Lots of recipes have the line "1 medium onion, diced" in the ingredients. Not too many of them show you how to do that. Here's a simple way that's easy to learn and pretty quick. … [Read more...]
All-time Favorites
Rib steak with broiled asparagus and broccoli
January 15, 2008 (Updated March 24, 2014) by
You might think after three days of eating prime rib I'd be a little tired of it for a while. If so, you'd be wrong. Maybe if I had gone four days straight then I'd have gotten tired of it. I guess I'll have to try it sometime and see. Until then, I'm going to keep enjoying days like this past Saturday. I took the girls to the West Side Market, had some lunch on the balcony, and picked up a rib steak and some veggies for dinner. … [Read more...]
How to render and store bacon fat
January 4, 2008 (Updated April 6, 2015) by
Not too long ago the average housewife would have been amazed at how wasteful we are, throwing out all that great bacon fat. After all it's a rendered fat, just like lard or tallow, suitable for cooking and use in recipes. I followed the lead of someone who's done more research and started keeping mine. It's really easy to keep, and much better than vegetable oil for frying. … [Read more...]
How to make a standing rib roast — and the world’s greatest leftovers
December 26, 2007 (Updated March 23, 2014) by
The traditional showpiece of the American holiday meal is either a roast turkey or a giant ham. If you really want to impress someone, go instead for a standing rib roast. The recipe is about as simple as can be and the preparation is even easier. The key is a simple preparation of the best cut of meat you can get. You may look at the length of the directions and wonder how I can say it's easy. It's because there aren't very many steps that each step is so important. And when you're working … [Read more...]
Home-made basil pesto year-round
December 17, 2007 (Updated November 18, 2013) by
Tell people that you've got an herb garden and you'll get some funny looks. Most of them think herbs are those dried flakes you get in little plastic bottles in the grocery store. They seem to add more color than flavor half the time. Why on earth would you go to all the trouble to grow your own? Now that grocery stores are starting to carry fresh herbs more people are getting turned on to the huge flavor you can get from fresh. But even the best handling puts at least a couple of days … [Read more...]
