Gastronomic Ruminations
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Change
To say 2020 sucked is neither original, nor does it capture the depth of pain many have felt this year for many reasons. In our case it brought the loss of our son. For those whom have lost a child, you know, words just cannot express the range of emotions that are now a part…
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The Art Of Grilling – Introduction
Grilling is and always has been my favorite method of cooking. When I was younger my friends and I dug smoking pits in our yards to grill and smoke food every week. Even after cooking for years in professional kitchens I still love the rustic and often imperfect method of cooking this way. Cooking professionally…
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Arugula Recipes
I recently made an arugula, fennel, and orange salad (with herb quinoa and swordfish) a dinner for the family I cook for. Good quality arugula is hard to find in grocery stores and the price tag alongside it doesn’t lend itself to hearty helpings. When I found I could get good quality baby arugula through…
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The Art of Grilling – Charcoal
As I’ve mentioned before I prefer the rustic nature of wood or charcoal grills over gas grills. One of these reasons is the skills being formed, even if unconsciously, while cooking with them. One of these skills is situational awareness. Coals may burn at varying rates of temperature and speed depending on different variables. Charcoal…
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Keeping/Preserving Herbs and Greens
If you ever feel like your greens and herbs aren’t lasting as long as they should be then there are a few small ways to save them. Greens should be picked through immediately after coming back from the store. Find a container large enough to fill with greens and put a clean, dry paper towel…
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Smoked Salmon
I bought a whole salmon recently and made a few different cures for the fillets, one specifically for smoking (see [LINK TO PREVIOUS POST]). While I was roasting some red peppers I figured I could kill two birds with one stone and smoke my salmon fillets simultaneously. [INSERT PIC OF GRILL W/SALMON AND RRP] Since…
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