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Category Archives: Seafood
Great Lake Lamprey Pie
Also posted in Article, baking, Ethnic Cuisine, event, Food Culture Tagged british cooking, Diamond Jubilee, great lakes, lamprey, michigan, pie, Queen of England, traditions 47 Comments
Baked Crab
Also posted in Article, baking, Memories, Recipes, Seasonings and Spices Tagged crabs, east coast, Harold Dieterle, recipe, seafood, Top Chef, wall street journal 71 Comments
Lobster Pie
Also posted in Article, baking, Holiday, Recipes Tagged lobster, new york times, puff pastry, valentines day Comments closed
Key West—Gone Fishin’
Working in the morning and cooking in the afternoon, and no time to post! Been having fun cooking nightly for a houseload of hungry sailors on a generous budget. Last night was steak and lobster and smashed potatoes and salad.
Cooking mussels tonight, then wahoo (never cooked before, it will be interesting), saffron rice cooked in lobster stock (that I made this afternoon), asparagus, salad, and grilled baguettes. As they are true to the sailing culture, the crew go in for liquid desserts which makes it easy for the cook!
I also brought the Polyscience immersion circulator, it came in handy for the surf and turf last night. We worked together to get the lobsters all done expediently. I killed them first, Doug Moose separated the bodies and dropped them in ...
Also posted in Food Adventure Tagged cooking on a boat, crew, I'm on a boat, immersion circulator, key west, lobster, polyscience, seafood, surf and turf Comments closed
Do-over: Charleston, Eve, & Grits
One of hard things about writing books is that they are in constant flux and then they are permanent. Thanks to the organic nature of blogs, I can make amends.
When I was at the Culinary Institute of America, one of my best and favorite teachers was Eve Felder, who taught Garde Manger. She was the Cheshire Cat of chefs, perched high on stacked stools, who taught us that "Cooking is alchemy, cooking is magic!"
And she was right. Righter than I knew, in fact.
I'm heading to her native city, Charleston, South Carolina, and so she's been on my mind. When I wanted to do a butter-poached shrimp for Ruhlman's Twenty, I naturally wanted to pair it with grits. Who did I call for grits finesse ...
Also posted in american regional cuisine, Appetizers, aromatics, chefs, Food Writing, From Scratch, Recipes, Seasonings and Spices, sidedishes, Technique Tagged Charleston, CIA, Eve Felder, shrimp and grits, South Carolina, twenty Comments closed














