Monthly Archives: August 2011

Corn Recipes

By Emilia | Published: August 22, 2011

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How To Prepare and Cook Beef Heart

By Michael Ruhlman | Published: August 18, 2011

Beef Heart with Herbed Vinaigrette and Arugula/photo by Donna Turner Ruhlman

Heart is an excellent muscle to eat: it's lean and flavorful (meaty but not organy—it's a hard working muscle, not squishy spleen), it's got a good bite, and it's inexpensive (I bought the three-pound grass-fed beef heart for six bucks last Saturday). And one more thing: it puts to use a cut that is often thrown away; it's important that we do our best to make use of all parts of the animals we kill for our food. I use a beef heart here, but you can use a veal heart which is a little more tender and mild.  I first had beef heart a couple summers ago when Pardus visited. He stuck it on skewers, a good strategy because ...

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Corn Tortilla Soup

By Michael Ruhlman | Published: August 16, 2011

Corn Tortilla Soup/photo by Donna Turner Ruhlman

Donna and I spent half the day yesterday shooting the promotional video for our new book, out next month, and I figured I should ask our videographer, Cynthia Albanese, to shoot as much video as possible.  So in addition to describing the book, I also roasted a chicken, made stock and made a soup from the stock to demonstrate The Generosity of a Chicken.  We had fresh corn, tomatoes from the garden and everyone loves the dynamic flavor the lime juice gives this soup, the richness of the avocado, and fresh crunchy tortillas, so that's what I made. When you've got delicious stock on hand, you're five minutes away from dozens of possible meals.  I could have used left over chicken and some noodles, I could have cooked ...

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Questioning Pork Belly

By Emilia | Published: August 15, 2011

Pork belly futures market is over in the Chicago Exchange. Why?  Bacon consumption has risen, forgotten local sources, seasonality lost? Soluions needed, via Food Tech Connect.

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Pasta Creations

By Emilia | Published: August 15, 2011

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