Michael Ruhlman's Blog, page 80

CSA Week 19

This is it. Unfortunately, it's going to happen.  We forgot to pick up our share.  This was what I was looking at when my vegetable love alarm went off.  A San Francisco hotel room where BlogHer 2010 was on.  Donna had flown to New York first thing Saturday morning after a last minute invite for [...]

Fried Chicken Recipe — Gluten Free

A fried chicken recipe has to follow a chicken brining post, and this one comes from Stephanie Stiavetti, friend, social-media advisor, and writer (a contributer to such venues as NPR and Mom Magazine).  She spends most of her time blogging about food at Wasabimon.com—catch her there or follow her on Twitter under @sstiavetti, where she [...]

How To Brine Chicken (Quick Brine Recipe)

How to brine chicken, quick chicken brine recipe—why do we need quick? Because usually when I realize I need to brine something it's too late to make and cool the brine, and then go through the hours of brining. I always brine chickens that I intend to fry. Always. Well, almost always, sometimes, [...]

Guerrilla cooking demo—a weekday meal:Tomato Basil Pasta Using Tomato Water

Tomato Basil Garlic Pasta with a Tomato-Butter sauce, via my iPhone; and frankly, I'm not happy with the quality, but you will get the idea of the tomato water use; next time back to the HD camera (and now, back to the gym).
When I was courting Donna in southern Florida more than 20 years ago, [...]

Geurrilla cooking demo—a weekday meal:Tomato Basil Pasta Using Tomato Water

Tomato Basil Garlic Pasta with a Tomato-Butter sauce, via my iPhone; and frankly, I'm not happy with the quality, but you will get the idea of the tomato water use; next time back to the HD camera (and now, back to the gym).
When I was courting Donna in southern Florida more than 20 years ago, [...]

CSA Week 18

The eminent Stu Eilers, dear family friend, former esquire at Thompson Hine, was gracious enough to pick up our CSA this morning as no one was in any shape to drive (photo, just barely, by Donna).
Lot o' lettuce, lot o' green pepper.  Chard, a couple ears of corn, some fine crisp apples, tomatoes, cherry tomatoes, [...]

Kitchen Tip: Painter's Tape and Sharpie

Common in professional kitchens, painter's tape and a good marker should be a part of a home kitchen as well.  It works best on deli cups but it can be used on most surfaces.  Better, it can be removed from them as well, without leaving stickiness behind. (Photo by donna, thanks sweetheart!)
I store a lot [...]

How To Make Duck Confit Fall Is Here, Time to Preserve Duck!

Football has started, the sky is slate, the air is cold and winter will be here soon. One of the very few excellent things about winter in Cleveland—besides surfing on Lake Erie (see No Rez Cleveland) and Sunday morning fires on the hearth—is the opportunity to eat duck confit all winter long.  Best part about [...:]

VEGETABLE LOVE! (CSA Week 17)Fall: Butternut Squash Soup, Poached Lettuce

Yesterday was 92 degrees.  This morning was low sixties, with that wonderful slate sky that descends in fall and the chill wakes me up and makes me want to cook.  There's still corn the farmers market, fat kerneled and juicy, still very sweet, still aching to be baked.  The green beans are getting big and [...:]

Medium RawReview by a Frienemy

This review can't begin without the kind of disclosure that reveals even more than I know to reveal.  Kitchen Confidential annoyed me when I read it.  I was grudging.  The guy could write—this fucking hack cook.  Annoying.  He could really write.  Not only was I jealous, but I also saw it as a danger.  This [...:]