→ May 12, 2012
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Saturday five, 5/12/12.

Reminder: My first first-round projection for the 2012 Rule 4 Draft goes up on Tuesday. This should be interesting, with the first overall pick still very much up in the air.

Several folks have asked about the homemade chipotle mayo recipe I mentioned as my favorite sauce for fried foods; it’s just the mayonnaise recipe from Ruhlman’s Twenty (also found in his earlier book Ratio), with one or two chipotle peppers, pureed with 1-3 tsp of the adobo sauce from the can, blended into it. I love this on everything from French fries to quinoa fritters.

Two albums I’ve been listening to over the last week: Of Monsters and Men’s full-length debut My Head Is An Animal (currently $5 through that amazon link) and Portugal. The Man’s In The Mountain In The Cloud (in spite of one of the worst band names I’ve ever heard).

To the five six links…

* Massachusetts wants to outlaw food waste – at least, putting it in the trash. First restaurants and eventually residences will have to either compost or recycle it for use in biogas facilities. I’m sympathetic to the philosophy, but the cost to implement this is going to be huge – and the risk of spreading disease, especially in the summer, is substantial.

* This is old, but showed up on my Twitter feed this week: Kenji over at Serious Eats’ Food Lab says you can caramelize onions in fifteen minutes. It may just be the lighting, but those last two photos look like the onions started to burn. If any of you have tried this method, I’d be curious to hear how you fared.

* The New Yorker had one of the most even-handed takes on Obama’s public support of marriage equality this week. I doubt this is any surprise to anyone here, but I fully support equal rights for all Americans regardless of sexual orientation or gender identification.

* The distinction between practical and theoretical knowledge is, according to this op ed, a fiction.

* An NPR story on the restored vegetable gardens at Monticello, thanks in part to painstaking research into what Jefferson (an avid gardener and vegetable eater) actually grew.

* An interview with Phoenix food icon Chris Bianco. I’ve met Chris once, chatted for two or three minutes, and this interview is pretty much what he sounded like in person. “The whole point is to have fucking fun.” Amen, brother.

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→ December 27, 2011
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Pasta with mushroom sauce.

Amazon has Inception – which I know many of you loved – on sale today for just $8 on Blu-Ray. I liked it, but thought the film made too many sacrifices to the mainstream demands of Hollywood to make it truly great.

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I’ve grown increasingly fond of using mushrooms as a major flavor in all kinds of dishes now that I’ve learned to prep and cook them properly. Mushrooms are high in compounds that trigger the umami (or savory) taste, which is intensified when the mushrooms are dried, while browning the mushrooms caramelizes the sugars but produces a flavor profile much more similar to seared meat than caramelized vegetables. This recipe takes advantage of both techniques to produce a rich, hearty sauce, thickened with pasta water and a little cream, for a filling side dish or a potential vegetarian entree if made with whole-grain pasta or served with some fresh mozzarella dressed with an herb vinaigrette.

(You will hear and read that you shouldn’t wash raw, fresh mushrooms because they are like “sponges” and will absorb the washing liquid. This is nonsense; raw mushrooms are already pretty well saturated, and when Alton Brown tested this on “The Fungal Saute” episode of Good Eats by weighing the mushrooms before and after washing, he found the mushrooms absorbed only a minimal amount of water. So wash them in a colander, then spread them on paper towels, rolling them in the towels to dry.)

I make the sauce for this dish in a stainless steel saute pan that can handle high heat, but I also run the exhaust fan and cover the smoke detector because I’m pushing the oil to its smoking point. High heat is key to browning the fresh mushrooms and I’m not giving that up just because the smoke detector is too damn close to the kitchen.

Pasta con Sugo ai Funghi (Pasta with Mushroom Sauce)

½ ounce dried porcini or other mushrooms
8 oz fresh cremini (“baby bella”) mushrooms, cleaned, stemmed*, and sliced
1 small shallot, minced
2 cloves garlic, minced
¼ cup dry white wine
¼ cup heavy cream
1 tsp minced fresh thyme
1 pound tagliatelle or pappardelle
Grated Pecorino Romano and chopped chives, to taste

1. At least a half hour before you begin cooking, pour 1 cup of boiling water over the dried mushrooms in a heatproof bowl and allow the mushrooms to rehydrate. Strain through a fine-meshed strainer or through damp cheesecloth, but be sure to reserve the soaking liquid. Chop the rehydrated mushrooms, discarding any particularly tough stems.

2. Cook the pasta according to the directions on the box, making sure to heavily salt the cooking water, pulling the pasta when it’s still very al dente. Do not overcook the pasta. When draining, reserve ½ cup of the pasta water.

3. Heat 1 Tbsp olive oil in a large, heavy-bottomed saute pan over high heat until shimmering. Add a handful of sliced mushrooms, taking care not to crowd the pan – you should still see plenty of the pan’s bottom through the mushrooms – as well as a pinch of salt. Leave the mushrooms until they are nut-brown on their cooked sides, then flip and brown the second sides. Push these mushrooms to the sides of the pan and repeat the process (adding oil as needed) until all mushrooms are added and browned.

(Don’t panic when the mushrooms appear at first to soak up much of the oil in the pan. They’ll release it as the cell walls break down during cooking.)

4. Add the rehydrated dried mushrooms and cook for about a minute, adding more oil if necessary. Add the shallot and garlic and cook for another 60 seconds.

5. Deglaze the pan with white wine, cooking until the pan is almost dry, and add the strained mushroom soaking liquid, cooking until reduced by half.

6. Add the cream and simmer (do not boil) until thickened. Thin as desired with the reserved pasta water (I add about 2 Tbsp at a time, heat through, and check for consistency). You want this sauce to coat the pasta, but not to pool in the bottom of the bowl.

