Here is a new recipe. And it’s STUFFED! I made these for Friendsgiving this past saturday and they were a big hit. It’s like thanksgiving in a bite! The meatballs were turkey, cranberry, parm, breadcrumbs, and an egg.Mini mini. I was kind of in a hurry making these and cursing myself for wanting to make…
The stroganoff burger has egg noodles as buns and is topped with an onion and mushroom cream sauce.
I had a bunch of leftover pulled pork from a recipe I was testing, so I used it one night to make this fun easy dinner. I pretty much just put a bunch of stuff I had laying around into a personal sized baking dish, made a quick soft cornbread to put on top, and…
Cabbage rolls filled with a cheesesteak mixture with lots of steak, caramelized onions and cheese!
A fun twist on thanksgiving stuffing that uses cinnamon rolls as the bread!
Trying to figure out what to make for dinner last week, I remembered that I had some really nice pork belly left over in the freezer. I went back and forth about what to make but going along with the theme of using up things I had already, I thought of these nice Backyard Farms…
It’s my favorite time of the year to go to the farmers market around here because all the fun fall flavors are out. I knew I was going to make fresh pasta on Tuesday because I have been craving it recently and my gluten free roommate was out of town so I could really get…
The best lunch in town is the double awesome at Mei Mei, and everyone knows it. I used to live in walking distance of their brick and mortar location and I went for lunch all the time. Now that I am a little further away, Last week when I was craving the flavors of the…
I’ve been taking Improv classes lately in an attempt and get better at public speaking / being on camera / cooking in front of people. The classes have helped for sure, but what I didn’t expect was how much I would love the improv community. The classes are so much fun, going to shows at…
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.
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.
Bacon and brussel sprouts are a great twist on a classic carbonara. Â This yolk only recipe is super rich.