Yesterday the Washington Post published my article “No Food is Healthy, Not Even Kale.” JOIN MICHAEL ONLINE TODAY! Don’t forget to join me online for this Wednesday’s Free Range chat at noon EST at live.washingtonpost.com. If you liked this post, then you will enjoy these links: My past posts on Roasted Chicken Provençal, New Cooking App: Feast, and Happy New Year. Other recent rants: Cook Your Own Food: Eat What You Want, Is the Government Right This Time?, Food Fascism. The ever-popular post on America: Too Stupid to Cook . Books you should check out: The Third Plate, The Omnivore’s Dilemma, and Real Food: What to Eat and Why. © 2016 Michael Ruhlman. Photo © 2016 Donna Turner Ruhlman. All rights reserved.
Posts Tagged: Donna Turner Ruhlman
“Ramp” by Donna Turner Ruhlman. Because I love this photo and because they’re here. If it weren’t already apparent at your local Farmer’s Market, Kim Severson spells it out in her story about weather and food in today’s Times. Specifically, the long winter we’ve had, the late spring, and what it means for what we have to eat that’s grown nearby. I’m doing a special private dinner tomorrow at Spice on Cleveland’s West Side, whose chef, Ben Bebenroth, is one of the city’s most outspoken chef-locavores. He had been planning to put the season’s first asparagus on the menu, but they simply haven’t grown yet. So rather than buy asparagus grown in California or wherever, he’s amending his courses for an all-Ohio late spring menu. Here at our house, we’re roasting young chickens, lots of Read On »
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 »
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 »