I have to admit, I’m both saddened and embarassed at the amount of vegetable scraps that I have let go to waste in my lifetime. They deserved so much more respect than I gave them. Yes, scraps.Continue reading Vegetable Scrap Broth
I am a firm believer in the saying “necessity is the mother of invention”. Dinner is necessary. At least that’s what my family keeps telling me.Continue reading Creamy Mushroom Soup Risotto
No, I don’t live on some isolated homestead. Yes, I could easily go to the store and buy some lard. No, I don’t want to because making your own is easy enough to do, and why not save money and reduce waste in the process?Continue reading Rendered Fat (Tallow, Lard, and Schmaltz)
One of the greatest things about salmon (aside from all the healthy stuff… omega-3 fatty acids…blah, blah, blah… you know “omega” is a Greek letter) is the fact that it is the perfect medium for so many other flavors, yet is still strong enough to hold its own.
Holidays are wonderful events filled with food, family, food, fun, food, food. And leftovers. Lots of leftovers.
I have known only one person in my life that has ever uttered the phrase “that’s too much garlic”. Yes, I’m still friends with them.
Each year around Christmas I’ll buy a ham. Ironically, we never eat it for Christmas dinner. I just get it because I want ham and that’s usually the best time to find a good one.
It never fails, holiday meals around here leave us with a plethora of leftovers. After a while, I begin to resent the space they take in my refrigerator, but they’re also too good to let go of.
This recipe was actually born from an epic fail of one of my earlier experiments in my cooking history. I was *trying* to make a pumpkin infused rice by cooking the rice inside of a pumpkin inside of the oven. It didn’t work.