From dog-eared

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…

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…

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,…

Cast Iron Barbecued Crispy Thighs

The best barbecue is anti-corporation.  This simple barbecue dish is too.  It flies in the face of everything corporate barbecue wants you to believe, that good barbecue requires hours of cook time under experienced supervision and employs the use of special equipment.  It does not. Barbecue itself has been around far, far longer then the…

The Best Corn on the Cob in the World

Something as simple as good corn on the cob shouldn’t be elusive.  There shouldn’t be any big secrets but there is and it is this, the best corn on the cob in the world is cooked in a pressure cooker.   It couldn’t be simpler to do  and the results are divine. I live in corn…

A Life-Changing Loaf of Bread (Redux)

I often wonder what makes a recipe so good it goes viral. I am sure it’s lots of factors. Sometimes it’s the recipe itself, other times it is what the author expresses in words through their post, and sometimes it is simply because the author is very famous. This recipe, originally posted on the blog My New Roots, has shown up on lots of other sites and was even a Genius Recipe on Food 52, and rightly so.  At the very least it has gone viral in my circles. There are lots of things to like about this bread, like…

The Lobster Roll’s Better More Lovable Brother

It is almost August.  The month in which my parents would always load me and my siblings up in the car and we would head to the east coast for vacation.  It was as much a search for a cool ocean breeze as it was a temporary reprieve from the mundane everyday Midwest. Sometimes while…

Putting the Bullet into Your Bone Broth: Consommé

If you can fortify coffee by whizzing in butter and making it into an emulsion of sorts, or make fortified wine by upping the alcohol to give it a boost, aging it, and calling it port then why not fortify your bone broth? Great chefs have known the deliciousness of consommé for centuries.  Now I…

No Recipe Greek Nachos

You don’t need a recipe.  You can make these from scratch and it will take you less then 10 minutes.  Of course that doesn’t include grocery time, I am making the assumption you did a little pre-planning.  Although when I made this the other day it came out of leftovers, no planning required.  (Don’t want to make the tzatziki, sub in ranch dressing and go for it.) Pile good quality corn chips onto a plate.  If you are making the ranch/tzatziki sauce scoop about 1/2 cup of mayonnaise into a bowl, just eyeball it don’t dirty a measuring cup.  Add…

Classic Creamy Coleslaw

My favorite kind of coleslaw is the classic, creamy variety; it comforts me because I grew up eating it at a mom-and-pop catfish bar whose coleslaw was second to none. Their version was made with finely grated cabbage and bright orange ribbons of carrot. It was a bit tart and a little sharp — the way horseradish can be — because the cabbage was freshly grated. It paired perfectly with deep-fried catfish, whose crispy tails tasted of bacon. This is the slaw by which I judge all others.