There is nothing to be afraid of. If you like short ribs, steak, brisket -- ANYTHING that was once attached to a four-legged beastie that mooed -- then you will like lengua, or beef tongue. It's just another muscle, another piece of meat. Perhaps so often overlooked because it's unusual and tangibly looks like an anatomical animal part -- unlike the neatly packaged and labeled steaks that we are so familiar with. Just because it is different does not mean it's not good. It was just a ... continue reading...
Easy Beer-Braised Lengua Tacos (Beef Tongue)
Lavender & Lillet Fizz
1% of the 12 people that read this will understand the reference but I laaahhhvv Miss Fisher. SO MUCH. An Australian series set in the 1920's that centers around a fearless wild lady detective. She runs around Melbourne in fancy outfits waving a pistol and solving crimes and it's absolutely as perfect as it sounds. Just...Just go watch it. And make yourself this snazzy flapper inspired summertime drink: a Lavender Lillet Fizz. Lillet (pronounced "lee-LAY") is an aperitif wine from ... continue reading...
Chicken & Rabbit Pastilla
Move over chicken pot pie. I still love you but your super hot and exotic Moroccan counterpart Pastilla just showed up and I need to introduce it to all my friends. This is the dinner party showstopper to end them all. Layers and layers (and layers) of buttery phyllo dough snuggle up and encase a savory filling that is oh so full of goodness. Cinnamon, garlic, red wine and cardamom mingle with a mix of rabbit and chicken until they are all in love with each other. And then it's all doused ... continue reading...
Easy Brussels & Friends Egg Nests
Oh hey there cutie -- get in mah belly. As if we needed another reason to love the holy egg and lauded sprout -- here is one in the form of little egg nests that are almost too adorable to eat. This is an extremely simple and endlessly adaptable recipe for your everyday breakfasting needs. I might have taken them to work the next day and microwaved them (gasp!), gobbling them up on a paper plate with ketchup like the fancy lady I am. I definitely might have gotten egg and ketchup on my ... continue reading...
Rye Old Fashioned with Chamomile & Lemon
It's OK to drink on Monday because it's Monday and Mondays are gross. Half the time Tuesdays are just as wretched as a dastardly Monday. Wednesday is "humpday" and cause to celebrate. Thursday is almost Friday. Friday IS Friday(!!). Saturday is party-day. Sunday is brunch-day. Not that I condone drinking every day of the week..I work at a hospital and wouldn't recommend alcoholism as a great lifestyle. No the point is that if you see this here cocktail and want it now but it's not the ... continue reading...
Carrot Top Pesto Flatbread
Sometimes rabbit food can be a good thing. When the weather turns Springy just like a scene from Bambi all we want to do is go frolicking with our furry forest friends without a gluttonous meal weighing us down. This carrot top pesto flatbread solves that problem -- and is the perfect excuse to buy the prettiest carrot bunches that you see at farm-stands but then worry that you'll end up wasting the lovely little tops. FRET NO LONGER, PESTO SAVES ALL. This comes together ever so ... continue reading...
Dirty Shrimp & Mezcal Cocktail Sauce
Being food-obsessed usually means you may have strong, somewhat obnoxious opinions about any and all food-related topics that you staunchly present as facts. (Which they very well may be.) A well-done steak is a waste of good meat. Don't refrigerate your tomatoes. There is no point to pre-ground pepper whatsoever. (Stick to your guns people.) One such argument that I shan't ever back down on is that pre-cooked frozen shrimp are The Worst. They are bland, they are mushy, they are evil. ... continue reading...
Grapefruit Aperol Punch
Let's keep this short and sweet. I hate mixing individual drinks. When I'm doing a dinner party I try to have most things done ahead of time. Does that happen? Not always :) Mostly because I changed my mind halfway through and decided we don't want salad today we want roasted sprouts instead. I haven't yet washed the food processor or put on makeup and I'm trying to remember exactly how many gluten-free friends are coming. My go-to cooking outfit is an XL men's black tank top that acts as a ... continue reading...
Rhubarb-Glazed Pork Belly
If I had to choose one meat to cook with for the rest of my life it would be an easy decision: PORK. Duh. That animal is chock-full of delicious bits. Ribs, chops, cheeks. It's a true nose-to-tail animal that welcomes us to fully take advantage. It has my vote on pork belly alone. Pork belly is everything. It has a texture like no other cut: half meaty morsel half melty fatty heaven. It's the mother of all bacon. Rhubarb and pork together is a lovely combination. The puckery tartness ... continue reading...
Sweet & Sour Juniper Berry Pickles
These juniper pickles are mad delicious, and we will get to them I promise. But more importantly.. Last night we saw Lorde in Boston. Safe to say neither myself nor my voicebox will ever be the same again. To be in an arena where upwards of 20,000 humans are all belting the same song, fixated on the same magnificent young woman giving a show of a lifetime. When the music is so loud you feel it echoing in your bones, and you jump up and down so much that you maybe peed a little. Being able ... continue reading...
