Yellow Lentils with Pickled Ginger and Watercress

As promised here’s the second part of last week’s NOLA inspired dish of Ginger Beer Pork Cheeks. These lentils are a really flavorful side dish which, while fantastic when paired with the pork cheeks, can easily stand on its own as a separate dish or even side salad. Like revenge I think they’re best served…

Lucky Lentil Soup with Garlic Sausage for New Year’s

Happy New Year!  Around the world you can find people eating lots of different foods in order to bring good luck and fortune.  In Italy the good luck dish is lentils and cotechino (a sausage).  No cotechino laying around la mia casa, but I did have some lentils and some of my garlic sausage so…

Soup Time: Manhattan Clam Chowder

It’s cold and damp out there.  Soup weather.  Now, soup is not that complicated to make so don’t be scared of making it from scratch.  I hadn’t made any in a while (because it was summer) and since Cheryl and I sampled some really good chowder in Seattle last weekend I decided to make a…

White Bean Bruschetta with Duck Skin Crackling

It has been a real whirlwind spring so far.  I’ve been really busy with work (a good thing) and in our spare time we’ve been revamping the back yard, tearing out shrubs, expanding the patio, making some raised bed gardens (an even better thing).  Cooking has temporarily taken a back seat.  However, this past Sunday…

Cassoulet – A Labor of Love

Cassoulet is one of my favorite wintertime French dishes.  On the surface it doesn’t seem like anything too special, basically a white bean stew with some meat in it, slow cooked into a rich, hot, warm your bones dish.  I don’t think you simply “cook” or “make” cassoulet, it’s something you actually “build.”  In her…

A Twist on a Classic Sandwich – BLT Salad

Last weekend I was in between showings with some clients and decided to stop home for a quick lunch.  While driving I was making a mental check of what we had and realized all the ingredients for that classic of classic sandwiches, the BLT, were sitting in the fridge.  The only kink in my plan…

Part 2 of the Making Bacon Experiment – Success!

If you read Part 1 you know I recently decided to up my game a little bit this summer by doing a Rumpelstiltskin on some pork belly and turn it into bacon.  For seven days I waited, kept rotating the pork belly, and watched.  Day 7 ended on Wednesday so I eagerly pulled the bacon…

First Attempt at Making Bacon – Part 1

For the longest time I’ve been wanting to try my hand at curing meat and making sausages.  I’ve been following a couple of charcuterie bloggers and have been fascinated by what they’re turning out.  Since I spend less time in the kitchen during the summer I figured now would be a good time to cross…