How To Grill Asparagus

June 2, 2008 (Updated March 24, 2014) by
Side , , ,

I've done broiled asparagus before, and this is basically the same recipe. Today's version proves two related rules: Anything that can be grilled can be broiled. Anything that can be broiled is better when it's grilled It's true for steak, it's true for vegetables, it's true for everything. The reason is that when you're grilling anything that drips off is vaporised, and the vapor comes back up as additional flavor on whatever you're cooking. Broiling comes close, but any drippings … [Read more...]

How To Make Tarte Tatin (Upside-down Apple Pie)

May 22, 2008 (Updated March 23, 2014) by
Dessert ,

Back around the turn of the last century, the Tatin sisters in Paris invented an upside-down apple pie for their pastry shop. It must have been a success, since people are still making it over a hundred years later. If you like apple pie, except for the way the filling tends to run out when it's hot, you'll love this. The filling is almost entirely apple, and it holds it's shape really well when serving. … [Read more...]

Turkey soup, Take 2

January 30, 2008 (Updated March 23, 2014) by
Fowl, Soup ,

The last time I made turkey soup I totally spoiled my kids for ever giving them canned soup again. This time I think I've ruined myself. I knew I wanted to get some turkey or chicken thighs, since I much prefer dark meat for soup. Actually I prefer it for just about everything. All I could find on short notice was bone-in. I didn't think that would matter. (Remember this line -- it comes back to bite me in the end.) This would be the first time I did turkey soup that didn't start from … [Read more...]

I’ve ruined my kids (plus turkey soup recipe)

December 13, 2007 (Updated November 18, 2013) by
Fowl, Soup , ,

The day after Thanksgiving my father-in-law and I took the carcass and turned it into turkey stock. I ended up with about eight cups of awesome light-brown gelatin, which I froze in one-cup batches in zip-top sandwich bags. Two days later I made soup with the turkey that was left, a mirepoix with garlic, some of the stock, and home-made pasta. The girls said it was the best soup they ever had. Cool. Then today I came home and my wife said, "Thanks a lot, you've spoiled the kids." Ummm ... … [Read more...]

The secret to a perfect Thanksgiving turkey

November 23, 2007 (Updated March 23, 2014) by
Dinner, Fowl , , , ,

Roasting a delicious, beautiful, crispy-skinned, juicy turkey for Thanksgiving isn't nearly as hard as most people think. True, I've eaten enough dried out, flabby-skinned mounds of sadness to know that the secret is not well known. It's high time the secret got out. The first thing you have to understand is that the federal guidelines for cooking temperature are written by the same people who require a warning label on a cigarette lighter that the contents are flammable. In fact, the USDA … [Read more...]

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