Ad Hoc at Home: Braised Oxtail and Mushroom Tartine

Ad Hoc at Home: Braised Oxtail and Mushroom Tartine

by | Sep 8, 2010 | Ad Hoc at Home

Another epic endeavor of a recipe beginning with 5 cups of beef stock. It really is important to make your own beef stock because there is nothing nearly as good as home-made on the market. Chicken stock, on the other hand, you can get very good canned (or boxed)...
Ad Hoc at Home at Williams-Sonoma

Ad Hoc at Home at Williams-Sonoma

by | Sep 7, 2010 | Uncategorized

Well, well, well, look what you can buy at Williams-Sonoma (chickens not included): Here’s why I really don’t shop there though: This set of “breading pans” (essential to your Ad Hoc at Home fried chicken experience) is $35. Plus tax and...
Ad Hoc at Home: Cherry Pie

Ad Hoc at Home: Cherry Pie

by | Sep 6, 2010 | Ad Hoc at Home

Cherry, my absolute favorite kind of pie. And this one is amazing. I know many people are intimidated by pie dough, and rightly so. It’s tricky. I’ve probably had more kitchen tantrums trying to make pie dough than anything else. It’s hard to get the...
Ad Hoc at Home: Sweet Potato Chips

Ad Hoc at Home: Sweet Potato Chips

by | Sep 5, 2010 | Ad Hoc at Home

  You’re really going to be sorry I told you how to make these. Because they’re good. And easy. And mildly addictive. Keller recommends slicing your potatoes with a mandoline, which I don’t have, so I used my Cuisinart’s 1mm slicing disc...

Ad Hoc at Home: Hamburgers

by | Sep 4, 2010 | Ad Hoc at Home

Hamburgers are one of my all-time favorite foods. In fact, if I could just have a really good burger, a frosty Cosmopolitan, a reliable supply of Frango Mints and George Clooney I think I could be happy with those simple things for a very long time. Fortunately I can...