Start Eggnog Now For Your Christmas Festivities

Start Eggnog Now for Your Christmas Festivities

Make this year's Christmas festivities special and make a batch of eggnog now and age it in your fridge for the next 73 days. This stuff is so much better than the cartons you see in stores around the holidays. I talked my parents into making some around the beginning of December last year and it turned out great. It was even better around the beginning of January. The age improves it pretty quickly, rounding out the bite of the alcohol and blending the flavors together. It probably isn't worth…

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Pesto Revisited

Pesto Revisited

I posted last year about making pesto in the food processor. I'm writing now to say that I've changed my ways. I use a large mortar and pestle instead and make it by hand. I really enjoy slowing down for a few minutes and methodically grinding the ingredients together while I take in their fragrance. I feel like I appreciate the final product more. My preference for ritual aside, pesto made by hand covers pasta much better and has a better blending of flavors. See Dan Gritzer's post on Serious…

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Salsa Verde Revisited

Salsa Verde Revisited

I looked back at my salsa verde post from last year and decided I could improve it. I tend to only make it once a year because that is when I get a big bunch of tomatillos in my CSA share. That doesn't leave much room for rapid feedback loops, but let's see what we can do. Last year's version was all done on the stovetop. That is a fine method and gets the job done, but it relies heavily on the taste of the raw ingredients and doesn't develop them…

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Rethinking Cheese On Tacos

Rethinking Cheese on Tacos

Cheese on tacos is usually boring and bland, but it doesn't have to be that way. Cheese has some pretty cool properties: It can be melted and crisped. I regularly tweak my taco meat recipe, so last week I was searching for inspiration while I probably should have been working. I stumbled across an article from Serious Eats where Josh Bousel argues that we are going about cheese on our tacos all wrong. Instead of  just sprinkling cheese on our tacos like n00bs, we ought to melt our cheese directly to…

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Faster, Easier, Tastier Homemade Mayo

Faster, Easier, Tastier Homemade Mayo

I used to make mayo at home with the food processor method. I only made mayo for special occasions because this method has a high probability of failure (emulsions are tough!), has more prep and clean-up than I like, and makes fairly large batches for two people. That all changed after I read this post from The Food Lab. J. Kenji Lopez-Alt figured out that a hand blender does a much better job at emulsifying the ingredients and it is much faster and easier to clean up than the food processor. Check…

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