First week of the 2018 CSA! I switched to Sisters Hill Farm this year. Lots of greens this week because it is early in the season. Here is what I'm doing with them.
I've been slowly making my way through The One-Bottle Cocktail since it came out in March. I liked it so much that I sent a copy to some friends, too. Here is what we think of the cocktails we've tried so far. We're looking forward to drinking our way through the rest of this book. It will really be great this spring and summer when we will have easy access to edible flowers and herbs. If you haven't picked up a copy yet, you need to.
I tried out the Impossible Burger. Here is what I thought, what it tasted like, and some ideas for how to use the Impossible Foods meat.
Nolan Morehouse asks: I want to make some mocktails. Any recipes that you recommend? - Here are my thoughts and recommendations.
I'm sick of traditional boiled dinners for St. Patrick's Day, but I love the ingredients, so here is what I came up with this year: Sous vide corned beef, roasted cabbage with olive oil, lemon juice, and dill, smashed potatoes with butter and parsley, and roasted carrots.
The entire Praxis team got together for a few days of caffeine-fueled work last week. I was in charge of cocktails for our evening brainstorming sessions. Our rental house had rocks glasses and an ice machine, but no juicer, strainer, or shaker. Here is what I came up with.
I'm starting a new column here on Cook Like Chuck. My friends ask me a lot of questions about food and drink, so I'm going to post some of my replies here. First up: How do I use Fernet Branca?
Amanda got me an Instant Pot for Christmas! Here are some observations on it in general and the the meals I've made with it this past month.
Amanda and I have had a cold all week, complete with a runny nose, sore throat, and cough. We got sick of NyQuil's taste, but still wanted something to soothe our throats and knock us out before bed. Hot Toddys were just the thing we wanted in this cold weather.
After Christmas dinner at Grandma’s house this year, I had my Grandma and Aunt Margie explain some of the traditional Christmas foods that come from their side of the family, the Kulhays. Like many of the early 20th century immigrants in the Cleveland area, the Kulhays are from Hungary. I picked four Christmas staples: Székelygulyás, Sauerkraut Balls, Töltöttkáposzta, and Christmas Jello. After the videos, Grandma and Aunt Margie graciously opened their cookbooks and shared their recipes.