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Category Archives: Cooking
L’Oignonnée: simple braising for your roasted leg of lamb
This is kind of a double-layered post. It’s about braising, but only after roasting.
It starts with a roasted leg of lamb, cooked rare, as it should, with a nice coating of herbs, spices and olive oil, with a crispy outside and moist inside.
It continues with the leftover meat, which is
Also posted in braising, roasting Tagged Daniel Pinard, egg noodles, lamb, leg of lamb, oignonnée, onions, parsley, Pinardises, red wine, spätle 1 Comment
Sprucing up leftovers: beef-mushroom stew on Twitter Cooking Live
Some leftovers are particularly tough to deal with. For years I’ve dreaded the extra meat left after a Chinese fondue. That thinly sliced meat is not an easy thing to cook. Boiling it is kind of boring, stewing it leads to a rather mushy result, and frying it is also not as simple as it [...]
Also posted in Food, recipe Tagged #cookinglive, beef, chinese fondue, marinade, mushrooms, onions, peppers, stew, stir-fry, Twitter Leave a comment
A New Year’s resolution for home cooks: stop measuring so much
OK, I’ve got a resolution that should be easier to keep than, say, quitting smoking or losing ten pounds. Next time you cook, whether following a recipe or improvising, let go of the measuring implements, and follow your instincts and your senses.
I’m not proposing that we go back to pre-Fannie Farmer, Boston Cookbook days, when [...]
Posted in Cooking Tagged Fannie Farmer, ingredients, José Andrès, Julia Child, measuring, Michael Ruhlman, quantities, ratio, recipes, Rioja-style potatoes 1 Comment
Mixing it up in the wok: Italian flavors in a Chinese cooking vessel
In the days when I dabbled in creative management consulting, over ten years ago, one case study that came up was how Canon had redefined its business, at one point. I’m telling this from memory, so details may be off somewhat, but bear with me. Instead of considering itself as a manufacturer of particular goods [...]
Also posted in Food, recipe Tagged basil, Chinese cooking, dolcetto d'Alba, Ercolino, international, italian, noodles, olive oil, Rivetto, stir-fry, wok 4 Comments
The taste of oil