We have a simple rule in our kitchen: if we buy a new piece of equipment, something has to go. We go a long way with good knives and a couple decent pots, and we don’t use many gadgets. But I do like my immersion blender, and have been using it for over ten years.…… Continue reading Immersion Blender
Category: Cook
Immersion Blender
Posted Immersion Blender.
Good Food: the Basics
I love to travel, but I do appreciate returning home to this.
Tonight’s Dinner
This is not an ingredient for a Harry Potter spell; it’s going into tonight’s dinner.
Mirepoix
I like to cook from scratch, but some days I simply want to assemble previously cooked ingredients. The solution is to have a selection of “subassembly” ingredients in the freezer. I’ve written about one of these ingredients: stock. Another is mirepoix. Mirepoix is the “holy trinity” of two parts onion and one part each of…… Continue reading Mirepoix
Mirepoix
Posted Mirepoix.
Freakin’ Cheap: Almost-Free Homemade Stock
Risottos, soups, and gravies taste best when they’re made with homemade stock. I want to make these dishes quickly, but stock takes a long time to prepare. My solution is to make stock in bulk and freeze it. My stock is basic, and varies from batch to batch depending on ingredients on hand. It provides…… Continue reading Freakin’ Cheap: Almost-Free Homemade Stock
Almost Free Homemade Stock
Today I’m making a batch of stock, so I posted Freakin’ Cheap: Almost Free Homemade Stock.
St. Louis Ribs
Hot day, St. Louis ribs slowly barbecuing. For the rub I ground some spices that push things towards the Caribbean.
Afraid of Eggplant No More
This is the best time of year for eggplant (aubergines) in Minnesota. Several varieties of locally grown eggplant were available at my coop today, including usually hard-to-find Indian (“baby”) eggplant and a long, skinny Asian variety. I was set on making Eggplant Parmigiana, so I chose the most common type: the large, dark ones. Once…… Continue reading Afraid of Eggplant No More