Tag Archives: recipe

Granola Cookies

By Emilia | Published: April 1, 2013

Todd and Diane share a tasty recipe for granola cookies, via White on Rice Couple.

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Chicken Sausage

By Michael Ruhlman | Published: March 29, 2013

Chicken sausages. Photo by Donna Turner Ruhlman.

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

  • 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 ...

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Posted in aromatics, Butchery, Charcuterie, Recipes | Also tagged , , , | 14 Comments

Easter Dessert

By Emilia | Published: March 25, 2013

Try making a limoncello tiramisu for your holiday celebration, via WSJ.

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Matzo Ball Soup

By Michael Ruhlman | Published: March 20, 2013

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Matzo ball soup at its most elegant, with clarified broth and thoughtfully cut garnish. Photos by Donna Turner Ruhlman

I had a question for my friend and neighbor Lois Baron and her email ended thus: "By the way, Passover is almost here and I am making more schmaltz plus some highpowered horseradish. Hope you have a fabulous Easter. Love the schmaltz lady." I do love the Schmaltz Lady! She helped educate me in the ways of schmaltz, the glorious rendered chicken fat that makes everything taste better, especially things like these matzo balls, one of the greatest chicken soup garnishes ever! The photos above and below are from our app for iPads (minis too): The Book of Schmaltz: A Love Song to a Forgotten Fat, a short cookbook with twenty recipes for traditional Jewish dishes (kishke, cholent), as ...

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Posted in Books, Ethnic Cuisine, Giveaway, Holiday, Jewish Cuisine | Also tagged , , , , , , , , , | 19 Comments

Making Mayonnaise

By Michael Ruhlman | Published: March 18, 2013

Homemade mayonnaise is faster to make then you think. Photo by Donna Turner Ruhlman.

You can't buy this kind of mayonnaise. Photo by Donna Turner Ruhlman.

Yet again finishing up a manuscript with mayonnaise on my mind, and I always think of Donna's lovely images, captured when spring light was coming through our kitchen window. I could look at these forever (and now, as I couldn't five years ago, I can post them to Twitter). Thanks, Donna! And remember, the emulsion is less about the yolk than about the liquid. Originally posted on May 21, 2008 Finishing up the revisions of a manuscript and going over some fat-based sauces has returned me to the mayonnaise. Like the popover, it’s the story of a great transformation. Yolk, lemon juice, salt, and oil. mayo2 There simply isn’t ...

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Posted in egg, From Scratch, Recipes, sauce | Also tagged , , , , | 21 Comments

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