Archive For The “Cooking” Category

Smoking Eggs

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Smoking Eggs

Smoking Eggs is delicious. If you like pickled eggs, I do, you can smoke them before pickling. Smoking eggs is also easy: boil the eggs, peel them, and smoke them, not too long, not too hot.

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Sous-vide Scrambled Eggs

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Sous-vide Scrambled Eggs

These sous vide scrambled eggs were inspired by an article by The Food Lab from 2009. In the article, Kenji spoke about Heston Blumenthal’s edible demo of sous vide cooking and how his first course served was none other than scrambled eggs. Kenji remarked that never in his life had he eaten eggs that were…

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Every dish with bacon and smoked dinner

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Every dish with bacon and smoked dinner

Smoked bacon-wrapped filet mignon set in a cognac-cream-mushroom sauce, with smoked bacon-wrapped asparagus, with an asparagus reduction with balsamic vinegar, and a salad made from bacon grease coated smoked potatoes and smoked hard boiled eggs, with home-made baconnaise (mayonnaise made with bacon fat as the grease).

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Food cooking question that bothers me

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Does anybody else have these important questions bothering them, like “I don’t have mandarins to go with the black wild rice, so I wonder if you could cook wild rice in Cointreau, and how much to adjust the cooking (in the steam oven with 100% steam) to account for the alcohol boiling off at a…

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What’s in your fridge? Hah.

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What’s in your fridge? Hah.

What’s in your fridge? Hah. Well, today was a fridge cleanup dinner. We had a classic mushroom soup (shallots, garlic, mushrooms, lemon juice, thyme, cream, dry sherry, Worcestershire sauce), served with fresh parsley, a dab of sour cream and a splash of sherry, with on the side Kerrygold buttered whole wheat toast. Then sous vide…

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Oeufs de l’Amour

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Oeufs de l’Amour

This morning I felt like spoiling Irene. So while Irene went to get fresh croissants at the bakery on top of the hill, I made oeufs de l’amour: very creamy soft scrambled eggs with caviar, assembled in the cleaned eggshells, the cap set like a cute little hat. Som extra egg (adding the Cointreau, milk…

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Oven-made Experimental Breakfast

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Oven-made Experimental Breakfast

Irene experimented upon a recipe she found, and baked a breakfast dish with muesli, dried chopped pears, lime juice, cinnamon, vanilla, baking soda, flour, milk, and eggs. Baked, and served with a glaze of coconut milk and brown sugar.

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Serafina’s Inventiveness: beef tallow candle to dip bread in!

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Serafina’s Inventiveness: beef tallow candle to dip bread in!

Serafina, the chef at Dune Ridge Country House, is my evil twin! Fresh baked bread (rosemary and something) with a beef tallow candle to melt the fat as a dipping sauce! I’m so stealing this idea!

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Fried up mirepoix with garlic, ground pork, ground beef, mushrooms, and parsley on bread

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Fried up mirepoix with garlic, ground pork, ground beef, mushrooms, and parsley on bread

Made two pounds of my “soup veggies” (finely cut carrots, celery, onion 1:1:1 and a ton of parsley) and a handful of finely sliced garlic cloves, with a pound of ground pork, a pound of ground beef, chopped mushrooms, all fried in butter, with soy sauce and Marmite to bump up that umami taste and…

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Brunch of French Omelet with Duxelles and Homemade Bacon

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Brunch of French Omelet with Duxelles and Homemade Bacon

Brunch this Sunday. Slice of just baked still steaming no-knead boule, slathered with Kerrygold butter. Served with homemade bacon (dry-cured, cold smoked on applewood) and a three-egg French omelet, flavored with salt, white pepper, and Herbs de Provence, with Duxelles (finely cut mushrooms sautéed with a few shallots and fresh thyme leaves in butter).

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