7. Add the thyme and season with salt and pepper. Add the pasta and cook for sixty seconds or until the pasta reaches the desired texture, adding pasta water if the sauce becomes too thick or dry. Serve with the pecorino romano and top with the chives.

Variation: Before adding the heavy cream, add one small can of diced tomatoes with about half of the can liquid and allow to reduce slightly. Omit the pasta water.

* “Baby bella” is a marketing term, as is portobello; those are just oversized cremini. To remove the stems, just pinch the stem right where it meets the underside of the cap, and gently rock it back and forth to loosen it. You should be able to pull it right out. The tips of all mushroom stems become woody and tough, so you at least need to cut off the final half inch, but I find it’s faster to just remove the stems entirely, and it makes them easier to slice.

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→ December 26, 2011
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Cauliflower steaks … and I Want My Hat Back.

Before I get to the recipe, I have to talk about my favorite gift from Christmas this year – one I gave, not one I received. I’m not even sure how I first heard about Jon Klassen’s book I Want My Hat Back, which has apparently spawned its own online meme, but it is one of the most clever, sneakily macabre childen’s books I have ever seen, one that my daughter and I both loved on first read. It’s about a bear who has lost his hat, asks various forest animals if they’ve seen it, and eventually realizes where his hat is, a few pages after the reader has figured it out. It’s dry and a little twisted, but also perfectly captures how kids lie even when they’re caught red-handed. I’d put the vocabulary level at age 3 or 4, but the subject matter might make 5 a better minimum age. My five-year-old daughter wasn’t disturbed, and she asked to read it again last night, which is good, because I wanted to read it to her again anyway.

—

As for this peculiar side dish, I got the idea from the most recent issue of Bon Appetit, a magazine with which I’ve had pretty mixed results over the years. (The original recipe does include a useful photo if you can’t picture a cauliflower steak.) I’m just finishing a free subscription I received because my wife bought me one of their cookbooks as a gift, and the book included a coupon for a free year of the magazine, but I won’t be renewing because their recipes don’t work well and the magazine seems so much more focused on eating out (and expensively) than on actual cooking. Anyway, the idea of a cauliflower cut vertically into large steaks appealed to me, but I changed up the sauce to something that I thought better suited the mellow, slightly sweet flavor of well-browned cauliflower.

To cut the ‘steaks,’ start with a whole head of cauliflower and trim away all green leaves while leaving the stem intact. Standing the head on its base, make a small mark with your chef’s knife in the center of the top of the cauliflower, and then make similar marks at least ½” in either direction, enough to cut four slabs from the head. Anything less than a half inch won’t hold together when cooked; too much more than about 5/8” and you’ll only get two steaks that won’t cook through before the outside burns. You can cut the remaining florets and brown them with the steaks, or save them for another use (like soup).

This sauce is tangy, but contains no heat; you could also roast a hot pepper, like a red jalapeño, and add it to the puree, or finish the sauce with a few drops of red chile oil.

Cauliflower ‘Steaks’ with Roasted Red Pepper sauce

1 cauliflower head, cut as described into four steaks
2 red bell peppers
2 garlic cloves, peeled
1 Tbsp sherry vinegar
salt and pepper to taste
2 Tbsp olive oil

1. Roast the peppers on all sides under a broiler, about 40 minutes total (turning as needed), until well charred. Throw the garlic cloves on the same sheet pan for about ten minutes to soften and brown slightly. Set the garlic aside.
2. Place the peppers in a bowl and cover with foil for ten minutes to allow the steam to escape the peppers and separate the flesh from the skin. Remove the charred skin, the stems, and any seeds, saving the liquid from inside the peppers.
3. Place the peppers, garlic, pepper liquid, and sherry vinegar in a bowl or cup and puree with an immersion blender, or puree in a food processor. Season to taste with salt and freshly ground black pepper and set aside.
4. When the peppers are done, set the oven to bake at 400 degrees. Heat a large saute pan or skillet over medium-high heat.
5. Add 1 Tbsp olive oil to the skillet and heat until shimmering. Add two of the four cauliflower steaks and cook one and a half to two minutes until nicely browned. Flip the steaks carefully with a spatula (place your hand on the cool side to flip without splashing the hot oil on yourself) and brown the alternate sides. Remove the steaks and any stray bits of cauliflower to a rimmed sheet pan, add another tablespoon of oil to the pan, and brown the other two steaks.
6. Roast in the oven for ten minutes until you can easily pierce them through with a paring knife. Remove, season with salt and pepper, and serve on a bed of the roasted red pepper sauce. Finish with a drizzle of an assertive, peppery olive oil if desired.

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→ December 1, 2011
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Top Chef S9E5.

* The quickfire itself was a great idea – finding out what can the chefs do with a limited set of ingredients, especially ones where they need to bring flavor or overcome a bad texture, is the perfect construct for a fast challenge. But making them struggle to open cans? What’s the point of that? Just give them can openers so they can spend more time cooking and less fighting to get to the ingredients.

* It does make me wonder whether the chefs would be allowed to carry emergency kits on them of, say, essential seasonings or even packets of things like soy sauce. Would using those be considered cheating on a quickfire?

* As always, take my comments in the appropriate context, since I never tasted any of this food. That aside, Lindsay’s dish looked awful – was the taste gap between hers and Edward’s (which the judges also liked, and which looked like real food) that big to overcome his enormous advantage in presentation? Not to mention the idea that using Vienna sausages successfully was some sort of inherent advantage for Lindsay – she couldn’t be penalized for it, but I can’t see giving her bonus points for it. Edward took subpar ingredients and made something almost upscale. How does that not win?

* Chris J. running for the cornfield should be played every week for sheer comedy value. It would have been funnier if the producers had hidden, say, a cooler full of sushi-grade tuna in there.

