IDEAS IN FOOD: 31 entries from January 2014

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31 entries from January 2014

Advance Seasoning

This time last year we were over at Food and Wine talking about How To Be a Better Cook. One of the ideas we talked about was salting meat in advance. This is a technique that came up again recently as Leite's Culinaria and Food52 were talking about the Korean Chicken Wings from Maximum Flavor. It's safe to say that we're fans of advance seasoning. If I happen to stumble across beautiful pork chops or chicken or steak I bring them home, open them up, season them and lay them out on a rack in the fridge. If I'm inspired I may layer spices over the salt. This habit of leaving them front and center forces me to remember they are there. It's comforting to know that whenever I'm ready there is a beautifully seasoned piece of meat ready to go. A little prep work goes a long way towards a delicious dinner.

Years Past

January 31, 2007 (2)

January 31, 2006

January 31, 2005

Posted on January 31, 2014 at 07:29 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (3)

Chocolate Pie

"Do you think you could adapt your pumpkin pie recipe to make chocolate pie?"

"Um, sure? Why not."

This pie is rich and deep with a smooth, creamy chocolate filling. It's not mousse, it's not pudding, it's just chocolate pie.

Chocolate Pie

Makes one 9-inch pie

1 unbaked Pie Crust (we recommend the one from Maximum Flavor)

¾ cup / 150 grams light brown sugar

¼ cup / 36 grams cocoa powder

2 tablespoons / 14 grams cornstarch

1 tablespoon / 6 grams tapioca starch

1 teaspoon / 6 grams fine sea salt

12 ounce / 340 grams can organic coconut milk

13 ¼ ounces / 375 grams milk chocolate, chopped or callets

2 ¾ ounces / 75 grams bittersweet chocolate, chopped or callets

3 large eggs, lightly beaten

Preheat oven to 400°F. (200°C.)

Put the brown sugar, cocoa powder, cornstarch, tapioca starch, and salt in a medium pot and whisk to blend well. Add the coconut milk and set over medium heat, whisking until everything dissolves. Switch to a silicone spatula and cook, stirring until the mixture reaches 175 °F. (80°C.) Remove from heat, add the chocolate and whisk to melt the chocolate. Once the chocolate is completely melted and the mixture is smooth whisk in the eggs, it will be cool enough to do this without tempering. Pour the chocolate mixture into the unbaked pie shell and bake for 30 minutes.

Turn the oven temperature down to 325°F. (165°C.) without opening the oven door. Bake for 20-25 minutes more. The pie will rise and crack slightly around the edges. When you gently shake the pan it will be set with a slight jiggle in the center. Remove from oven and let cool on a wire rack for 30 minutes at room temperature. Refrigerate for at least 3 hours, until completely chilled and set, before serving. We like this with lightly sweetened whipped cream.

Years Past

January 30, 2005 (2)

Posted on January 30, 2014 at 05:45 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, Recipes | Permalink | Comments (2)

Butter and Its Milk

We have stored freshly churned butter in buttermilk to develop and marry flavors. I'm not sure why it took us so long to serve them both together. Butter dressed in buttermilk is extraordinary. The fattiness and nuttiness is in the butter. The lactic fermented tang is in the buttermilk. The two work together delivering incredible flavors and textures.

Years Past

January 29, 2006

January 29, 2005

Posted on January 29, 2014 at 07:59 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Brown Butter Apple Cider Sauce

We started with apple cider and reduced it by one third. We put it in a pressure cooker and added charred smoking cinnamon. We cooked it for 15 minutes to extract the flavor. We strained the cider and thickened it with 0.15% xanthan gum. We emulsified in 15% brown butter and then seasoned it with 0.3% salt. We were making a sauce for apple dumplings. We ended up with a sauce you can drink all by itself.

Years Past

January 28, 2005

Posted on January 28, 2014 at 12:55 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (1)

Truffle-tastic

Sometimes you just need to make it rain.

Years Past

January 27, 2007 (2)

January 27, 2006

January 27, 2005

Posted on January 27, 2014 at 10:30 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Six Universal Principles of Persuasion

Food for thought via Influence at Work.

Years Past

January 26, 2005

Posted on January 26, 2014 at 06:20 PM in Food For Thoughts, Videos | Permalink | Comments (0)

Corzetti

A classic being revisited.

Years Past

January 25, 2009

January 25, 2008 (2)

January 25, 2007

January 25, 2006

January 25, 2005

Posted on January 25, 2014 at 11:59 PM in Approach to Cooking | Permalink | Comments (0)

Wakame Crusted

We smoked dried wakame for several hours. Then we froze it in liquid nitrogen and finely ground it in the blender. We brined fillets of parrot fish. We patted them dry and inverted the loins on each other. We dusted the fish with the wakame. Then we wrapped the fish in plastic wrap to help the wakame adhere. We vacuum sealed the fish and cooked it for 30 minutes at 55°C. We removed the fish and sliced it. The fish was juicy and firm. It had the aroma of a lobster bake. The smoked seaweed was an essential element to the enjoyment of the fish.

Years Past

January 24, 2007 (2)

January 24, 2006

January 24, 2005

Posted on January 24, 2014 at 06:30 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Ideas in Food at EL ideas 2014

We taught four micro-workshops at EL ideas in Chicago. These were open to the public. We then collaborated on a dinner which borrowed ideas and evolutions from the workshops. The dinner was as follows:

kohlrabi

trout roe / cauliflower / berbere

squid

citron / cucumber / buttermilk

ribeye

comte cheese / bean sprout / smoked beef fat

parrot fish

wakame / cranberry bean / blue oyster / smoke

bass

snail / rice cake / saffron / black rouille

corzetti

blood sausage bolognese / ricotta

squab

scallop / napa cabbage / broth / radish

muenster

celeraic / walnut / pear / ash / chicory

elk

kuri squash kimchi / duck liver / dijon

ham and cheese

fonduta / biscuit / bellota / truffle

buttermilk

blood orange / lemongrass / quinine

apple dumpling

brown butter / pink ladies

bourbon hot chocolate

black and white chocolate chip cookies

Years Past

January 23, 2005

Posted on January 23, 2014 at 06:03 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Buttermilk Blood Orange Sherbet

We used a small amount of store-bought buttermilk to culture some whole milk. The full fat version of buttermilk was rich, tangy, and creamy. We stirred in salt and sugar. Next we froze blood orange segments with liquid nitrogen and broke them into individual vesicles. Then we churned the sweetened buttermilk in a stand mixer with liquid nitrogen. When it almost sherbert we folded in the frozen blood orange fragments. A few more turns of the paddle and then we dug into buttermilk blood orange sherbet.

Years Past

January 22, 2005

Posted on January 22, 2014 at 05:16 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Boiling Buttermilk

We had been making an assortment of cultured products for our fermentation workshop. I woke up that morning with the idea of being able to boil buttermilk. We had used our bullet proof beurre monte to make stabilized buttermilk. But high heat can cause a graininess in the sauce. I asked what if we used sodium citrate to denature the proteins in buttermilk to make is smooth and allow it to melt into itself when heated? There was only one way to find out. And a live audience makes discovery all the sweeter. We added 2% sodium citrate to buttermilk. Then we brought it to a boil. The buttermilk was smooth and tangy. It did not curdle. Now we have a lot of new ideas to explore with this in our kitchen.

Years Past

January 21, 2008 (2)

January 21, 2007

January 21, 2006

January 21, 2006 (2)

January 21, 2005

Posted on January 21, 2014 at 05:25 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (6)

Fill it Up

We work to maximize every action in the kitchen. Usually we fire up the smoker with a specific ingredient in mind. Then we look around and see what else is available. We smoke foods we haven't smoked before. We smoke staples we know we like to use to add a smoky flavor to recipes. We fill up the smoker and take advantage of the time and space. Then we tinker with the results.

