Explore by Tags

Entries tagged with 'Michael Ruhlman'

Michael Ruhlman's Favorite Cookbooks

Maggie Hoffman 4 comments

Author Michael Ruhlman wants you to think differently about cooking. Here, he shares his thoughts on recipes, and a few of his favorite books about the basics of cooking technique. More

Dinner Tonight: Michael Ruhlman's Warm Arugula Salad with Bacon and Poached Eggs

Dinner Tonight Blake Royer 2 comments

The Lyonnaise Salad is a classic combination featuring aggressively flavored greens (frisee is traditional), crisp-tender bacon, a vinaigrette made from the bacon fat, plenty of black pepper, and a soft poached egg. As salads go, it sounds pretty decadent—and delicious. This version from Michael Ruhlman's fantastic recent cookbook Ruhlman's Twenty uses peppery arugula for the greens. More

Michael Ruhlman's Warm Arugula Salad with Bacon and Poached Eggs

Serious Eats Blake Royer 1 comment

The Lyonnaise Salad is a classic combination featuring aggressively flavored greens (frisee is traditional), crisp-tender bacon, a vinaigrette made from the bacon fat, plenty of black pepper, and a soft poached egg. As salads go, it sounds pretty decadent—and delicious. This version from Michael Ruhlman's fantastic recent cookbook Ruhlman's Twenty uses peppery arugula for the greens. More

Dinner Tonight: Michael Ruhlman's Shallow-Poached Walleye with White Wine-Shallot Sauce

Dinner Tonight Nick Kindelsperger 2 comments

Read the title of this post and you could be forgiven for yawning, slightly, even if you recognize the brilliant simplicity of a wine-shallot sauce. Take a look at the picture, however, and you can see that something else is going on. More

Michael Ruhlman's Shallow-Poached Walleye with White Wine-Shallot Sauce

Serious Eats Nick Kindelsperger Post a comment

Read the title of this post, and you could be forgiven for yawning slightly, even if you recognize the brilliant simplicity of a wine-shallot sauce. Take a look at the picture, however, and you can see that something else is going on. This recipe Ruhlman's Twenty, also works in a beurre manié, a kneaded butter and flour mixture that thickens up the sauce and lends the white and creamy color. More

Cook the Book: Easy Chicken Stock

Serious Eats Caroline Russock 11 comments

It would be a shame to see even a bit of Michael Ruhlman's Perfect Roasted Chicken go to waste. So after you've had it for dinner and used the leftovers for chicken salad or a club sandwich, may we suggest stocking the freezer with a batch of Easy Chicken Stock. More

Cook the Book: Mac and Cheese with Soubise

Serious Eats Caroline Russock 9 comments

Even with all of the rich ingredients that goes into baked mac and cheese, more often than not, there is something about the final dish that is bland. Somehow the sharpness of the cheese gets buried in the bechamel base, resulting in a side that's rich in texture but lacking the rich flavor we're looking for. To counter this blandness, Ruhlman has turned the bechamel base into an oniony soubise for this Mac and Cheese with Soubise, a baked mac and cheese that is never wanting for deeply warm, cheesiness. More

Brown Butter Mashed Potatoes

Serious Eats Caroline Russock 2 comments

This recipe for Brown Butter Mashed Potatoes incorporates a few easy but game changing elements. First off is the potato cooking method. Instead of aggressively boiling, Ruhlman opts for a gentle simmer on medium-low heat; this way the exterior doesn't disintegrate into the cooking water. The potatoes are then drained and left aside for their steam to release, therefore drying out the potatoes slightly and making for a fluffier mash. The final element added to this amazing mash—and the one that sets it apart—is brown butter, with all its caramelly, nutty flavor. Incorporating brown butter into mashed potatoes gives them an added element of richness in a way that is both nearly effortless but totally elegant. This is of those recipes that will certainly change the way you think about humble mashed potatoes from here on out. More

Cook the Book: Lemon-Pepper Vinaigrette, Two Ways

Serious Eats Caroline Russock 3 comments

In his latest cookbook, Michael Ruhlman has included a dressing model that every home cook should try: Lemon-Pepper Vinaigrette, Two Ways. It's a tangy dressing made from lemon juice, olive oil, garlic, Parmigiano, and pepper that can be whisked up in just a few minutes or transformed into a stand up Caesar with the addition of an egg yolk and a few anchovies. It's the sort of light, lemony dressing that gently coats leaves of crisp romaine perfectly, making for a salad that acts at a simple, bright palate awakener, and of course, a brilliant accompaniment to Ruhlman's Perfect Roast Chicken. More

Cook the Book: Pan Sauce for Roasted Chicken

Serious Eats Caroline Russock 10 comments

Yesterday we shared a recipe for Michael Ruhlman's dead simple and totally fantastic Perfect Roast Chicken from his latest technique-based cookbook, Ruhlman's Twenty. We alluded to a particularly wonderful Pan Sauce for Roasted Chicken and today we're sharing that recipe with you. More

Cook the Book: 'Ruhlman's Twenty'

Caroline Russock Closed

The first technique that Michael Ruhlman introduces in his latest cookbook, Ruhlman's Twenty is simply titled Think because in his words, "Thinking in the kitchen is underrated." Ruhlman wants us to stop blindly following recipes, in an A plus B equals C, kitchen robot kind of way, and start thinking about the hows and whys that make recipe work. Enter to win a copy of his new cookbook here. More

