Homemade chicken sausages. Photo by Donna Turner Ruhlman.
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
Bread basics on the rise and ready to go. Photo by Donna Turner Ruhlman.
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 Click to Continue Reading
Say ahhhhhh. Photo by Donna Turner Ruhlman.
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 ...
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Schmaltz schmeared on bread. Photo by Donna Turner Ruhlman.
Fat on bread. Talk about felicitous but little-thought-about pairings. While writing Schmaltz
, I of course tasted schmaltz on rye, with a little kosher salt, and it's so good. Now this really is better than butter. (Donna would want to underscore yet again the power of backlighting. This was shot in late afternoon sunlight.)
Back to cold Cleveland tomorrow. Now need to make lobster stock from yesterday's crustacean extravaganza. Twenty-five lobsters à la minute is no easy task, so thanks to all the sailors who lent a hand, especially Russ, whom I sprayed repeatedly with lobster juice as we cracked fifty claws. His favorite shirt no less.
Other links you may like:
Chicken roasted in a cast-iron pan. Photo by Donna Turner Ruhlman.
Roast chicken is a symbol, an emblem of easy exquisite home cooking, of cooking together. And really satisfying, nourishing food. The world is better on days when we roast a chicken for our family, friends (and lovers, of course—the best roast chicken of all
). Which is why I'm posting another shot of one of our roast chickens. With hope.
I'm cooking for a band of sailors prone to shouting "FUCK OFF!" at one another and then laughing uproariously. No roast chicken for them. Steak, lobster, pulled pork, and duck cooked in duck fat. (I cheated a bit by ordering these amazing ones from D'Artagnan
; leftovers will become duck rillettes tonight; I have to get some
work done, after all.)
No better ...
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