Life and thyme in a small floating kitchen
From the category archives:
Like everyone else, we’ve recently been enamored of David Chang’s Momofuku cookbook. It’s not that the book is ridiculously original, or incredibly imaginative. But for someone who has cooked almost no Korean food, the book has provided an opportunity to experiment with another kind of cooking (Kimchi, and Usukuchi haven’t exactly been regulars [...]
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In the Zuni Cafe Cookbook, there is a recipe for quail and sausage braised with grapes. It is Judy Rodgers’ take on a Umbrian dish called Salsiccia all’Uva. The quail is an embellishment; the traditional dish is simply browned sausages nestled in a bed of cooked grapes, which is what we made. [...]
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It’s been a while since we’ve posted. We got caught up in the vacation spirit and have taken a break from photo-documenting our food. It’s been great. We hope you’ve all had a nice holiday season as well. We + camera are back in the kitchen now, armed with a plethora [...]
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This post is for “Nancy O”, who spied pictures of our Beef Stroganoff on flickr and asked if we’d be posting it soon. It’s certainly a good time for this dish, at least here in Seattle where temperatures have been dipping into the 20s and even the teens. I made this last week [...]
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Here’s a quick classic dish with an incredible tastiness to effort ratio. When we just can’t muster up the effort for an elaborate dinner, or when we’re in a bit of a hurry, we turn to this dish. It comes together in about a half an hour, tastes fantastic, and feels comforting.
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For the past month, we’ve been working on this Thanksgiving ham. We cured the ham, hung it, smoked it, soaked it, boiled it, roasted it, and served it. Now, after all that, it’s kind of hard to know how to measure success. Having never experienced anything but standard, store-bought ham before, we [...]
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Here’s an unusual dish for our friend Zach, who commented that it was not yet “cold enough” down in sunny California to make the pork with apples and calvados recipe we posted last week. We feel for you Zach. Perhaps the coconut and avocado that give this braised beef shank a distinctly tropical flair will [...]
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It was a minor revelation when I first realized that risotto could be considered more than just a dish made with Arborio or Carnaroli rice. Instead, it became a method or a technique that could be applied to any dried ingredient that cooks in liquid for a while, such as pasta, orzo, or [...]
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Last winter we bought a half of a pig from our neighbors Gwen and Fred, of apple and garlic fame. We’ve been steadily working our way through all 100 pounds of it, and it’s been a real joy to bring to the table each time. I can’t speak highly enough about the virtues [...]
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My dad was in town visiting from CT this weekend and we celebrated halloween with a decadent feast. Cauliflower steaks on a cauliflower puree, brussels sprouts with pearl onions and pancetta, and this fantastic duck recipe from Jerry Traunfeld’s Herbfarm Cookbook: crispy sauteed breast meat and roasted leg meat, rubbed with a delicious orange-kissed aromatic [...]
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