Last week, our dear friend Henry came home from rehab following surgery and intense radiation treatment for tonsil cancer. Even weeks later, he was still limited to liquids, either that he could drink or put into a feeding tube. I asked if he craved anything. “Not really, I can’t … [Read more...] about Recipe: How to make bone broth
Beef, Lamb & Pork
Steak: Sous Vide vs. Grilled
Last night, our neighbor, Dr. Vince, invited us down for dinner. “We’re doing a competition,” Dr. Vince told Mike. “Steak two ways." Now in classic French parlance, this might mean steak with two sauces, or, say one pan-seared and the other grilled. In this case, … [Read more...] about Steak: Sous Vide vs. Grilled
Recipe: Flint-Style Coney Islands
I don't care of if I have a fancy French culinary degree. I'll stand on top of a mountain top if need be and shout it. I LOVE A GOOD CONEY DOG! Yes! That involves a hot dog. Possibly non-grass fed beef. White bread buns. I'll say it loud and proud, for all the world to hear, as … [Read more...] about Recipe: Flint-Style Coney Islands
Recipe: Mushroom-crusted Steak with Sauce
Boeuf en croûte champignons avec sauce vin rouge Mushroom crusted steaks with red wine sauce This classic red wine sauce can accompany any kind of red meat. Trim extra fat or sinew off the meat to use as the basis of the sauce or toss in a few pieces of stew meat. I use a mix of … [Read more...] about Recipe: Mushroom-crusted Steak with Sauce
Recipe: Olive-marinated lamb with white beans
This is my favorite from The Sharper Your Knife, the Less You Cry. In the book, it's listed by its French name, Agneau grillé mariné aux olives, artichauts et tomates. High quality olives make all the difference in this dish, so don’t skimp. Go to a deli and get a glistening … [Read more...] about Recipe: Olive-marinated lamb with white beans