* Nouveau riche gets a bad name in the elimination challenge, especially with the wife of the first couple, who hates all food that tastes like anything. I’ll give her a pass on the cilantro, but bell peppers? Or food that might give people bad breath – so no onions or garlic? Some smart-ass chef should have just made her a plate of boiled chicken. If I had that kind of money, I’m not sure I’d be in a rush to show it off on TV anyway, but these people made it worse by showing the self-awareness of a sea cucumber. When you’re rich, people want to hate you. Don’t encourage this.

* And by the way, I might be out on a limb here, but do you think Gummi Bear Husband’s wife might have married him for his money?

* Excellent point by Edward that pleasing the specific couple at whose house they were cooking was by no means sufficient – the chefs needed to please all of the guests, and as it turned out, really only needed to please the judges.

* Speaking of which, Tom’s laugh and facial expression after an inane comment by one of the bottle-blonde wives might have been the funniest moment I’ve ever seen on the show. He could have said, “Wow, what a dim bulb that one is” and it wouldn’t have been as derisive. All the money in the world can’t buy you taste, I suppose.

* To the woman who thought Edward’s dish was “jiggly looking” … maybe because it’s set with gelatin, sweetheart.

* There were no entrees among the winners group – two appetizers, two desserts. Paul’s fried/roasted Brussels sprouts with grilled prosciutto (and, I believe, sliced peaches) isn’t up on the site (yet?), but did sound excellent, if a bit safe – cabbages and cured pork products are a pretty natural and obvious pairing. Dakota’s banana bread pudding with peanut butter cups sounds and looks amazing, and I really thought she’d win for succeeding where so many chefs fail – on dessert. I’m concerned that Sarah is going to get Fabio’d – if she can’t answer a challenge with something from her Italian repertoire, she’s hosed.

* Elimination: I think Chris C. may have had the worst plate – he certainly seemed to be on the bottom of Tom’s list – but I’m really uncomfortable when a chef on this show is sent home because s/he failed at a dessert that s/he was forced to make (as opposed to a chef choosing to do dessert). Chris J. got killed for making a “cigar” with “ash” … I thought it looked cool, but was surprised he used collard greens (which are tough and fibrous and require long, slow cooking) instead of seaweed on the outside. The judges talked so much about Ty-Lor’s messy plate that I wasn’t clear on whether the food itself tasted good – although having the judges question your knife skills augurs poorly for your future on the show. Chuy overcooked salmon, then tried to justify it; overcooked meat generally gets you sent home on this show, and overcooked fish is even worse than overcooked meat. Plus salmon and goat cheese doesn’t sound like an appealing combination to me – although I admit that I never pair fish and cheese at home anyway. I thought he was one of the half-dozen most talented chefs on the show, but that’s a pretty big mistake to make.

* LCK: I was torn here, since it seems like both guys are talented and I would have liked to have seen both stick around on the main show. Chuy referred to Tom as “the Puff Daddy of steak.” I don’t think that’s the compliment he intended for it to be.

* Final three: Paul seems to me like the runaway leader right now. Despite his appearance in the bottom four, I still think Chris C. is a contender – he’s got a different vision than most of the other chefs and, other than dessert (which he said up front was a huge weakness for him), he executes a lot in a short period of time. Edward would be the third choice if he doesn’t go all Chris Snelling and end up in traction. Am I wrong to think Dakota is too fragile to win this thing? The judges pretty consistently like her food, and the improvisation with the milkshake cup was huge, but I feel like she’d burst into tears if she stepped on an ant. I think she and Nyesha are in the next group.

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→ November 25, 2011
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Ruhlman’s Twenty.

(Edit, 5/9/12: Ruhlman’s Twenty just won the James Beard Award for Best Cookbook, General Cooking. Not that it needed the validation.)

I’ve mentioned Ruhlman’s Twenty: 20 Techniques 100 Recipes A Cook’s Manifesto a few times already, having talked to the author on the November 11th podcast, but held off on a full review until I’d had a chance to cook a few things from the book. I’ve tried five recipes so far, all hits, and given how informative and readable the surrounding text is, this has quickly become one of the most essential cookbooks I own.

The “Twenty” of the book’s title refers to twenty chapters, each revolving around a core cooking technique or, in a few cases, a critical ingredient such as salt, eggs, or onions, mastery of which is critical for success in the kitchen. I can’t think of anything a home cook would need to know that’s not covered somewhere in this book, and he runs from basic steps to advanced home-cooking techniques such as building egg white foams, mounting sauces with butter, and making confit with duck or lemons. But what has always set Ruhlman apart, aside from his conversational writing style, is that he drills down to the fundamentals behind a recipe. Each section has several pages of explanation, peppered with anecdotes or even quotes from chefs Ruhlman has worked with, and each recipe has more commentary. The one stir-frying recipe explains why restaurant stir-fries are different than anything you can produce at home, then gives six key tips for producing the best stir-fried dishes possible on your consumer-grade stove.

For Thanksgiving, I used two of the book’s three recipes involving duck, one in the chapter on acid (seared duck breasts with cranberry gastrique), the other in the chapter on braising (braised duck legs), and both were straightforward with excellent results. The legs couldn’t be easier – salt them the night before, sweat some aromatics in a pot, add the duck, white wine, thyme, and water just to cover, and braise in a 300 degree oven for three hours; I managed to keep one leg together for the photograph but the other was so tender that the meat fell off the bone when I tried to extract it from the pot. I brined the breasts overnight to keep them moist, since I tend to prefer duck breast closer to medium than the recommended medium-rare (it gets dry and tough when overcooked, and the brining at least slows down the drying-out); Ruhlman’s recipes should hammer home how easy it is to make duck at home, because searing the breasts requires nothing more complicated than cross cuts on the skin and heating up a single heavy skillet. Even the sauce was simple and produced a bright-red result with the sweet/sour profile that pairs extremely well with the lean, dark breast meat. (Mistral in Boston also serves a cranberry gastrique with its signature duck dish, although they roast a half-bird rather than braising the legs separately.) Using both recipes also allowed me to render about ¾ cup of fat from the two dishes, which I’ll deploy today or tomorrow on some Yukon Golds. The only hitch was that the sauce made by reducing the braising liquid from the legs, boosted with sherry vinegar and fish sauce (for umami), didn’t do much for me – and the leg meat didn’t need any help anyway.

