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Rabbit Pate and Mostarda

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Ever since the first time I went to Coppa, I have been mesmerized by Jamie Bissonnette's cooking. Even though Toro is more well known and even has expanded to NYC, Coppa will always be my choice for favorite restaurant in Boston. I can still describe in detail each and every visit which is pretty rare for me when it comes to restaurant experiences. I remember the first time I was there I caught a glimpse of Jamie in the kitchen. At that time I didn't know who he was, but all the servers were running over to him as he was passing out samples of what I am assuming was some delicious cured meat newly unearthed from its resting spot. As much as the meats and pastas stood out to me that night, I remember being really into the mostarda sauce that accompanied a few of my dishes. I wanted to try and make it at home, but I never really found a recipe that I thought was right.

So here we are many years later, and I have a recipe for that very same mostarda! Jamie's cookbook came out last week and I am so excited to cook pretty much everything in it. It feels like this book was written for me and people just like me. I am very strong in the kitchen and I know what I am doing really well, but when it comes to charcuterie, I get a little lost and overwhelmed. I have always wanted to venture more into that relm, and even have on a few occasions, but when I do research, many recipes feel fussy or outdated. This book feels like now. The recipes speak to me and tell me how to do things in a very matter of fact way. They also feel casual and like I can riff off them and not be worried about messing everything up. They aren't all these big curing projects that take months, they are approachable and doable in a much shorter amount of time!

To start with, even though the lemongrass and green curry sausages are right up my alley and looked crazy delicious, I wanted to go with the true spirit of the book and take myself a little outside of my comfort zone with a tasty rabbit and beer pate. The pictures made the dish look absolutely stunning (Nod to Ken Goodman, who also did the photos in my cookbook!) and I couldn't wait to try it! I went out to source my rabbit and got to work.





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Cheesesteak Dogs

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That time when I put a cheesesteak on top of a hot dog. Try my Cheesesteak dogs recipe on Tablespoon.

Yogurt Marinade

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As I mentioned earlier, My sisters and I threw a big party for my parents last weekend and it was a great success. For the main meal at the party, I did kind of a vaguely middle eastern/greek feast for everyone, the centerpiece being these marinated chicken drumsticks and pork tenderloins. The marinade might seem like a bit of work and a little pricy, but the fact is, it can transform cheaper cuts of meat into a luxurious treat fit for a king.





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Bacon Brussel Sprout Carbonara

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When I made that s'mores cake last week, I needed like 15 more egg whites than yolks. Honestly there was like 10 whole eggs, and 15 whites which is kind of crazy. Anyways, I was hungry for lunch while I was making the cake and I had all these egg yolks laying around, so I thought it would be fun to make a super rich and indulgent carbonara with just the yolks. I had some really tasty bacon from Jones Dairy Farm in the fridge, and also had bought a nice stalk of brussel sprouts on a whim because it is that time of year again finally, so the dish pretty much came together on it's own.





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Loaded Potato Gnocchi Video

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Earlier this week I brought one of my all time favorite recipes, loaded potato gnocchi, to my friends Seth and Ashley at Mass Appeal. Check out the video below!

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Apple Pie Sangria

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Apple pie and sangria seem to be what people want this time of the year, so here is a recipe with both things in one! Try my Apple Pie Sangria recipe on Tablespoon.

S'mores Cake

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Both of my parents turn 60 this year, so my sisters and I planned a big surprise party for them. The party was this past weekend and it went better than I could have imagined! They were totally surprised and everyone seemed to have a great time. I made lots of tasty food, but the real showstopper was this crazy s'mores cake. Not only was it big and multi tiered, but I got to light it on fire at the party!





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Salmon Dill Chowder

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Earlier this week I bought two great new cookbooks. I was on my way to the store after buying these books knowing I was going to cook something that night, but I was unsure of what. I flipped through Easy Gourmet, and realized that I wanted to eat just about everything in the book! Not only that, but the recipes really lived up to the theme of the book, they were all super easy but also really classy and fancy feeling! It was a cold september day so I gravitated towards the soups in the book, and the salmon dill chowder caught my eye right away. Mainly because I make a lot of soups here, but this one seemed just different enough from what I normally do that I knew it was going to be fun to make and new flavors to eat. It came out just fantastic and took almost no effort at all to put together!





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Cookie Butter

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If you guys were wondering what the spread was from my 4 cookie ice cream, it is called speculoos spread and it is the consistency of peanut butter but the flavor of ginger cookies. I recently made a version of it for tablespoon but with chocolate chip cookies and it was pretty tasty stuff. Try my Homemade Cookie Butter recipe on Tablespoon.

Lobster Bacon Jalapeno Poppers

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It's officially the season for watching Football and eating tasty treats while doing it. Here in New England, the Patriots aren't off to the best start, but that doesn't mean we can't have some beer and good food while yelling at the TV! I recently partnered with Tabasco to create a New England game-time recipe and for my regional ingredient I was assigned Lobster. I LOVE lobster, but it's a tough ingredient to use when you are talking about "homegating", because football food tends to be bold, cheesy, and often fried, three things that don't come to mind when talking lobster. After brainstorming for awhile, I came up with this awesome lobster popper recipe that felt like football food but still featured the lobster without overpowering it or losing it in the mix.



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Recent Comments

  • Randy Randerton: Fresh cut Jalapenos > Jarred Jalapenos all day every day. read more
  • Chaii: That chicken looks so yum! read more
  • Toni S: Rossi Pasta used to make this wonderful celery flavored linguine read more
  • Michael Leng: How it looks so delicious like that! It details and read more
  • Cheryl: That is the funniest picture of me ever! Thanks so read more
  • Louis Vuitton Outlet Online Store: hurt the treasured argentiferous which can assistance you to make read more
  • Pam Mastroianni: Wow..... This cake looks amazing... I would love to try read more
  • Megan: Um yeah. That looks amazing! read more
  • Erica : This looks unreal! So impressed! read more
  • Kellie: OMGosh...that looks amazing!! The best part is using a blow read more

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