From the category archives:

techniques

Cook a Duck, Part 2: How to Make Confit

January 21, 2011
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So you’ve rendered all the fat one duck can pack. You’ve got a few cups of the stuff in the fridge, and you made yourself a mighty nice salad with some cracklings on top. The breasts, legs, and thighs (not to mention the wings and the carcass!) await their delicious fates. Why yes: it’s cook-a-duck [...]

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Cook a Duck, Part 1: How to Render Duck Fat

January 15, 2011
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Among my mildest marital disputes is a debate over poultry of choice. She likes chicken; I like duck. I suppose that’s not surprising, since m’lady loves straightforward food that doesn’t keep me in the kitchen for long hours, and I…well, I love long hours in the kitchen. For months, I’ve been all talk about making [...]

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New Year’s Resolutions

September 23, 2010

This past weekend, I an invigorating, inspiring Sunday in Mrs. Wheelbarrow’s Kitchen. In five hours’ time, we blanched, shocked, peeled, and squished tomatoes for canned crushed tomatoes. We roasted the heck out of tomatoes, carrots, garlic, and onion for roasted tomato-vegetable soup. We charred, peeled, and chopped peppers for roasted poblano salsa. We chatted all [...]

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Sour Cherry Liqueur

June 13, 2010
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It’s officially sour cherry season! I got my first quart at the market today, and I simply can’t wait to turn them into this lovely aperitif. Originally posted last July, sour cherry liqueur is back! Want to do something awesomely cool and really flippin’ easy along with me? Make sour cherry liqueur. It’s the height [...]

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Preserved Lemons

February 26, 2010
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I like sour things. I don’t mean tart or citrusy or with a faint hint of brightness; everyone likes that. I mean sharply, brightly, eye-squintingly mouth-puckeringly sour. I’ve been known to suck on the end of a lemon wedge on occasion. I love lemon-based vinaigrettes. Basically, if something’s a bit on the tart side, squeeze [...]

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Sugar High Friday: Toasted Edition, the Roundup!

October 30, 2009

It always takes me a while to get over the end of summer’s abundance; I spend a good part of September missing peak tomatoes and fretting about corn’s impending end. But once October comes around, I’m fully ready for fall, which brings pleasure of a different sort. Once I’ve left summer behind, I’m ready for [...]

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Tamarind Puree

August 3, 2009

The single best thing (the single good thing, actually) about pulling late nights at work is ordering Indian on the firm’s tab. The office coordinates with one of those online delivery systems where you can order dinner and have the bill automatically charged to the company, but frankly, the pickins are slim and they charge [...]

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Wisdom: How to Build a Cheeseplate

June 8, 2009

When summer rolls around, the heat in Washington DC can be rather prohibitive. Almost nothing is worth touching that oven dial, especially in our loft apartment that gets a whole lot of hot air and nary a breeze. Dinner most frequently comprises an easy salad like this broccoli slaw or this Mediterranean orzo salad, or [...]

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