Content about Agronomy
February 10, 2011
Just made up a batch of salsa (recipe here) with dried guajilo chiles, garlic, canned tomatoes, and lime juice. Killer recipe that never seems to fail.
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January 23, 2011
Just got back from an expo at the Trump Chicago featuring Australian products and purveyors. This has got to be thousands of dollars worth of truffles! (Click picture to zoom in). They served them shaved in a silky celeriac (celery root) puree. Terrific, and way out of my price range.
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August 27, 2010
Our solution for what to do with too many tomatoes
There isn't much argument that summertime is the peak season for cooking. It never gets easier than in August: the produce is top-notch, everywhere, and cheap. Locavores are finally settling down and enjoying themselves instead of passing judgement on the rest of us for buying zucchini out of season. You can make dinner by cutting up tomatoes and fresh mozzarella and calling it a masterpiece. My CSA vegetable delivery is overflowing...
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March 23, 2010
Sometimes you need to start with the basics.
I was recently bumming on a friend's membership to Costco, arms full of inexpensive bulk yeast and Dijon mustard for salad dressing, when I discovered the can of tomatoes you see above. It seemed like the deal of a century. For $3.89, I walked away with a can of San Marzano tomatoes weighing almost 7 pounds. That's the price you sometimes pay for a single 28 oz can of them.
I immediately contemplated the massive pot of tomato...
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February 9, 2010
Vinegar and sugar can spruce up any sauce.
Once we had blanched and peeled the tomatoes we chopped them, strained the seeds, and simmered it for twenty minutes into a simple sauce. Then I made my gastrique, which involved no measuring -- maybe 1/4 cup of vinegar and 3 tablespoons of sugar -- and a quick boil into something thick and syrupy.
I tasted the sauce before adding it, which was fine, clean and simple. And then I tasted it after. The difference was noticeable. Both...
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January 30, 2009
A recipe for Texas-style chili.
Diced instead of Ground Meat
I had stopped using ground beef a few years back, after watching a Good Eats episode. The reasoning makes sense. When ground beef is used, the fat either needs to be drained off immediately, or needs to be skimmed off the day after when all the fat has accumulated at the top. But if you use chunks a lot of the juices stay inside, leaving both the chili less greasy and the meat more...
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January 29, 2009
The best chili starts with the best chili powder.
That meant forgoing the blend I had in my spice rack and picking up a load of dried chilies from the local Mexican market. I needed to create my own blend, something that was completely unique to me, but where do I start? There honestly aren't that many recipes for chili powder out there. My only real resources were Homesick Texan (great site) and Alton Brown.
Thanks to the large Mexican population in...
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May 21, 2008
Moving beyond pico de gallo into real authentic territory
I thought I knew everything there was to know about salsa. Tomatoes, garlic, onions, jalapenos, lime juice, salt. Chop, mix, serve. It’s an enormous pain, but the alternative (jarred salsa) just doesn’t compare. Taking the time to chop is a noble pursuit.
That was until Blake visited last weekend. What he threw together in a matter of minutes turned blood red and clung to every chip like it...
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All content copyright Nick Kindelsperger and Blake Royer.
