Gluten-free readers, avert your eyes. I just wrote a post for KQED’s Bay Area Bites where I interview Michael Ruhlman about his new iPad/iPhone app, Bread Baking Basics. Here’s an excerpt: [Read more...]
I’m adding a few more questions to my Improvement Survey from the other day – and I’d be ever so grateful if you’d take the time to let me know what you think on these very important questions (well, important in the blogging world, at least – talk about first world problems, eh?).
World, I’d like to introduce you to my dear friend, my favorite croissant bread pudding recipe. But first, a few words on life.
Last Sunday, I had a birthday. I won’t share how many years I’ve seen float by from my seat on the river bank of time, but I will tell you this: I had the stark realization that my life has changed an awful lot over the past seven months, more than it’s changed in any short period prior. Nearly everything I knew a year ago is completely different now. Living situation, marital status, career track, you name it. Basically, life as I knew it for the preceding six years has completely failed to exist. [Read more...]
Just a quick note to say that I was featured on Pork Recipes Videos. They asked me to share my love for cooking healthy and unique dishes on this here website.
Also, while you’re on the site, check out their slow cooker section and videos on how to make pulled pork (nom!). In fact, here’s a video that combines the two: [Read more...]
Taking a cue from the lovely Casey at Good. Food. Stories., I thought I would ask you all what you want to see more of here. I’m in the middle of a redesign, and while I’m making changes to the site’s visuals, I also want to tune up the underpinnings that make this here blog do what it does best: get you into the kitchen.
So, dear readers, what would you like to see more of on the site? Is anything broken? Annoying? Amazing, and should be replicated to the ends of the earth? I’d love to hear your feedback. Below are some polls, and I’d also like you to please answer two questions in the comments. And scroll down for a giveaway – my way of saying thanks. [Read more...]
When I spent the first part of this year in outer Cape Cod, it became woefully apparent that I was lacking in the skills necessary to cook seafood. Sure, I cook with fish, but shellfish were completely new to me, since I grew up in a family that didn’t know a mussel from a meerkat. I was getting tired of preparing my old tried and true favorite recipes, and decided it was time to explore the nether-regions of my out-of-comfort zone.
Part of the problem was that I generally prefer to eat my shellfish raw, which, obviously, requires no cooking. Whenever I received a bag full of sweetly sensual Wellfleet Oysters, I’d sit over the sink for hours with my trusty oyster knife (and a kevlar oyster mitt… yikes) and suck them down, one after the other. Easy – no real skill required other than knowing how to shuck an oyster!
When it came to cooking with shellfish, I started in the shallow end; my first attempt was Oysters Rockefeller. It was a smashing success, and I exhausted that recipe over the following few weeks. There were a few nights I made myself terribly ill from consuming more butter than any human being should in one sitting – but how can you stop eating something so insanely delectable as hot buttered and breaded oysters that had been in the water just hours before? [Read more...]
Ever since I received my copy of Dorie Greenspan’s Around My French Table, a lovely gift from Fine Cooking, I’ve been obsessed with the idea of roasting a chicken in a sealed Dutch oven. I mean, just look at the cover photo. That image embodies many of the things I try to convey in my cooking: freshness, comfort, and a thoughtful link to a tender place in all of our hearts.
One of my very best friends recently started learning how to cook, and being at the top of my list of favorite dishes, I was excited to show him how to roast a chicken. And since I’m obsessed with this idea of sealing the pot with dough, what method do you think I showed him?
Of course, my version doesn’t look anything like Dorie’s. Her perfectly smooth dough seal mocks my choppy, crackled version, but I don’t have her years of experience or a professional food stylist at my disposal (and contrary to the belief of some, I think the images in Around My French Table are gorgeous and look perfectly, and edibly, authentic). When I showed Ben how to create the seal, it was clear that I’d hardly perfected the art of the dough seal. [Read more...]