This is Ruth Reichl's Typepad Profile.
Join Typepad and start following Ruth Reichl's activity
Join Now!
Already a member? Sign In
Ruth Reichl
Recent Activity
Caramel Bourbon Peaches Peel two ripe peaches by blanching them in boiling water for about 15 seconds and then running them under cold water; the skins should slip right off. Cut each one into eighths and put them into a bowl. Pour in a couple of tablespoons of good bourbon and swish them around. Put a half cup of sugar... Continue reading
Posted 3 days ago at Ruth Reichl
I've been looking for one of these for a while now. I love the idea of spraying olive oil onto pans - or spraying neutral oil onto cake pans - but every time I think of using an aerosol spray, I think about the ozone layer. Besides, I like to control the quality of the oil I use. I've bought... Continue reading
Posted 5 days ago at Ruth Reichl
Diane Johnson’s Salmon Cooked on Salt (from the Gourmet Cookbook) This is just about the easiest way I know to perfectly cook salmon. If you’re using wild Alaska salmon, you’ll end up with a piece of fish that’s tender, moist, incredibly delicious - and completely sustainable. Get out your 10-inch cast iron skillet and fill it with 2 cups of... Continue reading
Posted Jul 20, 2014 at Ruth Reichl
The Adventure Continues Five days in Alaska has left me with an extraordinary respect for the last wild food we eat - the people who catch it - and the way this fishery is managed. And a new understanding of just how difficult fishing can be. I managed to catch a rockfish, but the big fish, the one that might... Continue reading
Posted Jul 11, 2014 at Ruth Reichl
But first, a little scenery. We flew up to Taku Lodge on a seaplane, soaring over five massive glaciers. It's wild, empty, so beautiful.... All ice and water, green and blue. Soaring eagles, goats... and at the lodge, a bear in a tree And then, back to Juneau, and dinner at the Rookery. A casual, ambitious and fascinating restaurant. We... Continue reading
Posted Jul 6, 2014 at Ruth Reichl
The air here is so invigorating that you gulp it down like food. Crisp, cool, completely refreshing. There's a waterfall next to the glacier just outside of town, and the rushing sound, the calling birds, the ice melting beneath your feet becomes a natural symphony. Then there's the food.... Tracy's Crab Shack, where you sit on the water, a huge... Continue reading
Posted Jul 5, 2014 at Ruth Reichl
I was at a party last night, and a friend reminded me that I'd given him this recipe years ago. I'd forgotten all about it. "You served them at your house," he said. "You said it was stupid to buy crackers when they're so easy to make. And then you gave me the recipe. I've been making them ever since."... Continue reading
Posted Jul 2, 2014 at Ruth Reichl
Got this book the other day, and decided to try the shrimp cakes as a little snack last night, when a group of friends were standing around the kitchen, drinking wine. Straight out of the pan, the shrimpcakes were an enormous hit. There was one left over, and I ate it cold this morning. Better warm - but still completely... Continue reading
Posted Jul 1, 2014 at Ruth Reichl
When you think of peanut oil, you think Asia, right? Turns out that's wrong. Peanut oil is a red, white and blue product - and a legacy of World War II. Dairy products were scarce during the war, and patriotic people replaced butter with margarine. But making margarine the traditional way proved problematic. The classic oil for margarine had been... Continue reading
Posted Jun 29, 2014 at Ruth Reichl
There are some days - and this is one of them - when I need a bit of dirty spice to get me going. Something with meat and heat, something that will slither into my mouth, something that will leave a glow and remind me that tomorrow - or the next day - the sun is bound to come up.... Continue reading
Posted Jun 25, 2014 at Ruth Reichl
When Nathan Myrhvold invites you to dinner, you'd be a fool to refuse. Even if it means flying across the country for the evening. I've been wanting to experience a dinner cooked by the wizard of modernist cuisine for years, and when an invitation arrived saying he was honoring women chefs at his Seattle lab, it was absolutely irresistible. I'll... Continue reading
Posted Jun 22, 2014 at Ruth Reichl
Flew home from LA last night on Jet Blue's new Mint - their version of first class. It was the sweetest service I've ever had on a plane; the stewards all seemed genuinely eager to make this a comfortable ride. The seats were swell (although much better if you get the single pods as opposed to the double seats). Even... Continue reading
Posted Jun 22, 2014 at Ruth Reichl
Sometimes I feel so lucky. Last night was one of those times. The great BBQ Pitmaster, John Markus, invited us over for dinner. He was smoking a slew of meat; Chad Brauze, chef at Rotisserie Georgette, was doing the rest of the food. Susan Orlean and her husband John Gillespie were coming too. Did we want to join them? JM... Continue reading
Posted Jun 17, 2014 at Ruth Reichl
Not me, Rahul. It's been at least thirty years since I've been in New Rochelle.
