So this duck fat has been hanging around for months and months. Put some to use for roast potatoes. Yum! Very good, basic recipe.
Monthly Archives: October 2010
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!
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.
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.
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.