seaweed butter (garau and kthread muse on food)

edible landscapes of quarantine | kthread

Thu, 15 Apr 2010 06:48:05 -0400

edible landscapes of quarantine | kthread:

Once again, Kristen brings us images that capture the delicate shades of hip foodie culture. She is a epicurean goddess armed with a camera. It’s amazing how at the same time my mouth waters and yet I crave nothing but these pixels.

thank you, John. so happy you’re now on Tumblr, and that we’re friends.

The only thing better than Momofuku scallion sauce (recipe) on...

Thu, 08 Apr 2010 11:33:00 -0400

The only thing better than Momofuku scallion sauce (recipe) on hot noodles? Momofuku sauce made with ramps coating cold soba noodles, sliced hanger steak, and quick pickles on a warm spring morning.

(more photos on kthread)

pudding is trendy lately, but the only butterscotch pudding...

Tue, 02 Mar 2010 15:50:26 -0500

pudding is trendy lately, but the only butterscotch pudding recipe you need is (the wonderful) David Lebovitz’s:

Butterscotch Pudding
4-6 servings

Adapted from Ripe For Dessert (HarperCollins)

4 tablespoons (60g) butter, salted or unsalted
1 cup (200g) packed dark brown or cassonade sugar
3/4 teaspoon coarse sea salt
3 tablespoons cornstarch
2½ (625ml) cups whole milk
2 large eggs
2 teaspoons whiskey
1 teaspoon vanilla extract

1. Melt the butter in a medium-sized saucepan. Add the dark brown sugar and salt, then stir until the sugar is well-moistened. Remove from heat.

2. In a small bowl, whisk together the cornstarch with about 1/4 cup (60ml) of the milk until smooth (there should be no visible pills of cornstarch), then whisk in the eggs.

3. Gradually pour the remaining milk into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture as well.

4. Return the pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of hot fudge sauce.

5. Remove from heat and stir in the whiskey and vanilla. If slightly-curdled looking, blend as indicated above.

6. Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving. [I like to sprinkle coarse rose salt over as a final touch.]

from kthread: As the rain fell this morning, I rose and made the...

Tue, 23 Feb 2010 16:58:00 -0500

from kthread:

As the rain fell this morning, I rose and made the breakfast sandwich I’d dreamt of: a warm croissant, scrambled eggs from Saturday’s market, New York cheddar, and pork jowl (I prefer it to bacon right now).

The wonderful thing about cooking is that you can, truly, realize dreamy foods—and these ingredients are useful staples to have on hand.

To keep the sandwich warm, I begin by placing the croissant in the oven at about 300 degrees on a plate, cooking the pork in a pan, slicing a few thin slices of cheese, and scrambling the eggs in the rendered pork fat in the pan. Turn off the oven, take the croissant out (leave the plate in), cut a pocket in the croissant, place the pork, then the eggs, cheese, and season. Put the sandwich back in the oven on the plate for a few minutes to melt the cheese.

from yesterday (Shrove Tuesday) on kthread: Using a ratio of...

Wed, 17 Feb 2010 08:39:50 -0500

from yesterday (Shrove Tuesday) on kthread:

Using a ratio of 1:1:1 of flour to whole milk to egg, I whisked an egg (with a dash of vanilla) into a cup of milk then both into a cup of flour, adding a little salt, then poured the mixture into a buttered saucier, sprinkled with berries, and placed in the oven for about an hour at 350 degrees (begin a little warmer and then take the temperature down to 350 ten minutes in). Serve warm.

On this festival day, have your colors—purple (berries), gold (crunchy, buttered crust), and green (snip chives on top when cooling, along with a little goat cheese), to celebrate this last day before a more austere diet for the rest of the season—well, something like that…

linguine frittata - stirred a few beaten eggs into leftover...

Tue, 16 Feb 2010 07:23:37 -0500

linguine frittata - stirred a few beaten eggs into leftover linguine with roasted olives, chicken, sun-dried tomato pesto, escarole and let it cook, finishing in oven. this is a great lunch—

to make snow ice cream, gather a large amount of clean snow...

Wed, 03 Feb 2010 09:48:19 -0500

to make snow ice cream, gather a large amount of clean snow (take a top inch or so), pour over it a little whole milk, cream, vanilla, and syrup (sugar makes it grainy) and stir.

(more in this kthread post)

Ideas in Food is my very favorite food blog. This is beautiful...

Thu, 14 Jan 2010 11:42:04 -0500

Ideas in Food is my very favorite food blog. This is beautiful and prismatic.

ffffood:

We cooked a meal with Alex and Aki from Ideas in Food who pioneered this process of using pectin or sodium alginate and calcium to create a fruit and vegetable glue that can impart flavor while holding things together. Here we created a dressed Chioggia Beet sheet that was sliceable.

See more at www.arazorashinyknife.com

for Elvis’s birthday, fried peanut butter and banana...

Fri, 08 Jan 2010 18:06:00 -0500

for Elvis’s birthday, fried peanut butter and banana sandwiches with bacon.

I like to roast a split banana, spread both slices with peanut butter, then fry it in bacon grease.

poached pear, Fior de Latte gelato, creme fraiche to begin the...

Sat, 02 Jan 2010 13:05:22 -0500

poached pear, Fior de Latte gelato, creme fraiche to begin the new year—

Hoppin’ John components: soaked peas (black-eyed or...

Sat, 02 Jan 2010 13:04:01 -0500

Hoppin’ John components: soaked peas (black-eyed or field), collard greens stewed, bacon or pork product of your choice—

Blinis with crisped edges with smoked salmon, salmon roe, local...

