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Category Archives: Appetizers
The Egg and the Pressure Cooker
This guest post is thanks to twitter, when someone asked me about pressure cooking eggs. I had never done them, but Laura Pazzaglia had. Laura is a pressure-cooker maniac living in Italy and blogging at hippressurecooking.com. My friend Annie LaG took her up on how to cook easy-peel hard-cooked eggs and pronounced them amazing. I have long been a fan of the egg and recently a fan of the pressure cooker (here's the one I use, via Opensky.com). I love it especially when I want to have a quick stew ready for a weeknight dinner. A 2 to 4 hour stew can be completed start to finish in under and hour. But the egg and the pressure cooker came together on twitter. I invited Laura ...
Also posted in Eggs, Guest Post, Kitchen Technology, Kitchen Tips, pressure cooker, Recipes Tagged boiled, cocotte, Eggs, hip pressure cooking, Laura Pazzaglia, pressure cooker, recipe 36 Comments
Giardiniera
Also posted in aromatics, Article, Recipes, Vegetables Tagged giardiniera, new york times, pickled vegetables, recipe Leave a comment
Dry-Cured Ham at Home

Ham, dry-cured for eight months, removed from bladder (this photo by iPhone, the ones below are by Donna)
Also posted in Books, Butchery, Charcutepalooza, Charcuterie, Salumi Tagged brian polcyn, Craig Deihl, Cutetello, Italy, pork, Salumi 23 Comments
Top Posts of 2011
The economy struggled but cooking and writing about food sure didn't! My colleague Emilia and I decided to have a look at the most popular—or most viewed is perhaps the better phrase—posts from this site this year. By far the most exciting blog event of the year was Cathy Barrow's and Kim Foster's Charcutepalooza. What an amazing thing happened, and all because of that catchy hashtag on Twitter. This would not have happened without Twitter. Congrats to all who participated and who pushed themselves to cook in unfamiliar and often difficult ways! Special congrats to Cecilia, who blogs at One Vanilla Bean, and Peter, who blogs at Cookblog, as the two year's end finalists. Good luck to you both!
Top ruhlman.com posts from ...
Also posted in Article, baking, Books, Bread App, Charcutepalooza, Charcuterie, Technique, Writing Tagged 2011, 2012, Charcutepalooza, january bread month, New Years, Top Posts 11 Comments
Latke Recipe
Also posted in Article, Recipes, Technique, Vegetables Tagged holiday, latkes, parsnip, smitten kitchen Leave a comment
Featuring Fondue
Also posted in Article, Recipes Tagged cheese, fondue, holiday, Huffington Post, recipe Leave a comment
Cheese Ball
Also posted in Article, Recipes Tagged appetizer, bacon jalapeno, cheese, homesick texan, recipe Leave a comment
Do-over: Charleston, Eve, & Grits
One of hard things about writing books is that they are in constant flux and then they are permanent. Thanks to the organic nature of blogs, I can make amends.
When I was at the Culinary Institute of America, one of my best and favorite teachers was Eve Felder, who taught Garde Manger. She was the Cheshire Cat of chefs, perched high on stacked stools, who taught us that "Cooking is alchemy, cooking is magic!"
And she was right. Righter than I knew, in fact.
I'm heading to her native city, Charleston, South Carolina, and so she's been on my mind. When I wanted to do a butter-poached shrimp for Ruhlman's Twenty, I naturally wanted to pair it with grits. Who did I call for grits finesse ...
Also posted in american regional cuisine, aromatics, chefs, Food Writing, From Scratch, Recipes, Seafood, Seasonings and Spices, sidedishes, Technique Tagged Charleston, CIA, Eve Felder, shrimp and grits, South Carolina, twenty 22 Comments















