AuthorKali Tal

Baked Eggplant and Duck Ragout

That package of duck confit I pulled out the freezer last night was added to the delectable ragout I made this afternoon, then poured into baked eggplants, which were baked a second time, topped with asiago cheese.  It’s easier than it sounds!Usually I make my baked stuffed eggplants with...

Not Your Typical Sous-vide Duck Confit

The usual method of making duck confit is time consuming and messy and the results of all that work weren’t impressive enough to motivate me more than every couple of years.  But once I learned that I could make a delectable confit in my Instant Pot on the sous-vide setting, I became...

The Mango Slicer

Mangoes are among my favorite fruits, but they aren’t always available in the market and sometimes I forget how much I like them, so I can go a year or two between binges. When I do discover them on sale in the market, I can’t wait to take them home, peel them and eat them. This used to...

Thai(ish) Coconut Chicken Soup

When I was a teen growing up in Los Angeles in the mid- to late-1970s, it was the dawn of LA punk.  Often the only places still open in the wee hours of the morning, when the after hours clubs shut down, were Thai restaurants. I remember a couple of tiny places on or near Hollywood Boulevard...

Sous-Vide stick or instant pot?

I first heard about sous-vide cooking on Kickstarter, when Anova came up with the idea for a sous-vide stick that cooks could attach to large stovetop pot. Since I can’t stand overcooked meat, I started doing some reading on the technique and was fascinated. I contributed to the campaign and...

Homemade Yogurt

As I’ve mentioned, my partner is Turkish and it’s his habit to go through a half a liter of yogurt a day. Yogurt is pretty cheap in Switzerland, but milk is even cheaper and so we started making yogurt by the liter out of Swiss UHT milk. Growing up in the States, I loathed milk. It was...

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