Fri, 01 Jan 2010 15:45:06 -0500

Blinis with crisped edges with smoked salmon, salmon roe, local creme fraiche for New Year’s Eve—

this is the sort of live Christmas tree I admire (especially...

Sat, 26 Dec 2009 09:07:00 -0500

this is the sort of live Christmas tree I admire (especially nice work with the little okra slice stars at the base and the salmon roe as ornaments)

omgsexyfood:

mychristmas:

(via lovejen)

My dinner tonight was a long-stemmed artichoke with homemade...

Wed, 16 Dec 2009 21:25:05 -0500

My dinner tonight was a long-stemmed artichoke with homemade chive aioli and a riff on Eric Ripert’s grilled cheese, with smoked salmon, Gruyere, salmon roe (subbed for caviar), and lemon zest (my lemon confit has to cure another three weeks).

thanksgiving leftover sandwich: fennel-parmesan loaf spread with...

Sun, 29 Nov 2009 09:12:47 -0500

thanksgiving leftover sandwich:

fennel-parmesan loaf spread with chicken liver pâté and carrot top pesto, with turkey, skin, roasted fennel, and homemade cranberry sauce.

"TK: Yeah. Okay, let’s see what happens with these puppies. [Loud sizzling as raw scallops are..."

Fri, 20 Nov 2009 15:46:33 -0500

“

TK: Yeah. Okay, let’s see what happens with these puppies. [Loud sizzling as raw scallops are placed in pan of hot oil.] You can’t be afraid. So many people, they drop it in from way back here [leans away from pan] and then the oil splatters everywhere, and they hurt themselves. If you get really close, it’s not so bad. See that?

Keller bends his whole body in close over the pan. I’ve never seen anyone cook this way, interact with food this way, and it’s a surprising thrill. I’m making paper airplanes with Neil Armstrong.

TK [flipping perfectly browned scallop]: Heyyy! Look at that. That is beautiful. You just need to be patient with this stuff. People think that when they’re cooking, they have to be moving stuff around. Leave it alone. I mean, smell that. That’s what I love about food: the transformation. These didn’t smell before, right? Now they’re everywhere, so sweet and beautiful. And it happens like that. [Snaps.] The transformation of food is so exciting.

Everyone has seen food cook, but I never thought of it this way. It was true: Suddenly the air was brackish and sugary, and it was as if he really couldn’t believe how miraculous that was, even after all these years.

He asks me if I want to start putting the hot scallops on plates, so I look for tongs. I’m mumbling and drumming on my thigh with one hand, which I do when I’m nervous.

Me: Okay, yeah. Let’s see, the tongs, the tongs …

TK: Use your fingers, use your fingers, come on. Don’t be a girl.

Keller speaks with cool authority, like an unusually laid-back football coach. I pick up the steaming scallops with the pads of my fingers, and right away I feel like a slightly better cook. As if by touching the food, I’m taking ownership of it, which I think is his point. The mollusks are plump and spongelike and scalding; I feel their tiny corrugations and crisped edges.

I’ll never use tongs again.

”

- “How to Cook Dinner for the World’s Greatest Chef,” Esquire.com, November 19, 2009

I can do without the sexism here, TK, but like the encouragement to cook with one’s hands. And to lean in.

the perfect comfort food for brunch? lobster grits from Red Hook...

Tue, 17 Nov 2009 23:05:49 -0500

the perfect comfort food for brunch?

lobster grits from Red Hook Lobster Pound at the Brooklyn Flea.

simple roasted cauliflower is a favorite dinner for one. roast...

Wed, 11 Nov 2009 22:32:46 -0500

simple roasted cauliflower is a favorite dinner for one.

roast for twenty minutes at 400 degrees on a baking sheet, tossed with oil.

drizzle with oil (white truffle is loveliest here) with salt. serve with an Albariño.

"Winter" (well, for LA) soup that I just made up: Black bean and sweet potato

Wed, 11 Nov 2009 22:22:19 -0500

My friend Laura is a fabulous cook and watch for her chocolate-zucchini muffins coming soon to a bakery or outdoor market in Venice, California in the nearer future—

leh4:

Shallots, chopped

hot chilis, chopped

fresh ginger, grated

garlic, minced

1 sweet potato

1 regular potato

3 green onions

1 can unsalted black beans

salt & pepper

1/2 to 1 cup white wine

1.5 cups chicken stock

Roast the green onions, potato and sweet potato with a little olive oil and salt at 425 for 35 mins. Sautee in butter the shallots, ginger, chilis, garlic. Add the chicken stock and a little wine. After the veggies are roasted, mash or puree them and add to the stock mixture. Add the black beans, salt and pepper to taste. and simmer on low for an hour. Puree if you want it soup-like or keep it chunky. Serve with a little plain yogurt or sour cream. YUM.

While I cannot magic a @waffletruck (the Wafel Truck that...

Tue, 03 Nov 2009 20:47:20 -0500

While I cannot magic a @waffletruck (the Wafel Truck that travels NYC) to Georgia Poppelwell, I can share my favorite recipe for crisp waffles:

- whisk an egg yolk with 1 cup buttermilk and 2 tbsp melted unsalted butter.

- heat waffle iron.

- whisk 1 cup all-purpose flour, 1 tbsp corn meal, 1/2 tsp salt, 1/4 tsp baking soda.

- beat egg white until it holds a two-inch stiff peak.

- add yolk mix to flour mix in a steady stream. fold in egg white. pour into waffle maker.

- sift powdered sugar over the top and for true @waffletruck goodness, grind ginger snaps and stir with a bit of almond butter or peanut butter (to fake spekuloos spread)

Option B: Come visit! We’ll chase that truck and cook in my Brooklyn kitchen—