Yesterday we smoked: wakame, nutmeg, radish kimchi, soy sauce and Korean rice cakes. The nutmeg and wakame were new to our smoking repertoire. The smoked rice cakes were something we had explored before and wanted to revisit. Smoked soy sauce is an incredible ingredient that we have been promoting for years. And the smoked kimchi is for our class today. What is most exciting is being able to share these ideas and ingredients with other enthusiasts and seeing where they take them.

Years Past

January 20, 2006 (2)

January 20, 2005

Posted on January 20, 2014 at 09:35 AM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (1)

Smoked Nutmeg

The smoker was on. The nutmeg crossed my path. We had never smoked nutmeg before. Yesterday we changed that. The smoke coats and penetrates the nutmeg. It combines the aroma of wood with the sweet spice. We put the smoked nutmeg to work in a bread pudding dumpling dough. It added a complex headiness to the mixture. Today we shall see if the smoke falls to the background or rises to the top.

Years Past

January 19, 2005

Posted on January 19, 2014 at 09:03 AM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Not Knowing What to Expect

The menu read: Bone Marrow Dumpling, oxtail, truffle, and oxtail consomme. The ingredients engaged me immediately. I knew I would have to order this dish. "Dumpling" is a very broad category. What would arrive in the bowl? This dumpling was elegant and savory. Thankfully Andrew Zimmerman, the chef of Sepia, was willing to talk about it. He made it with brioche, bone marrow, and egg yolks. The dough was wrapped around braised and glazed oxtail. It was crowned with black truffles from Rod, and swam in a luxurious truffle and oxtail consomme. It looked like a dazzling matzoh ball, in the very best way. The dumpling was delicate. It was a tremendous foil for the decadently delightful oxtail within. When I broke it open, small bits floated in the broth adding substance and depth. My mind began racing with variations and extrapolations. It was an unexpected wonder and an inspiration to do more.

Years Past

January 18, 2009

January 18, 2007 (2)

January 18, 2006

January 18, 2005

Posted on January 18, 2014 at 04:03 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

No Experience Necessary

Photo from Publisher's Weekly Website

Normally I would take a picture of the book myself but I bought this as an ebook to read on my phone. Children's books and cookbooks are basically the only two kinds I still buy physical copies of. Alex has a pathological dislike of clutter and my stacks of non-cookbooks and non-food related magazines are often the target of his ire. Ebooks are wonderful because I love being able to read a book in the palm of my hand and to carry a stack of them anywhere I go. As long as I have my phone I am never without something interesting to read and that makes me a happy camper.

I loved No Experience Necesary: The Culinary Odyssey of Chef Norman Van Aken on many levels. Norman Van Aken is a very well respected chef and to me this was a memoir written by a chef rather than a food book. There are recipes and restaurant stories galore but it is about one man's journey and that is what caught my attention. It doesn't cover his entire career, maybe just the first half or even the first third, depending on what he does next. The book charts his formative years, the ones that shape us all into someone who is comfortable in their own skin. It covers those years of experience that teach us who we are so we can spend the next several years, hopefully, making the most of it.

The book opens with a story about him and Emeril and Charlie Trotter, made much more poignant given Chef Trotter's recent and untimely passing. Interestingly that story from the beginning of the book takes place almost at the end. So it might give you a false sense of what comes next. In some ways I think it's a hook, meant to lure in young cooks and dreamers who might not understand that the best parts of this story are about how he came to be a chef. Norman Van Aken was both cursed and charmed in many ways throughout his career and it's so much fun to see the story of play out.

One of my very favorite parts of this book is the way Norman teaches himself to be chef. There are mentors and teachers and other chefs throughout his career but in the end I think that the discipline and ambition come from within. He happily notes the many books and authors that he read and was inspired by. I had countless "me too" moments when he would discuss a particular cookbook and it's impact on his views on food. I remembered that feeling of reading something and wanting to rush into the kitchen and make it my own and my fingers itched to find each book and read it anew. No Experience Necessary is fun to read because the journey is both common and unique. Any cook can relate to Norman's path and still be beguiled by his particular story. It could not have happened to anyone else and he shares it openly and without apology or visible hesitation. If you like memoirs of any kind or foodie books or chef stories or want to become a chef this is a book for you.

