The other day I made Shepherd’s Pie w/ Venison & Gruyère Aligot. One of my favorite ways to utilize leftovers is to make nachos or burritos. This week I did both with Venison Shepherd’s Pie Nachos and Venison Shepherd’s Pie Burritos. Both of these are a great way […]
The other day I made Shepherd’s Pie w/ Venison & Gruyère Aligot. Not one to waste an opportunity to turn absolutely anything and everything into leftovers? I’m of course going to make Venison Shepherd’s Pie Burrito. Burritos are one of my favorite ways to utilize leftovers. […]
Avocado dip is one of my favorite things to make. This might age me… But, if I could only have one food on a desert island? It would probably be avocados. Or maybe potatoes. When am I ever only going to be able to eat […]
I am a “more is more” kind of person when it comes to making potatoes. I’ve also been traveling. I’m calling it “freelance traveling chef” work on my resume. Although it’s really just a fancy way of saying “unemployed chef who’s burned out on the […]
Aligot (pronounced, a-li-ɡo, like alligator, without the at- and -r) is a French dip made with mashed potatoes and cheese. “Mashed potatoes” is really kind of a misnomer, though. It’s really more like a fondue with a hint of potatoes. The more typical French recipe […]
I keep almost making stir fry. There’s something about getting out a big pan that makes me feel like I’m making a big meal. And, while a wok is indeed a big pan (or, at least pan-adjacent, if you want to get semantic about it), […]
This is a sort of a Pacific Northwest, Italian, Mediterranean-themed pasta salad. Really, it’s just a hodge-podge of everything that I have in the refrigerator at the moment. The other day I made Barbecue Salmon w/ Lemon & Onion for Salad w/ Salmon, Couscous, & […]
I’m a big fan of salmon. I grew up on the West coast, so it’s ingrained in my culinary formative years. I don’t tend to eat much meat these days. Especially seafood that’s not great in this regional area. But it’s my go-to when I […]
I’m been on a pseudo-Moroccan kick lately and have been trying my hand at couscous a little bit. Couscous might look like quinoa and I want to assume that it will cook like quinoa and lentils, which I often cook in a rice cooker. They’re […]
When I first started out cooking, I’d come across a recipe where there would be an ingredient or two that I didn’t have or didn’t recognize at all and I’d think I can’t make that. But cooking is a lot more forgiving than it might […]
