Pickling’s a great way to prepare vegetables for a cold meal or snack. This is the fast and easy method that takes less than an hour and will give you something that will keep in the fridge for weeks. It’s perfect for anyone who wants to take some time on the weekend to cook for the coming week.
Category Archives: Technique & Dirty Secrets
Pasta’s an excellent way to have a nice dinner in the middle of the week, and what makes it really special is a fresh red sauce. This sauce is versatile, fast and allows for a glass of wine. Happiness all around.
Basic Pasta Sauce (4 Servings)
An 80s trend with staying power, gazpacho’s quick, easy and comforting. In the positive column it’s versatile. It can be strained and served as a drink, paired with a salad for a meal, or served as a quick snack. On the negative side it’s associated with brunch.
Some folks think of a cold remedy when they hear ‘home cure.’ Not me. I think of bacon, and there’s no better way to get some of the gateway meat than to make it yourself. To top it off, this is a case where homemade costs less than store bought. It’s easy, cheap and much better than anything off the shelf.
The only hard part is getting the two main ingredients: pork belly and curing salt. If you’re in DC, pork belly is sold at the Eastern Market, and the current price is $4.35 a pound*, and curing salt can be ordered from Amazon**.
Yesterday I experienced an unnatural urge to exercise. But, before risking serious injury by going to the gym, salvation came in the form of fettuccini.
Pasta is deceptively easy to make. It uses flour but, unlike baking, it’s wonderfully imprecise. It’s also very relaxing, taking about half an hour to knead and then roll out the dough. Kneading and rolling count as exercise too, right? Continue reading
There are a couple of ways to make folks believe you know your way around a kitchen. One of them’s knowing how to prep and cook chicken wings.
I post a lot about cooking with boned chicken and fish. It’s great presentation and easier to eat (why else would markets sell filets and breasts?). It’s also the way cooking used to be done, because bones have all the goodness of marrow and texture of gelatin, and who wants the yummy firm stuff going to waste? So use the bones for stock.
Making stock requires a bit more organization in the kitchen. After a few times it becomes habit. And there’s no comparison between the tepid stuff you bring home from the market and a quart of fresh stock waiting in the back of the fridge. This is a basic recipe, so add whatever herbs you like, or a full bouquet garni if you want to get fancy.
What is it about meat, heat and knives? Is it a guy thing that we take home cuts from the market and then make them into smaller bits before delivering to a stove, oven or grill? A compelling question. In the meantime, here’s a post about filleting flank steak.
This method works best with flank steak because of its tough quality but it can be used on any lean meat.
Butterfly the flank steak using 3 steps: