Could leftover pot roast and veggies be turned into delicious baby food?
I’m not gonna lie. I’ve tasted the jarred meat baby food–even the gourmet organic brands, and they are all as flavorful as a dirty jockstrap (and that’s putting it lightly). So when it comes to making meat dishes for my baby, I can’t help but feel like I’m cooking for Roger Ebert–pureed foods that just so happened to satisfy an adult palate.
The recipe and more after the jump.
She asked and I created! A gluten-free recipe for my sister in law.
A few years back, my sister in law started getting really sick. Everything she ate seemed to go right through her, and she lost a lot of weight for an already skinny person. After a lot of testing, they discovered she was a celiac who was allergic to gluten. Gluten is a protein that is commonly found in wheat and other cereals made into flour. It is what helps give bread it’s structure, and apparently, what makes celiacs sick. And after reading my food blog, she realized that a lot of foods she loves have gluten in them. Boo.
So in honor of her, and the upcoming holiday dinner we are going to make together, I am on a mission to research and find delicious and uncomplicated gluten-free recipes. Today’s recipe: gluten-free turkey gravy made with pureed roasted vegetables.Recipe and photos after the jump.
My three meat chipotle chili, inspired by a chili cook-off recipe and a recipe from the book Chili Nation!
Man, I am so glad I had my latest chili cook-off. As a cook, it is easy to get stuck in your own ways and your regular recipes, so it is always a blessing to have as many cooking inspirations as I did from my cook-off. I mean, I actually WANT to make a vegetarian chili! Hell hath frozen over, folks.
One of the cook-off prizes was a book written by Jane and Michael Stern called Chili Nation, featuring regional chili recipes from all 50 states. My friend Matt made a killer beef chili with chipotle and chunks of beef stew meat, and it inspired me to try something similar. I found the “Serious Capital Punishment Chili” from the District of Columbia (also the International Chili Society’s top winner in it’s 1980 cook off), which not only had cubes of beef round and chipotle in it, but also hints of dark chocolate and two kinds of ground meat in it. I made a few adjustments to the recipe, and hot damn. I got probably my favorite new chili of the year. Possibly even the decade. It has a few different textures of meat, which makes it really hearty, and a delicious, almost addictive heat and smoky flavor to it from the chipotle.
I did a search on my blog and for a bitch that talks a lot about chili, I sure as hell don’t have that many chili recipes on here. Time to make up for that. The recipe and photos for Leena’s three meat chipotle chili after the jump.
It's been a while, but Leena's Fifth Annual Feed Me Your Chili Extravaganza has risen again!
I didn’t always love eating chili. As the story goes, I overdosed on my mom’s chili at the tender age of 3 and got sick. The memory of this made me avoid chili for the next 20 years or so (I still can eat red kidney beans without gagging a little), until I went to culinary school and decided to try making a chili recipe I could actually stomach.
That was 2005, the year of my first chili cookoff, and this year is number five. The cookoff has followed me from Chicago to Australia to California, and has yielded some of the most interesting chilis I have ever tasted (like a kangaroo chili with Vegemite and a Thai chicken chili), and this year was no exception. The big surprise? Really delicious vegetarian chilis that were more than just beans and water!
More chili cookoff food porn after the jump.
The later I go into my pregnancy, the lazier of a cook I became. It’s not that I don’t crave foods…I just stopped having the ability to say, yeah, let me make that! And then actually follow through. If dinner requires anything more than raw, chopped vegetables for a side, I can’t handle it (and I don’t even make dinner most nights)
But as I near the end, I am managing to push out a few good cooking sessions, mainly to stock up our freezer with a few meals for post-baby. Nevermind that we didn’t have dinner for the night–we’ll have it for three month from then. Makes total sense, right?
This was one of those meals. Delicious, comforting over a pot a spaghetti, a cheesy polenta or just some bread, here are the meatballs I like to call comfort food. The recipe and such after the click.
Since my gestational diabetes has been preventing me from rocking out all the baked goods my little pregnant heart desires, I’ve been ramping up my savory cooking skills. I am a HUGE fan of dishes that yield a large portion of cooked meat that can be saved for multiple meals, like smoking meats and roasting. This recipe, which originates from New Classic Family Dinners, written by Campanile restaurant in L.A.’s chef Mark Peel, relies on braised, shredded pork for the dish.
