RECIPE CARD: 3 Cheese Beef & Noodles + How To Get The Most Out Of Prep Day

I have always said, “if I am going to cook one chicken, I might as well cook two.”  It’s not really any more work.  I have come to believe the same about pot roast, pork roast, and just about anything that is braised, smoked or roasted. In the case of this casserole you could make it anytime by using cooked ground beef but if you do as suggested and make extra pot roast for a Sunday dinner then this is the perfect way to make use of it midweek. 3 Cheese Beef & Noodles (serves 6) 1 small onion, minced…

RECIPE CARD: Slow Cooker Baked Potato Soup

This is the Midwest and we like baked potatoes and we aren’t ashamed to say so.  Loaded baked potatoes, twice baked potatoes, simple baked potatoes, in my part of the country it is un-American not to like them.  For that matter, how good is a baked potato on those nights when they are what you…

Taiwanese Beef Noodle Soup (For the Slow Cooker)

I am new to slow cookers. I bought mine with the intention of immersing myself into the world of the crock pot.  My reasons are simple I need to create a few bigger blocks of time each week to immerse myself into other projects. It feels like the right thing to do. But I have a problem, I am a helicopter cook . I need to walk by the stove and stir the stew, open the oven door to check the slow roasting ragu, or lift the damp towel to see if the bread is rising.  I have to be…

RECIPE CARD: All-American Crab Cakes

I can’t tell you how many times I made crab cakes while working at different restaurants.  I am pretty sure even I don’t  want to know.  What I do know is many times they had lots of flavors sans one, crab and I often thought the cakes were more bread crumb than crab.  So here is a quick, easy, and very crab tasting recipe that can be made any night of the week.  This recipe makes a lot of cakes but realize you can make the cakes and freeze them in sets of 4 cakes or whatever works for you.…

RECIPE CARD: Celery and Lemon Tom Collins (mocktail or cocktail)

My wife Amy and I had the pleasure of eating a multi-course vegetarian meal a few years back. The dinner came with many drink options, wine, cocktails, and homemade sodas/mocktails.  For no reason other then curiosity, we chose to drink the mocktails and we were glade we did.  It was an amazing dinner all the way around. This recipe is based on a recipe in Bon Appétit.  It’s a delicious non-alcoholic drink perfect for those times you want to feel like an adult but without the buzz.  It’s impressive, bold, and very drinkable —vodka would be a great addition too.…

Octopus and Potato Salad with a Tomato Vinaigrette

I like the unexpected.  Especially when it is something new to me, or it tastes and sounds exotic but in reality it has a longstanding history—a marriage of flavors that is natural. Flavors tried and tested over time, in this case,  in towns all across Portugal. Octopus is a food that falls into a category…

Bar Pizza—It’s What You Crave

There has never been a more one-of-a-kind pizza like the bar pizza.  For the most part they are never good,  many times they are awful, but that has never stopped anybody from ordering one. Patrons order them because they are drinking.  Combine it with hunger and it makes these pizzas far better then they would…

Peanut Butter, Butter, and Lingonberry Jam Sandwiches

I went to my regular restaurant, the one I favor over all others. I ordered my favorite dish only to be disappointed. It lead me to wonder why it wasn’t as good as usual. In my head I worried the quality of the restaurant was slipping, are they ordering a lower quality product that isn’t…

A Very French Beef Stew

If you are like me, you have made what seems like hundreds of variations on beef stew; the classic tomatoey American version, a Korean version, Chinese, Irish, with beer, or with wine. It’s all done in the name of variety and the constant quest for new flavors to excite the taste buds. We do it in order to make dinner ever more interesting, because let’s be honest, if you only cook the same 5 or 6 meals and present them over and over again at some point they become lackluster and boredom sets in. This is not to say, as…

Searching for the Perfect Risotto

I don’t get the allure of risotto. Years ago at culinary school, every student revered the dish except me, and slowly I’ve come to hate it. It’s overrated. I’ve practiced making it at home with the guidance of some of the best cookbook authors of the day. I stand at the stove as instructed, stirring, hot broth on the back burner, and all of the ingredients at hand. Inevitably after the required 19 minutes of stirring, ladling, and coddling as instructed, I have a pot of hot, goopy rice, but I am never impressed. I never get tired of cooking,…

Middle Eastern Braised Green Beans

I don’t know when it came to be that chefs and cooks decided that your veggies needed to be cooked al dente. While I know they retain more of their vitamins when cooked a minimal amount I also know it’s not like the vitamins just vaporize into thin air but instead I am pretty sure,…