Baking with Michael Ruhlman’s ‘Ratio’

So far, I’ve got a little bit of a crush on this book.  The subtitle, “The Simple Codes Behind the Craft of Everyday Cooking” is absolutely on point.  Here’s the take-home message: “This book is about the culinary fundamentals, without which, as Esoffier said, nothing of importance can be accomplished.  Nothing.  But because it’s about [...]

Spiced Chocolate Chip Cookies

Here’s my second effort for the Food52 Chocolate Cookie recipe contest.  The basis for this recipe comes by way of the former Restaurant Vintage Park in Kearney, Nebraska.  I used to make a metric butt-load of these guys.  I think it’s the best chocolate chip recipe ever; not too crisp, not over cake-like.  Just right.  [...]

Chocolate-Almond-Anise Cookies

Round one in my submissions to Food52 for their collaborative cookbook effort.  This weeks challenge topics; Chocolate Cookies, and Ham ‘n Cheese.  I’m gunning for the Cookies.  The basis for this recipe comes from the Baking with Julia series.  An old favorite and standby. Here’s the recipe – Yields about 16 good sized (2-2.5 oz) [...]

Cooking Vocabulary and Notes (Risotto)-

v  Risotto 101 – Risotto is a method for cooking rice (or other grains / starches) and  there are a few simple steps, with lots of possible variations. Step One:  Sweat the aromatics (onion, garlic, leeks, etc.) until translucent.  I use about half an onion for each cup of rice. Step Two:  Set the cooking [...]

Work your Pantry

Stocking the pantry or ‘larder’ as people used to call it, is an integral part of running a successful kitchen.  Basically, one gets into the habit of keeping a handful of staples around.  Those staples should be items that you find yourself using, or missing when they are absent.  Two example; I love olives, and [...]