Last weekend, Janine was invited to a social gathering that didn’t require my attendance. I was off the hook. The day was filled with potential. Unfortunately, the weather put a damper on things. The heat and humidity prevented me from starting any projects around the house. The tides in Sandy Hook Bay were not ideal […]
Other Items Recently On Our Plate:
How To: Trim and Butterfly a Hanger Steak
Hanger Steaks are one of my favorite cuts of beef. Their texture is similar to Skirt steaks but their flavor is far more complex. Both Hanger and Skirt steaks are cut from the cow’s diaphragm. Skirt steaks are cut directly from the plate portion. Hanger steaks are cut from the muscle that literally hangs between […]
Boneless Grilled Leg of Lamb with Tzatziki and Middle Eastern-Inspired Pilaf
Janine frequented a little Afghan restaurant in New York’s Hell’s Kitchen before we were married. It was a low-key, nondescript place with about eight tables. A mismatched assortment of Afghan-themed decor adorned the walls. She brought me there on one of our first dates. The owner recognized her immediately and asked if she wanted the […]
How To: De-Bone and Butterfly a Leg of Lamb
To De-Bone The Lamb – Begin by trimming off some of the fat that covers the outside of leg. This task is significantly easier to accomplish before the leg is de-boned. Discard any unwanted fat. Note: Some people prefer like to leave a thick layer of fat on the meat. I personally find lamb fat to […]
Beef Stew: Not Your Average Garden Variety
When was the last time you had a really memorable serving of Beef Stew? Not those childhood memories of the school cafeteria lunch special or your parents forcing you to finish your plate. The memory where fragrant aroma captures your senses and lures your attention down just as the bowl is set before you. At […]
Counting Corks
Dean Martin sang, “When the world seems to shine like you’ve had too much wine, you’re in love…” We have lived in our house for four years. Weather has been warm and we are doing spring cleaning. My husband and I have this policy that when we go out to dinner or drink wine at […]
Gloria’s Pound Cake
Today I am channeling Paula Deen because this recipe begins with a pound of butter and a pound of sugar. Best to serve when you have a bunch of guests over. It is from a family friend, Gloria and baked in a Bundt pan. It is a classic old school cake recipe in the best […]
1-2-3-4-5 Debunking the Falling Souffle Jive
Soufflés are often considered delicate in nature and very difficult to prepare. We’ve all heard horror stories of failed attempts. They are told with such angst that “The Night of the Unrisen Soufflé” has become a kitchen cult classic. The reputation of this dish is nothing more than a culinary urban legend. They are fairly […]
How To: Trim and Clean a Leek
The mild onion taste of the common Leek is an integral component in many recipes. Quite often, sand and dirt becomes caked between the individual leafs as the Leek grows. This sediment can ruin the final dish if the Leek is not properly cleaned beforehand. The following information offers a quick and easy cleaning method. Begin […]
Veal Milanese: Old School Italian Recipe Still Makes The Grade
Our little local grocery store has a pretty good butcher department. They always carry cuts of meat not often available in other national chains. I like to go there early Saturday morning when they are stocking the shelves and look for inspiration. Veal rib chops are usually always available. Their affinity for the grill makes […]
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