I joked with Ruhlman that cooking scrambled eggs over simmering water, instead of directly over the heat source, was “crazy talk,” but the science behind it is pretty sound – it’s the same way you melt chocolate on the stovetop or make zabaglione (a thick custard of eggs and sweet marsala, beaten while sitting over simmering water). This method heats the food gently and slowly, preventing overcooking or scorching, and in the case of the eggs keeping the finished product soft. You have more time to develop curds, and unless you walk away or crank up the heat on the water, you’ll end up with a pile of soft, custardy eggs with a built-in sauce that is incredibly rich, with the texture of a dessert dish in a normally pedestrian breakfast food.

Ruhlman’s pan-roasted pork tenderloin uses one of my favorite techniques, what I learned as the “sear-roast” – sear it on the stovetop, finish in the oven – but boosts it through aggressive seasoning and frequent basting with a butter-garlic-thyme sauce that builds in the pan as you cook the meat. Pork tenderloin has become more popular (and more expensive) in recent years because, as the name implies, it’s naturally tender, since the muscle does virtually no work while the animal is still oinking. The downside is that it’s lean and dries out easily, so boosting it with butter as Ruhlman does makes perfect sense, while the sear-roast technique gives you substantial flavor from the Maillard reaction while allowing you to slow the cooking of the interior in the oven. One thing worth mentioning about the book that appears in this recipe is that Ruhlman assumes some basic familiarity with many ingredients – for example, he explains here that you might want to deal with the tapered end of the tenderloin to prevent overcooking, but doesn’t discuss trimming the tough and extremely annoying silverskin, which can cause the meat to curl during cooking. I don’t see that as an oversight, but it might make Ruhlman’s Twenty a bit intimidating as a first cookbook.

The flip side of that assumption is that Ruhlman also assumes some intelligence and aspirations on the part of the reader. The recipes work if you follow them step-by-step, but when you read the text around them and at the head of each chapter, you build your understanding of the twenty techniques to the point where the recipes become guidelines; in that respect, this book has more in common with his slim but essential volume Ratio, which distilled numerous recipes for baked goods, stocks, and sauces to ratios of core ingredients to allow for endless improvisations.

One great example of that is the two-step pan sauce for roasted chicken, which starts with a basic “rustic” sauce using just white wine, onion, and carrot (the last two are “aromatics”), then adds a second step if you want a “refined” sauce that uses butter, shallot, and herbs, finishing with the optional lemon juice and/or mustard. You can build almost any pan sauce from that framework; the only essential ingredient is the butter, and perhaps the shallot, but you can substitute or add aromatics or herbs, or use a different deglazing liquid. I did it straight, just switching around some herbs based on what I had in the house, and it was among the best pan sauces I’ve ever made, in part because Ruhlman has you deglaze and reduce multiple times to intensify the flavors in the aromatics. Do it his way once (and read the surrounding text) and you’ll understand the reasons behind each step, making you the master of the recipe the second time around.

I should also mention that the photography in Ruhlman’s Twenty is off the charts – these are photographs that will make you want to head for the kitchen, right from the first recipe, sage-garlic-brined pork chops (breaded, pan-fried, and finished with a butter-caper sauce, with the rest of the recipe on page 315). The braised lamb shank photo is beautiful enough that I thought briefly about eating lamb again – and that recipe includes eighteen clear photos to take you through the recipe step by step.

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→ November 16, 2011
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Gifts for cooks, part two.

When I posted my list of gift recommendations for cooks last year, it was supposed to be part one of two, with the second part including more expensive kitchen items. That somehow never happened, but I figured there’s at least some symmetry in producing the second half of the post almost exactly a year later. That first list includes items at $30 and under, including the Victorinox 8-Inch Chef’s Knife that America’s Test Kitchen always recommends. (I own a more expensive Henckels, but it’s not worth paying the premium just for a better handle.)

These items range from $13 to $299, and range from “I couldn’t cook without this” to “I just love waffles.” I’ve included basic recipes with most of the devices to give a sense of how I use them.

Cuisinart 7-Cup Food Processor

This is the big one – if you’re going to purchase one major kitchen appliance for yourself, or want to purchase something for a friend who’s just starting out that will get him/her ten or more years of heavy use, you want a food processor. It’s the only way to make a decent pesto genovese, as well as roasted red pepper pesto or any other pesto you desire. It’s great for any sauce requiring an emulsion, like mayonnaise or harissa, or for hummus or homemade nut butters. It can convert stale or dried bread into bread crumbs, almonds into almond crumbs. I made a slightly easier version of sauce aux champignons recently (with brown stock rather than demi-glace – sorry, purists), then pureed the rest in the food processor the next night and used it for bruschetta.

I use my food processor every year to make pumpkin pie – the filling (from Baking Illustrated) is a cooked custard, after all. And I use it to make the pie dough for that and any other kind of pie – I’m sure some folks swear by the manual method, but you get much more even distribution of fat throughout the flour with the machine; the same applies to biscuits and scones any other baked good where you need to work the fat into the flour. I’ve used it to grind regular sugar to make superfine sugar (rather than buying superfine sugar specifically) for meringues.

