Winter is coming…

Three things came together in the making of tonight’s dinner: I spotted Rancho Gordo Flageolet beans at Revival Market the other day while getting food ready for Thanksgiving, so I bought a pound; I had a leftover turkey leg (drumstick + thigh) from Thanksgiving – browned, then braised, then roasted and fall-off-the-bone delicious – that […]

Cook’s Notes – Schmaltz

Read the original post here. Rendering animal fats is a powerful technique to know. Olive oil and butter are still my most common fats for cooking, but having some rendered bacon or chicken schmaltz are so useful to alter or boost the flavor of a dish. Like Christine said in the post, this is wet […]

Cook’s notes – Cauliflower Leek Soup

Christine has launched the first edition of Cooking with Mike (link opens in a new window), our mostly-weekly cooking series. The soup is one we’ve eaten for a long time, and regularly makes an appearance for a quick weeknight dinner. I won’t rehash the making of the soup itself – she’s got the key information […]