Years Past

January 17, 2008 (2)

January 17, 2007

January 17, 2006

January 17, 2005

Posted on January 17, 2014 at 04:55 PM in Books | Permalink | Comments (0)

Glazed Mortadella

We portioned the slab of mortadella into 90 gram pieces. We seared them on the scored side. When the slabettes were evenly browned we flipped them over and added a few spoonfuls of the cooking liquid and used them to baste the meat. When the liquid reduced and was just getting sticky we took the pan off of the heat and added a spoonful of our barrel aged vinegar. We stirred it into the sauce and glazed the mortadella steaks. The meat was rich with a hybrid texture reminiscent of seared foie gras and glazed sweetbreads. The vinegar balances the sauce and sharpens the flavors. We are getting closer to a complete dish.

Years Past

January 16, 2005

Posted on January 16, 2014 at 04:02 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

EL Ideas, Chicago

Alex will be teaching classes at EL Ideas in Chicago this Sunday January 19 and Monday January 20, 2014. The cost for each 2 1/2 hour class is $125 per person and if you sign up for multiple classes, each additional class is only $100. The collaborative dinner with chef Phillip Foss on Monday evening will be $185 per person.

The class schedule is as follows:

Sunday, January 19th
10:00-12:30pm: Gluten Free Baking
2:00-4:30pm: Sous Vide Cooking

Monday, January 20th
10:00-12:30pm: Fermentation
2:00-4:30pm: Liquid Nitrogen

Monday, January 20th

Collaborative dinner at EL Ideas
2419 W. 14th Street, Chicago, 60608

7:30pm- 10:30 pm
$185/person

BYOB

Space is limited, so email your request for any or all of the itinerary to reserv[email protected] or call the reservations line at 312.226.8144

Years Past

January 15, 2005

Posted on January 15, 2014 at 05:38 PM in At the Table, Beyond the Kitchen Doors, Cooking Classes | Permalink | Comments (0)

Thick Cut Mortadella

We took a thick piece of mortadella and scored it. We pressure cooked it for thirty minutes in a rich capon broth. Then we chilled the mortadella slab in the broth. The flavors will blend. Some moisture should be reabsorbed into the mortadella. When it is cool, the plan is to cut it into steaks and pan sear them. Then we will make a pan sauce with the cooking liquid and use it to glaze the "steaks."

Years Past

January 14, 2007 (2)

January 14, 2006

January 14, 2005

Posted on January 14, 2014 at 06:34 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (3)

Joe Smith

How to use a paper towel via TED.

Years Past

January 13, 2005

Posted on January 13, 2014 at 03:58 PM in Beyond the Kitchen Doors, Food For Thoughts, Videos | Permalink | Comments (3)

Joy

It's been a rough couple of weeks. At the same time it has been a wonderful couple of weeks. Funny how the good and bad are always entwined like that. We've had some serious loss and some damage to the house. We've gotten to spend extra time with family members and were reminded of how much we enjoy each others' company. We were given a moment to appreciate the people that are with us and remember why relationships matter.

On Saturday I watched Amaya racing around the mats at her gymnastics class and she was grinning from ear to ear. There was no room inside her for anything but laughter and happiness. It made me feel good just to see it. It reminded me that our goal for this year is to find more joy. I want to do things that make me feel so good that there's no room for anything else. We get brief flashes of it from time to time. It's not the same thing as remembering to actively seek it out. Find the joy and everything else will automatically be better.

Years Past

January 12, 2005

Posted on January 12, 2014 at 05:38 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, Food For Thoughts | Permalink | Comments (0)

Pepperoni Pork Shoulder

We seasoned the shoulder with Amber N.2. We let it air dry on a rack in the refrigerator for 4 days. Then we set it on a bed of Tuscan kale, onions and pepperoni. We covered it and put it in a 300°F oven. An hour later we increased the heat to 375°F and added convection. It roasted for 5 hours. We moistened the pepperoni and kale with white wine a few times during the roasting process. We let it rest for 30 minutes. Then we carved the roast and tucked in.