Any decent food processor will also come with disc attachments to replace the blade for slicing or julienning; I only resort to this when I’ve got a lot of vegetation to plow through, preferring my Kyocera hand-held mandoline when I need a finer slice. If you don’t cook because you hate the prep work, though, a food processor may eliminate that obstacle.

We got our food processor fifteen years ago and it still runs; it’s also a Cuisinart and is a 7-cup model like the one linked above, which is nearly half off at $100. The one application where I wish I had a larger model is the pumpkin pie, which always ends up leaking because the recipe produces more filling than one crust can hold anyway.

* Season a trout fillet with salt and pepper, press it into almond crumbs, then pan-fry for two minutes per side. Add a little more butter to the skillet and a chopped shallot, let it brown, season with salt and pepper, and there’s your sauce. Bonus: deglaze the pan with white wine or – with the flame OFF, please – Chartreuse liquor.

KitchenAid Professional 5 Plus 5-Quart Stand Mixer

The model I own is slightly smaller than the one in that link, and the motor is substantially weaker (275 watts vs 450 in the 5-quart), and those “slightly” modifiers make all the difference; if I was in the market for one today, I’d spend the extra $100 and get the one I linked here. The 4.5-quart model tends to walk on the counter when working something strong like bread dough, and the bowl is a little too small for some applications – I made a genoise years ago that threatened to spill out of it and take over the counter like ice-nine.

Why do you need a stand mixer? Its primary benefit is in baking. If all ingredients are at room temperature, I can use my stand mixer to get cookies in the oven inside of ten minutes*. It’s great for meringues or anything built on egg foams, like buttercream – you really don’t want to stand there for ten minutes while you incorporate a pound of butter, one tablespoon at a time. (That’s 32 Tbsp.) I’ve made Alton Brown’s brownie recipe in here many times; it starts with beating four eggs until well-combined, after which you’re gradually adding various ingredients to build the batter. It’s a huge benefit to have both hands free while the machine is mixing.

The stand mixer is also invaluable for making breads with very wet doughs, like pain francese, or breads that require substantial gluten production that would be hard to achieve by hand, like pizza dough. You can also purchase attachments for the stand mixer to turn it into a pasta maker (I have this one; works well, bit tricky to clean) or a meat grinder (on the wishlist). The lone negative of owning a stand mixer is that there’s a good chance it will live on your counter, because it’s too tall to fit in most cabinets and heavy enough that you won’t want to store it in a difficult-to-reach place.

I’ve hesitated to recommend stand mixers before because of their cost – that model is a steal at $299, but three bills is a lot of money to most people. And that’s why I haven’t upgraded the model we’ve had for sixteen years (it was a wedding present).

EDIT: A reader explained in the comments that newer KitchenAid mixers don’t hold up as well as the model I own, and recommends the Cuisinart SM-55BC 5-1/2-Quart 12-Speed Stand Mixer, Brushed Chrome instead.

* Basic cookie formula: Cream two sticks (½ pound) of butter with ¾ cup each white and dark brown sugar for four minutes. Add two eggs, 1 tsp vanilla, with the mixer running. Turn the mixer off and add (in two installments) 300 g flour premixed with 1 tsp each baking soda and salt. Mix, stop, add the remainder, mix again. Scrape down the sides with a rubber spatula. Stir in mix-ins by hand – chocolate chips, dried fruit, toasted nuts, whatever; I think 1½ cups of mix-ins works for this batch size. Bake at 375 until the edges just start to brown.

Hamilton Beach 6-Quart Slow Cooker

I just got a slow cooker last month and have used it four times – once for short ribs, twice for carnitas (pork shoulder that ends up poaching in rendered fat), and once for dried canellini beans (which overcooked, so the magic time is under six hours, clearly). Based on that limited sample, I am kicking myself for not getting one sooner; not only is using it easy, but it frees up a burner or the oven to make something else, which, unless you’re rocking a six-burner professional stove, is a key consideration. I can fit a 3-pound pork shoulder in this one comfortably, and could probably have cooked 2 cups of dried beans. One suggestion I’ve read in several places is to line the bottom of the ceramic insert with aromatics, like sliced onions, when cooking meat, so that the meat doesn’t burn or stick to the bottom. I’m toying with the idea of braising duck legs in there for Thanksgiving, freeing the oven up for the duck breasts. (No point in making turkey when no one here really likes it.) The one thing I particularly wanted in a slow cooker was an electronic timer; lots of purists, including Alton Brown, recommend older models that have analog dials, but I like computers and wanted one that would shut itself off and free me to leave the house if I needed to, say, pick up my daughter from school just as the short ribs were done.

* Short ribs: Trim excess fat. Season ribs with salt, pepper, and dried thyme and sear on all sides in Dutch oven; remove to slow cooker. Add one onion, diced; two carrots, diced; two celery stalks, diced; pinch of salt. Saute to deglaze pan. Add one bottle/can of good quality beer, scrape bottom to finish deglazing, then pour the entire mixture into the slow cooker. Cook six hours on low until ribs are falling off the bone. Remove ribs, tear into large chunks (removing bones), season again with salt, pepper, and thyme, and bake ten minutes at 450 degrees. Use a fat separator to strain cooking liquid; reduce liquid (after removing the fat) by half to form a sauce.

Kitchen Scale

Again, not the exact model that I have, but it’s the same manufacturer; my model is discontinued, but I’ve been very happy with it and with Salter, who honored the ten-year warranty with a brand-new model when mine malfunctioned about four or five years ago. If you want to cook, you need a kitchen scale – it can be a cheap one if you’re not baking, but baking is chemistry and chemistry requires precise measurements, at which point you’ll want a good digital scale like this one. If you want a different model, look for one that does metric as well as archaic English measurements. The glass top isn’t necessary – and of course it makes the scale more fragile – but it looks awesome.

