Posted in August 2009

Spaghetti Bolognese

July 2010 Notes: ┬áTried this today with red wine instead of white, 1lb beef and 1lb ground pork. ┬áTastes more like greasy (in a good way) red meat sauce. Don’t underestimate the importance of white wine in this recipe. It’s flavor is really highlighted after a long simmer. I’ve tried this with whole milk and … Continue reading

Pineapple Upside Down Challenge

Assumptions going into the challenge that I have now thrown out the window: Pineapple Rings are requisite for this cakeMaraschino Cherries will make it taste like cherriesCast Iron always sticks when not seasonedThe winner: Cooks IllustratedFamily Cookbook recipe Although this one was not as attractive, the cake was much moister and the topping gooey-er. Had … Continue reading

Baby Food Adventures Begin

My baby started solids a few weeks ago on her 5 month birthday. Because rice cereal is so blah, we went for some super ripe banana. She appreciated the freshly mashed version on a spoon, but much prefers to grab it and gnaw on it like a big kid. She’s also a huge fan of … Continue reading

Wasabi Pea Crusted Tuna Steaks

This is a fast and pretty dish. The wasabi part is mostly about color and crunch so I’m still working on a way to make the flavor come through a bit more. Yes these tuna steaks are huge, but you have to realize that we’re a meat and potato family and we never have trouble … Continue reading

Mole Enchiladas

Mole is not simple. Mole is not easy. It is two days of gathering ingredients and cooking during naps. This really counts as slow food. I wasn’t really even a fan of mole until I cooked it for the first time. There are so many unexpected ingredients and techniques that you realize how complex and … Continue reading

BBQ chick and Collards

Since the Indoor Root Beer BBQ (see post) was such a hit with E as leftovers, we decided it would be a good choice for our newly instated Sunday family dinner. So with baby in the bumbo on top of the dining table eating a teething ring and E in the booster 20 minutes before … Continue reading

Fajita Salad

It’s no secret that we have fajita salad about once a week. There are exactly 2 ingredients that make this salad amazing and without them, you should probably just order pizza. They are: HEB pre-marinated fajita meat (beef or chicken, both excellent) and caramelized onions. We started adding the onions last year in an effort … Continue reading