Years Past

January 11, 2011

January 11, 2005

Posted on January 11, 2014 at 05:13 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Breakfast Lasagna

I wanted a breakfast lasagna. We didn't have long flat noodles on hand. I didn't have the patience to make them. I reached for fusilli. We blended pressure cooked stock with cheddar cheese sauce and coated par-cooked and still warm fusilli. We folded in frozen peas, grated Parmigiano Reggiano, minced prosciutto and bacon. We layered in mortadella, mozzarella cheese and scrambled eggs. The scrambled eggs played the role of ricotta. We baked the lasagna until the top layer of cheese browned and the casserole was molten. The dish delivered. It was layered in the spirit of lasagna but still tasted like breakfast. The scrambled eggs were surprisingly juicy and the noodles were silky and soft with just a bit of a chew. There may be evolution and refinement. Or maybe we will just be happy with this.

Naaahh!

Years Past

January 10, 2007

January 10, 2006 (2)

January 10, 2005

Posted on January 10, 2014 at 08:07 AM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

The Right Fit

A tuna melt with cheddar cheese and hot Suhey Peppers on an everything bagel. Not an everyday craving, one that fits the bill when you least expect it.

Years Past

January 8, 2012

January 8, 2005

Posted on January 09, 2014 at 01:18 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Grandma Kitty 1916-2014

Kitty Broman Putnam
1916 - 2014

This is all about me. When I think back and remember Grandma Kitty, it's like she was just here. We sat together and talked. The conversation was about me. Reflecting, I realized she made everything about me. Whether we discussed my successes or my failures or just my thoughts, she’d look in my eyes and help me figure out what I needed. It made me feel special, happy, upset, angry, sad, joyous. She always focused on me.

I lay awake thinking about Grandma Kitty and me. I realized she was able to make everyone feel this way. Every single interaction she had, she made it personal. She was a good listener. She made life not about her. She made it about me and everyone else she cared for.

She showed me what a work ethic was.

She let me know that Oso's bark was fierce, but that he threw foam rocks.

She taught me the power of a hand written letter.

She gave me Strawberry Pie.

She candidly let me know when the Christmas roast was Raw!

She made sure to let everyone know Aki was the best thing that ever happened to me.

She followed that sentiment, letting everyone know that Amaya was the other best thing that happened to me.

She reminded me to eat more ice cream cones.

She encouraged me to follow my dreams.

She gave me a shoulder to lean on and always magically had a tissue up her sleeve when I cried upon it.

And now she shows me that in her absence all I can think about is her.

Years Past

January 8, 2012

January 8, 2005

Posted on January 08, 2014 at 06:20 PM in Approach to Cooking, Balancing Tastes, Beyond the Kitchen Doors, INSPIRATIONS | Permalink | Comments (3)

Pressure Cooked Clarity

We have had great success cooking broths, stocks, and everything in between in the pressure cooker. When we cook lobster stock in the pressure cooker we notice that the hemolymph coagulates into globules. It seems to capture some of the impurities in the stock, much like a raft in a consomme. Still, after straining it we consistently notice a fair amount of debris. Despite the overall clarity of pressure cooked stocks, they always contain sediment. Until yesterday. We filled our pressure cooker with roasted pork and raw chicken bones. We added some soy sauce. The pork bones were coated in red wine and fond. We added country ham trimmings because they were around. We added water to cover the solids. Then we added six egg whites and stirred them in. We pressure cooked the broth at high pressure for 30 minutes and then let the pressure dissipate naturally. When we opened the top we saw that the fat had risen to the top and egg whites had coagulated. When we strained the broth there was no sediment. We chilled it and the flavorful fat solidified on top. When it was cold we broke the fat and looked through the broth. It was crystal clear and sediment free.

Years Past

January 7, 2012

January 7, 2009

January 7, 2007

January 7, 2006 (2)

January 7, 2005

Posted on January 07, 2014 at 01:15 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (5)

Bouillabaisse in a Bottle

Bouillabaisse is based on a complex fish broth. Blis Barrel Aged Red Boat Fish Sauce is a complex fish sauce. The floral saffron rouille accents and adds depth to bouillabaisse. So adding saffron and dried fish peppers to fish sauce is a no brainer.

