After watching an America’s Test Kitchen episode of cooking with a cast iron skillet, I decided to give it another try for cooking steak. Now, I have done one method of starting on the stove and finishing in the oven, but this method is supposed to be really good for your steak and not involve the oven. (My main issue with finishing in the oven is it can sometimes get smoky).
You may know that I don’t often drink alcohol…and by not often, it’s pretty much never. I was going to have some of the champagne at our wedding during the toast…but when it was time to take a sip, there was a fly in my glass! Eek! So, yeah, not even then. But, this doesn’t mean that I don’t like to use it. We always have alcohol around, whether it is for making ice cream or vanilla extract, for stews, or even desserts, I enjoy using it. I came across two recipes that both used dark beer, and they were perfect to make in the same day to make the most of a large bottle of beer. (One difficulty I run into is buying a single beer at a store. It’s hard to find ones that aren’t ginormous.)
If you are tired of beef cooked slowly in a pot…then move along. I haven’t tired of it yet, and love finding new recipes that riff on a classic.
This is a new take on the fried rice K makes us. Some days, you want fried rice but don’t have bacon handy, and you also want it fast. Fried rice doesn’t actually take long to make, but when you have a toddler who wants his eggs and rice now, it feels like an eternity. Obviously, you can always make fried rice meatless, which I often do, but this is a way to make it with another meat you might already have around….roast beef! I changed the seasoning a bit to go with the roast beef flavor. The recipe is a bit loose because it all depends on how much leftover rice you have, eggs you use, etc.
I read lots of tips and suggestions, but not all of them pan out. That’s why I wanted to share this one with you all. Basically, I read in a recipe from The Food Lab that you should do the opposite of what many recipes say to do with beef…and after trying it multiple times in different recipes, it has worked amazingly well each time!
I’ve made pierogi before, but it was back when K and I were first dating. They were the traditional type, and he helped me fold all of them. This time, I folded them all on my own and felt like the effort was not worth the end product. Ravioli are worth it to me, but not pierogi, or at least not this recipe. Before you decide to click away to another website or recipe, let me remind you that today’s post is a mixed bag. That means there was something good that came out of the pierogi. An easy cheeseburger pie! Nothing fancy, nothing crazy, but it was deemed tasty by all of us.
Look at me, making a soup! It’s a rare occurrence, and trickier now that the Fudgelet is eating our food (he can’t feed himself soup yet, so I need the soup to contain finger foods). The Fudgelet loves spinach, ground meat/meatballs, and pasta, so I figured this would be a hit for him. It took some convincing since the pasta was a new shape and the egg strands made the spinach look and taste different, but eventually he liked it. K was an even bigger fan. He would prefer a different pasta than orzo, as would I…I need to find a store that has a better pasta selection. I can’t seem to find certain shapes, like pastina (what I really wanted to use) or ditalini.