Beef Curry Recipe – Simple and in a Slow Cooker
I have a small love affair with French foods (and we aren’t talking French fries here). Even as a child, I gravitated towards the smell of garlic roasting in the oven and applied butter by the spoonful. My love continued to blossom as I moved to the kitchen and now I love to create French-inspired...
Prime Rib with Au Jus
I learned a lot this week. After 37” of fresh snow in Jackson Hole, I learned what horrible habits I picked up skiing out East for six years. If you aren’t a skier, you only need to understand one thing: out east snow is rare. Eastern skiers ski on ice. Skiing on ice and skiing...
No Bean Chili Recipe
Today’s post is a little off course from my current culinary focus of stocks and chowders, but a necessity. Jackson’s winter weather attack is in full force and I’m bundled in two layers of sweatpants, a purple winter hat, and fleece. Making a no bean chili recipe is more about survival. And besides, Chilis are...
Italian Homemade Meatballs
It’s very rare that I wake up in the morning with a craving for food. First off, my eyes might be open, but my stomach is still in a deep sleep. A typical morning has me crawling straight from my bed to my kitchen for a cup of coffee. Breakfast (let alone lunch) doesn’t even...
Rump Steak Recipe with Shallot & Wine Sauce
As many of you know, I grew up in a meat-loving family (minus my mom, who might as well be a rabbit). My dad worked most of his career on the operations side of meat packing plants. So, when it came time for dinner, nine times out of ten it was beef. Ask my dad...
Boeuf Bourguignon
There is nothing more French to me than Boeuf Bourguignon. It’s also a great meal to make for a crowd. As your guests arrive a hearty but perfectly sweet and intoxicating cloud will greet them. Describing the smell as rich is an understatement. Everything in this dish is rich – beef, butter, red wine, garlic,...
Homemade Beef Stock
I never gave much thought to stocks – either the kind that make money or the kind that make soups. For cooking it always seemed convenient enough to just purchase stock in a can at the grocery store. If I was making something special I’d spring for the “free-range” or “grass fed” version. Eventually, however,...
What’s the Purpose of a Marinade
Grilling is probably my favorite method of cooking – especially in summer when turning the broiler turns the kitchen into a sauna. The grill’s intense heat brings out the best characteristics of almost anything from steak to peaches. It’s also great for feeding a crowd! While tender cuts of meat (such as Tenderloin) are ready...
Beef / Braising / Coffee / Culinary Training / Fall / Gluten-Free / Holiday / Ingredient / Main Course / Recipes / Season / Wine / Winter
Braised Short Ribs with Wine
Braising reminds me of Paris. To me it involves red wine, fresh herbs and hardy cuts of meat, and it’s always a sure way to impress your dinner guests. I know this because Chris and I were raving for years about our friend Julian’s short ribs. I learned how to braise in my ICE cooking...
Simple Meatloaf – Hidden Cheese Layer
A lot of words come to mind when I think of meatloaf. Mystery meat…bland…soaked in catsup…leftover ingredients…frequent 1980’s least favorite dinner… Unfortunately “scrumptious” and “delicious” rarely make it into the same sentence. So, why have I made this recipe countless times? Because it’s good it’s great. And most importantly, it’s everything that meatloaf is not...
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