Posts Tagged "55"
Check out all of the posts tagged with "55".
I Break for Pork
Classic French Preparation: Pork Tenderloin avec Robitussin (Cough & Allergy) First, let me tell you what the above is NOT. It is more definitely NOT a braised pork belly, which is what I had really, really wanted to make after having 2 excellent versions recently at new local fav Ox and Top Chef Season 1 ...
A Warm Bowl of Creamy Goodness
Tiny bowl of soup, or GIANT MUTANT SPRIG OF PARSLEY? Does one need an excuse to make delicious, delicious soup? I aver that one does not. Especially in grey, late-February, frozen-slushy, cold and shitty weather. (I don’t like February.) There’s something about wielding the stick blender that just chases the clouds away. Oh, the power.
Thursday Night Smackdown: Gusta el arco iris!
Bomboleo! This week, from Rick Bayless’s Mexican Kitchen: Pasilla Chile-Black Bean Casserole (aka budan de pasilla) with Jicama and Cucumber Salad. Rick Bayless may have taken a wrong turn on the journey to celebrity chef-dom when he lent his name to both Applebee’s* and a line of frozen pizzas**, but his cookbooks are wonderfully educational ...
Channeling Rachael Ray: Savory Bread Pudding with Faux-mesco
None of these ingredients is in the Faux-Romesco sauce. Did I just blow your fucking mind?!? I’ve always been attracted to mixes of sweet and savory, both combinations of the two or flipping recipes around – making sweet versions of things that are usually savory, and vice-versa. Not everything lends itself to this treatment – ...
Valentine’s Day Smackdown: Who’s your Fry Daddy?
Once, twice, three times fried chicken. A total coincidence, Valentine’s Day and the Thursday Night Smackdown are one and the same this week. It’s my beloved’s turn to pick the meal this week; he has a strong sense of sentimentality, so naturally he’s chosen a playful, romantic meal filled with luscious flavors, rich textures, and ...
The Welshly Arms is known for its spiced meats, act 2.
Did you sleep through Act I? Philistine. Do a little dance. Make a little love. Make polenta tonight. Braised meats just get better with time. Not excessive amounts of time – I wouldn’t eat a brisket more than 3 or 4 years old – since that would probably cause, you know, rotting. But an extra ...
The Welshy Arms is renowned for its spiced meats, act 1.
Braise, and the whole world braises with you. Note: I know that the formatting in this post is f’ed up, but either my computer or WordPress is stubbornly refusing to allow me to fix it. And I’d really like to go to bed. So if you’re reading it before tomorrow morning, sorry about that. Have ...