Category Archives: Appetizers

Items that are served traditionally before the main course. Can also include hors d’oeuvres and tapas.

The Egg and the Pressure Cooker

By Michael Ruhlman | Published: February 14, 2012

Pressure cooked eggs. Photo by Laura Pazzaglia

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 ...

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Also posted in Eggs, Guest Post, Kitchen Technology, Kitchen Tips, pressure cooker, Recipes | Tagged , , , , , , | 36 Comments

How To Cook For Sixteen (and not stress)

By Michael Ruhlman | Published: January 31, 2012

Lobster tails were cooked at 140˚F/60˚C for one hour; claws were boiled on stove top; bodies saved for stock that would become a lobster bisque two days later

The mission was this. Make nine great dinners for a big group, but create menues simple enough so that I could get a morning's worth of work in (ie justify 10 days in Key West) and not freak out at 4 pm. One of the first issues is what to cook food in, the vessels. So a valuable tool was the above Lexan tub which I borrowed from my friendly neighborhood restaurant, Fire (thanks Doug!); the immersion circulator was a huge help (I need to do a post on what lessons from this device that apply to home kitchens without one). I also had two huge pots for ...

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Also posted in Food Adventure, grilling, Main Courses, outdoor cooking | Tagged , , , , | 17 Comments

Giardiniera

By emilia | Published: January 30, 2012

Pickled vegetables are a great side dish you can make in the winter, via NYT.

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Dry-Cured Ham at Home

By Michael Ruhlman | Published: January 9, 2012

Ham, dry-cured for eight months, removed from bladder (this photo by iPhone, the ones below are by Donna)

On a recent trip to Charleston, SC, to promote Twenty, my first stop, thanks to a tweet from Ideas In Food was to the kitchen of Cypress, where chef Craig Deihl gave me a truly impressive tasting of his dry cured meats and sausages. Damn they were good—highly recommend you wonderful folks in Charleston stop in for a taste. One of the items he sliced for us he called "knuckle." Now one of the hardest parts of understanding salumi is getting a handle on terminology. When I inquired further he used the Italian term, fiocco, which is a name for a boned portion of the ham (the other larger boned cut is called culatello). The above cut ...

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Also posted in Books, Butchery, Charcutepalooza, Charcuterie, Salumi | Tagged , , , , , | 23 Comments

Top Posts of 2011

By Michael Ruhlman | Published: December 31, 2011

Photos by Donna Turner Ruhlman

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 ...

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Also posted in Article, baking, Books, Bread App, Charcutepalooza, Charcuterie, Technique, Writing | Tagged , , , , , | 11 Comments

Latke Recipe

By emilia | Published: December 26, 2011

Try a new parsnip latke to spice up your holiday season, via Smitten Kitchen.

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Featuring Fondue

By emilia | Published: December 19, 2011

Winter is the season for cheesy fun fondue, a classic and truly delicious, via Huffington Post.

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Cheese Ball

By emilia | Published: December 19, 2011

Homesick Texan shares a recipe for a bacon jalapeno cheese ball, via Homesick Texan.

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Do-over: Charleston, Eve, & Grits

By Michael Ruhlman | Published: December 13, 2011

Shrimp and grits. photo by Donna Turner Ruhlman

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 ...

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Also posted in american regional cuisine, aromatics, chefs, Food Writing, From Scratch, Recipes, Seafood, Seasonings and Spices, sidedishes, Technique | Tagged , , , , , | 22 Comments

Winter Treats

By emilia | Published: December 5, 2011

Find out more about winter food classics starting from A to Z, via Guardian UK.

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Also posted in Article, baking, beverages, Bread, Desserts, Recipes | Tagged , , , , , | Leave a comment

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