Turkey and stuffing croquettes with a 62-degree egg Arne and I were pretty excited for the second week of our food science class, on temperature and heat. For our lab, we were going to play with sous vide cooking, a major darling of today’s chef’s, that I addressed briefly before when I made sous vide…
Archives for 2013
The Science of Cooking: Harvard EdX, Week 1 (Oven Calibration Lab)
How could I resist a free online cooking class with guest lectures from the likes of Momofuku’s David Chang, Flour’s Joanne Chang, and pioneering molecular gastronomist Ferran Adria? And featuring the work of famous food scientist Harold McGee? You know I couldn’t. So I didn’t. I signed up (and you can too, though the first…
Juicing: Cucumbers and Chard and Kiwi, Oh My!
Clockwise from top left: Taboulleh Juice, Kiwi-Chard, Golden Rule, Cucumber Mojito, Heart Beet This has been a very difficult autumn. Actually, it was a pretty rough summer too. As you know if you read my mid-July post on congee, I’ve been having trouble swallowing all year. Much longer than that, actually, but this year it’s gotten…
Link of the Day: Kraken Rum’s “Edible Autopsy”!
The swallowing problem I talked about back in July has gotten no better. In fact, it’s worse. That’s why this blog has been so quiet lately; it’s hard to try new things when you never know if you’ll be able to swallow anything more adventurous than scrambled eggs. Tests are underway, and I hope to know…
Slow-Braised Green Beans with Tomato
We’ve been done a disservice by the cult of al dente vegetables. While there’s no doubt that many vegetables are at their best very lightly cooked – all types of peas spring to mind – the idea that every veggie is at its best steamed for 30 seconds is as misguided as the thought that…
Pasta with Marcella Hazan’s Simple Tomato-Butter Sauce
This is not going to be my most original post, because it seems like every food blogger has, at some point, posted Marcella Hazan’s recipe for tomato-butter sauce. It’s not hard to see why, even before you taste it: It has three ingredients. You throw them in a pan and let them simmer. If it’s…
Eating ABQ: Nosh Jewish Deli and Bakery
UPDATE: Nosh closed in January 2016, and is still sorely missed. Albuquerque foodies bemoan certain holes in the culinary landscape. The first to come up in such a conversation is almost always Ethiopian. Tied for second, in my experience, are really great casual Italian and a good Jewish deli. Well, we can finally cross one…
Eating ABQ: Pop Fizz
Is it wishful thinking, or is there a whiff of fall in the air? There’s something in the sound of the wind, an autumnal rustling. If you look closely, a few trees are sporting clumps of yellow leaves. And green chile is starting to appear in CSA baskets and at the farmer’s market. Just one…
Fluffy Lemon-Blueberry Cottage Cheese Pancakes
I have never been a fan of blueberries. I know many people love them, but I almost always find them disappointing. Their color is so vivid, their shiny roundness so tempting, but then you bite into one and… meh. Most blueberries taste to me like they’ve been diluted. What flavor there is, is nice, but…
Grill-Roasted Summer Tomato Soup
Things continue to go really well in my garden, at least as far as tomatoes go. (Squash is a different matter – my plants were ravaged by squash bugs and had to be torn out.) This is the first year I’ve had enough tomatoes to share with my neighbors. And enough to try recipes that…