The Wall Street Journal has a great piece on morel hunting. We found morels (well, a morel) on our property last year and while we haven't found any yet this year (well, we haven't looked), hope springs eternal. It's getting a bit late for Ohio, but I am going to try anyway on Sunday.
Ingredients and Methods
Dan Barber speaks at the Taste 3 conference on foie gras and why animal husbandry need not be cruel or demeaning. Two of my favorite things: Dan and foie gras Now, if I can just find some toast points…
As far as getting questions from folks, by far the one I receive the most is: “Where do you buy transglutaminase?” Try here: L’Epicerie or here: Le Sanctuaire
[Looking for Part I?] I tried the popcorn soup a few times and it came out really well. I thought I’d post the final popcorn soup recipe. It goes something like this: INGREDIENTS 2 small (or 1 medium) yellow onion(s), small dice 2 leeks, white parts only, small dice 2T+2T sweet butter 16oz frozen corn, [...]
Saw something recently about popcorn soup (perhaps I was reading something about WD-50? maybe I have Dufresne on the membrane), but I have it on the brain now. I’m happy with the initial results, but it isn’t quite doing it for me yet. I started with a small amount of white aromatics, sweated in butter. [...]
dives in and explores what beef cuts make the tastiest grind. He includes the Danny Meyer Shake Shack formula, the Jeffery Steingarten formula, and the “classic”, made up of the remaining cuts he had on hand.
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