There is a difference between gardening to eat fresh and gardening to preserve. When preserving sometimes I am so overwhelmed by the large quantities and the rush of putting up the bounty I forget to step back and enjoy the freshness of the season.
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 … Continue reading Octopus and Potato Salad with a Tomato Vinaigrette
There is something about big hunks of meat cooked over long periods at low heat that appeals to us at a very basic level. Pit-cooking traditions like hog roasts, barbacoa, and luaus aren’t just barbecues -- they're celebrations. They conjure up visions of earthen pits and long buffet tables with folding chairs, all set up for … Continue reading Small Batch Barbacoa Beef for Tacos
I am a last-minute baker -- a procrasti-baker. As such, I am most likely going to make the least complicated sorts of desserts and baked goods. On the occasions I have my act together, I like to make cakes -- and even then, I want them to fit my schedule. At one point, I … Continue reading Mandarin Orange Cake
This is a television feature piece I did recently on venison. Click continue reading for the recipe. For the meatballs: 1 pound ground venison, buffalo or beef (if using beef omit the pork but use 1 1/4 pound of beef) 1/4 pound ground pork belly or ground pork 1/2 cup fresh bread crumbs 1/4 cup … Continue reading Eastern European “Style” Venison Meatballs
Chef Leichte spun on the balls of his feet. A millisecond ago he was heading forward, and I was following him. Now we are face to face, and he pokes my chest with his finger. "Commit!" he says in a raised voice, his chef's toque rising from his head and towering above me like the … Continue reading Tips for Reading Recipes (& Chinese Style Honey Hoisin Sticky Ribs)
While it might not be haute cuisine, chopped meat is surely economical, flavorful, and versatile. From meatballs to croquettes to tacos, it can do it all and can do it with ease. It is an uncomplicated ingredient, often interchangeable, and more often than not is a beacon signaling out comfort food to anyone within range. Take for example chopped steak: it is … Continue reading Recipe Reclamation: Bringing Back Chopped Steak
I was given an assignment and just like in high school I have blown it off. I procrastinated. In all actuality if this was school, the PR company my teacher, well, I failed with a big fat F.Because my parents taught me right from wrong, I am going to complete my homework and turn it in. … Continue reading The Troublemaker Blend 6