When I was working on the Ad Hoc at Home cookbook with Thomas Keller and Dave Cruz, they showed me this excellent method of chopping chives. Wrap a bundle of chives in a damp folded towel and then cut. It solves two problems: you don’t crush them as you can when they rest flat on the board; and you don’t wind up with long strings of half-cut chive where they knife didn’t go all the way through. You end up with PERFECT chives. It’s also cleaner generally. I love this technique. If you liked this post, read: My past post on drying herbs from your garden. Spillover from the bacon photo: bake some cheddar, bacon, and chive biscuits. Anna Hewitt discusses making container herb gardens for those who lack space or are city dwellers. Making candied herbs shared Read On »
Posts Tagged: Donna Turner Ruhlman
Is this being mean? Happy Tuesday. If you liked this post, read: DIY: Home-Cured Bacon Candied Bacon Ice Cream recipe from David Lebovitz. Bourbon Bacon Jam from Evil Shenanigans. Sounds odd, but it’s good. The revised and updated Charcuterie has just been published. © 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.
Today my Friday cocktail will be a daiquiri here in Palm Beach. Or you could instead sit down with a Lagunitas IPA and a few homemade chicken sausages; this recipe originally appears in Charcuterie. Chicken Sausage with Basil and Tomatoes 3 1⁄2 pounds/1.5 kilograms boneless, skinless chicken thighs, cubed 1 1⁄2 pounds/675 grams pork back fat, cubed, diced into 1-inch pieces 3 tablespoons/40 grams kosher salt 1 teaspoon/3 grams freshly ground black pepper 1 1⁄2 teaspoons/9 grams minced garlic 4 tablespoons/24 grams tightly packed chopped fresh basil 1⁄2 cup/100 grams fresh diced roma (plum) tomatoes 1⁄4 cup/60 grams diced sun-dried tomatoes 1⁄4 cup/60 milliliters red wine vinegar, chilled 1⁄4 cup/60 milliliters extra virgin olive oil 1⁄4 cup/60 milliliters dry red wine, chilled 10 feet/3 meters hog casings, soaked in tepid water for at least 30 Read On »
Taking a bit of a break with Ma in West Palm—Goodbye, Cleveland grays!—but wanted to keep up the culinary inspiration via Donna’s photos. Here a basic bread ratio of 5 parts flour to 3 parts water can be turned into pizza dough, flat bread, or even a braided loaf with kosher salt My Bread Baking App has more info or watch this video. Or have a look at these past bread posts: pretzels, multigrain bread, no knead bread, and challah. What is The Book of Schmaltz? Find out on Vimeo; then win a copy of the app from Edamam’s giveaway on Pinterest. © 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.
This is not a great photo, technically, but it’s a favorite of 2012 for all that it represents. That’s Billy Harris, apparently looking for tonsils to nibble on. Next to him is Paul Kahan, the Chicago chef, entrepreneur, badass cook, and purveyor of fine meats. At right is Jonathan Waxman, chef-owner of Barbuto in NYC and one of the godfathers of the new American cuisine. Bless them, they’d all come with many other colleagues to my town to benefit our amazing West Side Market and celebrate its hundredth birthday. The head, it will be no surprise to Cleveland food lovers, is courtesy of Jonathon Sawyer, chef-owner of The Greenhouse Tavern (he also just started an ancillary vinegar business; see below). It had come to the table with much roasted meat still attached and was deeee-licious. How can you not Read On »