I’ve been starting to make compound butters more often, mostly because they are absurdly easy to make. Just take a bunch of strongly flavored herbs and spices, mix them into softened butter, and freeze. And they keep forever so you can just pull them out of the freezer whenever you want to use them.
Also, sirloin steaks were buy one, get one free. So it seemed like a good time to experiment.
Continue reading Sirloin Steak with Chimichurri Butter
This was a quick trip, so not many meals. Did have a good family style dinner at Herringbone, though.
Continue reading Aria Hotel, Las Vegas
This one is adapted from a recipe in the February 2016 issue of Fine Cooking. It’s been sitting in the “things to try” pile for a while and I finally got around to it. II was intrigued by it because I love lamb stew and olives, but never have had olives in a stew before.
Continue reading Catalan Stewed Lamb
I don’t think I’ve ever had perch before, and saw it in the grocery store, so I decided to try it. Since I have no experience with it, I just threw it in a bag with lemon juice and capers and cooked it at 140 degrees during a few meetings …
In hindsight, I should have gone with my instincts and cooked it at 130 instead. But it was still pretty good.
Yet another example that simple recipes can be fast, easy, and also great.
Overly complicated recipes are often overly complicated. The best recipes feature a small number of excellent ingredients, and let the excellence of the ingredients and the appropriateness of the pairing drive the success of the dish.
The exception is of course the egg. It’s one of the few raw ingredients that can be made into a large number of delicious one ingredient recipes. Most other recipes need at least two, and Raclette needs exactly two.
Continue reading Raclette
If it’s Superbowl time of the year, you are guaranteed to see lots of food blog posts about chicken wings! And you can avoid having to order a week in advance by making your own, which isn’t that hard.
Continue reading Chicken Wings!
The winner is actually a place I have been to before on a previous trip. It was recommended by a colleague who is a big fan of Diners, Drive-Ins and Dives and used it to plan his trip meals. You’d never think to get a Philly Cheesesteak in Salt Lake City, unless you were FROM Salt Lake City, and knew about Moochie’s Meatballs and More!
Continue reading Best Meal of the Trip: Salt Lake City
I was skeptical about this one … but they turned out awesome:
Continue reading Sous Vide Burgers
As usual, first, a blog post about the trip meals that didn’t win Best Meal of the Trip, but are worth mentioning. Food in Salt Lake City is actually surprisingly good.
First is Chubby’s, my favorite Salt Lake City Mexican chain:
It’s pretty low key, but the food is really good.
Continue reading Salt Lake City meals
These are from page 6 of the Jan-Feb 2018 issue of Cook’s Illustrated. They’re a fair amount of work, but they turned out really really tasty.
I made a couple of changes to the recipe, though.
Continue reading Chinese Spareribs