There’s An App For That

Fin!

A couple of weeks ago, I found myself purchasing Michael Ruhlman‘s Ratio application from the iPhone App Store.

It’s a bit of a dirty little secret that I’ve become addicted to food and cooking apps, and I have the Epicurious, Jamie’s 20 Minute Meals, and Nat Decants apps to prove it, and now Ratio as well.

Now, I may have a fair amount of respect for the Charcuterie book (moreso for its co-author than for Ruhlman himself) but the more I see him on TV (typically on No Reservations) and with that whole “are we too stupid to cook” thing he blundered last week, the more I’ve started to view him as a pompous, self-aggrandizing ass.

But, I had bought the app for the inherent practicality of it, so I still intended to test it out.

Ratio Dough

The first thing I wanted to make was pasta, because it’s simple, tasty and elemental.  For my run through I chose to use the suggested variation and made a yolk only pasta instead, with some doppio zero flour.  Once I had the disk of dough chilling in the fridge, the question became one of what to serve with it.


Oxtail

After a brief interlude during which I sat in front of the fire wracking my brain, I recalled the bags of oxtails I had loafing around in the freezer.

Browning

In a brief moment of inspiration, I decided to braise them in red wine and mirepoix for 5 hours, until all of the tail vertebrae fell right out.

Braising

Once I had them braised, I retired for the evening to contemplate the best companions for such a gelatinous cut.

The next day I began hunting through the fridge for vegetable cohorts.  Cauliflower and oxtail just didn’t have a great ring to it, and I wanted something vibrant that would visually pop in the dish.

Kale

Once I dug into the veggie drawer, the kale jumped out as the ideal compliment.  Sautéed with a bit of olive oil and chili flakes, it reduced down to nothing.  After cooling it a little, I roughly chopped the greens and tossed them back into the pan.

Roll, Roll, Roll Your Dough

Next, it came time to settle on a pasta shape.  Initially I’d wanted to make ravioli with my brand spankin’ new cutter (I caved and bought a plain one rather than that Jamie Oliver branded set because I didn’t need to spend an extra $35 just for his “name’).  But, once I realized exactly how small the cutter actually was and how long it would take me to make all of them, cutting the dough into coins seemed a much better idea.

Coins

After I rolled out the dough with my (also) new stainless rolling pin, I cut 50-odd fluted rounds from the dough, then flitted back to preparing the sauce.

Saucy

Fishing a few chunks of oxtail out of the jellied tupperware block it had formed overnight, I roughly chopped it too, then added the shreds to the waiting kale pan.  Once the heat hit the oxtail, the meat loosened up into a silky, sticky mess.  A few spoons of creme fraiche and some white wine mustard were all it took to coerce the ingredients into a rich sauce.

5 minutes later when the water was at a rolling boil, I flipped the coins in as quickly as I could, and a little under 3 minutes after that, they were precisely al dente.  Tossed in the waiting sauce, the dish formed a simple but elegant weeknight meal.

As we enjoyed the soft and juicy decadence of the oxtail against the crisp bites of the kale, the Everyman asked me where I’d bought the pasta dough.  Being as clued out as he is to what’s going on in the kitchen, he’d never realized that I’d made it all from scratch.  I’m not sure if that makes it a compliment or insult to Michael Ruhlman’s pasta ratio, but overall the dish was pretty damn good, if I do say so myself.

Until next time…

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3 Responses to “There’s An App For That”

  1. larbo says:

    To cut Ruhlman some slack, I’m not sure it’s self-aggrandizing so much as staking out a niche, turning oneself into a valuable commodity, a marketable brand.

    He’s chosen to do this for a living, while I’ve given up on making a living and settled for, well, living. I can appreciate that that makes me a little bit freer to be self-diminutizing, self-ridiculizing, self-metastasizing – anything but a neat, pre-packaged commodity!

  2. mochapj says:

    I know he’s trying to make a living… perhaps self-aggrandizing wasn’t the right label to put on what I feel he’s doing.

    I guess what it comes down to is I feel like he’s limiting himself to a smaller audience because he comes off so incredibly condescending in his writing. Perhaps I’m just misinterpreting tone, but I always find he sounds like such a know-it-all prat, which in turn discourages me from wanting to read his work.

  3. larbo says:

    I’ll be curious to hear what you think of Ratio.

    From my reading, there does seem to be a big difference in tone between the books and the blog. The books seem to reach out to and try to win over a general audience, while I can barely read the blog because so much of it seems self-promoting (…”when I stopped in at Alinea on my way back from my latest appearance on the Food Network [insert video clip here], who should I end up chatting with but the new, rising celebrity chef…” blah, blah, blah).

    I understand that, for someone trying to make a living at all this, that’s part of the point (if not the main point) of a blog – to relentlessly and shamelessly promote brand Ruhlman. But I sure don’t want to read it!

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