Great foie gras fun going on in this household ever since del Grosso asked me to write about the foie gras au torchon he and Pardus’s created for Hudson Valley Foie Gras. It’s an excellent product.  And it was fun showing people that serving foie gras doesn’t require a Catholic-length production, but can be simple and casual. Sometimes, though, you do want to elevate it, make it yourself and serve it to people you care about.  So herewith, a step-by-step slideshow of the foie gras au torchon, one of the greatest culinary preparations known to man.  I first learned about the torchon—which means dish towel in French, because the foie is traditionally wrapped in a dish towel (love that this culinary luxury is wrapped in a lowly towel)—while working on The French Laundry Cookbook. I Read On »

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First, I love love love all these suggestions from the Veal Stock Contest post.  There were great drinks, including jello shots. I love the Bloody Mary with diced demi cubes (see below).  The above is the cocktail is a meal; veal stock gives it body and umami and nutrition: 1 ounce tomato juice 1 ounce veal stock, 2 ounces of gin (or OYO vodka), 1/2 teaspoon horseradish, shot of Worchestershire Sauce, lemon juice garnished with scallion, and garnished with the overall winner: Veal Salt! Veal Salt is my personal pick of favorite veal stock innovations, offered by Josh Kantor, a 21-year-old senior economics at Occidental College in Los Angeles and part-time garde manger at Hatfield’s Restaurant.  It makes everything taste better.  I’m not usually a fan of flavored salts, but this salt puts veal stock’s Read On »

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Biscotti is the perfect accompaniment mid-morning when I’m into my fifth or sixth cup of coffee.  I drink coffee all morning long and I’m able to do so because I don’t use one of those horrible drip machines, but rather what I think of as my personal 1956 Lincoln Continental of a coffee machine. The problem has always been that I’ve never really liked biscotti.  Maybe because I’ve only ever had the stuff that comes in a gift basket from Gallucci’s (a store I adore).  Or the one time I tried to make it myself.  It was rock hard and tasteless, so I figured I’d done a perfect job. But a while back, someone asked for a biscotti recipe, perhaps even a ratio.  My able colleague Emilia Juocys was intrigued and so recently set to Read On »

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Here is a bagel recipe worthy of the best New York or Jersey deli from a baker in Boone, North Carolina. Bruce Ezzell commented on this blog ages ago and elicited a discussion about bagels, which led to his inspiring journey from being laid off to opening his own bakery. professional baker. I’ll let Bruce, @thebreadlist on Twitter, tell the story.—M.R. by Bruce Ezzell I’ve been baking for 20 years now. Five years professionally from 1989-1994, then what I called ‘sanity baking’ after that. Newly married, kids on the way, I had to find work that gave me a steady paycheck so I left baking for new careers. The ‘economic downturn’ changed things for me. I lost my job as the office manager of a high-end construction company in January 2009.  Boone, NC, where I live, is a Read On »

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A beautiful soup that has rare appearances at some restaurants.  Where did it’s popularity go?  Learn about this clarified broth and how to make it, via The Atlantic.

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