Vegetable Broth

Vegetable Broth

Making a batch of vegetable broth is a great way to use extra veggies before they go bad and capture in-season flavors for use throughout the winter. I always try to keep a few jars of it in the freezer as a base for lentil, chicken, or bean soups, which we eat all winter long. Making a batch takes less than an hour of active prepping, cooking, and cleaning time, makes the house smell great, and tastes better than what you can buy in the store. (If you are wondering about the difference…

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Salsa Verde

Salsa Verde

Note: I revisited this recipe a year later and made it even better. Check out the new version. This is one of our favorite condiments for tacos and it makes a great snack with chips. It is very easy to make and keeps for at least a week in the fridge. Salsa Verde 1lb of tomatillos, husks and stems removed 1-2 jalapeños 1 onion 1 bunch cilantro Juice from 1 lime 1 tsp salt Put the tomatillos, jalapeños, and onion in a medium saucepan, cover with water, the bring to…

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Pimento Cheese

Pimento Cheese

I don't remember the first time I tried pimento cheese, but I do remember when I realized how delicious it is. The two summers I lived in Atlanta could be summed up as an extended tour of the city's pimento cheese offerings. Pimento Cheese 1lb grated sharp cheddar cheese 1 cup mayo 6.5 oz jar of pimentos (I used this Goya jar) 5-10 dashes Worcestershire sauce 2-3 dashes of hot sauce 1/2 tsp cayenne pepper powder Drain and dice the pimentos, then mix everything together in a non-reactive bowl and let…

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Melon Granita

Melon Granita

Granitas are a perfect way to use up ripe, in-season fruit and make a refreshing dessert. I bought a golden honeydew at the grocery store, but didn't get around to cutting it up and eating it until it was so ripe that it wouldn't last long after being cut up. I settled on making a granita, an Italian ice-based flavored dessert that has varying consistencies across Italy. I searched through David Lebovitz's The Perfect Scoop (one of the best frozen dessert recipe books out there) and came across this recipe for…

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Sous Vide Corn On The Cob

Sous Vide Corn on the Cob

Do you want incredibly easy, delicious, self-buttering, minimal clean-up corn on the cob? If you have a sous vide circulator, look no further. Take 2-4 shucked cobs of sweet corn and seal them in a bag with a few tablespoons of butter. Or, if you don’t have a vacuum sealer, put them in a ziplock bag and use the water displacement method to remove the air before sealing it. Cook them in your sous vide water bath for 30 minutes at 182F (83.3C). Take the bag out, cut it open, and serve!

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“Apartment-style” Sous Vide Pork Ribs

“Apartment-style” Sous Vide Pork Ribs

I haven't had access to my smoker for about a year now and I miss it. I've been experimenting with things I used to make in the smoker to see if I can make another tasty version with the equipment available to me in the apartment. I tried a few oven and crockpot versions of ribs, but I could never get the consistency I'm looking for. Oven/crockpot ribs were always either too tough or too tender. I couldn't hit the sweet spot I was looking for with juicy tenderness and still firm…

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Copycat At Home: Holeman & Finch Burger

Copycat at Home: Holeman & Finch Burger

When I have a good dish at a restaurant, I sometimes try to recreate it. I'll chronicle these things in the Copycat at Home series. I went to Holeman & Finch a year ago after learning about their famed burger. Though it was raining and we had to wait for an Uber, I insisted that my boss Dusty and I go. We had a few drinks and small plates (beets and charcuterie, if I recall), and each reserved one of the 24 burgers for the 10pm serving. It was incredibly delicious.…

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Tipple Tuesday: Maraschino Cherries

Tipple Tuesday: Maraschino Cherries

Most maraschino cherries are bright red, sickly sweet, and drowning in red dye and corn syrup. Not something you want to put in your cocktails. Luxardo cherries are another story, but they are pretty expensive as far as garnishes go. Since cherries are in season right now, I thought I'd pick some up and make enough maraschino cherries to last until this time next year (or to give out as host gifts with a bottle of rye around the holidays...) Homemade Maraschino Cherries 3/4 cup raw sugar 1/2 cup water 1…

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French Fry Notes

French Fry Notes

Amanda and I made some french fries at home last week on a whim. Here are the notes. We used this recipe from Serious Eats as a base. Making fries at home is both easier and more difficult than The whole process takes at least an hour and a half before clean up. Make sure you have enough time to do this. We were getting pretty hungry by the end. We aren't making them on a weeknight again, only on a weekend, maybe a huge batch with tons of dipping sauces and…

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Breakfast Skillets

Breakfast Skillets

Breakfast skillets are the "Weekend Special" here at the Grimmett Apartment. Simple and delicious. Breakfast Skillet 1/2 lb of bacon, chopped 3-4 potatoes, diced 1 onion, chopped 1 hot pepper, chopped 1 tsp smoked paprika Salt and pepper to taste Chop up the bacon and fry it in a large skillet over medium high heat. Remove it from the skillet when it is crispy, but retain the grease. Put in the diced potatoes and start frying them in the bacon grease, still on medium high heat. Flip them over after 10…

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