Monthly Archives: August 2011

Tartelette

By emilia | Published: August 8, 2011

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Friday Grilling: Easy Bearnaise Sauce

By Michael Ruhlman | Published: August 5, 2011

Photo by Donna/Video by James

One of the conundrum of grilling meat is that the process of cooking doesn’t start a sauce for you, as a roast chicken does, as pan roasting a pork loin does, as all braises do. What then to sauce the meat with?  An emulsified butter sauce is the perfect answer.  And there is no better emulsified butter sauce than the Béarnaise.  This French classic was a childhood staple, a symbol for me of plenty, and also of the security my mom and dad gave me.  I wrote about it for Parade Magazine many years ago. My mom made it the old fashioned way: a reduction of shallot, tarragon, tarragon vinegar, and egg yolks in a double boiler.  She used the recipe from James Beard’s Menus For Entertaining.  (It's also in ...

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The New Offset Spoons Are Here!

By Michael Ruhlman | Published: August 4, 2011

The new offset Basting Tasting Saucing Spoon/photos by Donna Turner Ruhlman

They're here at last, the reason Mac and I began this venture, the offset spoon, aka the Basting Tasting and Saucing spoon. These are the most versatile spoons in the kitchen, beautifully balanced, gorgeously designed, incredibly practical. My son James shot and did most of the editing on this video, for which I'm grateful; thanks James. We're getting there. I daresay the spoons are of a better finished quality than the video! But we try! They're only available from me at opensky, my partner in internet shopping. If you're interested in the details, or are interested in other Dalton-Ruhlman tools as well as other products I recommend, go to my tools and specialty foods page at opensky.com. Click to Continue Reading

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Gluten-Free Fried Chicken

By Michael Ruhlman | Published: August 3, 2011

I accidentally upgraded my wordpress account and it wreaked havoc.  Lost all kinds of posts and it broke countless links.  F@$#!  One of the many post sent off unanchored into the ethernet was this guest post (and photo) by freelance writer Stephanie Stiavetti. It was so popular I felt bad when people began complaining they couldn't find the link, so here it is again.  Steph blogs at wasabimon.com. She's also a social media consultant and reluctant techie based in the Bay Area. — M.R. by Stephanie Stiavetti A decade ago, those of us living with a gluten sensitivity were left clamoring for the "specialty" ingredients necessary to make decent substitutions for the dishes we loved and missed; rice flour cookies were rock-hard, while potato starch pizza crusts were a crumbly mess. And don't even get me started on tapioca breads - ...

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How To Roast a Suckling Pig

By Michael Ruhlman | Published: August 1, 2011

The start of the pig roast. Photo by Joshua Kulp

Chefs Christine Cikowski and Joshua Kulp, among the growing legions who are making our food better and helping us to appreciate it more, call their moveable feast Sunday Dinner Club because it evoked a time when their families shared a long meal together.  Sharing meals with the people you love is far more important than I'd ever realized, a fact that deepens the more I cook, read, and listen to other cooks, both home cooks and professionals.  I love that spirit. Sunday Dinner Club is an unusual Chicago-based business created in 2004.  What the chefs do is host dinner parties in their home and invite people on their mailing list to attend. The mailing list has been cultivated over ...

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Posted in aromatics, Charcutepalooza, Charcuterie, grilling, Guest Post, outdoor cooking, Pork!, Recipes, Salumi, Technique, Tips | Tagged , , , , , , , , | Comments closed

Charcuterie Business

By emilia | Published: August 1, 2011

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Protecting Cornish Pastry

By emilia | Published: August 1, 2011

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Cold Borscht

By emilia | Published: August 1, 2011

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