A weeknight braise of chicken in red wine, coq au vin, photo by Donna Turner Ruhlman
A roast chicken that has been brined, notice shiny skin. Photos by Donna Turner Ruhlman
Corn Tortilla Soup/photo by Donna Turner Ruhlman
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. It was so popular I felt bad when people began complaining they couldn't find the link, so here it is again. Steph blogs at wasabimon.com. She's also a social media consultant and reluctant techie based in the Bay Area. — M.R.
by Stephanie Stiavetti
A decade ago, those of us living with a gluten sensitivity were left clamoring for the "specialty" ingredients necessary to make decent substitutions for the dishes we loved and missed; rice flour cookies were rock-hard, while potato starch pizza crusts were a crumbly mess. And don't even get me started on tapioca breads - ...
Photo by Donna Turner Ruhlman
Earlier in the season, I taped a grilling demo for a new Cleveland company called Sideways, specializing in digital publishing, including the eponymous magazine for the iPad (next issue is out Monday, youtube promo here). It accompanied my story on grilling. The idea that the iPad can include multiple pix (even a flip-pad presentation of cooking technique), video, text and recipes is exciting and Sideways was the first company I know of to create such a work. I think this video is too long, more than 15 minutes, or it needs to be broken into shorter chapters, but it's not bad for a first try. They recently posted it to youtube, so here it is. Grilling 101, human's original cooking method: Spatchcocked chicken, grilling asparagus, and grilling ...
Earlier this week, I shot a video on grilling for a new digital magazine being created by Sideways. I did a spatchcocked chicken, grilled asparagus and also sausage, because, after the infrenal boneless skinless chicken breast, it's the most overcooked meat in America, and yet it's rightly beloved here.
In my experience people err because they're afraid of not cooking it enough. So they either cook it over really high heat, overcooking the outside, busting open the sausage, or they kill it with too much moderate heat.
As we move into grilling season, and there's no better way to cook a sausage than over the smoky heat of live coals, I encourage you to grill sausages often. All carnivores around you will be happier.
There are two stages to grilling a sausage to perfection. Start it over moderate direct heat to give ...
Originally posted, 8/13/07 (alas, I have yet to rid America of this tragedy):
Does anyone know who first put cooked chicken breast on a Caesar salad and called it a Chicken Caesar? I wish I did. I’ve been upset about this at least for two years now because I remember railing to Todd English and Ming Tsai about it as we traveled together for an erstwhile cooking show. “The Chicken Caesar is an emblem of the mediocrity of American cuisine!” I would cry. Ming would chuckle and turn up the volume on his iPod, and Todd more or less ignored me as a run-of-the-mill crank screaming into the nor’easter of American food culture. Or so I thought.
Last week I had lunch at a Cheesecake ...
Herb-brined, roasted chicken, photo by Donna
Welcome to Ruhlman.com where I blog about food, cooking, recipes and technique, because the world is better when we cook for ourselves. Thanks for visiting and I hope you’ll join the conversation.
