$4.50/lb right now at Shuang Hur!
technique
Gnoccho cum laude
Alternate title: Gnoccho erat demonstrandum Gnocchi, as an easy and storable potato delivery vehicle, are a staple in my household. I have never really used/made a recipe for them even though I have made reference to such recipe as would exist, and Lillian has written a recipe for squash gnocchi. Also, it appears there is […]
Roasted Red Peppers (for tonight’s pizza)
When peppers are on sale, it must be time for pizza! We got 8 big red ones and proceeded to roast them. There are two rules to this: (1) it won’t work on an electric stove, so don’t even try (you can, however, roast them on a barbecue grill); (2) do not do this right […]
Latkes!
This is mostly a post to show off my fancy new graters. I read somewhere about these “slaw cutters” from the Bluffton Slaw Cutter Company. The fact that an old school kitchen supply company can succeed manufacturing little more than stamped sheets of metal in the US in the 21st century should give you a […]
Skinless Roasted Chicken with Sweet & Spicy Rub
Hold the phones (or drumsticks) ladies and gents, because I have ‘discovered’ an amazing new way to cook chicken. Despite my efforts at creating the crispiest and tastiest exterior, Dan invariably pulls the skin off of the chicken I make. I can deal with that (it’s his loss) but I knew that there must be […]
Brining Basics
This topic keeps coming up and it can be hard to find a definitive guide when you’re in the heat of the kitchen moment. I’ll try to sum up the most important facts about brining. Brining is a great way to tenderize and add flavor to meat. It is more effective than marinating, which can […]
Butternut Squash Gnocchi with Brown Butter and Sage
This recipe was sort of implied in our previous gnocchi post, but I thought I’d post it as a stand-alone recipe because it’s just so darn good. The time consuming part is making the gnocchi, but once that’s done with the rest goes quickly. If you want to freeze some for future use (which you […]
Braised spareribs
Here are some tasty meaty bits prepared via my favorite method: braising. Quick recap: this means browning in a heavy pan at very high heat to get a tasy sear, then covering the meat about halfway with a flavorful liquid, sealing the pan as airtight as possible, and baking it at a relatively very low […]
Making Pelmeni, Basic Pasta Dough
For mom’s birthday I decided to make her some pelmeni (Russian dumplings) with my awesome new pelmeni-maker. I learned about this clever device when we had crazy Russian neighbors on Jackson Street, and the babushka of the house invited us over and made a batch of pelmeni. I hadn’t come across the mold in any […]
Basic Fruit Pie Protocol and Piemaking Tips
Like I said, it’s piemaking* season and I’ve been getting some questions about recipes and techniques. I’m still in training to become the Queen of Pies, but I’ll post here what I’ve learned so far. I’ll try to update this post with any other tips and revelations, so refer back to it whenever you’re making […]