Tag Archives: Epicurious

Friday Cocktail Hour: Key Sunrise

By Michael Ruhlman | Published: May 10, 2013

Key Sunset, Goddammit. Photo by Donna Turner Ruhlman

Key Sunrise, Goddammit. Photo by Donna Turner Ruhlman

So my oldest and dearest pal, Lester, feeling a bit fidgety several Fridays ago, texted to coax me off work early. I had cooking to do so I said, "Come over. I'll make us some Clover Clubs while I finish prep." After imbibing, I recalled the savvy note from Danny Guess of Fly Bar & Restaurant and video "host" of the iBook 25 Classic Cocktails, that if you add applejack brandy, you have a cocktail called a Pink Lady (all of which were covered in this post). Having finished our drinks and with more egg white on hand, I made us a second, this time a Pink Lady. Killer cocktail, but such an unfortunate name! This is something you will ...

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How to Cook Morels

By Michael Ruhlman | Published: May 1, 2013

Fresh ramps and morel mushrooms. Photo by Donna Turner Ruhlman.

Fresh ramps and the coolest edible to grow out of the ground, morel mushrooms.
Photo by Donna Turner Ruhlman.

No surer sign of spring, this lovely photo above. And when wild edibles grow together they're often great cooked together. Last week for one of the final shots for the new book I ordered fresh morels from a fabulous company in northern Michigan called Earthy Delights (thanks, Chip and Ed!). I love the food of Michigan—the stone fruit, the eau de vie made from their skin, the tart cherries, the mushrooms. Same as the Great Lakes territories of Ohio, which booms with ramps right now. We get so many wild ramps that Jonathon Sawyer, who turned 13 today, spiritually (good luck at ...

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Posted in Farming, Food Adventure, Recipes | Also tagged , , , , , , | 13 Comments

Friday Cocktail Hour: The Man About Town

By Michael Ruhlman | Published: April 26, 2013

A rum negroni otherwise called A Man About Town. Photo by Donna Turner Ruhlman.

A rum Negroni, otherwise called a Man About Town. Photo by Donna Turner Ruhlman.

I pay for a service called SaneBox to deal with email overload, so much of it mass PR mail. Somehow a diligent soul, Sally Alfis of M Booth, who represents the company's spirit clients, got though the barricades. Having seen my Friday cocktail hour posts, she asked if she could send me some premium hooch. I never turn down free premium hooch. Thus, the most excellent rum in the photo (it's very good). Surprisingly, though, she continues to read Friday posts and, following my hasty Negroni post (no link, Donna unhappy with photo), sent me a new cocktail made by Scott Fitzgerald (no, relation, though he does beat on, like all ...

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Friday Cocktail Hour: Sour Cherry Daiquiri

By Michael Ruhlman | Published: April 19, 2013

Sour Cherry Daiquiri. Photo by Donna Turner Ruhlman.

Sour Cherry Daiquiri. Photo by Donna Turner Ruhlman.

Some cocktails are spontaneous given what's at hand. I happened to be making nougat, the French confection created by pouring cooked sugar and honey into whipped egg whites, then folding in nuts and dried fruits. The pix were so stunning in the Bouchon Bakery book, I simply had to give it a go and attempt a paired down version for the home cook. I considered adding rum-soaked dried cherries and so prepared these. But by the time the eggs whites and sugar had cooled to glossy perfection, I worried that the red-tinted rum, attracted by the sugar, would leach into the stunning whiteness of the nougat. When the shooting was done for the day, I had a bowlful of rum soaked cherries. Hmmm. How to ...

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Final Word on Battle of the Spoons
(with Crème Anglaise)

By Michael Ruhlman | Published: April 18, 2013

Creme angliase. Photo by Donna Turner Ruhlman.

A perfect crème anglaise. Photo by Donna Turner Ruhlman.

The television personality and cookbook author Ted Allen stirred up a shit storm this week by calling me out on my hatred of the round wooden spoon, which he apparently has the hots for. He happened to mention our exchange at a City Harvest event to Eric Ripert, executive chef of Le Bernardin, one of the finest restaurants in the country, with whom I’ve worked closely, who added a little more caca to the pot by tweeting "Crème anglaise? Since the days of Escoffier, stir with a wood spoon, Ruhlman." He then phoned me to further faire caca into my cell phone until he conceded that it was the wood, not a round wood spoon, then was evasive, said a client ...

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Posted in Books, Desserts, egg, Recipes, sauce | Also tagged , , , , , , | 64 Comments

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