Beef carbonnade

Tough cut, tender result

Originally appeared in the December 16, 2010 edition of the Southside Times.

There are several magical features about the science of braising.  One reason is the season:  This is a perfect time for heavy meat dishes served with starchy sides.  Two:  Pacing—there’s nothing quite like the cadence of a leisurely culinary execution.  And the third element is what I’ll call the “underdog” factor.  Check out more after the break: (more…)

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Published in: on December 16, 2010 at 5:04 pm  Leave a Comment  
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Bacon, ale, and cheddar mac ‘n cheese

Say cheese…and more, please

Originally appeared in the December 09, 2010 edition of the Southside Times.

You might say I’m misappropriating the line from James Hilton’s Lost Horizon when I call bacon, beer, and cheese the “triple mischiefs” of this dish, but there’s really no other way to describe these distinct ingredients competing to be the hero in this recipe.  Quite honestly, they all win—both individually and in concert.  Read more here: (more…)

Published in: on December 9, 2010 at 6:14 pm  Comments (4)  
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Classic meatballs

A memorable meatball

Originally appeared in the December 02, 2010 edition of the Southside Times.

The term “comfort food” is frequently repeated around this time of year, it’s sort of a catchall for describing dishes which are both sentimentally soothing and unapologetically hearty.  You know:  Meat-and-potatoes stuff.  And nothing embodies the cozy elements of comfort food better than the classic meatball.  When properly prepared, a simple meatball not only satisfies the most demanding appetites, but—like all comfort foods—holds the potential to produce a brand new batch of memories.  More after the jump: (more…)

Published in: on December 2, 2010 at 9:22 pm  Comments (1)  
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