Article & Recipe:
How to Cook the Rest of the Animal
From the section titled “Getting to the Marrow”
Marrow is more versatile than you might think. Apart from eating it straight from the bone, you can use it like you would any other fat, adding it to dumplings, hamburgers, and dessert. It is also an excellent fat for sautéing and frying.
How to choose ... How to prepare and cook ... Recipe: Bone Marrow Dumplings
Blog Post & Recipes:
On the Savory Side: 5 Quince Recipes
Quince are too astringent and rather unpleasant to eat raw and their skins are quite tough and even waxy. But once you get beyond this, when cooked and baked, they're sheer bliss.
Fennel and Garlic-Crusted Pork Roast with Warm Quince and Apple Compote ... Rosemary Quince Glazed Chicken ... Slow-Roasted Leg of Lamb with Roasted Quince ... Spicy Quince and Apple Chutney ... Quince Skillet Tart with Savory Prosciutto Pastry
Blog Post & Recipe:
Cook the Book: Roasted Blackfish with Olives and Sage
Instead of overpowering the delicate fish, the sage and olives do a wonderful job bringing out its oceanic sweetness with hints of brine and herbal green notes. The lemon lends that acid zip that every piece of fish benefits from and a sprinkling of hot chile at the end gives it a pleasantly warm top note.
Blog Post & Recipe:
Simple Herb Roasted Aubergine
The flavor comes from the herbed-salt rub and the touch of compound butter when serving!
Blog Post & Recipe:
Chicken and Tofu Laksa [
via]
To make the laksa paste, chop the shallots, lemongrass, cloves, ginger, galangal and chillis roughly and add to a food processor. Blitz with the turmeric and vegetable oil until you have a smooth paste.
Blog Post & Recipe:
Quince science
Cooking quinces is culinary magic. You start out with fruits that are yellow, hard and astringent. Three or four (or five) hours of gentle poaching later, they are fragrant, grainily soft, sweet and – most impressively – deep pink [...] I wanted to test two hypotheses: (a) that low sugar concentration in the poaching liquid reduces quince colour change, and (b) that lack of lemon juice in the poaching liquid reduces quince colour change. I was also curious about whether sugar and lemon interacted somehow
Blog Post & Recipe:
Braised Leeks
Try to buy leeks with as long and as white a shank as possible. If you can only find ones with short shanks that are mostly green, don't buy them
Blog Post & Recipe:
Quincey Jones
But cook it like a jam and the fruit is transformed into a delicious paste/jelly that is simply sensational with good cheese, cold meats or a baste for a leg of lamb or even a fruity addition to a stock or gravy.
Quince Cheese (Membrillo)
Blog Post & Recipe:
Turkey tamales with guajillo-cranberry mole
Turkey tamales are usually made with one of two salsas, either a tangy tomatillo or a rich mole ... I find that smoked turkey goes especially well with a zesty salsa verde, but nothing beats roasted turkey paired with the earthy bittersweet flavor of mole—it’s a classic combination.
