Here’s the latest Le Creuset technique video: pizza. So easy and delicious. Make a big batch of dough ahead of time, then portion it and freeze it so you can make pizza whenever the whim strikes! (Note: technique begins at 1:11 of the video.) And even better, Le Creuset is giving away three—count ’em, THREE!—of these pans! To enter you need to leave a comment with your most original idea for homemade pizza, or tell me your favorite pizza to make at home, or the one, after watching the video, you most want to try. Right this minute I’m hankering for a bacon and egg pizza! (Be sure to leave an email that works so I can contact you; U.S. entries only, alas.) And here’s the link to the potluck entry page. All the technique videos Read On »
Posts By: Michael Ruhlman
When I was working on the Ad Hoc at Home cookbook with Thomas Keller and Dave Cruz, they showed me this excellent method of chopping chives. Wrap a bundle of chives in a damp folded towel and then cut. It solves two problems: you don’t crush them as you can when they rest flat on the board; and you don’t wind up with long strings of half-cut chive where they knife didn’t go all the way through. You end up with PERFECT chives. It’s also cleaner generally. I love this technique. If you liked this post, read: My past post on drying herbs from your garden. Spillover from the bacon photo: bake some cheddar, bacon, and chive biscuits. Anna Hewitt discusses making container herb gardens for those who lack space or are city dwellers. Making candied herbs shared Read On »
Is this being mean? Happy Tuesday. If you liked this post, read: DIY: Home-Cured Bacon Candied Bacon Ice Cream recipe from David Lebovitz. Bourbon Bacon Jam from Evil Shenanigans. Sounds odd, but it’s good. The revised and updated Charcuterie has just been published. © 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.
To help us enjoy our 50th and 51st birthdays, our friend Ingrid sent us some exquisite oysters from Maine. After we’d eaten them, perhaps still delighting in the pleasure, Donna became enthralled with the shells. Me too, and I just wanted to put this photo up. Because. In October, Brian Polcyn and I will be traveling to Ingrid’s territory for demos and cooking of the noble pig, not only to promote the new and revised edition of Charcuterie, but also to benefit Ingrid’s Island Culinary & Ecological Center. Can’t wait! If you have access to pristine oysters but have never shucked before, you will need a shucking knife (about the cost of an oyster and widely available), and this good video shows how to do it. If you liked this post, read: My past post on Read On »
I love the clean and pure daiquiri, nothing more than a rum sour. I love a mint julep for its power and herbal freshness. But one thing I don’t like is large fragments of leaves floating in my drink and ever threatening to catch on my front tooth mid-conversation. I felt like a daiquiri last weekend and made some hastily. I wanted to perfect it. To get more depth from the sugar, I made a simple syrup of brown sugar (equal parts water and brown sugar, heated to dissolve the sugar, then cooled). I pulverized the mint in a mortar, then let the rum soak with it to infuse. Then I strained the rum through a cloth. I combined it all and topped it with sparkling water. It seemed to me the perfect mojito, and Read On »