]]> http://www.thesaltedcod.com/feast-of-the-seven-fishes/feed/ 1 http://www.thesaltedcod.com/3-gallons-of-ginger-beer/ http://www.thesaltedcod.com/3-gallons-of-ginger-beer/#comments Thu, 03 Dec 2009 21:54:36 +0000 owheeler http://www.thesaltedcod.com/?p=1169

I love homemade ginger beer. 

I found some time to dive into the new Momofuku cookbook this week and try out Chang’s kimchi first hand. 

This book is full of amazing recipes accompanied by truly wonderful photography.  I’m looking forward to an afternoon of homemade ramen and pork buns in the very near future…

The Serious Eats newsletter arrived in my inbox with this intense 2 day Sicilian pie recipe heavily influenced by Dom DeMarco of Di Fara.

I halved the recipe following it pretty much spot on.  I was a little worried that the “biga” was too dry and wouldn’t ferment properly. I found it the next morning literally exploding out of the bowl looking more like the “sponges” I’ve worked with in the past.  

The 2 day proofing process really pays off in this recipe. The crust it produces is so airy, reminiscent of a soft focaccia bread.

I only wish I put the cheese on 1 minute later to get just a bit more char on the crust.

I’ve been meaning to start this little project for a long time.  This is so easy to do it’s ridiculous not to try it.

• Wide zest of 12 washed unwaxed lemons (traditionally Sorrento lemons.) 
• 750ML bottle of neutral grain alcohol.

This will need to infuse for roughly 2 weeks or until the zest has lost most of its color.  At that point the limoncello will be bottled & finished with simple syrup.

Jersey breakfast berry bowl.

Tilapia tacos, guacamole, quick red cabbage pickled slaw

Click “Read More” for the photo gallery.

Baby spinach, raw golden beet, dijon vin

Prosciutto

Spring pea risotto

Seared scallops, valencia balsamic reduction

Straw-rhub & goat crostini

Jam making is so easy and so worth the simple efforts, it will literally take an hour or two out of your day and you’ll have tasty jams and jellies that last for months.  You’re in control of what goes into this, I always cut the amount of sugar in half to better taste the fruit.

This recipe was followed straight from the Ball Complete Book of Home Preserving.

Try it out.

• 2 cups crushed strawberries
• 2 cups chopped rhubarb
• juice of 1 lemon
• 1 package of pectin
• 2 1/2 cups of sugar

• prepare canner, jars and lids
• in a saucepan combine fruit and lemon juice, reduce fruit over medium high heat until rhubarb breaks down
• whisk in pectin, dissolve
• add all sugar at once, dissolve, return to a rolling boil stirring for 1 minute
• laddle into jars leaving 1/4″ head space, screw on lid and band just finger tight
• process jars for 10 minutes in canner, check seal, cool, store, enjoy

Brooklyn Kitchen has all your canning supplies & pectin to get started!

]]> http://www.thesaltedcod.com/an-enjoyable-breakfast/feed/ 1 http://www.thesaltedcod.com/brown-butter-how-come-you-taste-so-good/ http://www.thesaltedcod.com/brown-butter-how-come-you-taste-so-good/#comments Thu, 26 Feb 2009 06:28:55 +0000 Trevor http://www.thesaltedcod.com/?p=318

I’m now convinced that I need a freezer full of ravioli’s from Dave’s Fresh Pasta.  I haven’t had Dave’s for close to a year, I was in Somerville yesterday and made it a point to stop in.  I’m still trying to find a fresh pasta guy in my new neighborhood in Brooklyn to satisfy the craving. My go to rav at Dave’s over the past few years has been the pumpkin ravioli with a simple sage brown butter sauce.

I recently enjoyed a really great meal yet again at Roberta’s in Bushwick. They have expanded their menu since my last visit and have some really nice options such as roasted brussel sprouts with salt pork. I’ve really been craving these sprouts and I thought the earthy flavors would compliment the raviolis nicely. Toss the washed halved sprouts in olive oil, 3-minced garlic cloves, sea salt & pepper, and 2-4oz of finely chopped salt pork.  Bake for 35 minutes at 425 or until desired crispiness.   While cooking the pork fat renders out creating the most delicious sprouts you’ve ever had.