2013 was another exciting year for us in the kitchen. We continued our exploration of cooking techniques, new and old, with delicious results. Here are our ten favorite posts from the last year:
Ballotine of Pheasant
This was the first of many pheasant cooking techniques and our first (and so far only) foray into modernist cooking. We introduced meat glue into the classic ballotine meat binding process with passable results.
How to Debone a Whole Chicken
We demonstrate the deboning technique depicted in Larousse Gastronomique using the tools from our home kitchen, proving that with a little practice the hobbyist cook can master Olde World cooking skills.
Every year we post a variation on my favorite seafood dish. In 2013, we went old school and replicated the process advocated by Larousse Gastronomique.
Limas and Ham
We delved more deeply into traditional Americana cooking last year, including this superior take on good old pork and beans.
A Primer on Fiddlehead Ferns
After seeing these tender little shoots appear at our local Wegmans for several springs, 2013 was the year we took the plunge. The result was one of my favorite meals of the year.
Filleting Fish and Prepping Fava Beans
This two-for-one post shows how to fillet a fish in your own kitchen, as well as how simple it is to prepare the tender, buttery fava beans.
2013 was the year we perfected pancakes. The secret - cultured dairy. While buttermilk is a favorite, we used labne for a more delicate flavor.
All About the Gravy
Just in time for Thanksgiving, my counterpart shares his best gravy secrets.
Weekday Coq au Vin
We employed the slow cooker to achieve this classic French dish on a Thursday night, made entirely from ingredients found in most home kitchens.
We wrapped up the year with another French classic that was a big hit at the holiday potluck.
And, our year in review wouldn't be complete without a shout out to last year's birthday gift to ourselves - the VacMaster VP112 chamber vacuum sealer for the home. This one tool has reduced food spoilage and waste in our kitchen, allowing us to preserve cheeses, sauces, and leftovers for future use.