Food Consultancy and Research Kitchen.
Posted in Cooking on Jan 23rd, 2011
Scrounging in the fridge for some breakfast I found a bowl of meat pulled from smoked ham hocks that I had made a pea and ham soup with… Perfect for some Breakfast Tacos. I made sure there were no sneaky foot bones bones in the meat and threw it into a hot pan adding a [...]
Posted in Cooking on Jan 8th, 2011
Ruhlman has a post up on his blog called Ciabatta From Scratch which I would have loved to have had two years ago when I started trying to make Ciabatta. The recipe he has up is very similar to how I now make my Ciabatta ( albiet I use sourdough starter and don’t hydrate as [...]
Posted in Cooking on Jan 2nd, 2011
With my parents visiting for Christmas we did a few quick overnight trips to check out some other parts of Texas. When they showed an interest in Houston I was quick to suggest we go to Feast for dinner, a restaurant I’d heard Ryan wax lyrical about a few times in the past. Feast is [...]
Posted in Cooking on Dec 19th, 2010
Dulce De Leche brings back fond memories of Miniature Caramel Tarts that my mother used to make by boiling a can of condensed milk and pouring it into gingernut cookies that had been softened and shaped into little bowls and then cooled to set. It’s easy to make, just throw a tin of condensed milk [...]
Posted in Cooking on Dec 5th, 2010
This is a really simple yet beautiful Ragu served atop Fettuccine. I’ve cooked it a few times now and am really happy with how it turns out. Unlike the Bolognese that you’ll see on most tables it’s surprisingly low on tomato and has no red wine. Next time I make this I think I’m going [...]
Posted in Cooking on Dec 5th, 2010
With winter fast approaching it was time to harvest the remaining tomatoes from the garden and thank them for their valiant efforts at producing food for a mostly ignorant gardener before they wilt and die from the cold. Most of the tomatoes were still green which is new to me, so I had to hunt [...]
Posted in Cooking on Nov 28th, 2010
When I cook chicken breast I usually buy them still on the crown and bone them so that I can use the bones for stock. I almost always cook chicken sous vide now and will often cook vegetables to go with it sous vide as well. I’ve developed this Stock in a Bag preparation to [...]
Cassoulet is a fairly epic dish that many home cooks shy away from because it requires a lot of time, some recipes call for 3 days of preperation/cooking. It’s a peasant dish and they were too busy working to be cooking for three days straight. I’ll guarantee they worked a lot harder for longer hours [...]
Posted in Cooking on Nov 27th, 2010
Guanciale is something I’ve been planning on making for quite some time. I had a pork jowl from Richardson Farms sitting in the freezer and a heavy weight of procrastination on my shoulders for quite some time before I finally decided to actually make it. The obvious place to turn to for the recipe is [...]
Posted in Cooking on Nov 14th, 2010
A few short weeks ago Hank Shaw over at Hunter Angler Gardener Cook announced his second annual duck cook off with Chef Michael Tuohy of Grange. As part of the announcement he held a competition to win dinner and a hotel for the night for two. I quickly and enthusiastically entered a recipe for a [...]
Xesla Research Organisation © 2012 All Rights Reserved.
