Category Archives: Challenege

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Veal Stock and Guinness Bread

By Michael Ruhlman | Published: May 19, 2011

Guiness Stout-Veal Stock Bread/Photo by Donna Turner Ruhlman

My second pick for innovative use of veal stock came in from Marc Barringer, Chef/Hopsitality Director, St. Michael's Episcopal Church, Grosse Pointe Woods and  Food Service Director, Lost Lake Scout Reservation, Freeman Twp., Michigan. He's also a freelance writer, innovative cook and classic jack-of-all-trades in the best cooks tradition (still a school crossing guard! God bless him!).  Veal stock is one of the great preparations of the kitchen that can elevate everyone's cooking, and someone on twitter asked me what you could do with it. It lead to a lot of great ideas, in addition to the traditional uses for making sauces and enriching braises. Read the story of how Marc came up with bread—it's classic innovation from the restaurant kitchen.  I love it.  And I love the bread.  ...

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Veal Stock Contest!

By Michael Ruhlman | Published: April 19, 2011

Photo by Donna Turner Ruhlman (click to see more pix on her site)

Regular readers know I’m a veal stock evangelist. Veal stock is one of those magical ingredients that can transform a mediocre cook into an ohmyfuckinggodthisfoodisamazing cook. Really, it’s that powerful. My first piece for Gourmet magazine was about veal stock. My veal stock recipe is in the Gourmet cookbook. In Elements of Cooking, a 242-page book about food and cooking, there is but a single recipe: veal stock. I once asked Jacques Pepin about veal stock and he said he didn’t much make it. Ingredients weren’t at his store in Connecticut.  I found this amazing, until I realized something important!  It was Jacques Pepin!  He doesn’t NEED veal stock.  He could probably make Miracle Whip taste good. But for the rest of us?  ...

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Eggs Benedict From Scratch

By Michael Ruhlman | Published: March 14, 2011

Eggs Benedict: a great way to start the morning after. Photo by Donna Turner Ruhlman

This eggs Benedict post has new recipes for Hollandaise sauce and sourdough English muffins but I have to begin with the angry comment on my Tomato Sauce post. A reader was clearly miffed that I would suggest that anyone who works make their own tomato sauce. Well, I do suggest this, but I hasten to add that it's not homemade or nothing. I've bought jarred tomato sauce when I knew I wouldn't have time to make it myself. It's more expensive, doesn't taste as good and isn't as much fun, but there are only so many hours in the day, and someday there's just no time. My second response to Angry Reader is that he should do this: ...

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Holiday Cookie Challenge Results

By Michael Ruhlman | Published: December 20, 2010

Congratulations on the holiday cookie recipe challenge to Bryony DuPont of Cleveland Heights, Ohio, whose spice cookies wins the drop cookie category, and to Robin Cohen of Arlington, Massachusetts, author of the dovesandfigs blog, who's Rugalach wins the cut cookie category.  I assure you that my affection for Cleveland Heights and my affection for people who cook with goosefat (see Robin's current post), did not weigh into the verdict (cookies above, photo by Donna Turner Ruhlman, thanks Donna!). The cookies were executed and evaluated by Marlene Newell and several bakers at her site CooksKorner: Dana Noffsinger, Kim Shook (she has public virtual recipe book here), Kerry Beal, aka The Chocolate Doctor, and Anna Serginson.  Thank you all!  My able assistant Emilia Juocys, also a primary tester, tabulated all results on a spread sheet.  ...

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Holiday Cookie Challenge

By Michael Ruhlman | Published: November 8, 2010

Two important introductions today, the first is a contest, a Holiday Cookie Challenge (more about Gourmet's newly published book below).  And the second is an introduction to a culinary colleague who has begun helping me out, keeping me organized, preventing my brain from exploding all over my computer screen.  Emilia Juocys (pronounced YO-chess, Lithuanian background), graduated from Schoolcraft College's culinary arts program and proved so valuable in helping Brian Polcyn (her former chef instructor at Schoolcraft) and me with the new Salumi book that I've asked her to spend part of her work week helping me.  While Ratio has gone a long way in making me understand the baking kitchen, I'm still a savory guy at heart, but I'm thrilled to introduce Emilia's love of cookies and her challenge to bakers with ...

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