Video: Michael Ruhlman's Updated 'Ratio' iPhone App

Robyn Lee 2 comments

We mentioned Michael Ruhlman's Ratio iPhone app back in December, but it looks like Ruhlman just released an updated version, available in the iTunes Store for $4.99 (he says they're working on a Droid version). The application includes 32 critical ratios and will calculate the amount of each ingredient you need based on what you already have or want to make. It also includes basic recipes and variations and allows you to save your own recipes and notes. More

Michael Ruhlman's 'Ratio' iPhone App Now Available

Adam Kuban 3 comments

The iPhone app based on author Michael Ruhlman's book Ratio is now available in the Apple App Store. I've downloaded it and messed around with it. It's a pretty handsome and very well thought-out lil' app. I think I'm going to put it to the test tonight in preparing cookies for our office cookie swap tomorrow.... More

Michael Ruhlman's 'Ratio' Becomes an Apple iPhone App

Adam Kuban 16 comments

Michael Ruhlman's Ratio is coming to the iPhone in the form of an app due out as soon as the Apple App Store can test and approve it. What it comprises: "The 32 critical ratios that form the backbone of the culinary arts, with instructions: doughs, batters, meat preparations, custards, sauces," along with an ingredient calculator, an ounces-to-grams converter, and, this being an iPhone, "ways to share your cooking on Twitter and Facebook." Ruhlman's site doesn't indicate a price, but he's mentioned on Twitter that he thinks "$4.99 is appropriate." [via Eat Me Daily]... More

The Nasty Bits: Turkey Gizzards

Serious Eats Chichi Wang 21 comments

[Photographs: Chichi Wang] Compared to chicken, turkey gizzards are gargantuan. One turkey gizzard fits snugly in the palm of my hand. Around Thanksgiving, most stray gizzards are marshaled into the gravy. Being an offal lover, I'd rather eat the components... More

Ed Levine's Serious Diet, Week 90: The Return of Thinner

Ed Levine's Serious Diet Ed Levine 4 comments

"I know there are all kinds of theories out there about how often you should weigh yourself when you're trying to lose weight." [Photograph: Ed Levine] I returned from three days of cold and rain on Cape Cod to my beloved Thinner, though truth be told he did not welcome me with open arms. In fact he greeted me with a weight of 220 pounds. That freaked me out. So as the week progressed, I looked for signs of life. I got down to 218 pounds by Thursday, so I had a chance of at least minimizing the damage caused by not having Thinner with me. In fact, I really didn't go crazy on the Vineyard without Thinner. I managed... More

Results of Michael Ruhlman's BLT-from-Scratch Challenge

Adam Kuban 4 comments

One Hungry Chef's DIY BLT flowchart. Earlier this summer, food writer Michael Ruhlman challenged his readers to make BLTs from scratch and to go as "from scratch" as possible. This morning, Ruhlman announced the winners on his site. Among various categories--Best BLT Photo, Best BLT Interpretation, Most Inspirational BLT--was the Best Over All BLT, made by Jared Dunnohew of One Hungry Chef. As his cool flow chart shows, Dunnohew did almost everything short of raising the pig and growing the wheat. He foraged in parks for herbs for the bread, the homemade mustard, and the pork cure. He harvested his own sea salt (25 liters of ocean water yields 1 kilogram of salt, he reports). He grew his own... More

Your Mission, Should You Choose to Accept It ...

Adam Kuban 10 comments

Photograph from Foodistablog on Flickr Food writer Michael Ruhlman has thrown down the gauntlet on his blog, where he's challenging readers to make a BLT from scratch. Don't worry, you don't have to raise the pig: From scratch means you grow your tomato, you grow your lettuce, you cure your own bacon or pancetta, you bake your own bread (wild yeast preferred and gets higher marks but is not required), you make your own mayo. All other embellishments, creative interpretations of the BLT welcome. This sounds like a great idea. I think we're going to have to buy one of those upside-down tomato buckets and try growing some plants in the SE office window.... More

Dough and Batter Ratios Chart

Robyn Lee 7 comments

Food writer Michael Ruhlman and his wife, Donna, put together a chart illustrating common dough and batter ratios to give a quick overview of how much flour, liquid, egg, fat or butter, and sugar goes into pasta, biscuits, pancakes, and more. Go to his blog to buy an 11-by-14-inch print of the chart for $20. He'll put up a PDF version later for those who want to print it at home. Related: Michael Ruhlman's New Book: 'Ratio'... More

Michael Ruhlman's New Book: 'Ratio'

Adam Kuban 11 comments

Food writer Michael Ruhlman's new book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking looks intriguing—and immensely useful. Instead of rote recipes, he teaches the reader to use ratios in cooking. From his blog post talking about the book: When you are dependent on recipes, you are a factory worker on the assembly line; when you possess ratios and basic technique, you own the company. With ratios (1:2:3 makes a basic cookie dough using 1 part sugar, 2 fat, 3 flour), you need only remember the proportion of ingredients, and from there you can improvise. You're freed from books, recipe cards, or print-outs. Or, as Ruhlman says about the 5:3 bread dough ratio (flour-to-water), "With this bread dough... More

More Posts