Until recently brothy soups escaped me. During the “Snowpocalypse” I finally figured one out. The idea that had eluded me was the balance between a strong stock and aromatic vegetables and other aromatic ingredients (e.g. herbs and spices). In the…
Month: February 2013
DIY Butter
Last week, I wrote a quick tip on making flavored (aka compound) butter, and it got me thinking why people insist on, as a standard, using softened, but not melted butter. Sometimes we just follow convention and accept it for…
Flavored Butter
One nice way to add a special touch to a dish, is by accompanying it with a flavored butter. One of the first times I had it at a restaurant, I remembered it was a delicious revelation. Making this is…
Olive oil infusions
Good cooking requires transfer of flavors and aromas. A soup without transfers is just hot water and floating vegetables. One way to transfer flavors is to add that ingredient directly to the dish, as in adding fermented shrimp paste to…
Animal slaughters
Every now and then my wife and I talk about our future home. Recently we added a chicken coop to the imaginary layout. My wife likes the idea of freshly-laid eggs. I know raising chickens will also involve harvesting their…
January cooking
I always wonder what food blogger home cooking really looks like. I figure some of you think like me. So here are a few of my recent home-cooked meals.