Here’s two techniques I often use to create guaranteed lump-free sauces. In both cases, the secret is to get rid of water. I wish I had known these methods in my early cooking days. Roux Butter contains water; water and flour form lumps. When creating a roux, I don’t add the flour until the butter stops…… Continue reading Smooth Sauces Every Time
Category: Cook
Buying Local
Cycled through a neighborhood of locally owned shops. Picked up some veggies at a small, old-fashioned co-op.
Pork Carnitas
I’m cooking pork carnitas my favorite way: 1. Place Boston butt in pot; 2. Cover with cold water; 3. Simmer, lid on, 45 minutes; 4. Simmer, lid off, until all water is gone (several hours); 5. Fry the fall-apart pork in its own fat. The flavor is intense.
Thighs on Display
Minnesota Vikings fans walked past a naked-dancing-couple sculpture while I walked home with two chicken thighs from Whole Foods in my backpack.
Cooking for Family
Spent much of the day converting these ingredients into scalloped potatoes and braised celery to take to a family gathering. The biggest task was de-stringing four bunches of celery.
Fresh Pasta
Stocked up on fresh pasta at the Mill City Farmers Market.
Transforming Root Vegetables
Bought vegetables grown in Minneapolis by kids. Transformed some of the root vegetables into a scalloped bake without losing my fingers in the mandoline.
Building the Umami Inventory
It was time to build the umami inventory: made mirepoix and stock.
Hardly Leftovers
Prepared dinner with carefully curated ingredients: everything left over from Thanksgiving, except pumpkin pie, stuffing and cranberry. Tomorrow: farce galettes au compote de canneberges (stuffing patties with stewed cranberry for dipping).
Baby Turnips
Bought green-top turnips. Tonight I’ll cook a favorite dish braised turnip greens with turnips and apple.