January 2011
5 posts
13 tags
HiB Video: Grits
I have to admit, I didn’t really like grits before this episode. When Harry at The Brooklyn Kitchen suggested we feature them, I took it on more as a challenge than an ingredient I was genuinely excited about. And you know what happened? I have come to love them. I realized that my only experience I had ever had with grits had been the gross instant variety that tasted more like slop...
10 tags
Beurre Monté - A technique for decadence
I love butter. I REALLY love butter. I love it melted, whipped, clarified, or cold. But then a few years back when I came across Beurre Monté in Thomas Keller’s French Laundry Cookbook, I realized this was perhaps the perfect application of butter. You see, Beurre Monté is melted butter that remains emulsified. Once butter reaches about 160 degrees, it separates into the milk solids and...
15 tags
"Hungry in Brooklyn" Supper Club - December 2010!
Last month we had our December Hungry in Brooklyn Dinner Party and it was a great success! I had every intention of getting this post up right away, but then all of a sudden it was Christmas and I found myself in Sonoma County. I drank wine. A lot of it. Every single day. I got very little work done, and thus I understand France a lot better now, even after having studied abroad there in my...
8 tags
8 tags
HIB Video: Whole Trout
Trout is delicious and easy to prepare, but the whole-troutedness of it might make you decide to pick up a different fish that is skinless, boneless, and filleted into a perfect package. Well, my friends, you are missing out! Trout is not only delicious and easy to prepare, it’s extremely inexpensive. The recipe below is for one trout, which is a great dinner for two when paired with other...