Thursday, April 16, 2009

Ratio

I started reading Michael Ruhlman's new book, Ratio, the day it was released. First just thumbing through it, then this week reading more in depth. Wow! What a great read, it was like unlocking a door that I had just peeked through before. I even went out and ordered a great scale so that I could measure the ratios more exactly. A cup of flour isn't always a cup of flour, but 100 grams of flour is right on the money every time.

I'll be posting more about this book as I read through it. So far it's been amazing.

Sunday, April 12, 2009

Pineapple Sherbet

1 can crushed pineapple
Juice of 3 lemons
2 egg whites
1/4 c. sugar
1/2 c. sugar
Put pineapple and lemon juice in freezer and chill both. Whip the egg whites until stiff. Add 1/4 cup sugar. Mix the pineapple, lemon juice and beat egg whites and add 1/2 cup sugar. Put the mixture into freezer. Fill freezer with whipping cream (not whipped) or milk. This recipe makes 1/2 gallon of sherbet.

Fantastic recipe for spring or summer

Simple Hot Mustard for Ham

2 T ground mustard
1 T rice vinegar
2 T water
S&P to taste

Mix altogether and let sit 20 minutes, as the mustard will absorb liquid.

Eat with ham

Easter Ham

My Grandmothers ham...

1 whole or half ham. Bone in of course...
About 20 cloves or so, depending on ham.
Ground mustard. Enough to pack it on the entire ham.
Dark brown sugar. Enough to pack it on the entire ham.
1 small can of pineapple juice.
Use empty can to measure one can of sherry

Pre-heat oven to 325 degrees F.

With a knife score the entire fat cap on the ham, crossing diagonally.
At each intersecting diamond stud the ham with a single clove.
Pack ground mustard onto entire ham.
Pack brown sugar onto entire ham.
Pour juice and sherry onto ham.

Roast ham until internal temperature is 140-150 degrees F. Basting with cooking liquid every half hour, until done.

This is the easiest way I've ever roasted a ham, and it's really, really, great ham.