Gilding the Lily since 2006
There’s just no way to make meatloaf look pretty, is there? Too bad. In an attempt to make room for all the pig that I just bought, I had to pull a couple things from the freezer, among them a 3-lb sirloin tip roast from …
I dunno. I totally made this up. A few weeks ago Scott and I ate at Castagna, in the more casual cafe (we save the restaurant for fancy occasions). Scott had the cassoulet (of course) and I had their pasta dish de la saison: maltagliati …
I swear, I’ve almost worked through all of my chanterelles. I’m actually getting tired of eating them, being too much of a good thing. I’ve been craving pot pies and brown gravy and all that, and thought I’d give making pasties a go. It’s pretty …
Yeesh, it took me a week to post this dinner I made last weekend! I woulda done it earlier, I swear, but these photos are pretty bad. I was too busy enjoying a perfect day to bother with things like Sensitivity and Exposure. Bah, who …
…or Perfect Summer Dinner v2.0 Today is (hey shorty, it’s; we’re gonna party like it’s;) my birthday! The hubz, some homies and I decided to let me cook last night instead of going out – I know that sounds like Opposite Day, but I was …
I’m such a slave to the weather. Two days of rain and it’s practically autumn, as far as I’m concerned. And after seeing the cover of last month’s Saveur around the house for the past 8 weeks, I’ve had carnivorous yearning for a hearty Bolognese. …
Did I mention that I went in with a coworker on a metric tonne of beef? Well, it was really just like half a grass-fed/finished beeve (yes I learned that term from Michael Pollan) from Mt. Vernon, WA. But the point is I have all …
NY strip is a good cut of beef. Salt and pepper and a sear is all it needs. I gave it some Dutch blue just for shits and giggles. Also, celeriac makes good gnocchi. I think next time I’ll do a brown butter and caraway …