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Cooking Turkey Stock & Gravy
I know I promised you guys this post about making gravy from home made turkey stock in my post about cooking the Thanksgiving turkey this year and here it is. A little late, but exactly one week after...
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Making Mayonnaise
Condiments are the kinds of things you just assume you have to buy. Or, possibly more accurately, you never even think about making. That’s what I’ve always thought of mayonnaise. Well, until I read a...
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A Very Cook-y Christmas
Hi folks, sorry about the lack of posting lately, but I was busy with Christmas, Second Christmas and New Year’s. We went to New Hampshire to visit my wife’s parents for Christmas, then had my parents...
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Second Christmas Remembered: Ruhlman’s Leeks Vinaigrette
I know it’s well past Christmas and even our Second Christmas (celebrated with my parents a few days before New Year’s Eve), but I made a pretty great series of dishes for that meal and wanted to both...
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Second Christmas Remembered: Ruhlman’s Mac & Cheese With Soubise
As I explained yesterday, I made what turned out to be a pretty great Second Christmas dinner for my family all from Michael Ruhlman’s book Ruhlman’s Twenty. In addition to the Leeks Vinaigrette, I...
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Second Christmas Remembered: Traditional Ruhlman’s French Onion Soup
The last thing I made for Second Christmas was French Onion Soup. It also happened to be the most complicated and worrisome of the group because you basically cook these onions for hours until they...
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Bonus Food Pics: Pre-Birthday Dinner & Dessert
As some of you may know, today is my 30th birthday. I’m going back and forth between not thinking about this new decade and trying to figure out how I’m going to not trust anyone over 30 if I’m now...
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Cooking Michael Ruhlman’s Rip’s Marinated London Broil & Warm Arugula Salad...
A while back I found myself wanting to try some London Broil along with a nice salad, so I took to my copy of Ruhlman’s Twenty, looked around and came out with a pair of recipes to try. First off, I...
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Forgotten Food: Michael Ruhlman’s Sage-Garlic-Brined & Roasted Kale Pest Pork...
As regular readers of the blog might have realized by this point, I cook a lot more than I actually write about food. As it happens, Monkeying Around The Kitchen gets pushed to the wayside when I get...
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MATK Originals: Bangin’ BLTs
As a kid growing up, BLTs were pretty common in our house. They were the good, solid kinds that featured your basic toasted bread, bacon, lettuce, tomato and mayo combination, most often served with...
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