Chef, Butcher, Charcutier, Baker.

  • Location: Santa Cruz, California
  • Favorite foods: Ramen and Pizza

Tangerine and Fennel Vinaigrette

Tangerine + lemon = Meyer lemon?

Get Into the Holiday Spirit with Mrs. T's Pierogies

Carbonara Pierogies for sure.

Chocolate-Covered Caramel-Filled Shortbread Cookies (A.K.A. Homemade Twix)

If I have oat flour on hand, can I just weigh that out?

Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey

Thank you for mentioning that Liam781!
I don't cut through the end of the drumstick, just through the skin and tendons, but always forget those 2 on the big day. I also try to do this for butterflied chickens but usually forget.

7 Ways to Use a Cast Iron Frying Pan (Besides Frying)

Don't forget garlic smasher!

The Best Sweet Use for Your Smoker? Smoked Ice Cream

So I took this concept and applied it to whole milk yogurt à la your previous post and WOW! As I said before, I used the maple yogurt from Straus and added a half cup of B grade maple syrup per your recommendation. It was absolutely amazing and the tang, maple, and smoke worked very well together.

The Best Frozen Yogurt Is the One You Make Yourself

My favorite whole fat yogurt is the maple flavor from Straus. A pint of that with say 3/4 cup B Maple syrup sounds like heaven to me. Think I'm about there with the sugar content for a properly textured frozen treat? More or less?

We Try Four Exclusive Peep Flavors for Easter

Why not take it one step further, DeviledKegs, and throw that Peep-cake under the broiler à la badseed1980 and have yourself a brûléed Peep-cake?

We Try Four Exclusive Peep Flavors for Easter

What, no just opened the microwave door gigato-Peep shot?

One Bowl Baking: Honey Corn Muffins

I usually replace some of the flour or cornmeal in corn muffin/bread recipes with an equal amount of polenta (extra coarse cornmeal). It ups the texture and corniness in a great way.

Mystery Dish

OK, let me know if you need any clarifications. Writing recipes is not my forte. For the sausage I made my own, it was close to a hot italian with lots of fennel and chili flake, but you could go in any direction you want. I'm thinking of going in the breakfast direction next with a sage/ginger breakfast sausage, matching veggies, and a slightly sweet maple bread budding. Anyways, lets start with the sausage ragu.
You will need:
About 1.5 lbs Sausage
1 Yellow Onion, diced (or whatever allium you like)
3 Cloves Garlic, minced
Veggies (use what you have, I used zucchini, sweet peppers, cherry tomatoes and leftover roasted 'shrooms)
1-2 Cups Deglazing Liquid (a combo of white wine and chicken stock works well)
Herbs (again, whatever fits)

In a large skillet heat some neutral oil on high, I like it real hot, and get some crust on that sausage while roughly breaking it up with a potato masher. Lower the heat, add the onion and scrape up all the fond. Add the garlic, stir for a bit, and add a splash of stock if anything is sticking. Scrape everything out of the pan and into a bowl, set aside. With your now clean pan, heat some more oil until it almost smokes (or as hot as you are comfortable) and add your veggies. I added the zucchini first because I wanted it to get some real color. Next add the peppers and sweat, add tomatoes till they burst, and whatever else. Reduce any juices that have accumulated until more fond forms. Deglaze with wine, reduce, add the mixture from the bowl and the stock. Now just reduce until it is as thick and saucy as you'd like. You can mount it with butter now if that is your thing. Or you could melt some butter and add some flour to make a roux before you add the wine if you'd like to have lots of gravy in the end. Make sure it tastes good and set aside.

For the bread-pudding you will need:
1 lb Bread, torn or cut up (I used potato rolls)
4 Cups Liquid (I used 2 cups creme, 1 cup milk, and 1 cup stock)
5 Eggs
3 Tbsp Butter, melted but not hot
Any other additions you want (cheese, caramelized onions, kinda wish I had put the mushrooms in the pudding instead)
Herbs (I like a lot of rough chopped parsley for it's grassy greenness)

First off, thoroughly dry your bread in a low oven. I like fresh, dry bread as opposed to stale bread. Next, whip up the eggs in a large bowl, add the milk/cream/stock, and slowly stream in the butter. Add the bread, mix it well, and let it sit for 30 or so. Now add any additions you have, they should be precooked or ready to eat, mix it well and let sit for another 30. There should be little to no free flowing custard left in the bowl and make sure you taste it for seasonings.

Now you can combine the two. Put the ragu in your casserole dish first then gently place the bread pudding on top. I sprinkled with a little more cheese and put it in a 350 oven. Cook until bread pudding is set, about 40 min. I put mine under the broiler for a few to really crisp the top. Let cool a bit and serve.

Open Thread: What's The Unsexiest Food of All Time?

A bubbling pot of refried beans seems pretty unsexy. That and Doritos/Cheetos, something about the bright orange flavoring coated fingers...

Mystery Dish

Not a big recipe writer but I'll jot something down for y'all. Stay tuned, I'll have something posted later today.

What are the measuring rules for recipes in Serious Eats

And in GRAMS please. I know the US isn't metric but measurements in ounces are only slightly better than volume measurements, to me at least.

Mystery Dish

How do you keep the mashed potatoes from sinking into a traditional shepherd's pie? (Mine always mix a bit) When I make bread-pudding, I really dry out the bread in the oven, and let it all soak in the bowl for a good hour or so. That way there was very little free custard to seep down into the filling. While yes, it was similar to stuffing in the end I think it was better. Meat has never been a stuffing addition in my family so there's that. But more importantly, I think this differs from stuffing because a layer of crunchy, custardy bread sits atop a gravy laden, veggie filled, sausage ragu layer. Stuffing has no layers.

