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 »
Posts Categorized: Bread
Find out more about winter food classics starting from A to Z, via Guardian UK.
Michael has been traveling all around the United States promoting his new book Ruhlman’s Twenty. Yesterday he had a long day in New York City where he appeared on the Martha Stewart Show. Michael sends his apologies, as he is nursing a wicked hangover. He returns to Cleveland today and will be appearing at the Fabulous Food Show this weekend. Please enjoy this favorite post of mine on how to Make Brioche. This post reminds you to begin preparing for the holiday season, which is quickly approaching. Original Post Date: November 30, 2010 December is the month for making brioche at home. It’s the great holiday bread. Though calling it bread doesn’t do it justice. Good brioche is like a cross between bread and cake. Hell, it’s really cake sneaking in as bread. Nothing better on Read On »
I accidentally upgraded my wordpress account and it wreaked havoc. Lost all kinds of posts and it broke countless links. F@$#! One of the many post sent off unanchored into the ethernet was this guest post (and photo) by freelance writer Stephanie Stiavetti. As with her gluten-free fried chicken, enough people have asked about it that I’m reposting it again. I’ve really only recently become aware of what a rotten disease celiac is, especially for people who love to cook, and to eat, and to write about it. This post with Carol Blymire (alineaathome.com) describes the situation, um, vividly (the post also has glutenfreegirl‘s awesome pizza dough recipe). It’s also impressed on me how important it is for chefs to understand celiac disease and gluten-free cooking. Stephanie Stiavetti, a social media consultant and reluctant techie based Read On »
I’ve spent nearly a week in the Napa Valley working on the Bouchon Bakery Cookbook. This will be the fifth book in a series led by Thomas Keller that began with The French Laundry Cookbook which is one of the best chef-restaurant cookbooks ever (do we need full dislosure here?). Forget the words I write—these books are truly fine and costly productions, and I think it’s important for people to know what goes into books of this magnitude, because so often people don’t know. A team of people, from the many at Artisan, an imprint of Workman Publishing, who make beautiful books, to the commis at the restaurants who scale out the mise en place for the recipes for the chefs, and all those in between, including myself. In 1997, I flew out here to Read On »