Basic Technique: Butterflied/partially deboned Chicken [and Tandori Marinade Recipe]

03.29.2011 Basic Technique: Butterflied/partially deboned Chicken [and Tandori Marinade Recipe]
Posted by Alvin Schultz in Eat.  No Comments »

Every cook should have some basic butchering skills: breaking down a chicken, cutting chops, filleting a fish, and frenching a rack of ribs are all good skills to have. One of my favorite transformations is a butterflied and partially deboned chicken. It cooks quicker and more evenly, and it’s a perfect way to seperate bones for stock from meat for eating. Here’s my method:

Another Tasty Quiche. Bacon Lattice!

03.29.2011 Another Tasty Quiche. Bacon Lattice!
Posted by Alvin Schultz in Eat.  No Comments »

Remember the quiche with bacon in the crust? Well that dough recipe is enough for two pie shells [and two galettes] So here’s another simply but tasty filling/idea.

Thoughts on Modernist Cuisine

03.26.2011 Thoughts on Modernist Cuisine
Posted by Alvin Schultz in EXPERIENCE!  No Comments »

First off, sorry for the lack of cooking posts this week. I’ve been away from home on an exciting project… I hope to get caught up soon with some Restaurant reviews, and dining experiences from my recent travels and hopefully a few new recipes too… next week will be a busy blogging week. In the mean time, I thought I’d share some random thoughts that I had at 30,000 feet above somewhere in Arizona… enjoy!

Real men MAKE quiche

03.21.2011 Real men MAKE quiche
Posted by Alvin Schultz in Eat.  No Comments »

Real men MAKE quiche. With Bacon. In the crust… yeah, I said it: Bacon in the crust. I have been using the same Good Eats pie dough recipe for a couple of years. Of course, I made a few adjustments like using blue corn meal, and replacing the apple juice concentrate with vodka (blue corn meal and vodka are two of my favorite ingredients). But recently I started to consider the science behind the recipe that I took out of the book once a year. Why was there cornmeal in the original recipe? What role does the liquid play? And I began experimenting…

Car Bomb Cupcakes

03.19.2011 Car Bomb Cupcakes
Posted by Alvin Schultz in Eat.  2 Comments »

Car bomb cupcakes… delicious! I was thinking up dessert ideas for a St. Patty’s day party this year. Chocolate and Guinness are a natural pairing. The addition of a Bailey’s butter crème made for “Irish Car Bomb Cupcakes”.

The Science of Cookies

03.17.2011 The Science of Cookies
Posted by Alvin Schultz in Eat.  No Comments »

“Baking is a science…” How many times have you heard that? Well it is… kind of. If you know a bit about science, you can improvise recipe with surprisingly good results. Let’s take a look at cookies. My standard cookie recipe is as follows:

The Sorcerer’s Apprentices Contest: Honoring the style of El Bulli

03.15.2011 The Sorcerer's Apprentices Contest: Honoring the style of El Bulli
Posted by Alvin Schultz in Eat.  2 Comments »

This is the dish that I made when my friend David recently told me about this contest. When I say recently, I mean like yesterday… He casually posted a link on my Facebook wall and said, “I saw this and thought of you! You should enter…” I didn’t just read this post and bang this dish out in my kitchen, there’s a bit more story behind it.