Beans and Beef with Chile and Panela

It’s the season for deeply flavored stews, braises, roasts and rich bean dishes. This one is not based on any specific recipe but like most cooking I do is more based on a flavor profile, in this case American Southwestern/Mexican. The starting point was the beef shoulder roast. I wanted it more substantial, enter theContinue reading “Beans and Beef with Chile and Panela”

Lasagna al Forno: Two Excellent Versions

We are a house divided. We are a house divided when it comes to Lasagna that is. My wife and youngest prefer the one common in the south of Italy while my oldest and I prefer the luxurious northern version. Recently I figured why not please everyone? Why not make both and let peace andContinue reading “Lasagna al Forno: Two Excellent Versions”

Kafta – Ground Meat with Onions and Spices

Kafta is a Lebanese kitchen cornerstone. Like Kibbeh it’s a dish, a recipe and a staple that can be made into various preparations. For minced meat to be Kafta it has to be spiced and flavored with onions and plenty of parsley. I am sure this is not written in stone anywhere and someone else’sContinue reading “Kafta – Ground Meat with Onions and Spices”

Sous Vide Corned Beef and Great Colcannon

For St. Patrick’s Day we had corned beef and cabbage. Not the stinky slow cooker pot of meat and mushy vegetables, but some awesome home-cured perfectly cooked beef with “The Best” Colcannon. making corned beef from scratch is time consuming but pretty easy to do. I used the recipe and process from ChefSteps.com and itContinue reading “Sous Vide Corned Beef and Great Colcannon”

Lomo al Trapo – Beef Tederloin Wrapped in Cloth, Salted Potatoes, Chimichurri

I have cooked meat -usually fish- and vegetables in a salt crust before, but not like this. I saw this Colombian dish on Kenji’s Food LabĀ and it immediately caught my attention. It is too cool, too old and new at the same time and just plain wild. Christmas dinner seemed like an excellent occasion forContinue reading “Lomo al Trapo – Beef Tederloin Wrapped in Cloth, Salted Potatoes, Chimichurri”

Steak and Guinness Pie

British food is good. It could be great. To me, it is comforting, historic, classic and kind of cool in a way. Thankfully over the last few years chefs like Fergus Henderson, Heston Blumenthal, Marco Pierre White, Jamie Oliver and many others are making it a point to celebrate the classic food of Britain. InContinue reading “Steak and Guinness Pie”

Dry-Aged Strip Steak, Carrot and Sour Onions

On more than one occasion I’ve heard people say something along the lines of “Oh what’s the big deal with dry-aged beef…I got a couple of steaks and they are not that different that the run of the mill steak from Costco”. Well, these guys are either not really buying dry-aged steak or have someContinue reading “Dry-Aged Strip Steak, Carrot and Sour Onions”

Braised Short Ribs in Cepe-Prune Sauce and Cornmeal Cakes

The Cooking of Southwest France by Paula Wolfert is really one of my favorite books in my collection. It’s a book I’ve used so much over the years and have never been disappointed (like this Cassoulet). Another reason I love it is that I helped test some of the recipe in there for the revisedContinue reading “Braised Short Ribs in Cepe-Prune Sauce and Cornmeal Cakes”