Announcing the first episode of my Le Creuset Technique series! In December, in Charleston, South Carolina, while promoting my book, Ruhlman’s Twenty, I met Will Copenhaver and Grimsley Matkov, from the Marketing Communications team at Le Creuset US. They loved my book (and the many photos of the food we cooked in Le Creuset products, which Donna shot). I told them I love Le Creuset, it’s the best stuff on the market, that’s why we use it. A month later, while cooking in Key West (brought my 7-quart Le Creuset French oven along with other tools, bien sûr), a colleague of mine, Warren Johnson, of Taste Five Media in Charleston, asked if I’d consider working with Le Creuset. I told him nothing would please me more, and Warren got to work. Le Creuset wanted to teach Read On »
Posts Categorized: Bread
I had an unstoppable hunger this past weekend for old-Chicago-style all-beef hotdogs from Vienna Beef, the best hotdog in the country in my opinion. I wanted that charred skin flavor of summer, the grill smoke from fat dripping on coals, the juicy snap when you bite into them. I decided to make buns. Why? Because, we were inviting friends (great food must be shared); I had a cool hot dog pan from American Pan; I had never made them before; and most important, the best hot dogs deserve special treatment. One of the great things about cooking is that you’re subliminally eating the entire time, a kind of calorie-free spiritual nourishment, and I was thinking about the hot dogs the whole time in the kitchen (with good mustard and minced sweet onion). Hot dog buns Read On »
Learn how to make a delicious onion tart. It is so easy and so tasty, via NYT.
Video: Discover in your city where you can get a delicious Polish doughnut filled with various jams and jellies, via ABC Chicago.
Marlene Newell, who runs an excellent cooking forum called CooksKorner tested all the recipes for Ratio and Twenty. She’s a friend and excellent cook. One of her passions is Yorkshire pudding, in effect, a savory popover, which is how she bakes them (as above). I, too, make roast beef for Christmans dinner and Yorkshire pudding. I believe it’s critical to cook it in beef fat, for flavor, so I buy and render suet for this purpose. I’ve also poured the batter straight into the roasting pan which works great so long as there are no burnt bits (the pudding ripples and puffs like crazy; I then cut it to serve). I imagine the roasting pan method was how it would have originated, the batter cooking in the fat and meat juices in the roasting pan. Read On »