Michael Ruhlman's Blog, page 65

Green!

I ran this photo by Donna a while ago, but came across it this weekend and love it so much I decided to put it back up. Just because. Want to see something even more beautiful? Watch this video, from Grant Achatz and the team at Alinea and Next, the restaurant that is now devoted [...]

Chicago, XOCO & Chocolate

I'm such a homebody, I dread book tour trips and typically stress about them, and I nearly always return thrilled to have gone and surprised and amazed by what I encountered. Last week was Chicago and the schedule was so tight that I took a taxi from O'Hare straight to the Chicago Tribune's test kitchen [...]

Curing Ground Meat: Soppressata

In honor of this month's #charcutepalooza challenge over at Mrs. Wheelbarrow, I'm reposting this soppressata recipe from a couple years back. Wishing all who take up the challenge well. Happy curing! While David Lebovitz considers molecular gastronomy and  The Alinea Cookbook in a long and thoughtful post today (he approaches with great skepticism, as he's a traditionalist at heart, [...]

Ruhlman's Twenty: The Winners

Winners were chosen at random, but the ah-ha moments were so interesting and so vast, they deserve their own post, or maybe even a book!  Many thanks to all who offered their personal "Ah-Ha."  And thank you Rob Levitt, of Chicago's Butcher & Larder for suggesting this idea in the first place! Here are the [...]

Ruhlman's Twenty Giveaway:Win a Signed Copy (Ah-Ha!)

As I begin to travel this week to promote my new book, I want to give away five personalized signed copies. But I want something from you. An "ah-ha" moment. Earlier in the month, promoting my appearance at Butcher & Larder in Chicago, owner Rob Levitt asked people for just such a moment, a revelation, a [...]

French Onion Soup

  Funny.  The recipes people are pulled toward, desire, crave, are the most basic. Like Onion soup. Part of why I love people's hunger for basic food is because there's so much to learn from the simplest dishes. This recipe is from the new book, Ruhlman's Twenty.  The new book attempts to distill cooking down to [...]

Homemade Yogurt

  Most weekday mornings I eat a bowl of homemade granola with a big dollop of homemade yogurt on top.  It's hard to get over the amount of money you pay for granola at the store. Also, I find most granola too loaded with sugar; I don't like it as sweet as it invariably is [...]

Snickerdoodle Fix

It turns the stomach, the kind of email Marlene sent me over the weekend. Marlene who runs the cooking site CooksKorner said that one of Ruhlman's Twenty recipe testers, Matthew Kayahara, had done a 4x recipe of the cookies in the book (page 161), the basic cinnamon-sugar cookie, and it was badly out of whack. [...]

The Lessons of Pork Belly

  These are some of the pix we didn't use in the new book, Ruhlman's Twenty, and I wanted to share them because they make me hungry for pork belly. But when I sat down simply to mention this dish, Crispy Pork Belly with Miso-Caramel Glaze, it surprised me with all the lessons it has [...]

Late Summer Succotash (with Soybeans)

Last Saturday at our farmer's market at Shaker Square in Cleveland, one of the farmers was selling fresh soy beans still on the stalk (above, photo by Donna Turner Ruhlman).  It's a great way to sell them.  I don't mind doing the picking of my own beans (he charged $3.50 for what amounted to a [...]