家庭厨师和厨师的区别是什么?对我来说，答案就在书中Daniel Boulud的braised书出版于2006年。我在炖一个大的信徒;nothing makes me happier than to sear a tough piece of meat, stir in some aromatics, add a cooking liquid, and then to let thing go for three hours, only to have the meat melt beneath the tines of a fork when you’re done, the sauce right there without any extra labor. But as for those individual elements–the meat, the aromatics, the liquid–the best I could come up with, if pressed, would be all the usual suspects: chicken thighs, onions, garlic, white wine, etc. That’s because I’m a home cook. Chef Boulud, on the other hand, fills his pages with the most startling combinations: beef shank with coconut and avocado, pork belly with pineapple and plantains, lamb shanks with mint, prunes, and bourbon. And so on Saturday, I decided to channel my inner-chef and make the recipe that called out to me the most: Pork Shoulder with Guinness, Dried Cherries, and Sweet Potatoes.
洛杉矶这里太热了,last week, I couldn’t bear to go outside. Then, quite abruptly, the heat went away and this morning I found myself turning off the A/C early, chilly under our light summer blanket. A change of season is afoot–especially in places that aren’t L.A.–and mood-wise, that might be kind of depressing, but food-wise? This is my favorite transition, from light summer salads to hearty winter braises. Consider this particular recipe, adapted fromLucques的周日晚餐，完美的过渡工具。
Here’s a cooking tip: if you have something in your pantry that requires a long soak (dried beans, for example, or dried chickpeas), rip open the bag in the morning, pour them into a bowl and fill it up with water even if you have no idea what you’re going to do with them later in the day. What’s great about this approach is that it narrows the field for you after 5 o’clock; instead of choosing from endless recipes, you know you need to find one that features soaked-beans or chickpeas. It’s a win-win because you have a component that’s normally a pain in the butt and some direction for your dinner.
猪头:羊肩肉正迅速成为我最喜欢的在家烹饪的肉块。我以前在博客上对它赞不绝口但是，最近我真的很累。最近，我为一群人做了阿普丽尔·布卢姆菲尔德(April Bloomfield)的版本，他们都为之疯狂(她的版本混合了凤尾鱼，今天的版本是用橄榄酱做成的;凤尾鱼和羊肉搭配得出奇的好)但即使是最简单的搭配——今天来自我的朋友克洛蒂尔德- 可以仍然哇。而现在，它的春天，这是用白扁豆（传统flageolets）和灿烂橄榄酱担任沿着完美的东西。
这是就职一天，也是马丁·路德·金纪念日，在这里我分享一个法国菜谱。在你的标签我是共产党，我希望你知道这是纯属巧合。上周五，我做的饭了几个朋友，而翻阅通过我的食谱搜索主菜，菜，真正吸引我的眼睛是从道贝德伯夫配方Saveur做的是正宗的法国菜。与布吉尼翁牛排不同，Daube de Boeuf不会要求你把培根渲染出来，也不会要求你把珍珠洋葱和蘑菇分开烹调;在这里，你只需用黄油和橄榄油将牛肉煎成棕色，加入mirepoix(洋葱、胡萝卜、芹菜)、大蒜和一种优质的红酒。两个小时后，你加入干猪苓和浸泡它们的液体，剩下的就会自己照顾自己。