The Basics: Mayo and Aioli

The Basics: Mayo and Aioli

    One of the most magical techniques in cooking is the emulsion. An emulsion is the creation of a semi-stable suspension between oil and water which may be fairly loose, like a vinaigrette, or a thicker consistency, like Bearnaise. The mayonnaise may be the thickest in the group, and one of the trickiest to master -- I make mayo and aioli often, and I still … [Read more...]

Lamb Sliders with Tzatziki

Lamb Sliders with Tzatziki Sauce

Sliders are such a fun meal to cook. They're currently a gourmet food truck catch-all, and for good reason. Modern sliders pack a wide range of flavors and cuisines in a quick, hand-held package. You have protein, carb/starch, and sauce, so the sky is the limit when it comes to combinations. A couple months ago, I picked up some ground lamb at the store. I wanted gyros, but not gyros -- a play … [Read more...]

40 Clove Garlic Chicken with Pasta Carbonara — First Thursday Night Smackdown

Michelle, at Thursday Night Smackdown threw a smackdown challenge: Pick a recipe or technique you've never tried before, and do it. Christey and I took the challenge to another level, and switched roles. She cooked, and I shot the pictures.(Snarky comments in italics are Christey's) Christey cooked 40 clove garlic chicken (yes, 40 cloves of garlic), with a side of fettuccine carbonara. I … [Read more...]

Spices and garlic

IMG_8820

  … [Read more...]