Category Archives: Recipes

Corned Beef: How To Cure Your Own

By ruhlman | Published: March 15, 2010
Brine for Corned Beef, Photo by Donna With the approach of St. Paddy's day I got a brisket into the brine Friday, in time to make my wife the corned beef she loves. And I realized I've never blogged about it.  Everyone who cooks should corn their own beef.  It's easy as brining a chicken. And [...]
Also posted in Beef, Charcuterie | 48 Comments

Scottish Shortbread

By ruhlman | Published: March 9, 2010
Shortbread, photo by Donna Seventeen years ago, my friend Stephanie began a Burns' night celebration, in honor of her Scottish heritage, and we carry it on still, an occasion to gather a group, once all in Cleveland but now half dispersed.  We tour the highlands, as it were, and I address the haggis— "Fair fa your [...]
Also posted in Desserts, Ratios | 42 Comments

Gremolata
(with Wine-Braised Beef Short Rib)

By ruhlman | Published: March 3, 2010
Gremolata topping wine-braised beef short rib, photo by Donna I've had braised beef short ribs on my mind for the past couple weeks, working on a preparation for the current book, another for an OpenSky promotion, and also because we've got ten people coming for dinner on Saturday, and short ribs are the wintertime choice for [...]
Also posted in Beef | 41 Comments

Creme Anglaise:
Cream or No Cream?

By ruhlman | Published: February 10, 2010
David Lebovitz's chocolate cake with milk-only creme Anglaise, photo by Donna “There’s no cream in anglaise sauce,” the beachcomber said.  He spoke with what sounded like genuine disdain. “What do you mean there’s no cream?” said I, waves lapping at my ankles, cold mojito in hand. “There’s no cream.” “How do you know?” The man paused as if this were [...]
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Buttermilk Dinner Rolls

By ruhlman | Published: February 5, 2010
Buttermilk Dinner Rolls, photo by donna I almost never tear recipes out of magazines, but leafing through Saveur on the 8 a.m.  Houston to Cleveland flight, this recipe caught me because I’d been wanting a soft, comfort-food, James-friendly dinner roll, the kind of Parker House roll that’s slightly sweet and yeasty and soft as a pillow. Turns [...]
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