Roast beef with Coffee Rub and Bordelaise Sauce

I had a really nice piece of beef sitting in the fridge and wanted to do something a little different with it. Nothing really jumped out at me from the cookbooks I was looking in but I did see a sauce idea for a rather simple version of Bordelaise sauce. So I thought ok, that’ll…

40 Cloves of Garlic Chicken With Tarragon Mustard Sauce

  I don’t think I had cooked any chicken since before Thanksgiving so this was a refreshing change of pace for us from all of the Christmas/New Year’s overindulging. Now that I think about it, I am pretty sure the last time we had a chicken dinner here at home I made 40 cloves of…

Duck and Farro Stew to Chase the Cold Away

Last weekend was cold and rainy. Typical spring Chicago weather, 80s in the week then down to the 50s as rain and a cold front moved through. I had just turned the thermostat over to AC so go ahead and blame me for jinxing it. Sunday dinner required something hot and warming to chase away…

Pork Cheek Ragu with Mushrooms

While rummaging through the freezer last week for some fatback to make sausages, I discovered a package of pork cheeks tucked away in a corner. Needless to say, this excited me greatly, and I had an idea what to make with them: pork cheek ragu. A spin on one of my all-time favorite dishes from…

Choucroute Garnie

One benefit of all my charcuterie experimenting is we usually have some sausages and cured meat tucked away somewhere, just in case. At the moment we’ve got quite a variety with some speck, coppa, sausages, and bacon, so there occurred a great opportunity to cook up a pot of cured meat deliciousness: choucroute garnie.

Macaroni and Cheese (with Duck Confit)

If last week’s post was all about pure decadence, this week’s post is all about simple comfort food with one of the most beloved side dishes of all time: macaroni and cheese. Ok, so I added some duck confit to it for just a teensy touch of decadence. But if you’ve been following this blog…

Braised Beef Tenderloin Prince Albert (not in a can)

Last week’s post was a minimalist, economical, extremely simple soup recipe. This week is the exact opposite: maximalist, decadent, and technical cooking. Last weekend was the first Sunday in over a month where we weren’t sick or traveling so Cheryl challenged me to whip up something extra special for Sunday dinner. Since I was on…

Chicken with Saffron and Olives

Last weekend Cheryl requested I make a chicken dish she likes I hadn’t made in a while, chicken thighs with olives. I have two chicken with olives dishes so after asking further questions to narrow down which one, I figured chicken thighs with saffron and green olives was what she wanted. Of course, it was…

Braised Pork Belly with Apple and Fennel

One thing I really like about cooking pork dishes is that pork does fantastically well absorbing the flavors you surround it with. Yet another reason why the pig is such a magical animal. Think about it, from sausages to bacon to tenderloin and chops, a lot of the flavor comes from the herbs and spices…

Sunday Dinner Side Dish: Potatoes Dauphinoise

While you may think this potato dish gets its name from being prepared for French royalty, it’s actually named after the region it comes from: Dauphiné.  The French have some great potato preparations and this is no exception.  Goes great with any Sunday dinner and since I hadn’t made Potatoes Dauphinoise in a long while…