by Brian | Jun 22, 2012 | Dedicated Drinker's Diary, Recipes
I am a rum and tequila person. Those are the spirits that move me. Literally. Bourbon and whiskey? I get confused. I drink them rarely and off the top of my head, I can’t tell you which is which. I know, it’s embarrassing. But I take refuge in the fact that...
by Brian | Jun 21, 2012 | Recipes
For a tart, you need a tart shell and the question arises: what dough to use. For the Semi-Confit Cherry Tomato Tart I blogged two days ago, author Michel Roux of Pastry suggests this Pâte Brisée. This is a short pastry, so called because it does not contain any...
by Brian | Jun 20, 2012 | Personal
Hello, Cooking by the Book has applied for a grant from Chase Manhattan Bank. Getting that grant, in this financial environment, would be a major boost for our cooking school and for this blog. I’m asking you to vote for us. Go to the link below, then...
by Brian | Jun 19, 2012 | Recipes
There are moments in any marriage that linger in your memory forever. That first kiss, on a cold Boston night. That first real embrace, on her couch. That first night together, on new sheets. And then, of course, there is the first time I ate rice with Suzen. “What...
by Brian | Jun 18, 2012 | Recipes
“Cook until they collapse.” Tomato confit is made by roasting tomatoes until they literally begin to fall apart. That “cooked” mixture can be used many ways, say for pasta sauce. Now, semi-confit tomatoes are cooked for a much shorter time. The physical integrity of...