See the twist I put on the recipe and more food porn after the jump.
Chorizo and caramelized mushroom bistro salad with poached egg from Food Porn Daily: The Cookbook
I am not really one to follow a recipe. I always start off with the best intentions to, but soon I realize I am missing an ingredient or have a better ingredient/idea/method in mind than the author of the recipe, and all hell breaks out. Sure, I may end up with a delicious dish, but who knows what mysterious, tasty delights the actual recipe held?
So when my gal Amanda over at Food Porn Daily published her first cookbook, I figured once, JUST ONCE, I could try to follow a recipe. I picked her chorizo bistro salad with caramelized crimini mushrooms, poached eggs and sherry vinaigrette…and I pretty much followed her entire recipe, save for some avocado I threw in at the last moment (old habits die hard…and avocados rock).
Turkey + salt = Goodness.
Please enjoy this week o holiday cooking to get you in the mood for the holidays!
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Year after year, bird after bird, I have attempted to get the perfect Norman Rockwell turkey. You know what I’m talking about–that perfectly brown, perfectly crisp, perfectly juicy turkey that only seems to appear in paintings? Despite my brining, buttering and basting, I could never get more than a few brown spots.
Well, allow me to introduce you to my new favorite method of poultry roasting: salting. To check out the recipe, step by step photo guide and just a little bit of food porn, click on.
Cook's Illustrated's spicy chicken tikka masala recipe with my fake garlic naan (pita bread brushed with garlic butter and lighly toasted in the oven). So good.
If you’ve ever eaten Indian food in a country outside of India, odds are you’ve tried chicken tikka masala. It’s a slightly spicy, slightly sweet and creamy tomato curry with chunks of yogurt-marinated chicken, and if legend is correct, it is about as authentically Indian as 7-11.
Britain has claimed it as it’s true national dish, Glasglow thinks it comes from a tried and true Scottish recipe, and a few believe it originated in Punjab in the 1950s. Authenticity aside, CTM is a delicious dish I couldn’t wait to tackle.
The recipe and food porn a-plenty after the jump.
My homemade bulgogi--crispy, meaty, and so good, you'll eat two pounds in one sitting. At least.
When I find a dish I love, I tend to get a bit obsessive. By that, I mean I will probably eat the dish as many times as humanly possible in the weeks following it’s discovery, often to the point where I’ll burn out on it for a while, not make/buy it for a year, and then “rediscover” it all over again, only to eat it for every single meal for weeks…it’s a vicious cycle, really.
But the one fact that remains the same, time and again, dish after dish? The dish typically KICKS ASS. So duh. Who wouldn’t want to drown themselves in a vat of the stuff?
Case in point: bulgogi, Korean barbecued beef or pork. It’s salty. It’s meaty. And if you play your cards right, the fat will get so crispy, you could swear it was a potato chip. A meat chip of awesomeness that comes paired with a homemade, spicy pickle. MMMmmmmmmm.
The recipe and more food porn after the jump.
Check out these bad boys: Niman ranch charcoal smoked pork chops (a pound each!) with homemade bbq sauce.
When I was young, a pork chop equaled a very thin patty of tough pork coated in shake and bake. I hated it.
This pork chop? I do not hate. I LURVE this pork chop.
I would like to institute a national day in honor of this beautiful piece of pork, but I can’t, so please, instead, enjoy the food porn and recipe.
My bad-ass smoked dry-rubbed chicken half.
I love smoking meat so much. So little work (especially since 1. I own an electric smoker and 2. my husband LIKES to do it), so much delicious, smoky meat for the effort. Thus far on this blog, you’ve witness me smoke pork shoulder, pork ribs and drums of heaven, all with relative success and deliciousness. Oh, and let’s not forget my epic charcoal-smoked leg of lamb.
So on a recent Sunday, while on the hunt for something to cook for dinner that would provide us with food for a few days, I thought of the humble chicken. I could cut it into halves and slather them in delicious dry rub, then smoke them for three hours or so (for a 3.5 pound chicken). The results would equal some delicious dry-rubbed smoked chicken pieces for dinner, and another half of smoked chicken for us to shred and make into bbq sandwiches, quesadillas, enchildas…mmmm. Done and done.
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