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Mincemeat Tartlets

Posted in : dessert, recipes on by : Dave
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I saw a version of this recipe on Nigella Lawson’s Nigella’s Christmas Kitchen and thought I’d make them and send them off, far and wide, to distant relatives for the holidays. In the end, though, they’re really just too fragile for shipping, so only my local loved-ones will get these from me, but  I may
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Boston Baked Beans, take 2

Posted in : dinner, lunch, recipes, sides on by : Dave

You might find, in the Cooking Monster archives, an entry I wrote about my attempt to make a batch of homemade baked beans, and how I lamented that the results really weren’t worth the effort. Well, urged on my my brother, I have since purchased an authentic bean pot in Zanesville, Ohio, and decided to
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Beef & Barley Stew

Comments : 2 Posted in : dinner, meat, recipes on by : Dave

Now that Gourmet Magazine is no more, I’m getting emails from their successor, Bon Appetit. The other day, they sent me an email that described a stew that sounded great, although their recipe was fully vegetarian and relied on mushrooms for the umami. Mushrooms just don’t cut it in my house, since my wife seems
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“Quick” Meat Sauce

Posted in : dinner, recipes on by : Dave

This is a quicker substitute for bolognese sauce, which normally takes a long afternoon of simmering. This only takes about an hour and 20 minutes, total, and has satisfying, rich, deep flavors. I use ground bison, but you could substitute ground veal, or a mixture of veal, beef, and pork. 2 tablespoons olive oil 2
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Talk about wretched excess.

Posted in : musings on by : Dave

Russian billionaire Roman Abramovich apparently dropped $47,221 to cover lunch for a party of six at a New York restaurant last week. Most of the cost came from seven bottles of wine, $5k each. Note the automatic 20% gratuity added at the end. (via buzzfeed and serious eats)        

Roasted Turkey — An Old-Fashioned Method

Comments : 4 Posted in : musings on by : Dave

So my tivo likes to record random episodes of Cook’s Illustrated‘s Cook’s Country for me, and one I happened to watch this weekend inspired me to give it a try… larded turkey. Larding is an old fashioned method of cooking large pieces of meat, back in the days when ovens didn’t have thermostats, and cooks
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Roast Pork with Apples and Rhubarb

Posted in : dinner, meat, recipes on by : Dave

Preheat oven to 375º. Score the fatty side of a pork loin roast, just to penetrate the fat layer. Generously season with salt, pepper, and herbs de Provence. On the stovetop, brown all sides of the roast, 3-5 minutes per side. Core and slice golden delicious apples (3) and stalks of rhubarb (2), and place
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