I was blessed this year by an almost none existent spring, it rained all the way through May here in the Bay Area. I really love the rain and would prefer fog, clouds, and rain over the heat of summer.
Summer and spring is such a double edge sword. The bounty of fresh ripe fruits and vegetables truly inspire me to cook like nothing other, but the heat in my apartment unfortunately puts an end to my plans.
Tom Colicchio’s short rib recipe has been in my Cook ASAP Bookmark folder for about 6 months. I really wanted to make these for Christmas but they were not on sale, and well, I waited, and waited.
Finally last week I asked my butcher if they over go on sale, he says they do and I must of some how over looked them. I usually see a pack of 4 of them, for around 10 dollars, I hardly call that a sale. Any whoo the butcher was nice enough to discount some for me that were going to be past there date the following day. I looked at them, asked him if I could smell them. He obliged and cut open the plastic wrap. They smelled fine, still super red and smelled like healthy cow meat. So I purchased two packs of them at 75% off. Get to know your meat, smell it, touch it, you will know when it is past it’s prime if you know how it feels and smells when it is not.
For me lamb meatballs are a nice change from the standard Italian style meatball. I like the idea of using lamb as it seems to lighten the dish up and really lets the fresh herbs sing. I was inspired to make a lamb style meatball Gyro dish after having one at the Northern California Renaissance Faire. Now I know this is not a Gyro, but these meatballs along with fresh tzatziki sauce bring many of the same flavors and textures to the plate. The only trick to this is you have to let the meatballs rest in the refrigerator over night before you can cook them.
I won’t be making my turkey till later this weekend, or maybe even the following week. This year we are heading over to my future in-laws for a Thanksgiving feast on both Thursday and Friday. So I am thinking I won’t get around to doing our turkey day till January as we might be on turkey overload by the end of this weekend. I love to make my own because I get to keep the carcass and make stock.
Pork shoulder or butt is a must have item in your freezer. This roast can be turned into so many wonderful things. Slow cook it for hours, tear it apart with two forks and get creative. Depending on how much or little you season it you could use it for a wide variety of meals.
I found this recipe on Rick Bayless site and I really wanted to use his recipe because it did not call for much seasoning. I figured I could use some of the left over pork in empanadas or make some bbq pork sandwiches. But alas I bought a whole pork roast with a bone in it and I could not cut it up as he suggested. So I got creative and decided to slow cook the whole think in some simple spice and a fresh onion. Results were so good we decided to make this again for my younger brother and his family. They loved it so much!
As I come up on my first anniversary of my blog I am so excited! After blogging for a year I can see what I have learned, and well, I wanted to share some of it (I actually had photos for each example but then I got engaged and that messed my process up, totally not complaining, oh and by engaged I mean ring on my finger! We are getting married!).
When I started my blog I had been going through a hard time. A stint of unemployment that I still enjoy till this day, but for some reason I cope with it differently. I feel I have found my voice again. Not that is was lost completely, but that it has been made stronger and wiser.
Above all I these are the things I have learned: