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Short Ribs

I have been thinking about beef short ribs for awhile. I finally picked up some from Loeffel Meat Shoppe and got to work. I browned the short ribs, then made a fine chop of mirepoix. I cooked the ribs in the mirepoix along with beef stock and red wine. Delicious!
Recent posts

Hearth Bread

Oops. I made hearth bread from The Baker's Apprentice and I ran the oven a little hot. Cooks need to be willing to eat their mistakes.

Steak au Poivre

The porterhouse isn't the typical cut for steak au poivre. But the more steak the merrier, I always say. This steak is coated in crushed peppercorns. I reduced heavy cream for the sauce. Delicious! I am grateful.

Lunch at Vung Tau

Beef noodle soup makes a cozy lunch. Vung Tau's rich, flavorful broth really seals the deal. Thanks, folks!

Lunch at The Oven

My lunch started with this wonderful soup. Saag paneer is a hearty dish that wonderfully combines umami and vegetal flavors. And how could I pass up a naan? Thanks, folks!

Homemade Pasta

I made a small batch of pasta using my regular roller. I lierally spread flour over the pasta and cut it into medium-width strips with my very sharp knife. Pasta so fresh is a treat---even sitting a few hours makes a difference.

Upside-Down Chicken Pot Pie

I used some frozen turkey to make turkey pot pie filling. I threw in a healthy dose of cream as well as some turkey stock. I made buttermilk biscuits to go underneath. Truly delicious and satisfying. I am grateful.