Black & Decker Grill and Waffle Baker

How much do I love this thing? I bought my first one in 1998. It died this spring and I went online and ordered the same model. The grids are reversible – one side flat for pancakes (or, I suppose, pressed sandwiches), one side for waffles, not Belgian-style, but thinner and better suited to conventional batters that get lift from chemical leaveners but not yeast or an egg white foam. And once you buy one of these (currently half off at $29 through that link), you might want to check out the Waffleizer blog and get creative. (I tried to waffle some polenta once. Took me two days to clean the grids.)

Basic waffles: Preheat waffle iron. Beat 3 eggs and combine in a bowl with 1½ cups milk, ½ tsp vanilla, 1 stick (8 Tbsp) melted unsalted butter, and 4 Tbsp vegetable oil. In another bowl whisk together 220 grams AP flour (roughly 1¾ cups), 1 Tbsp baking powder, ½ tsp salt, and ½ to 1 Tbsp white or brown sugar. (You can also mix the sugar with the wet ingredients, which is slightly easier for brown.) Dump the wet stuff into the dry stuff, whisk just to combine – no dry stuff visible, but not smooth. Pour by ½ to ¾ cupfuls on to the waffle iron and cook until the steaming slows, about four minutes on this iron. Serve immediately, keep warm in a 200 degree oven directly on the oven racks, or cool on cooling racks and freeze. Adapted from Joy of Cooking.

Lodge 12-Inch Cast Iron Skillet

Lives in my oven. Used four nights a week, at a minimum. I buy Dobie non-abrasive pads to clean them and generally just use hot water. I own several nonstick skillets – including this one – but the cast iron skillet is the workhorse. Nothing holds or distributes heat as well, and if you season and clean it properly it will gradually acquire a non-stick or at least less-stick surface.

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I do own a Krups La Glaciere ice cream maker, but Krups is out of the ice cream maker business, unfortunately. For a home model, it is excellent, as long as you accept you won’t get anything as smooth as you get from a commercial machine. I also have a Le Creuset Dutch oven that I received as a birthday gift a few years ago and love; you can buy the exact model on amazon but if you live near a Le Creuset outlet you can get it for $100 less, and even cheaper than that if you choose a color they’re discontinuing. It’s a splurge, far from necessary, but it’s great for stews and slow braises and easier to clean than traditional cast iron. No-knead bread recipes often rely on Dutch ovens to allow the bread to steam itself and produce a crispier crust.

One thing I don’t own: A double boiler. I had one for years, but it just took up space, wasn’t good for anything else, and took more effort to clean because of the groove in the top pot. I just sit a bowl above a pot of simmering water, or a smaller skillet inside a larger one.

I don’t think I have anything else in the kitchen, other than the espresso maker, that costs over $100. If you don’t bake, you may not need anything (other than major appliances) in your kitchen that will run you more than $60-70 to prepare pretty sophisticated meals. A good knife, three good pots/pans, some knowhow, and the right ingredients will go further for you than all of these toys. The toys just make everything easier.

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→ November 11, 2011
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Podcast and Michael Ruhlman’s books.

I did a solo Baseball Today podcast today, featuring Joe Sheehan talking free agency with me (including a diversion on the way teams view the catching position) and Michael Ruhlman talking food.

Michael’s newest book is Ruhlman’s Twenty: 20 Techniques 100 Recipes A Cook’s Manifesto, an absolute must-own (I say that having owned it for inside of 24 hours). It’s a cookbook, but it’s more like an instruction manual for your kitchen, emphasizing fundamental techniques that will make everyone a better cook.

His previous cookbook, which also gets at fundamentals, was the indispensable Ratio: The Simple Codes Behind the Craft of Everyday Cooking, which I reviewed early last year.

Michael first entered the world of food writing not as a cookbook author, but as a writer of food stories, especially those around chefs and chef culture, including The Soul of a Chef: The Journey Toward Perfection (reviewed here) and The Making of a Chef: Mastering Heat at the Culinary Institute of America, the latter of which is the book Michael mentioned on the show that had him shadowing students at the Culinary Institute of America and eventually cooking alongside them.

And, of course, Michael has co-authored several cookbooks with uberchef Thomas Keller, including the cookbook for Keller’s flagship restaurant, The French Laundry Cookbook. I’ve never seen this book myself, although there are several recipes from it in the back of Soul of a Chef that look amazing and intimidating all at once.

Finally, I recommend Michael’s blog for frequent recipes and ramblings on cooking, restaurants, and how we think about food.

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→ September 26, 2011
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The Soul of a Chef.

Michael Ruhlman’s Ratio remains one of the most essential cookbooks in my kitchen for its reliance on basic formulas rather than completed recipes – the core idea is that once a moderately experienced cook has the underlying ratio of a recipe, s/he can build up or embellish from there on his/her own. But Ruhlman first came to prominence as a food writer for a series of narrative non-fiction books on the American culinary scene as depicted through its chefs; one of those books, The Soul of a Chef: The Journey Toward Perfection, combines three mini-books into one volume that explores three different corners of this world.

