Tag Archives: meat

Farm Camp

Mark and I just returned from Farm Camp, a weekend near the Adirondack Mountains in New York, spent with other people from the culinary world, hosted by the wonderful Jen and Mike, owners of Flying Pigs Farm. Mary Cleaver, owner…
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Homemade Cheesesteak, Thankfully Nothing Like Subway

It takes a lot of food styling to make a Subway sandwich look appealing to yours truly. Its cheap convenience food that works just fine in a pinch, if you stick with vegetables. Yet through a miracle of computer generated…
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Grilled Lamb with Fig & Red Wine Glaze

The summer is off to a dreary, cool and wet start, but we refuse to give up on our trusty barbeque. Especially since I’ve been spending most days as an intern in a New York City catering kitchen and on…
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Chicken Soup for the Swine Flu, or Allergies

I’ve been feeling a bit under the weather the last few days and decided that I wanted to make some chicken soup. Not in the mood for traditional Chicken Noodle Soup, I decided to spice it up a bit to…
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Duck Confit

Duck Confit is an ancient, French method of preserving food to provide through the winter, also known as confit de canard. Originally, the ducks were slaughtered, and then the tough thighs and legs intact were cured in salt and aromatics, submerged in the ducks’ own fat, eliminating any oxygen contact, and simmered for hours. Then, it was cooled so the fat could solidify, and stored over the winter. As needed, legs were dug out of the fat and prepared for dinner. The only real thing that has changed here is that we don’t (usually) slaughter our own ducks and the fat they are confit-ed in is not (necessarily) their own.
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Lemon Chicken

This is one of my favorite recipes. Cuts of chicken grilled on high heat, then braised in white wine, butter and lemon juice – yum! The recipe is inexpensive, super simple and absolutely delicious as leftovers the next day straight out of the fridge.
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The Best Meatloaf Recipe You’ll Find

When M and I met, he was The Gourmand and I was the Peasant. He, having gone to culinary school, and I making the best meatloaf he’d ever had. Times have changed and the line between who’s who has blurred,…
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Chili For A Cold Winter’s Night

In culinary school, we’ve been braising and stewing large, primal and sub-primal cuts of meat. This week, I had Osso Bucco and Oxtail for the first time. I loved both. Long, slow, moist cooking renders even the toughest meat, like…
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Authentic Mexican Thanksgiving

After 28 years of stuffing and sweet potatoes, The Gourmand & I opted for something completely different. Instead of celebrating the authentic American Thanksgiving meal, we made a 4 course meal, including 4 condiments, oysters, ceviche and dessert, and spent the day, just the two of us, cooking and eating and being thankful.
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What Chefs Call “Fabrication”

My culinary school program is broken up into modules, each building on the last and a practical, hands-on exam is required to progress to the next. Module one contains virtually no actual cooking. Instead, we are focusing on the basics:…
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