Techniques Archive

  • Flame-seared sous vide turkey legs with carrot-scallion sauce

    Flame-seared sous vide turkey legs with carrot-scallion sauce

    OK, so this isn’t exactly a dish you should try to bang out in an evening, although it also doesn’t involve slaving over a hot stove all day. That being said, there are a few moving parts. You could certainly bake the turkey legs if you don’t have sous vide equipment (check the instructions on [...]

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  • Plank-grilled chicken with honey, mustard, horseradish glaze

    Plank-grilled chicken with honey, mustard, horseradish glaze

    I recently ordered some new cedar grilling planks from Northwest Plank Company and wanted to test them out (quick tip: the grilling planks you can buy at home improvement and other retail stores are grossly over-priced: NW Plank sells 20 individual serving-size planks for $20; at the retail stores you’ll buy three for $8). Tonight’s [...]

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  • Spicy lemongrass potstickers

    Spicy lemongrass potstickers

    Potstickers are really easy to make at home and the end result is far superior to anything that comes frozen from the grocery store (although we’re using pre-made potsticker wrappers, you can also make the wrappers from scratch and we have in the past. Google the recipe for the wrappers, it’s just flour and water). [...]

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  • Grilled pizza perfection

    Grilled pizza perfection

    We’ve been on an ongoing quest to determine what method (apart from a wood-fired oven at 800 degrees, which we don’t have) will produce the best thin-crust pizza. We want cracker-crispy crust, perfectly heated and melted toppings, and the rustic, smoky flavor we get from the best pizzerias. Pizza is meant to be baked in [...]

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  • Sauteed asparagus with poached egg

    Sauteed asparagus with poached egg

    I was home sick from work today and Jessie was busy with work, but we still needed to eat. Unfortunately (or perhaps fortunately), we cook from scratch every night, so we don’t have a cache of frozen pizzas for such an occasion. Of course, with a little bit of thought, even a simple vegetable dish [...]

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  • Grills just wanna have fun

    Grills just wanna have fun

    Summer feels like it’s here, so we’ve been itching to spend more time on the back deck with our beloved grill. Sadly, the photo isn’t of our grill or our backyard — we shot it at a house party in Aspen hosted by Mario Batali — but it doesn’t matter what kind of grill you [...]

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  • Veggies on the Grill and Radishes Two Ways

    Veggies on the Grill and Radishes Two Ways

    After what seems like the longest winter in history, we’ve been able to enjoy our grill back-to-back weekends. Last weekend, we tested some recipes for Third Coast Living and last night we broke out our grilling planks and made our entire meal on the grill. Bryan made juicy and delicious bone-in chicken breasts on a [...]

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  • Steak sous vide with corn-jalapeno hash

    Steak sous vide with corn-jalapeno hash

    On night two of our great sous vide experiment, I decided to try using sous vide in a way that just about every contestant on Top Chef seemingly has used: steak sous vide. The benefit of sous vide cooking is since the meat comes up to temperature gradually, it maintains the same doneness throughout the [...]

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  • Fried sous vide egg yolk salad

    Fried sous vide egg yolk salad

    Thanks to one of Jessie’s coworkers, we have a SousVide Supreme to play with for a couple of weeks. Neither of us has ever tried sous vide cooking before, and it’s a little scary. Fun, sure, but since we both have day jobs, we’re putting our dinner in jeopardy — after all, we can’t have [...]

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  • Cinnamon-glazed donuts

    Cinnamon-glazed donuts

    If you’ve never had a homemade donut fresh out of the fryer, you’re missing out on what a donut should be. There is no such thing as a “bad” fried dough (taste-wise, not health-wise), but making donuts from scratch, compared to donuts that are designed to survive long-distance transport, long shelf-life and uniform shapes, yields [...]

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  • Greek yogurt totally from scratch

    Greek yogurt totally from scratch

    OK, if you want to make Greek yogurt (think brands like Fage and Chobani), the simple way to do it is to drain plain yogurt overnight. But if you really want top-notch Greek yogurt that not only tastes better but costs a wallet-load less, you’ll want to start from scratch. Fear not – the bacteria [...]

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  • Roasted Banana and Coconut Ice Cream

    Roasted Banana and Coconut Ice Cream

    Sorry for the lack of posting recently. Our jobs have taken up a lot of time. We haven’t stopped cooking, or inventing and trying new things — far from it — we just haven’t found much time to write in the last month or so. Lately, I’ve been baking a lot, and Jessie’s been making [...]

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  • Bison tenderloin in bourbon sauce

    Bison tenderloin in bourbon sauce

    If you’ve been eying the frozen Bison meat in your supermarket but are afraid of cooking with it, fear not. A good cut of bison is as hard to screw up as a good beef steak, and if you take a few extra steps to impart as much flavor as possible, it’s a great “special” [...]

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  • Take that, Double Down.

    Take that, Double Down.

    I didn’t intend to cook a take on the KFC Double Down sandwich the other night, but about midway through I realized I was. One of the things I love most about cooking is that you can improvise as you go, as long as you know the basic techniques. This recipe is far from technique-intensive, [...]

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  • Fresh take on grilled corn: Tequila

    Fresh take on grilled corn: Tequila

    Jessie and I grill flank steak on a regular basis, and almost always grill sweet corn with it. Tonight, at Jessie’s prompting, I tried something a little different with the corn. First, here’s my typical procedure for grilling sweet corn: Peel back the husks, making sure to not remove them completely. Remove the silks (I [...]

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