Last year around this time Cheryl tasked me with making some haggis for a Burns Night, an annual celebration of the Scottish poet Robert Burns held on his birthday January 25. Basically a good excuse to get together, drink whisky, and eat some haggis. The problem last year was we came up with idea on January 23rd two days before the holiday. Pretty difficult to source what you need for haggis in two days. In the end I found some at Gepperth’s Market and we had our Burns Night. This year however I was intent on making haggis from scratch and set a reminder to start the planning. (more…)
So we come to the last bits of the big bird. You’ve got some meat left and the carcass. What to do? Of course, you know what to do…make soup! Making any soup from scratch is easy, especially turkey/chicken when you have the leftover bones. The most important step (in my opinion) is starting with a good stock. I’ve tried many different ways to make stock but the best way I’ve found, and the only way I make it, is with this oven method courtesy of my personal kitchen hero, Ruhlman.
It’s such a simple way to make stock. (more…)
It’s the weekend before Thanksgiving and I haven’t done the shopping yet so the fridge is looking a little bare today. Cheryl noticed and commented that it didn’t look like there was much to make a dinner out of, then said “but you could probably figure something out.” Indeed I could.
I knew there was some ground veal in the freezer and we had some eggs so I decided to make pasta and ragu Bolognese. Normally I use ground beef but sometimes you have to work with what you have. This particular sauce is one whose recipe is debated and debated and debated and there are many different sides. Do you add milk or not? Veal, beef, pork? Don’t even get into the type of pasta you’re supposed to use (not spaghetti). (more…)