January 2008
10 posts
How To Make The Perfect Caramel →
David Lebovitz has a nice, simple recipe for making the perfect caramel.
3 tags
Did You Know…? →
Rose, at Real Baking with Rose, decided to start posting helpful tips that most professional bakers take for granted, but the rest of us probably don’t know. These will be worth cataloging.
Olive Oil Crackers Recipe →
Heidi at 101cookbooks gives us a simple recipe for olive oil crackers. These look good and are definitely going into the recipe file.
Braised Duck Legs For Idiots →
The Amateur Gourmet has an easy recipe for braised duck legs. The original recipe is from Jean-Georges: Cooking At Home with a Four-Star Chef (by Jean-George Vongerichten and Mark Bittman). I’ll be making this for the duck lovers in my life. And Alton Brown has it right: duck fat is liquid gold.
Masterchef, a new culinary resource →
Slashfood has a positive review of Masterchef, a new website for culinarians. I haven’t checked it out, but it is worth a look to see what they have to offer. [Note: Posting has been a little slow lately, but I’m getting back on track.]
I Don't Have A Microwave →
Adam, The Amatuer Gourmet, talks (brags?) about not having a microwave oven. The comments are split. I totally get not having counter space for one in a small NYC apartment. But claims about it’s negative impact on food are not supported by the evidence. Used properly a microwave is an effective and useful, but not essential, tool in the kitchen. Can you live without one? yes. I like the...
Recipe: Mushroom Crostini and Red Wine →
Heather at So Good posted a nice, simple recipe for mushroom crostini. She also posted a video of a wine tasting with four reds to go with it. She went with the French Syrah. I probably would have chosen the Australian Shiraz, but she’s the expert. Hope to see more from Heather in 2008, she does good work.
Alton Brown reups for another three years →
Good! The Food Network would be hard to take without Alton Brown.
Seasoning Cast Iron →
A nice description over at The Kitchn on how to season cast iron cookware. I have the parts and pieces from two cast iron sets and they are, by far, my favorite pots and pans. Some of these are well over 50 years old and no All-clad or Caphalon can touch any one of them. From stove top to oven without a worry; seasoned so well they are virtually non-stick. Clean up is never a problem. If you cook...