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As Harold McGee will tell you, controlling heat is one of the most basic challenges a cook faces in the kitchen. We’ve all heard that it’s important to preheat your oven, and heat your skillet before adding ingredients. With regards to preheating a skillet however, I’ve always just sort of put the pan over heat […]

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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 in this […]

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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 of buying […]

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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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Here is an easy soup that we make a lot.  We got it out of a book called The Wine Lover’s Cookbook that we picked up at a used bookstore a couple years ago.  It’s actually wound up being a really good book, we’ve used it a lot.  This soup has a fairly long list […]

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There are a handful of Portland restaurants that we’ve had our eyes on. Last year for my birthday, Beryl took me down south for a weekend of friends and food. We went to a couple restaurants, but the highlight of the weekend (outside of reconnecting with my wonderful musician friend Katie Sawicki and her partner […]

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Do you have a weakness for a particular food? Something that you simply cannot resist ordering when you see it on the menu? A dish, a dessert, an ingredient, a cut of meat? For us, that weakness is for pork belly. We simply cannot resist it. It is perhaps the perfect cut of meat: layers […]

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The other recipe we made this week from Hot Sour Salty Sweet was a spicy beef salad. Here, a black pepper-rubbed sirloin is grilled over high heat just briefly to give it some color, then sliced thin (still very rare on the inside). To finish cooking, it is added with some toasted rice powder to […]

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Veal Stock

by Talley

in Beef,Methods

One thing I love about eating out at great restaurants (outside of not having to clean up afterwards) is the “how did they do that?” factor. And I don’t mean blown up brie or other molecular gastronomy tricks. I’m talking ordinary things elevated to extraordinary heights, like a crispy braised brisket at Sitka & Spruce, […]

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