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Strawberry-Rhubarb Pie
Top Chef Masters: Ep. 1
Sourdough Semolina Challah
Chinese Food, the Linux of the culinary world?
Dan Barber talks Foie Gras
Norwich Sourdough
This weekend I went to pick up my haul from my CSA as usual and I got an unexpected treat: a bundle of Rhubarb! So, being the resourceful person I am, I thought to myself, “what should I make with this?” Of course, by that time I already had a cart full of strawberries and ingredients for pie dough (apparently the rest of me had already decided). So, looks...
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Last night saw the premiere of Top Chef Masters on Bravo. For those who don’t know, Top Chef Masters is mostly like Top Chef with a few differences:
The chefs are all well-known and great chefs.
Each episode has 4 chefs pitted against each other.
Each episode instead of one person leaving, only one person moves on to the final.
All money won goes to charity.
Everything...
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Ah, Challah… is there another bread that is so sweet and rich and yelow? I don’t think so, which is exactly why I thought I’d attempt to bake a loaf. Now, I don’t do anything the easy way (as most of you have realized), so instead of merely breaking out the ol’ baker’s yeast I went with a sourdough starter. I know what you’re...
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Just recently I was watching a TED talk by Jennifer 8. Lee about Chinese food and it’s origins here in America, and one of the parts that really interested me was that she compared Chinese food to Linux. Here’s a quote:
“[W]e think of McDonalds as sort of the ‘Microsoft’ of the culinary dining experiences, we can think of Chinese restaurants,...
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If you’re into food at all, this is a must watch. Dan Barber explains an experience he had with foie gras that can be taken and applied to many different areas. One of my favorite talks.
Here is some more about this from an article on Lancaster Farming:
New York chef, Dan Barber, entertaining attendees here recently at “Grasstravaganza,” a conference of pasture-grazing...
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Ah, nothing tastes quite like a nice hunk of sourdough, does it? There’s just something about that bread, from the hard outer crust to the chewy tangy inside… pure heaven! They say the best stuff comes from San Francisco, but unfortunately I’m pretty far away from good ol’ California, so I’m going to have to make due myself. Luckily I have...
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