Friends!I'm so excited to share the first of many cooking episodes here on this site. For a long time you've seen many posts here with step-by-step photos which take you through the recipes, but we've decided to spice things up around here and give some of the how-to's in a video format for those of…
Update! And the winner is...Pierre Desjardins: "There is a moment in early May, about two days where, for the first time the air is warm, sunlight bathes the delicate young green leaves…the first sidewalk cafés are open, walking leasurly and all the people look young and happy. Greatest time of all the spring season…love it!"Congrats…
A roast is often times made from a tougher cut of meat, a portion of the leg, for example.But I recently decided to turn two aged venison backstraps into a roast, which produced wonderful results in a much shorter time. If you don't have venison, I highly recommend beef as well.The idea is to fold…
I brought a nice venison haunch back from my Girl Hunter Weekend in Arkansas. Ain't it a beauty?It was aged for about 20 days. And since I was having a gathering of a large group of people I decided to put it to good use. I've made many stews before so I decided to think…
I'm giving away a pretty awesome book today guys and gals.It is by the talented, formidable Aida Mollenkamp, and it just hit bookstores everywhere. It is one of the most comprehensive technique cookbooks I have seen in quite some time. And you will love it.To begin with, there are 300 juicy recipes and beautiful color…
In honor of the gratuitous number of shots of me eating steak on last night's Iron Chef episode, I thought this recipe was in order for today.Now before all of the hard core Chicago beef sandwich eaters start freaking out, let me tell you that this recipe is very much my own version... it's not…
I just finished a whirlwind trip to L.A. where I made some meatballs. That's what I went to L.A. for, to make meatballs! It was the right thing to do.I'll post about my time there and the hilarity that ensued as soon as I sleep for two days straight, but first, I want to share…
Young squirrel is good simply quartered and fried. Old squirrel is good stewed. When in doubt, it is safest to braise or stew a squirrel. Sometimes, for flavor and for whimsy, I like to add acorns to this recipe. Native Americans used to eat acorns, usually by grinding them and then boiling them. They are…
I got a little makeover around here! We're still working out a few kinks but there are a few new features that I want to point out now so you can start using them!My recipes page now has a visual recipe index as well as a way for you to search for recipes by ingredient.…