Poached Beef Tenderloin

  Another dish I love from Ruhlman’s Twenty, is perfect for early spring when the nights (here at least) are still cool. I love it for its counter-intuitiveness—boiled beef tenderloin? Actual poached to rare and served in cooking liquid flavored by the root...

Shrimp & Grits

Reposting this method because, well, just the name of the dish is inspiring: butter-poached shrimp. Butter-poached shrimp and grits. Mmmm. Butter-poached lobster, not uncommon in French haute cuisine, was popularized in America by Thomas Keller in The French Laundry...

Cooked Marinade

  Having come into the possession of several exquisite lamb tenderloins from the well-known and much admired John Jamison, and it being too cold for pleasant grilling, I pondered what to do with them. I wanted to flavor but not overpower them. So I returned to an...