Dave Arnold's SearzAll torch for sous vide

Hear hear! Serious eats needs to be one of the first to get their hands on it, would be so much the better if the Serious Eats team got to put it through it's paces and have input on the final product. Sure wish I had the $1000 for one of the 20 prototypes.

Non-Pork Stuffing for Thanksgiving

What Ken G said. Or if you can't fine turkey sausage, you could get some ground dark meat turkey and mix in some salt/spices to make your own.

Poll: Do You Like Your Burger Toppings Above or Below the Beef?

I voted for bottom but I really put them on top. Like many others I flip to eat so that when I bite into the burger the lettuce, tomato, ect are on the bottom, where they belong.

The Pizza Lab: Pesto Pizza

Any tips for a pesto pan pizza? My idea of a perfect pesto pizza is one with pesto instead of tomato sauce and topped with mozzarella. Last time I tried that the cheese was almost burnt by the time the crust was done. I'm almost sure it was the low water/high oil content of pesto in comparison to tomato sauce that did it. Maybe bake half or three quarters without cheese, then top?

Creating Your Own Special Cereal

Plain cheerios or any variety of chex are my favorite cereals to start with. From there I usually toss with a little butter then a spice mix of some sort and bake it off at 300 to dry it out and lightly toast it. Anything with a little sweet and a little spice is good, I really like to use BBQ flavors (think brown sugar, paprika, cumin, cayenne...) Wet stuff like worcestershire, soy sauce or fish sauce work as well, you just have to bake it longer. It is never the same twice but my favorite so far has been spicy maple cheerios. It was just cheerios tossed with maple syrup, salt, pepper, hot paprika and toasted until dry. Great in milk but good as a snack too.

Creating Your Own Special Cereal

I like to make sweet/savory snack mixes (think chex mix) with only cereals (no pretzels and such) and then eat them like regular cereal with milk. So good.

Is anyone taste or try this recipe?

Tried it, needs more spam.

Good restaurants in Monterey/Pacific Grove, CA?

If you're willing to go to Carmel I'd say you can't La Balena. Fantastic Italian food, best in the area in my opinion. Not too expensive either.

Basic Square Pan Pizza Dough Recipe (Sicilian-Style Dough)

Just wanted to update this for future readers. I had great success cooking this on the oven floor. Got a perfectly browned crust bottom with slightly browned cheese, perfect.

Basic Square Pan Pizza Dough Recipe (Sicilian-Style Dough)

Made this three times now it makes a tasty pie. My only problem is in my electric oven I can never get the bottom to cook as fast as the top. The cheese is almost completely brown before the bottom is crispy. I put the rack as close to the bottom as I can but I think I'm going to cook the next one on the oven floor.

Mystery Dish

I was thinking about what to make for dinner tonight and came up with the idea of a shepherd's pie like filling with a savory bread-pudding top. No idea if there is a name for something like this but I'm pretty excited about the outcome. Any thoughts or ideas about my mystery dish?

Molecular Gastronomy Kit

So I was going to get a friend of mine who loves to cook a kit to get him started with molecular gastronomy. I was thinking any decent kit would include a scale due to the high level of precision involved but that doesn't seem to be the case.
Am I wrong about needing a scale that can do hundredths of a gram?
Has anyone seen any good kits or am I better off piecing one together myself?

Candied Nuts

Has anyone tried re-crisping candied nuts in the oven? I made way too many for the holidays and they are starting to get sticky and chewy. They are still delicious but would be better if they were crunchy again. Can't decide if I should go hot and fast or slow and low to try and dry them out. Don't want the coating to melt off. Thoughts?

Pineapple Sage!?

Was picking up some herb plants today and saw one labeled pineapple sage. One sniff and I knew I had to get it. I'm trying it out in a fava/avocado puree today but does any have any experience with it? Any other ideas?

Commenting and Comment Response

I like getting emails when someone has responded to a post I have commented on, but when that post is a giveaway the emails become overwhelming. I do no want to know what hundreds of people will do with a case of Pat's hamburgers. Is there any way to segregate regular posts from giveaways so I can stop the flood of hundreds of emails from SE giveaways?

Sandwich Assembly

This seems a bit silly to be asking but how do you assemble your sub/hoagie/grinder? I spent a few years in New York and since I have left I have not been able to find a great Italian cold-cut sandwich. I have all the ingredients but was wondering on how to assemble the thing. Any tips on getting everything to meld together into a beautiful sandwich?

Kitchenaid Parts

Does anyone know of a source for Kitchenaid stand mixer parts? While kneading some dough today the whole motor assembly broke off the base of my Artisan stand mixer. It is 8 years old so warranty is out of the question but seems like a simple fix if I could just get that part.

Rye Flour

Is there a secret to getting flavor out of rye flour? I tried to make noodles using 30% Bob's Red Mill dark rye flour and there was next to zero rye flavor. The texture was surprisingly good considering the addition of rye to my usual recipe but I wanted more of a rye bread flavor. I'm thinking some toasted and ground caraway is needed but I can't help but think I'm missing something with the rye flour.

Smoking and Sous Vide

Anyone out there experimented with smoking meat prior to or post cooking it sous vide? I don't have a proper smoking rig but I do have a way to apply smoke to meat. I was thinking about smoking a butt for an hour or two, shocking it, then sealing and cooking for 48hrs. Haven't decided on a temp yet. Anybody got any tips for me?

The Flavor Bible - Risotto

On page 290 of The Flavor Bible there is a picture of what looks to be a bowl of tomato risotto (it's red) topped with cherry tomatoes, thyme, and parmesan surrounded by a thin ring of green oil/pesto (I'm guessing basil). I'm mostly looking to recreate the presentation but any tips, ideas, or recipes are welcome.

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