Category Archives: Eggs

Quiche Lorraine

By Michael Ruhlman | Published: February 7, 2013

Quiche is, as Thomas Keller called it, "the sexiest pie." Photo by Donna Turner Ruhlman.

I've been in LA on an entertainment project and to see the opening of my friend and collaborator Richard LaGravenese's new movie Beautiful Creatures. I'd never been to an opening before. But quiche has been on my mind, so I've been using travel time to work on some variations of this infinitely variable fat custard tart. If I had time I'd head to Bouchon in Beverly Hills, which makes perfect quiche. Bouchon, and working on that book, is where I learned that, while America was taught to make quiche in premade pie shells, this deprives the quiche of its true greatness: depth. In order to achieve that voluptuous texture, it has be about two ...

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Friday Cocktail Hour: Eggnog

By Michael Ruhlman | Published: December 14, 2012

 

Cooked eggnog: a true holiday treat. Photo by Donna Turner Ruhlman.

I'm so pleased with results of the cooked eggnog I wrote about long ago, I wanted to repost an official tested recipe. I'm a fan of raw-egg eggnog, as well as aged-for-two-years raw eggnog. I don't believe anyone should be afraid of eating raw eggs (especially if you buy organic or well-raised eggs). Raw yolk on raw ground beef is a delight, a kind of ready-made sauce. I love a homemade mayo, a runny poached egg. Indeed, raw or warm egg is one of the great pleasures of cooking and eating. But there are those who may be concerned or have reason not to take any chances. There are also those who may simply love the richness of the cooked egg and the clean flavor the vanilla ...

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Sunday Breakfast—Bacon, Eggs, Grits

By Michael Ruhlman | Published: September 7, 2012

A Sunday breakfast. Photo by Donna Turner Ruhlman.

Now that the kids are back in school and Donna and I are back from travel, life returns to its homey routine. Which happily includes an actual late Sunday morning breakfast. It's one of the best times to cook and can be one of the most satisfying meals of the week. First of all, I've got to say it loud: GRITS! Grits are fabulous and I can't tell you how many people taste them and say they can't believe people don't eat them more often. Honestly, you should make them a staple (the butter-poached shrimp and grits in Ruhlman's Twenty is one of my favorite dishes, period). Just be sure to use real grits (instant grits are not grits). I used Bob's ...

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Perfect Nicoise

By Emilia | Published: August 13, 2012

How to execute the perfect Nicoise salad from fish to vegetable to dressing, via Guardian UK.

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Q & A with And She Cooks 2

By Michael Ruhlman | Published: July 9, 2012

Roasted Cherry Tomatoes. Photo by Sandy Bergsten

I’m introducing today Sandy Bergsten, a friend since 7th grade, and a relatively new blogger who has something to say about entertaining, which is what her site AndSheCooks2.com is all about: “Entertaining with ease.” Sandy is a former professional cook who loves to entertain and she simply has always given the best dinner parties—whether from her tiny Manhattan apartment when she lived there or her house in Cleveland, and now in Dayton, Ohio. She was so good at it, made it look so easy, I encouraged her to blog about it.  She’s taken up the challenge and I’ve requested a brief Q&A on entertaining issues people have and what she advises. Sandy is also sharing with us her recipe for Risotto Carbonara.   Michael Ruhlman: Hi, Sandy, thanks for ...

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