Andrew Schloss
Andrew Schloss is a restaurateur; the author of 12 cookbooks; a writer whose articles have appeared in the Philadelphia Inquirer, The Washington Post, the San Francisco Chronicle, the Chicago Tribune, Bon Appetit and Family Circle; and president of product development company Culinary Generations, Inc. He is the former president of The International Association of Culinary Professionals and former director of the culinary curriculum for The Restaurant School in Philadelphia. His website is AndrewSchloss.com. His latest book is Cooking Slow: Recipes for Slowing Down and Cooking More.
Recipes and Stories by Andrew Schloss
Making Simple Syrups
Simple syrup is truly simple to make.Blueberry Cinnamon
I am a sucker for cinnamon and blueberries; I wish I knew why.Sweet-Pepper Surprise
When this nice girl of capsicums is infused into pepper-scented reposado tequila, perfumed with orange oil, and sweetened with cactus syrup, she takes her rightful place as the saucy señorita of potent potables.In Praise of Fraise
This liqueur is single-minded: It thinks of nothing but ripe strawberries, and in its simplistic innocence it sings sweetly.Transform fruits, vegetables and herbs into homemade liqueurs
Andrew Schloss, author of Homemade Liqueurs and Infused Spirits, says fresh fruit, vegetables and herbs can be transformed into amazing-tasting liqueurs that are perfect for the summer cocktail season.Grilled Flat Iron Steak with Chef Salt
This recipe is down and dirty and our new go-to summertime quick and easy dinner.Slow Down and Relax Grilled Chicken
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.Pork (and Carrots) Glazed with Beeswax and Honey
It turns out organic beeswax is 100 percent safe to eat. Wax is a particularly dense lipid, akin to animal fat, butter fat and cholesterol. Like those other fats, it is loaded with calories: 12.7 kcal per gram (as compared to beef tallow at 9 kcal per gram). But unlike tallow and all those other fattening fats, beeswax provides us with nada nutrition, including calories.Slow Pot-Roasted Chicken and Root Vegetables
Chicken roasted with vegetables—nothing is more delicious, or easier, but pulling off this classic as a slow roast is bit more complicated. It is literally impossible to overcook the bird, which is exactly the way most roast chickens go astray. The wrinkle lies with the vegetables: root vegetables (carrots, parsnips, potatoes - the vegs that taste especially yummy roasted around a chicken) will never get done at the low temperature that’s ideal for roasting chicken. So when slow roasting a chicken with potatoes, or onions, or parsnips, or carrots it is common to blanch them or fry them briefly to soften their tough fibers before throwing them in the roasting pan. But not if you think young.Slow-Baked Mac and Cheese
The recipe I created for One-Pot Mac and Cheese in my book Cooking Slow yields great results and the method couldn't be friendlier, but I started thinking it could be better with a tweak or two.