Bacon and Chocolate. Chocolate and Bacon. We wanted to use both and went back and forth between what to make. Brownies with Salted Carmel and Bacon…it was our first choice, but seemed to be overdone in the land of the food blog so we kept trying. Chocolate cake with toffee and bacon…too […]
Chicken, Pork, Beef & Other Meats
Toad in the Hole
Toad in the Hole is a very common dish in England. It utilizes the humble British banger and a Yorkshire Pudding batter. This is a real comfort dish that kids will love to eat and help create. Pre-heat the oven to 450 f. In a oven proof dish place a little olive oil and […]
Sous Vide Leg of Lamb & Sausage
We can’t find a lot of lamb here in the United States. When we do we jump on the chance to use it. As we had so much, last night we decided to make it two ways. First, rolled leg of lamb cooked sous vide which we accompanied with our second dish, a lamb […]
Pressure Cooker Sticky Ribs
Ribs. Who doesn’t love them? Fairly inexpensive, these came from our local market. If not already trimmed by your butcher, you’ll need to remove some of the extra sinew and fat…but don’t get too carried away. From watching shows like Iron Chef America we’ve become fascinated with pressure cooking as a technique. From previous […]
Pressure Cooker Oxtail Soup
This Christmas we received a pressure cooker. For our first test run we decided to make oxtail soup, one of our favorite soups for a cold winter’s day. We didn’t know what to expect from the process, but since lunchtime we have since used the pressure cooker three more times…so we think it is […]
Turkey Pomegranate Salad with Smoked Bacon Chipotle Sea Salt
We have been eating turkey leftovers for two days now…our $32 turkey has turned out to be a bargain when you think of all the meals it has served up. Today we decided to make it into a salad and wanted to make it a little bit special so we added a sprinkle of this […]
Foie Gras with Lentils and Sauted Mushrooms
So they may have banned it in California but over on the East coast we can still get the wonderfully rich Foie Gras. The only draw back was that we did not think ahead and get a good Sauterne to accompany it. I love the idea of taking something decedent, like Foie, and serving it […]
Chestnut Puree with Turnip & New York Strip Loin
Whilst it is not the prettiest of dishes, this chestnut puree was quite scrumptious when combined with sautéed leeks and served aside a lovely piece of New York Strip Loin. We had not planned on purchasing chestnuts, but when we walked by them in the market they were calling to us so […]