Part one takes us through the Certified Master Chef exam, a controversial test that runs participants, most of whom are successful chefs but none of whom (at least in this telling) are celebrities, through the gamut of cuisines with a particular emphasis on French classical cooking; each candidate must pass every part to earn certification, although s/he can fail one section and retake it after the rest of the test is completed. Ruhlman weaves together the individual candidates’ experiences – mostly struggles – with discussions of the food and cuisines covered and some mentions of the disdain held for the exam in parts of the industry. Part two jumps to Michael Symon, at the time a rising star in Ruhlman’s native Cleveland but now a bona fide national celebrity who’s one of the Iron Chefs on Iron Chef America, taking us through a few weeks at his flagship restaurant, Lola, with a window on the beginnings of his emergence on the national food radar. (I’ve been to Lolita, a more casual restaurant Symon opened in Lola’s original space, and was very impressed, but clearly I need to get back to Cleveland to try Lola proper.) Part three is an inside look at Ruhlman’s work with French Laundry chef-owner Thomas Keller on the first of several cookbooks they would write together, probably the section with the least narrative greed but the most interesting food, as Ruhlman gets as far into Keller’s mind as anyone short of Dom Cobb could. (Also interesting was the name of one of the young chefs in Keller’s kitchen: Grant Achatz, today famous for his wildly inventive food at Alinea and for his battle with tongue cancer, about which he wrote in Life, on the Line.) Best of all, The Soul of a Chef concludes with recipes from all three of the primary chefs profiled in the book, including Symon’s signature corn crepes with BBQ duck confit and several of Keller’s best-known dishes from The French Laundry.

Ruhlman’s gift as a food writer is the way he combines strong storytelling with passion for and knowledge of great food. He went through the Culinary Institute of America’s program when writing The Making of a Chef and thus understands the fundamentals of professional cooking but also areas of cuisine now considered esoteric outside of the great restaurants, like forcemeats and terrines or offal, and can make these foods or techniques accessible to the lay reader. He will have you rooting for candidates in the CMC exam, and rooting for Symon to earn his restaurant, successful locally, more national notice that will boost him personally but also the Cleveland restaurant scene as a whole.

If there’s any real weakness to The Soul of a Chef – aside from the proofreading, which, while I am a huge Ruhlman fan, I must admit is not his strength – it’s the lack of any real tie between the three sections. They’re all chefs, they are all dedicated to their craft in a way that straddles the line between admirable and obsessive, and they do sit at three separate places on the scale of culinary celebrity (which I would not conflate with culinary success). But this book read like three non-fiction novellas, three very good ones that told compelling stories (Ruhlman infuses the visit to Lola by an influential national food writer with a ton of tension, almost as much as occurs naturally in the CMC section) and expanded my knowledge and/or understanding of food. I’m not even sure that that disconnect between the three sections is a flaw, but enter this book expecting a collection of very strong essays rather than a single 300-page narrative.

* Ruhlman now has a new cookbook out, called Ruhlman’s Twenty: 20 Techniques 100 Recipes A Cook’s Manifesto, but I haven’t seen it yet and probably won’t until deeper into the offseason. I’m just now working through Bobby Flay’s Mesa Grill Cookbook, which I bought after seeing it included recipes for everything I’ve had and liked at the restaurants of that name.

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→ March 31, 2011
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Top Chef All-Stars finale.

So I’m happy with the result, both because I think Blais showed that he was the best chef there over the course of the regular season (not just the playoffs), but because I like a good redemption story, and I didn’t want to see him implode after another last-second loss. I thought the sous-chefs gave him a pretty good advantage – for all the talk about Spike as a Marcel-esque anchor, he seems to be great on a team and more Machiavellian when it’s an individual challenge – and he showed more leadership than Mike, who listened to what his team proposed and then did what he wanted anyway. (It’s the fake-listening that bugs me; either you’re listening, or you’re not. If you want to be a dictator, that’s fine. Dictators who insist they’re not dictators are in the news enough these days without another one on Top Chef.)

Ultimately, though, it seemed like the better food won out. Both chefs slipped slightly on their desserts, but Richard (with big help from Spike) made the adjustment between serving one and serving two. The editing at Judges’ Table seemed to downplay the problems with Mike’s custard, but the shot of Marcel and Stephen eating it (mostly conveying their dislike through facial expressions) spoke volumes to me, since neither one of them is going to hold back. And Richard’s food seemed much more inventive across the board; even the short rib dish that was “conventional” had a purpose, showing he can do more straightforward cuisine but do it better than anyone else there.

* Loved seeing more Restaurant Wars. And I love how all the chefs involved seem to get so into it, even last night when the sous-chefs had nothing riding on it for themselves but pride. It proved an ideal way to end a great season.

* Carla, who won fan favorite, has to get her own show at this point, right? The villainous Marcel may have technical skills, but likability and accessibility matter as well, and Carla has both to spare, while her style of cooking – kicked-up comfort food – is extremely trendy and yet taps into a fundamental aspect of the American food experience. Blais offers the food I’d most want to travel and pay to eat, but Carla’s food is the kind I’d want to eat night-in and night-out.

* I appreciate knowing that the way to Gail Simmons’ heart is via pepperoni sauce … even though I have to say that it doesn’t sound appealing to me at all. I associate the flavor of pepperoni with how I ate when I was younger and didn’t really know food or the vast array of alternatives available; I’d reach for chorizo or andouille or linguica or about a dozen cured Italian meat products before I’d ever ask for a slice of pepperoni. But I’ll take Gail’s word for it that Mike’s “crazy business” was the real deal.

* How about Padma showing so much emotion in these last few episodes? First she tears up when they send Antonia packing. Then she gets choked up when Hubert Keller points out how hard it’s going to be to choose between Blais and Mike. And the hug she gave Blais at the end had a real “thank God you won” look to it. I’m not complaining, but I’m surprised after seeing her seem so much colder in the last two seasons. New Padma is much better to watch – these are real people competing, after all, and it’s perfectly fair to be emotional as long as your decisions remain objective. I’ve seen the fembot act from Heidi Klum on Project Runway, and it’s tired.

* And credit due to Tom for giving props to Mike after the loss – and the editors for including it. But I could have done without the shot of Mike’s wife looking so downcast after Blais won. It seemed mildly exploitative. Show the contestants; the family never asked be in that position.

* I’ve got an upcoming trip to Atlanta, so if anyone there scouts out Blais’ Flip burger place, I’d love an advance report – including whether the line is a mile long after his big win.

