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 potatoes in it, pureed it, finished it Read On »
Posts Categorized: aromatics
America is following a similar path of coffee experimentation, appreciation, & improvement that the Italy experienced 100 years ago, via the Atlantic.
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 his superb American Cookery, one Read On »
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 the last six years by referral only which means that everyone that comes to the dinner club Read On »
The herb garden has gone wild from the heat and rain showers. It’s bursting with more herbs than I can handle or possibly use. It’s like an herb party with too many rowdy guest showing up. So now is exactly the time to start cutting them back and letting them dry for winter cooking. This will both begin the supply of dried herbs and also encourage more growth during the next weeks of summer. Herbs are roughly divided into two categories, “hard” and “soft.” The soft herbs are herbs with soft stems, such as parsley and tarragon. The soft herbs are best used fresh; they’re fine dried, but they lose their magic, all the beguiling qualities that make them so powerful a la minute. The hard herbs, those herbs that when allowed to grow develop Read On »