Andrew Schloss | Cookbook Author
Inspired Riffs on My Written Recipes
Thursday, June 26, 2014
Flat Iron: The Greatest Steak You Never Tasted
As far as I know the anatomy of steer hasn't changed much in the last few years (last time I checked they still have four legs and a head), and yet new cuts of beef keep cropping up, especially from the super-flavorful, but often tough, chuck. The chuck, or shoulder, of a large steer or heifer can be huge (over 100 pounds) and because it contains several large muscle groups which can be divided into a myriad of salable steaks, roasts, stewing cubes, and ground beef it shouldn't be surprising when unheard-of chuck cuts pop up.
Friday, May 2, 2014
Slow Down and Relax Grilled Chicken
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Grilled Chicken and Corn Photograph by A. Schloss |
If you have ever tried to
convince yourself that "black and crusty" is exactly how you like
your chicken, then you know first-hand the ambiguous art of cooking over an
open flame. Cooking outdoors without the high-tech
benefits of thermostats and heavy gauge saucepans requires greater vigilance
and knowledge than anything demanded from indoor cooking, but there's an easy way to tilt the odds in your favor - indirect grilling.
Thursday, March 13, 2014
Waxing Delicious
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Beeswax Pastilles Fertilizing a Pool of Honey Photograph by A. Schloss |
Bitterman and I were eating at Atera, and he agrees it was a beet. But now as I look back at the menu we were handed after the meal (21 courses, 29 dishes, 5 hours in the saddle) I can find no mention of beets. I suspect we ate mere words - "beeswax" turned into "beets and wax" in our addled gustatory brains. But that's how the whole meal went. We hardly knew what we ate as we dined on pure sensation.
Thursday, March 6, 2014
Salted Caramel Crispies
Wednesday, February 26, 2014
Slow Baked Moroccan Red Lentil Soup
I can't stop thinking about food. Constantly tasting and cajoling ingredients in my mind, obsessively revisiting already finished recipes, imagining how they might be made better, or simpler, or easier, more exotic or more up-to-date. This riff on a recipe for Moroccan Red Lentil Soup that first appeared in Art of the Slow Cooker is none of those things. It is simply a way to make an intoxicating vegan slow cooker soup without a slow cooker.
Thursday, February 20, 2014
Slow Baked Wild Mushroom Soup
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Mushroom Barley Soup Ready to Go into the Oven Photograph by A. Schloss |
Thursday, February 13, 2014
Pot Roasted Chicken and Vegetables
Friday, February 7, 2014
Effortless Mac and Cheese with A Little Added Effort
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Mac and cheese almost ready for the oven Photograph by A. Schloss |
Throwing dinner into a warm oven and walking away is such a seductively convenient form of cooking that it is tempting to interpret its ease as culinary virtue. And in many ways it is. If making cooking effortless is a way of making home cooked meals more plentiful I am all for it. The recipe I created for One-Pot Mac and Cheese on page 49 of Cooking Slow is a prime example.
Friday, January 31, 2014
Pork and Beans
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Pork Shoulder Slow Cooked with Limas Photograph by A. Schloss |
Friday, January 24, 2014
Beets Roasted on Coffee Beans
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Red and Golden Beets on Coffee Beans before Roasting Photograph by A. Schloss |
It appeared mysteriously spartan on
the menu at Coi, Daniel Patterson’s ashram for food in San
Francisco ’s North
Beach : “Carrots/Coffee.”
What did it mean? It turned out to be genius—sweet, smoky, and earthy genius.
Pencil-thin carrots were baked on a bed of coffee beans that warm gently,
releasing their oils. This unexpected dish celebrated all the advantages of
slow cooking: the coffee fumes gradually infuse the vegetable, creating an
ephemeral sensation of something roasted that one can identify as “coffee” only
after the tongue whispers to the brain. The carrots appear pristine, freshly harvested, with none of the raggy bloat that plagues the surface of boiled carrots, and yet their interior yields as if they had simmered softly for hours .
Thursday, January 16, 2014
Sous Vide Fillet Mignon
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Sous Vide Fillet Roast with Wild Mushroom Ragout Photograph by A. Schloss |
Saturday, January 11, 2014
Honey Baked Beans

Honey Baked Beans and Bacon-wrapped Franks, Eat Up!
Photograph by A. Schloss
Baked beans come from an age when cooking food all day (or for several days) over a low fire was commonplace. There was no sautéed boneless chicken breast or food processor pesto to speed up meal prep, and because the cooks who baked those beans were planting crops while dinner simmered, an untended pot of baking beans was the very essence of convenience cuisine.
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Honey Baked Beans and Bacon-wrapped Franks, Eat Up! Photograph by A. Schloss |
Baked beans come from an age when cooking food all day (or for several days) over a low fire was commonplace. There was no sautéed boneless chicken breast or food processor pesto to speed up meal prep, and because the cooks who baked those beans were planting crops while dinner simmered, an untended pot of baking beans was the very essence of convenience cuisine.
Roasted Peppers
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Charred Jalapenos Photograph by A. Schloss |
Monday, January 6, 2014
Clementine Kalamata Pudding in Rosemary Caramel
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Clementine Kalamata Steamed Pudding Photograph by A. Schloss |
This new age take on an Old World dessert is completely my fault. I made it up,
tested it to the nth degree, and stand behind its unashamed sweet and savory
idiosyncrasies. It is constructed like a traditional sticky toffee steamed pudding with salty
olives and candied clementine taking the candied dates' role, honey and rosemary
stepping in for the toffee sauce, and silken chestnut flour playing the
supporting starchy role typically taken by a wheat flour-based pudding mixture. The
totality is earthy and cosmopolitan.
Saturday, January 4, 2014
Slow Cooked Clementine Compote
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Sugared Clementines Photograph by A. Schloss |
I love this stuff. It
was the first thing I ever made in a slow cooker and I continue to stock my pantry with it every year when
clementines come into season. As the fruit slowly simmers sugared juices emerge and fragrant bitter oils from the peel melt and mingle into a bittersweet condiment, creamy with a minimum of fat, aromatic
without a trace of herb, and completely addictive (only shame will keep you
from consuming the entire batch in a single sitting). I usually serve it with toast at breakfast, as I would orange marmalade, but I’ve also been known to go at it with a spoon late at night.
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