Duck Fat Potatoes

So this duck fat has been hanging around for months and months. Put some to use for roast potatoes. Yum! Very good, basic recipe.

Coop-inspired Bison Burger

So back during my bday Iron Chef challenge, Coop made bison burgers w/ chimichurri sauce and pickled onions. I made an attempt to recreate them with the bison burgers I got at the market. YUM!

Blueberry Sage Cocktail

I’ve made this drink in pitchers on a couple of occasions, based on a drink I had once at the Source, but it’s been at least a year since I’ve done it. I remember the basic ingredients (blueberry vodka, sage, sour mix), and sinch I just made a batch of sage simple syrup, it seemed like a good bet for Sunday Night Cocktails. I’ve adapted the recipe a bit for a one-person drink, and there’s still some room for improvisation here.

Herb Harvesting: Rosemary Honey, Sage Paste, Chive Garlic Oil

Today I did my annual herb harvesting. Some herbs are being frozen, others being dried, and I made sage simple syrup. But I tried a few new things out with my herbs: an herb paste (the Post recommends it as a storing method), rosemary-infused honey and chive garlic oil.

Matzoh Ball Soup

I’m excited I finally made Matzoh ball soup. This was another idea from the Blue Ribbon cookbook, though my recipe ended up being slightly different. For one, I bought Matzoh mix instead of meal by accident. I also added some leftover roast chicken to the soup.

Lemon Sage Roast Chicken

I got a new cookbook from a media event and I’ve been playing around with it this week. The roast chicken recipe on the cover looked great, and was much more healthy than my usual buttery approach. I didn’t plan ahead well enough to give it a 24-hour marinade, but the lemon and sage flavor really got through.

John’s Mediterranean Roasted Veggies

Impressive impromptu veggie dish from John. The veggies get all crispy and caramelized. We had this for dinner alongside pasta with meat sauce, and garlic bread.

CSA Challenge: Giant Edible Gourd

Ok, this was certainly a surprise in our final CSA share this week (but we’re doing it again next year! And taking a whole share for ourselves!). Any thoughts on what to do with a Giant Edible Gourd? John’s idea of using it as a bottom-of-the-door-keep-out-cold-air-stop is not under consideration.

Recipe Update: Lemon Chicken

This is a Chinese takeout-style lemon chicken dish I make, and I’ll honestly take it over the restaurant version any day. I made sure to measure everything to see how WW-friendly it was, so here is a more refined version of the recipe.

Easy Whole Fish

Whole fish is my favorite! I didn’t expect John to pick it when I asked him to bring home seafood but he did, so yay! This preparation couldn’t be easier.