So I totally blanked on taking pictures of it (I know, I should always have my camera) but I wanted to throw up a recipe I made tonight for Recipe Tuesday. This one will give a lot of life to a piece of salmon. A word about salmon: always try your hardest to get wild-caught salmon. It makes an amazing amount of difference in the taste and freshness of the fish. Wild Sockeye salmon from Alaska is incredible and if you can find some that has been flash-frozen and brought to
I wanted to share a real easy recipe that I love making. It’s great when you don’t really want to come up with anything but want a delicious vegetable dish. This goes great as a side with pretty much anything or as an accompaniment on chicken. All you need is some peppers and onions, 365 Organics Chipotle Ranch Dressing (from Whole Foods), and your favorite spicy mustard (Dijon, spicy brown, or whole grain mustards all work well). Cut up your onions and peppers and throw
[nggallery id=31] Happy belated Valentines Day! My girlfriend and I had an amazing dinner and I of course had to take pictures as I made it. We made roast lamb shanks and an onion gratin using recipes from Jamie Oliver’s awesome book, Cook with Jamie. The lamb shanks were stuffed with a herb butter and then roasted in a aluminum foil “package” with white wine, rosemary, sage, leeks, shallots, and carrots. It was the best lamb I’ve ever had! The onion gratin was made with r
I love burgers and this article made me want to eat my computer!
http://aht.seriouseats.com/archives/2009/09/a-guide-to-glossary-of-regional-american-burger-cheeseburger-styles-and-cooking-methods.html #food #notphotography