Author Archives: jimhu

To use up the leftover antique puff pastry, I decided to make little tarts with sous vide lemon curd. There are lots of sous vide lemon curd recipes out there but I based mine this one, using a ziploc bag instead of a mason jar as the cooking vessel. That way I could just cut a […]

For Christmas dinner, I decided to do a modernist pork tenderloin Wellington. Two things make it “modernist” Meat glue to form the tenderloin into the desired shape Sous vide precook so the pork won’t be too rare inside the pastry We bought a 1.5 lb pork tenderloin. Like all tenderloins, this comes in an inconvenient shape for […]

I never got around to making the final post of this set. So, here, before doing a Xmas dinner post, is the last part of my procrastinator’s Thanksgiving. Pie is done. Dressing is done. Cranberry relish is done. Spatchcock cooking time estimates are much faster than traditional, so I was able to take a bit […]

Fortunately, we’re an evening dinner family, not an afternoon Thanksgiving family. Apple Pie As I start this post, I’ve been working on an apple pie. I’ve been using the Kenji easy pie crust recipe. Although experts seem to agree that Granny Smiths are not the best for pie, that’s what I use. Someday we may […]

Decided very late to do a semi-traditional Thanksgiving dinner, i.e. Turkey and sides instead of Spaghetti Carbonara. Starting to plan and shop on a Tuesday night before Thanksgiving is not ideal, but what the heck (I bought some pancetta just in case). We’ve been meaning to try the spatchcock (butterflied) method. Kenji at Serious Eats […]