Cooking At Home – Page 97 – Austin Food Journal

Slow Fry

Cooks Illustrated has an interesting article this month on slow frying french fries. The long held wisdom is a ‘twice fry’ method. Fry once at a lower temperature to cook the fry through, then fry a second time, at a higher heat, to crisp the outside. I have had very mixed results with this method […]

Livestock

Suggestion number 11661 of what to do with all those tomatoes ripening in your garden. Insalata Caprese. This is not complicated and that is why it is hard. Three or four stripped down ingredients: basil, tomato and Buffalo Mozzarella. Each is distinct. If one is off, it disrupts the balance. Nothing to hide behind. The […]

Component Parts

It probably works with a 1000 degree wok, but when I make Stir Fry at home I cook it in stages instead of all at once. Each ingredient goes in one at a time and is removed when it is done. Start with the heavier ingredients first and finish up with the more delicate ones. […]

Bee El Tea

Reason number 29573 of what to do with all those tomatoes ripening in your garden. Beautiful in it’s simplicity, the BLT. You can always add more, but you can never take it away.

Summer Sauce: Part 2

So, here is the sauce I made (previous post), hiding under roasted chicken and Panzanella. Bright and flavorful with a nice garlic bite. It goes well with the bold flavors of the Panzanella. And, it’s pretty looking to boot! You can tell it’s summer by the colors.

Building A Summer Sauce

I have been working on Summer sauce to go with grilled foods (chicken or fish). Basically it is pureed tomato, pepper and garlic oil. I pass the yellow tomatoes through a food mill to remove the skins and seeds. They act as the base. They are uncooked to retain as much of their flavor as […]