(sigh) I didn't feel much like cooking today: we even considered going up to the little, awesome Italian restaurant at the top of the hill (2 blocks), but the 110 pound Doberman looked so adorable...
Dinner is out of my experimental cooking. Technically I guess you could call it spinach salad ... Slow sauteed thickk-cut bacon (to render out the fat), add mushrooms, fry them in the bacon grease...
Musings on meat. You should know we're odd traditionalists: we don't have turkey etcetera for Thanksgiving, but rather serve a German farmer's fall harvest meal. I also get fascinated by certain...
That was a lovely meal. Cooked some beef brats in chicken stock, with some Yukon Gold potatoes and chopped leeks. In the other cast iron Dutch oven fried up a pound of bacon, then added a pound of...
The cold smoke attachment is burning in, filling the smoker with cool smoke. I'm seeing smoked cheese and smoked sous-vide poached eggs tomorrow. Now I need to figure how to make that into a dinner....
I was pleased with the chicken and broccoli over rice. Boneless, skinless chicken thighs, sliced thinly across the grain and marinaded in Gewürztraminer, brown sugar, cayenne pepper, cinnamon and...
My sauerbraten recipe. It's scaled for a 5 pound roast. I found when I make this we go through a pound of meat per person at dinner, and that's with a ton of side dishes. You can use a single roast,...
Yesterday's sauerbraten. I love this dish. There's prep along the way, but the taste is all in the herb/spice/veggie mixture and the vinegar and wine for the marinade. In the first, the beef after a...
I need to bring an appetizer for dinner tomorrow ... I'm thinking fried bratwurst, cut on a slant, topped with fried duck liver pate, wrapped in bacon. Go big or go home.
All the beef and additional ingredients to start marinading the ton of beef for sauerbraten. After all, there's only 9 days left until it's gonna get taken out, dried, browned, and braised for 3...