ZinDc Thanks! How did I miss that? I'm very grateful.
4 large ripe peaches 1 cup blueberries Juice of 1/2 lemon 1/4 - 1/2 cup sugar 1 tablespoon cornstarch 1 cup flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt. 1/2 stick butter 1/3 cup buttermilk. Preheat oven to 400 degrees. Peel the peaches by putting them into boiling water for 10 seconds, then running them under... Continue reading
Posted Jun 16, 2014 at Ruth Reichl
I love squid: it's delicious, sustainable, inexpensive and easy. When I first started cooking squid you had to remove the quill-like shell (it's on the inside, unlike other shellfish), take out the inksac (right behind the eyes) and the beak (inside the tentacles), clean out the interior and peel off the pretty lavender skin. But now most squid comes pre-cleaned... Continue reading
Posted Jun 15, 2014 at Ruth Reichl
Lambsquarters A friend showed up for dinner last night with a bag of weeds she'd just removed from her garden. To farmers and gardeners, lambsquarters are a nuisance, an intractable weed. For the rest of us however, this is spinach with a college education, the most delicious green. If you're lucky enough to find some, here's a vaguely Korean way... Continue reading
Posted Jun 11, 2014 at Ruth Reichl
"The only thing that will make a souffle fall is if it knows you're afraid of it." James Beard Lulu's Cheese Souffle Grate 6 ounces of a cheese with strong character (Gruyere, Comte, Roquefort are all good choices) and set aside. Scald a cup and a quarter of milk and set aside to gently cool. Melt 2 tablespoons of butter... Continue reading
Posted Jun 8, 2014 at Ruth Reichl
Sshhaauunn: I did mention the impressive clam madeleines, the pretzels rolls, the bialys. Sadly, my pictures of them were all awful.
Toggle Commented Jun 6, 2014 on An Amazing Meal in Philly at Ruth Reichl
philafood: No disrespect to Philadelphia; everyone who cares knows that the food there is terrific. My comment was about the timing of the dinner. Do you have any idea how difficult it is to find late meals in America? Having just spent a month in a different city almost every day, I've struggled to find places to eat when I was done with my events. Weekends were no problem, but finding restaurants willing to serve me dinner at 9:30 on a weeknight was usually difficult. And Monday night is usually the slowest night of the week.
Toggle Commented Jun 6, 2014 on An Amazing Meal in Philly at Ruth Reichl
On the 70th anniversary of the Normandy landings, I offer another classic Recipe for Rationing, circa 1944. Little wonder that the heroine of Delicious!, Lulu Swan, was writing to James Beard asking for better recipes. This isn't Mexican, it wouldn't make much of a supper - and I very much doubt that the sliced stuffed olives would have helped. MEXICAN... Continue reading
Posted Jun 6, 2014 at Ruth Reichl
9:30 on a Monday night and the place is packed, people still pouring in the door. And this is Philadelphia? A few bites in, and I understand why Fork is so popular. This is, from the very first taste, truly exciting food. These look like ordinary oysters. They're not. Chef Eli Kulp has chilled them to the perfect point of... Continue reading
Posted Jun 5, 2014 at Ruth Reichl
Better late than never.... I left Vancouver a week ago, but somehow I never got around to putting my meals down on paper. Which is a shame, because it's a great place to eat. The first night we went to the very what's happening Bao Bei in Chinatown. I guess it's Vancouver's version of Mission Chinese, a hip young place... Continue reading
Posted Jun 3, 2014 at Ruth Reichl
Home at last. So happy to be back in my kitchen. Went right off to the market and discovered there are still local asparagus around here. I scooped them up, thrilled I hadn’t missed them. I like serving asparagus at room temperature when I'm having a group over to dinner. That way I can't get distracted and overcook them at... Continue reading
Posted Jun 2, 2014 at Ruth Reichl