I have a simple rule, whenever I figure out what good restaurant cooks like to make at home I follow suit. It’s because most professional cooks like simple but deeply satisfying meals, roast chicken is one of those, it is a cook’s meal. When I say simple I don’t mean in flavor and not necessarily … Continue reading A Delicious Roast Chicken for Any Night
You can make meatloaf out of anything, from lentils to venison to duck. You can get fancy and have the three meat combo made from equal parts beef, veal and pork or even a seafood loaf made from salmon. The possibilities are endless. From what you choose to make your meatloaf isn’t as important as … Continue reading Turkey Meatloaf with Peas and Gravy
There are foods in each state that should be considered regional treasures. In Indiana the two that readily come to mind are breaded pork tenderloins as big as your head and biscuits and gravy. Here in my home state I have had lots of variations on both dishes. When it comes to biscuits and gravy … Continue reading Biscuits with Ramp and Giblet Gravy
I grow sorrel every year. That’s not true, it’s a perennial so it comes back every year all on its own. So I am not so sure I grow it as much as just let it be. Either way I have access to it each spring. The thing is I rarely use it. It is one of those vegetables where you always say to yourself you will get around to it but never do. I guess for me sorrel is like when I lived in New York City and I always said to myself I need to go to the top of the Empire Stare Building or get out to the Statue of Liberty and then moved away before I ever did any of those things.
Last year though I started to make pesto from sorrel and I found it exciting and delicious but after that I found other vegetables and pretty much left sorrel at the side of the dance floor.
This year so far has been different. I have made a sorrel gratin, creamed sorrel and now this quiche. Maybe sorrel is a vegetable that takes time to get to know before you can become close kitchen friends. Continue reading “Pancetta Lardons, Sorrel and Mushroom Quiche”
I know, I know you are thinking cheese and you are right to do so. It is, after all, one of the many things fondue can mean but simply put it means “melted” but fondue is also used in other culinary applications beyond the Swiss national dish.
To fondue something is to sweat it over low heat until it becomes very tender. Vegetables are often used in fondue where they are left on the stove over low heat eventually breaking down into an unctuous mess of jam. It is looser then jam and while I am sure you could preserve or can fondue I don’t. I usually don’t make a fondue in those quantities. I more or less consider it a quick jam or pickle, and much like a quick pickle it is something I will store in the fridge and use within week or so.
This particular fondue goes well with grilled pork chops, is better then great on beef quesadillas and is wildly good on hotdogs and brats. In other words you will want to have this little gem around for summer grill outs.