Life has been busier than normal and the time I spend in the kitchen, one of my favorite ways to unwind, has been inconsistent. In an effort to simplify and refocus my kitchen hobby, I went back to an ingredient, ham, and a preparation, terrine, I feel both comfortable with and inspired by. Continue reading
We moved out of the city almost a year and a half ago. It seems like ages ago, but really has not been. However, what we found in the burbs from a dining perspective can be described most nicely as “limited”. Coming from Chicago, where we could stumble down the street for any number of great things to eat and having dozens of great places to deliver food to us, it was a shock. Since moving, we’ve adjusted. We have bought a second car. My garden has grown exponentially. But, some adjustments will never be made. We usually travel into the city to eat out and go in to do so as frequently as we went out when we lived in the city. Continue reading
Labor Day has come and gone. Whites are in the closet, but I refuse to put away the smoker. BBQ is a twelve month season, but, as I tend to do, I filled the smoker with ribs and an entire leg of goat to make sure I took advantage of the bag of coal and chunks of wood. This left us with a meal of ribs (and then some) and about seven pounds of smokey, rich goat. As I put all of the goat in the fridge, I was forced to stack some random fridge goods a top a bag of the goat. When I checked in the next day, all of the gelatin and collagen had then the pulled goat leg like a terrine, but in nearly sausage-ish form. Continue reading
In most cases when one wonders why something does not exist there is a reason – usually surrounding feasibility. However, I like to tinker and try. I like to extrapolate and interpolate. When looking at a photo of a pork pie, I wondered why there are not actual pork pies or tarts, open-faced like pumpkin or apple pies. To me, a pâté en croûte is a fancy pork pie and a little too crust forward. I wanted something a little lighter. I was going to find out if a pork tart was possible by trying to make one. Continue reading
Missing my Irish breakfast on or around St. Patrick’s day was a mistake. Diverting from my daily oatmeal for a plate full of sausages, rashers, and eggs requires a good excuse and St. Patrick’s day is a great excuse. I had even acquired a bit of black pudding from the Butcher and Larder for this very purpose. I missed my chance for a full breakfast and I can own that, but I still had the blood sausage and a hankering for a fry up.
One of the key lessons of buying two whole cow’s heads in a two month span is each head has a tongue, so you have a few options at your disposal. First, you could leave it in its head of origin and cook it surrounded by its cranial neighbors. Or, you could embrace your inner “Game of Thrones” villain and remove the tongue for a separate application. Recently, I made beef sausages studded with tongue, but this time, I focused more on the tongue. Continue reading
Sometimes it is about the big picture, but I have been taking more notice of the elements lately. Recently I noticed, while ordering banh mi, how I have ordered the same sandwich so many times yet have no idea what the “pork roll” is that sits on the sandwich. When I took a look at the sandwich after getting curious, I realized I needed to crack a book and figure it out. Continue reading
Going into July 4th, I was in a cooking rut. With time being more limited due to other obligations and a new commute combined with limited space and tools, I felt stifled. At first, I pressed. That did not work, so I backed off for a little while. Continue reading
Inspiration and ideas are great things, but without execution, they disappoint. This was an idea from a long time ago, but sloppy execution took it from the must-have-again list to the must-try-again list.
It was last fall, as I tossed a bunch of concord grapes into my brussels sprouts with lamb bacon, when the trigger was made. The concords were roasted with the sprouts and the lamb to where you could get a little bit in each bite. Despite being a huge fan of sprouts, I kept pushing them aside to get bites with only lamb and grapes. It was a combo that was unfamiliar but amazingly good. Continue reading
There is a long circular path on which many of my thoughts travel. After making both giardiniera and xo consomme, I had an idea that making an aspic from both of them which encase an egg would be a delicious and interesting dish. Only once I made them, one suspending cauliflower florets in the aspic and the other peas, eating them never quite appealed. I used tumbers to create the suspension which meant that I had eight ounces of aspic per egg and that was far more oddly flavored jello than I was willing to consume in one sitting. The project went on the pile of posts that seemed like a good idea until I actually did them and goodness left the building.