Tag Archives: matt’s test kitchen

In working through my email backlog, I came across some photos I’d sent myself from IPad2 of a couple cooking experiments I did back in February while Lisa was away for the weekend. I’d meant to blog about them at … Continue reading →

I was feeling a little experimented out last night, so instead of cooking something new I ate leftover hasenpfeffer for dinner. I still had half a pound of calf’s liver in the fridge, though, and with Lisa flying home this … Continue reading →

So, rabbit: It’s a pain in the ass. A lot of hassle for not much meat, and because it’s so lean it’s very easy to dry out. However… I really wanted to try the “Hasenpfeffer” recipe from Mark Bittman’s The … Continue reading →

…or actually, a big tongue, about four pounds. Last night’s cooking experiment was “Tongue with Madeira Sauce,” from James Peterson’s Meat: A Kitchen Education.

I was planning to do a triptych of organ meats last night, but the calf’s liver I bought is still thawing, and the fresh lamb’s kidneys I was eyeing at Pike’s Market turned out, on closer inspection, to not be … Continue reading →

I’ve made this before, but didn’t get pics last time: It’s the “Rainbow Beet Pizza” from Jeff Hertzberg and Zoë François’s Artisan Pizza and Flatbread in Five Minutes a Day: red and golden beets, sliced paper thin on a mandolin, … Continue reading →

Following Tuesday’s chicken foot adventure, last night I decided to try pork braised in milk: The big brown tubers on the right are cassava, or yuca, which my Brazilian cousins turned me on to a few months ago, and which … Continue reading →

Lisa is out of town this week, and one of our deals when we’re apart is that she gets to eat all the almonds, cashews, and pistachios she likes (I’m allergic) while I get to indulge in the sort of … Continue reading →