Years Past

January 6, 2012

January 6, 2006 (2)

January 6, 2005

Posted on January 06, 2014 at 07:24 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

A s(h)uckers Point of View

In keeping with our New Years Resolution we got our hands on bunch of Potters Moon Oysters. I was happily the s(h)ucker. We were first introduced to these oysters years ago during a lunch with Ben and Heidi Sukle and Grandma Kitty at the Matunuck Oyster Bar in Rhode Island. These oysters are salty, briny and refreshing. Even as the snow and ice surrounded us we were enjoying the serenity of great memories and oyster indulgence.

Years Past

January 5, 2005

Posted on January 05, 2014 at 05:50 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (1)

Trial(s) and Errors

We have gotten very good at trying out ideas. It is the errors which can get us down. We want success. We hope for a home run. It does not happen often. And when we look closely home runs happen after many trials and errors. They only appear to be a home run. It is through observations and adjustments made through failure where we learn the most. That and the realization that what he hoped and wanted to happen just might not. Having an openness to anything that occurs in the process is essential.

Years Past

January 4, 2012

Posted on January 04, 2014 at 09:08 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (2)

Maple-on-Snow Candy

Molasses-on-Snow Candy is the title of the recipe in my Little House Cookbook, by Barbara M. Walker. I've had this book since I was a little girl and dug it out this afternoon to celebrate the snow day. Alex and Amaya were out sledding and my jar of molasses refused to open. I tried everything, then shrugged, and went for maple syrup. I like the lighter flavor of straight up maple syrup better than pure molasses anyway. I adapted the recipe, adding a pinch of salt, changing brown sugar to white, and then kept the syrup warm on the stove top while I waited for them to get back.

After pouring the cooked maple syrup into the snow we broke off cold pieces of candy. As they hit our tongues they immediately melted and softened into chewy candy that dissolved quickly in our mouths. It was sweet and addictive and so much fun to eat. Amaya dubbed it the best snow day treat ever.

Maple-on-Snow Candy

1 cup maple syrup, preferably full flavored Grade B

1/2 cup sugar

1/8 teaspoon fine sea salt

Pack clean snow, I scraped off the top layer and dug out from the middle of a pile, into medium bowls or baking dishes and leave outside to stay frozen. Put the maple syrup, sugar, and salt in a medium deep pot. Stir just until the sugar is liquid and there are no lumps in the syrup. Set over medium high heat and cook to 245°F. (118°C.) and then let cool slightly. Pour the syrup over the snow and as soon as it hardens, break it into pieces, and enjoy.

Years Past

January 3, 2012

January 3, 2006 (2)

January 3, 2005

Posted on January 03, 2014 at 06:34 PM in Approach to Cooking, Balancing Tastes, Recipes | Permalink | Comments (2)

Old Cake Fresh Trifle

Point of view, necessity, creativity. Look at the parts. Look at what has been done. Look at where you want to go. The line connecting the dots is as important as the dots themselves.

Years Past

Posted on January 02, 2014 at 07:16 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Eat Great Oysters

Every year Alex's family orders oysters from Island Creek Oysters for his grandfather, Oso. He's a tough guy to shop for but he does love his oysters. This year they got him The Damn Yankee sampler pack and there was shucking party in the kitchen on Christmas Day in MA. Alex was one of two s(h)uckers. I wasn't in the room when Alex was at work but he made sure that I got one of each kind. They were impeccably fresh, firm yet tender, sweet, salty and utterly delicious.

Whenever I eat great raw oysters I feel brighter and more alert. A platter of oysters accompanied by some really good french fries is my idea of a great meal. Add one of my favorite California Chardonnays and an entertaining companion and I might never leave the table.

Our New year's resolution is to eat more oysters. Seek out the best, savor them, and share.

Years Past

Posted on January 01, 2014 at 05:11 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (2)