. sous vide . fermentation . dry curing .
Extremely straight forward wet cured pork recipe. I used a beautiful pork loin I found at the market, and I had frozen marjoram that’s been patiently waiting in my freezer to find a friend. So here is a quick guide for curing 1 pound of pork loin. Or check out a much more in detail […]
Finally caved and bought A Girl and her Pig, where author April Bloomfield writes about her food… loved this book btw. Great book on seasonal food, simple recipes taken to higher levels by means of simplicity and respect for the integrity of the ingredients… and there it was, a potato bread recipe. Never made this […]
Not sure if perfect is the right word here since perfection when it comes to food and especially eggs is very subjective. I do like my eggs soft and tender and I am a fan of soft-boiled eggs but I’m not everybody so if you aren’t into runny yolks, exit now or stick around and […]
Any tradition-freak out there probably needs to skip this. Hallacas are a Venezuelan dish eaten only during Christmas, mostly because of its labor-intensive preparation requires family members to gather to make this delicious meat-stuffed-masa-dough-patties for lack of a better way to describe them. They’re also wrapped in plantain leaves and then boiled. They are similar […]
Pan fried calamari dusted in whole wheat flour. Tip 1: I didn’t measure anything, this recipe is extremely simple and forgiving. Tip 2: coating with whole wheat flour gives a nice crumbly rustic golden finish to anything. Dinner for 1, time from prep to chewing, roughly 15mins. Gear: skillet. Preferably stainless steel. strainer silicon spatula […]
I tried something a little different today. I made pate au choux and flavored it with hershey’s chocolate syrup AND used coconut oil instead of butter. The combination of coconut and chocolate is incredibly delicious, so why not make puff cream using both. The result is an incredibly delicate and tasty pastry treat. Fill them […]
My house still smells like a french bakery… and it’s been an hour since I finished, if only I could pack this smell so I could take it with me everywhere I go!. So… delicious. Once the gruyère cheese and the butter and the flour cook in the oven, that’s it. There is no explaining […]
The ratios are extremely forgiving, no 2 recipes look the same. This means things can be simplified in terms of quantities and flavored easily adjusted. Beurre Blanc is a combination of an acidic liquid that’s reduced, shallots and butter. Experimentation is key. A little knowledge about how emulsions form and work helps in the making […]
The preservation of food via fermentation is probably as old as 3000 BC. Lactic acid bacteria take all the credit in the transformation of simple and quite possibly boring green cabbage into delicious sauerkraut. A staple ingredient in german cuisine, it can be found by different names in many western and eastern european countries as […]
A mirepoix is a combination of aromatic vegetables, diced and then subjected to heat to release their flavor and aroma. In french culture, this is the base for many preparations and dishes, stocks, etc. The quantities of onion, celery and carrot vary depending on the use, but the most common one would look something like […]