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Here is the promised recipe for pork tenderloin with cranberry balsamic sauce, and butternut squash risotto with turmeric and toasted pistachios. ...
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I love you, Whole Foods sandwich.
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Hoisin Asian Meatballs #SundaySupper
Remember when I said Jason was coming home in a couple of days? Well he still had...
Vietnamese umami caramel chicken wings with crispy garlic
Ricotta and olive oil deviled eggs
A little joint I loved on my trip to Portland.
Saint Cupcake Galore • 1138 SW Morrison + 12th, Portland, Oregon 97205 (map) • 503.473.8760
Ramen
Duck a l’orange.
Jalapeño-bacon red beans and rice with a fried egg and smoked pepper salsa
Loaded potatoes au gratin
Russet potatoes, peeled and sliced 1/8” thick
Cream simmered with garlic, a bay leaf, and lots of salt
Mozzarella and Parmigiano
Take a pan. One layer of potatoes, a little cheese over the top, then pour enough cream on top to almost cover it. Keep on layering until your last layer of potatoes, where you don’t want cheese on top yet. Bake for about 45 minutes at 350 degrees F. Add the cheese on top at last and broil until golden brown.
Add bacon crumbles and chives for that extra NOM factor.
Beef bourguignon, inspired by Thomas Keller’s Bouchon recipe.
I don’t have access to gorgeous fancy baby French carrots, so I just sliced some baby carrots on an angle to emulate the appearance.
bacon + cheese + bacon
