J — Your guests will never know … that you had just too much turkey taking up space in the fridge. Or, stuffing. Or, too many roasted vegetables. Sandwiches are so last year. Hot Browns? Only if you are at the source in Louisville. What to do? Here are a … Continue reading
C – It’s that time again … time to make pies. Even better. I wanted to make small pies. I am small, so anything small I like. I wanted to make mini pumpkin pies, but Jim had a different idea. He wanted them a little bit bigger. He liked the … Continue reading
C – This is my new guilty pleasure. Well … for Thanksgiving anyway. Thanksgiving is usually tough for me, especially when I don’t make the food. I love food. I want to try everything. I overeat. If there is something new and interesting, I will probably be the first to … Continue reading
C – I am so grateful Luke and Chris made this wonderful meal for us. I don’t think one person could take on all these things at once. I am always amazed at how well they work together. Calm, cool and collected. Of course, keeping a good stock of beer … Continue reading
J – This year we went non-traditional! Whole roasted turkeys are way overrated. They take much too long to roast. And, no matter what most people do, the breast meat is usually overcooked. So, we broke down the bird and got three great turkey dishes for dinner, an amazing stock … Continue reading
J – Shopping for ingredients with a French chef in Paris in just about the best market district you can find, Les Halles de Montmartre. A chef who works at Michelin-starred restaurants. How cool is that? There was a menu plan. Ambitious. Likely to be tasty. I didn’t want to … Continue reading
C – I think I make a good bolognese sauce. And, I know it can be better. There just seems to be something missing. Something seems to be off about my sauce. I just can’t put my finger on it. I did my research. Most bolognese sauces are similar. Meat, … Continue reading
C – Duck prosciutto?! Is that even possible? We didn’t know until we tried. Luke was curious. He’s made plenty of other prosciutto … just not duck. Maybe it will work. Maybe it won’t. We had a lot of leftover duck breasts after we finished the duck confit. We certainly … Continue reading
C – “You want to make what?!” I asked. “Duck confit. It will be great. I want to be more technical and show more interesting techniques on the blog,” Luke said with delight. I was excited. But, I didn’t know what this duck confit adventure would lead us to. TROUBLE! … Continue reading
C – Luke loves to teach. I am so grateful. I get to learn all these great things from a professional chef, without having to attend a class. It’s like having a private cooking lesson every week. Knowing proper cooking techniques is the foundation of being mindful in the kitchen. … Continue reading