Desember 2016 ~ Super Food Notes

“New Year’s Baby” Porchetta – Here’s to Being Happy, But Not Satisfied in 2017!

By JOKO Desember 28, 2016

Since I’m not really working, I’ll keep this “baby porchetta” post short and sweet, and simply let you refer to the video for all the important stuff. Like how amazing this tasted; and how impossibly moist and tender it was. Notwithstanding some overlapped bacon (which I’ll do in a single layer, in maybe a hotter oven next time), I loved how this came out! I’m not sure if...

Next Up: Something to Ensure Prosperity and Progress in the New Year!

By JOKO Desember 27, 2016

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Layered Idly Sandwich

By JOKO Desember 23, 2016

When ever we eat Idli we dip a piece of it in a chutney and then try another bite with a different one - it is always one chutney at a time. And if you dip the same piece in all the chutneys it becomes messy. So I thought why not build an idli layer by layer like a cake and fill each layer with a different chutney, like icing. I had been toying with this idea so much to the...

Oops! And, Happy Holidays!

By JOKO Desember 23, 2016

Better late than never! Yes, this post was supposed to be done on Monday, letting you all know I was off this week for Christmas break; but apparently with all the drinking, eating, shopping, and drinking, it never got done.So, just to make it official, I was off this week, and technically next week, since Allrecipes.com is on break until the New Year. However, I will be posting...

Deviled Lobster Tails – There's Something in the Details

By JOKO Desember 16, 2016

I never blame people for not wanting to work with fresh lobsters, but when it comes to lobster tails, there is no excuse. Well, I guess the enormous price tag is also an excuse, but other than that, no excuse. Speaking of price tags, since the recipe is so straightforward, I’ll spend the rest of the post ranting about pre-thawed lobster at the market. When buying your...

Béarnaise Sauce – Maybe My Favorite ‘Aise

By JOKO Desember 13, 2016

I adore a good hollandaise, and couldn’t survive without mayonnaise, but if I had to pick an all-time favorite ’aise, it might just be béarnaise. This tarragon-spiked, shallot-infused hollandaise is absolutely perfect with any and all steaks or roasts; especially lean ones, like our recent salt-crust beef tenderloin. A sauce made from 75% butter has some advantages, and elevating...

Béarnaise Sauce – Maybe My Favorite ‘Aise

By JOKO Desember 13, 2016

Salt-Crusted Beef Tenderloin – No Lomo

By JOKO Desember 09, 2016

I received a food wish for lomo al trapo a while back, which I learned is a Colombian method for cooking beef tenderloin. The meat is encased in salt, wrapped in a kitchen towel, and then set on top of hot coals. Crediting the intense heat, and salt crust, aficionados of this Colombian technique say it produces the juiciest, most flavorful beef tenderloin you’ve ever...

Tarte Flambée – Alsatian Bacon & Onion Pizza (Not Pizza)

By JOKO Desember 06, 2016

The hardest thing about this amazing tarte flambée recipe isn’t the prep, or finding some exotic ingredient, it’s actually trying to explain to your guests why it’s not called pizza. I’m reminded of that old saying, “If it walks like a duck, talks like a duck, and looks like a duck, sometimes it’s a trout.” That’s right, while this is a pizza almost everywhere else, in certain...

Tarte Flambée – Alsatian Bacon & Onion Pizza (Not Pizza)

By JOKO Desember 06, 2016

My Dream Vanilla Bean Pastry Cream

By JOKO Desember 01, 2016

And by dream, I mean nightmare. I don’t test recipes. There is nothing in my contract that requires me to only post successful videos, and as you longtime viewers know, I do enjoy sharing the occasional flop, but this new and improved, vanilla bean pastry cream was not a one-take affair. I’ve wanted to update our old crème patisserie recipe for a while, and long story short,...