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.
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.
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.