Category Archives: Food

Neapolitan pizza dough

From Kenji @ SeriousEats 567 g bread flour 11 g kosher salt 9 g yeast 368 g water Theo! Get off of there, buddy! Whisk together the dry, mix in water by hand. Cover, rise @ rt 8-12 h. Divide … Continue reading

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Sous vide veal chops

For Christmas Eve this year (the first one, for those of you who know that we celebrate it twice), we made sous vide veal chops, even though I don’t think I’ve ever made veal before (is that strange?). Vacuum sealed … Continue reading

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Thanksgiving 2012

This year we had my parents, in-laws, sister (and family), Uncle George (and family), cousin Ivanka (and family), and Yarko (and family). Winners: Caramelized Carrot Soup from Modernist Cuisine Great Deviled Eggs from Serious Eats Red Onion Jam from Serious … Continue reading

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Marinated sous vide strip steak ssam

So the big news around here is that due to some very generous gifts for my birthday (thanks!!!) I was able to buy myself a nice new kitchen toy… a SousVide Supreme, which is basically just a heated water bath … Continue reading

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Spice Rub for Smoked St. Louis Style Pork Spare Ribs

Here’s the first version of my rib rub, based closely on Memphis Meat Dust. I’ve upped the amount of salt, converted all ingredients to weights, and added a little cayenne pepper for some kick. 150 g dark brown sugar 150 … Continue reading

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Corn tortillas

I love my new unitasker: a cast iron tortilla press. I know I probably don’t need it, but I just couldn’t resist!! The picture below shows the press with a split ziplock bag, which keeps the tortilla dough from sticking … Continue reading

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Spicy grilled shrimp

For a gathering at our house to celebrate the completion of the kitchen island, I was in charge of all of the outdoor cooking: kalua pork, spicy grilled shrimp, grilled asparagus, and hot dogs (for kids). We had 4.5 lbs … Continue reading

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BBQ Beef Shank

This weekend, I broke the cardinal rule of party cooking… Trying to smoke some meat with which I have no experience. Meathead from Amazing Ribs talks about this a lot, going so far as to say that you should target … Continue reading

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Yogurt, Kefir, and Paneer

As mentioned previously, the simple ricotta recipe that Lesya followed recently is apparently more of a paneer, which is the Indian cheese which comes in dishes such as palaak paneer (which, BTW, I’d really like to make). But my current … Continue reading

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Oxtail Ragu

A terrific Ragu to go on top of gnocchi or other pasta, or polenta. From Mario Batalli’s Babbo cookbook. We made this for the Menards along with gnocchi. 5 lb oxtail in 2″ pieces 6 T olive oil Flour for … Continue reading

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