dad a seared slice of foie gras, the liver of a fattened duck, he looked at it surprised. "I thought foie gras was pâté," he said. Often foie gras is made into a pâté, but not always. Foie gras can be sliced and seared in a very hot pan, no oil, crisp on the outside, molten within. It can be roasted whole. Or it can be made into a torchon as Bob del Grosso described on Monday, with a product he and Chef Pardus developed for Hudson Valley foie gras, and served cold. Either ...

Click to Continue Reading

DiggShare
Posted in Appetizers, Charcutepalooza, Charcuterie, Donna Turner Ruhlman Photography | Tagged , , , , , | Comments closed

The Birth of a Torchon

By Michael Ruhlman | Published: April 25, 2011

foie gras torchon

Photo by Donna Turner Ruhlman

One of my favorite things on earth to eat is a well made foie gras torchon. It's a special preparation of foie gras, fat duck liver, that I first experienced at The French Laundry (the recipe is in The French Laundry Cookbook if you have it).  It's a three day procedure and brings out the very best in the foie gras when done right.  The duck liver is deveined, typically soaked in milk and salt to remove residual blood, then seasoned and, traditionally, rolled up in a kitchen towel (a torchon, in French), poached, rerolled to compact it and chilled. It's then eaten cold, a big fat slice of it, with some form of bread and a sweet-sour accompaniment.  The biggest producer of foie gras in ...

Click to Continue Reading

DiggShare
Posted in Charcutepalooza, Charcuterie, Guest Post, Seasonings and Spices | Tagged , , , , , , , , | Comments closed

Russia’s Modernist Revolution

By Emilia | Published: April 25, 2011

Ranked #44 in the world, Varvary is Russia's first restaurant to make it into the top 50.  Chef Anatoly Komm uses modernist techniques on Russian cuisine, via Independent UK.

DiggShare
Posted in Article, chefs, Restaurants | Tagged , , , , , , | Comments closed

Know What You Eat

By Emilia | Published: April 25, 2011

DiggShare
Posted in Article, Food Politics | Tagged , , , , , | Comments closed

  • Welcome to Ruhlman.com where I blog about food, cooking, recipes and technique, because the world is better when we cook for ourselves. Thanks for visiting and I hope you’ll join the conversation.

    Follow Me on Pinterest

     

     
     

     

     

     

     

  • ruhlmanphotography.com


    Info on Donna's Ratio Chart and Photography


  • Kitchen Tools

    Click here to see my favorite kitchen tools.
    Go to my Open Sky store.


  • Recipes

  • Category Archive

watch full movies online for free on watch-funny-movies.com