Have I mentioned lately how much I love our Dutch oven? (Even though Le Creuset insists on calling it a French oven.) You can throw just about any big hunk of meat in there and a few hours later you’ve got an amazing dinner. The funny thing is, the more we use it the more [...]
The more home-made food we eat, the more we think modern recipes are way too sweet. Everything you buy at the grocery store is loaded with corn syrup — even the kielbasi. (I’m not kidding, check the ingredients.) That’s why our perfect brownie recipe is more chocolaty and less sweet. It’s why we love the [...]
I used to think recipes calling for bread flour were being pretentious, like the recipes that specify Kosher salt, or fresh-ground black pepper. Then I started using Kosher salt and fresh-ground black pepper and realized, “Hey, you know what? Some of this stuff makes a difference.” So I read up on what makes the different [...]
When I was making Colcannon for St. Paddy’s Day, I very nearly stopped with the sautéed cabbage. It was that good. It took me a couple of weeks to get back to it but I finally did, and it was just as good on its own as I thought it would be.
If you’re looking for authentic Irish food for St. Patrick’s Day, don’t go with corned beef and cabbage. That’s the American version of Irish food. A bit more authentic is colcannon, which is really more of an idea than a strict recipe. Short version: Cook and mash some root vegetables, sauté some cruciform vegetable (cabbage, [...]
