Somehow, a sheep ended up on my birthday cake.
Wednesday, January 21, 2009
German smoked pork chops
Yay! I found a store with smoked pork chops! Time for German food - this is the only time beer is used in my kitchen. It makes a lovely sauce with bacon, apples and onion. I make the "chops" part of this recipe.
Bacon and onions being happy together.
You don't often see me holding a beer.
Most of that beer goes into the pan with the pork chops and the bacon and onions. You also add sliced apples at this point.
The finished product, served over mashed potatoes.
Bacon and onions being happy together.
You don't often see me holding a beer.
Most of that beer goes into the pan with the pork chops and the bacon and onions. You also add sliced apples at this point.
The finished product, served over mashed potatoes.Monday, January 19, 2009
Paella Party
After watching the Paella Party on America's Test Kitchen, I had to make my own. My new Calphalon Copper pan made a perfect paella pan.
First blister some red peppers.
Next season up some chicken (some shrimp are already bathing in garlic in the fridge).
The chorizo is happy.
The start of the sofrito.
This is my snack while I cook. Yes that is a Muskie on that wine bottle.
Adding the rice and stock to the sofrito.
Cover and place in the oven where the magic happens.
After the rice cooks, top with shrimp, mussels, peppers and peas, and bake again. The paella is done!Post Holiday Food Coma
Santa (and his evil brother Zanta) left me lots of kitchenwares under the tree this year, so I've been doing a lot of cooking.
The day after returning to Boston from Christmas break, we had a friend over to try out my new fondue pot. A creamy blend of gruyere, emmenthaler, and aged gouda with white wine was perfect for dipping chunks of bread, cured meats, and veggies. Sorry, I was so excited I forgot to take a picture of the spread until we had annihilated the entire pot of cheese and only scraps were left. Maybe next time...
The next night I made Moroccan style braised chicken legs with couscous. I use my new Le Creuset saucier pan for this and it was wonderful for braising a couple of chicken legs. These are tender and delicious and you can find the recipe here.
Here's an easy dish with grilled pork, arugula and grapes. It takes less than 15 minutes to make! Recipe
I like red.
The day after returning to Boston from Christmas break, we had a friend over to try out my new fondue pot. A creamy blend of gruyere, emmenthaler, and aged gouda with white wine was perfect for dipping chunks of bread, cured meats, and veggies. Sorry, I was so excited I forgot to take a picture of the spread until we had annihilated the entire pot of cheese and only scraps were left. Maybe next time...
The next night I made Moroccan style braised chicken legs with couscous. I use my new Le Creuset saucier pan for this and it was wonderful for braising a couple of chicken legs. These are tender and delicious and you can find the recipe here.
Here's an easy dish with grilled pork, arugula and grapes. It takes less than 15 minutes to make! Recipe
I like red.Food Blog Intro
So I created this blog to have an easier way to post my food pictures and stories to share. Ben likes to take pictures as much as I like to cook, so I have lots of pictures! Enjoy!
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