Tag Archives: vacation

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

Bake Your Own 5:3 Bread

By Michael Ruhlman | Published: March 27, 2013

Bread basics on the rise and ready to go. Photo by Donna Turner Ruhlman.

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

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Beaching It

By Michael Ruhlman | Published: July 15, 2011

Taking a breather and have have been eating load upon load of NC clams. So good and so delicious.  

The Perfect Way To Cook Clams

Use the little guys, little necks or cherrystones. Saute some garlic in a big pot in some butter or oil. Add a cup of white wine and a cup of water (all depends on your pot, you want plenty of steam). Throw in some fresh thyme, dump in your clams, cover and cook on medium high or high. Melt some butter. When the clams open they're done. If you have a lot, take out the open ones so they don't over cook. Eat them standing up, dipping clams ...

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Posted in Appetizers, aromatics, Food Adventure, Recipes, Seafood | Also tagged , | Comments closed

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