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→ January 24, 2011
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Hot chocolate.

Quick break from boardgame reviews – I think I have six or seven in the queue to write up – and from prospect writing (the top 100 goes up on Thursday) to talk about one of my favorite beverages: Hot chocolate.

Now you might be thinking about hot cocoa, which is often incorrectly labelled “hot chocolate” by … well, by morons, because hot cocoa doesn’t contain chocolate, and cocoa and and chocolate are not the same thing. If you’ve had good chocolate – I don’t mean Hershey’s, which is to chocolate as gas stations are to coffee – then you know what I mean.

And that’s not to say that hot cocoa has no place in the beverage pantheon – hot cocoa is more of a quick warm-you-up, while hot chocolate is dessert in a cup. Hot cocoa does have the advantage of being easier to make, even without resorting to packets of sugar, guar gum, and “natural flavor.” Here’s how I do it:

1 Tbsp Dutch-processed cocoa (or 2 tsp cocoa and 2 tsp shaved bittersweet chocolate)
1 tsp sugar, or to taste
8 oz milk

Put the dry goods in your mug. Heat the milk to a bare simmer – in a microwave, try a minute on high, stir to prevent a skin from forming, then another minute – and pour just enough into the mug to moisten the cocoa. Stir or whisk until you have a smooth paste, then gradually stir in the remainder of the milk. If you find yourself with lumps of cocoa powder in the finished product, try sifting it after measuring. Add a shot of espresso for a mocha where both the coffee and chocolate stand in front, with the sweetener playing rhythm as it should be.

Hot chocolate, in a general sense, is what it sounds like: Chocolate, heated until it’s pourable, mixed with milk or cream or a combination thereof, and perhaps with accent flavors layered on top of it. If you’ve seen Chocolat – which, by the way, was much better than the book – you know what this looks like. It’s the best chocolate delivery system known to man, viscous and smooth and full of antioxidants, but who the hell cares about that because it’s chocolate!

I’ve tried a number of recipes for hot chocolate (also called “drinking chocolate” in some sources), and all were good because, again, we’re talking about chocolate. If the chocolate you put in is good, the finished product will be good. Callebaut is my favorite major brand, but these days I use the Pound Plus 72% bar of Belgian chocolate from Trader Joes, which is a lot more affordable when you go through the stuff as quickly as we do. (Valhrona is fine, but what they charge is in no way justified by some superior quality or smoothness. Callebaut is usually 60% of the price and as good if not better in texture and flavor.)

For my birthday last year, my wife bought me a small book called, appropriately enough, Hot Chocolate, by restaurateur and food writer Michael Turback. I find most little food books to be more novelty item than useful resource, but Turback approached this like a researcher, talking to dozens of pastry chefs around the globe and reproducing 60 of their recipes for hot chocolate, some of which incorporate unusual ingredients like chili pepper, ginger, key lime, cardamom, chestnut paste, matcha, or sake. Most work on the same general principle, however: Begin with a ganache (roughly equal parts cream and bittersweet or semi-sweet chocolate), then use that as the base for a beverage by adding milk and other flavors.

My favorite recipe so far is from Top Chef judge Tom Colicchio’s ‘wichcraft chain, which Turback says is known for the hot chocolate served in 12-ounce paper cups, a quantity I find hard to fathom because it’s so filling. Its key ingredient is fresh bay leaf, although I have made it several times with dried crushed bay leaves and can report excellent results. The recipe in the book makes six servings, but here is my adaptation for one:

Sisha Ortuzar’s Bay Leaf-Infused Hot Chocolate

1.5 ounces (40-45 grams) bittersweet chocolate, 60-72% cacao, finely chopped
2.5 fluid ounces (5 Tbsp) heavy cream
1 cup milk
1 dried bay leaf, crumbled
Pinch salt (optional)

Bring the milk and bay leaf to a simmer and let steep for at least five minutes, until the leaf is fragrant. Keep it warm as you make the ganache, but don’t let it boil or reduce.

Place the chocolate in a heat-proof bowl or directly into a mug. Heat the cream to a bare boil – be careful, as cream boils over fast, and fat burns easily – and pour over the chocolate. Let stand for two minutes, then stir to make a smooth paste.

Strain the milk into the ganache and stir until the mixture is smooth and homogeneous. Add a tiny pinch of salt if desired and serve.

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I find salt intensifies the chocolatey flavor of chocolate, but the drink is still rich, deep, and satisfying without it. You can also boost it with coffee or rum or a liqueur like Amaretto or Chambourd, but I prefer it au naturel because it’s like mainlining cacao. Much credit is due to Ortuzar, chef and co-founder of ‘wichcraft with Colicchio, for the bay leaf/chocolate pairing, a less-than-obvious combination that works even better than chocolate and chili pepper.

Turback’s book is about hot chocolate, not hot cocoa, so all of the drinks included are rich and probably high in calories, not that there’s anything wrong with that. He includes a section on alcoholic hot chocolates, as well as a few white chocolate beverages that are just a waste of space. (Really, Michael, a book with 57 or 58 recipes wouldn’t have been enough?) Towards the back of the book are pairings, recipes for a chocolate drink and for a pastry to go with it, like a cinnamon-almond hot chocolate and cinnamon-dusted churros from David Guas, a former pastry chef turned consultant and author of DamGoodSweet, a book of New Orleans-inspired desserts.

Hot Chocolate isn’t an essential cookbook but it’s the sort of cookbook to which I’m gravitating these days, books that can inspire me with new ideas for flavor combinations rather than instruct me on the mechanics of a recipe. However, making hot chocolate is about making ganache, and anyone with a stove and a whisk can do that, so a non-cook can get some value from the book as well.

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