Basics | Gourmandistan

In Winter’s midst, we make meatballs (and put them in beef and barley soup)

January 24, 2016 by Steve

Gourmandistan was fortunate enough to escape most of the massive snowstorm that engulfed America’s east coast in the past few days. However, several inches of snow and a somewhat ice-clogged creek have reminded us that, as in winters past, we may become stranded at home with no food options but what we have on hand. With an eye towards the ugliness that February might bring, Michelle brought home some beef, veal and pork and spent some time making a batch […]

Categories: Barley, Basics, Cooking, Food, Kale, Meatballs, Recipes, Soups & Stews

Stock & eggs — the circle of life is complete.

October 17, 2010 by Steve

Faithful readers may recall that before Gourmandistan left for Gascony our nation’s population declined by 18—at least in spirit. The flesh of our flock remains in freezers, awaiting our final tribute to our former chickens. Steve is eager to try coq au vin, but he’ll have to wait for a visit from his friend Bill because Michelle has no interest in tenderizing tough yard birds. She thinks the best way to use them is simply making very delicious batches of […]

Categories: Basics, Chicken, Chicken keeping, Cooking, Food, Recipes

And dough-three: Pasta

July 17, 2010 by Steve

It doesn’t take much to make pasta. Just a cup of flour, an egg, and practice. Oh, and if you’re in Gourmandistan, machinery. Actually, several pieces of machinery. Of course, you don’t actually need the machinery. You can, if you wish, use the 1:1 egg:flour ratio and your hands. Mound the flour in a large bowl, making a well in the center. Lightly scramble the egg, then place in the well. Using a fork or your fingers, stir the egg […]

Categories: Basics, Cooking, Food, Italy, Pasta, Recipes, Vegetarian

And dough-two: Pizza

July 16, 2010 by Steve

We’ve had a few requests for our pizza dough recipe. Since Steve can’t stand to knead (for reasons reaching from his carpal-tunnel-raddled wrists to his brain’s general hatred of things that are boring), the mixer’s dough hook is essential for him. Those made of sterner, less easily distracted stuff can hand-knead to their hearts’ content. Alice Waters (on page 60 of The Art of Simple Food) is right—letting the dough rise slowly overnight in the refrigerator makes it extra tender. […]

Categories: Basics, Cooking, Food, Italy, Pizza, Recipes, Vegetarian, Yeast breads

And dough-one: Pâte brisée

July 13, 2010 by Steve

When Steve successfully produced his first version of this simple butter crust, Michelle told him he no longer had any excuse not to make dessert. While he hasn’t exactly prepared a tart per day, Steve has put together plenty of pâte brisée, and doesn’t even need to consult a recipe. His current eyeball-only version is a combination of recipes from Patricia Wells and Alice Waters. In Gourmandistan, butter is the key to a good pie crust. Steve takes Alice Waters’ […]

Categories: Basics, Cooking, Food, France, Pies & Tarts, Recipes, Vegetarian