When we make a good dish, but I don't really have enough for a blog post, I often post a picture on twitter instead. For those of you who don't follow along with those tweets, I figured I'd do a round-up of some of the pictures here on the blog.
The picture above is a homemade Sicilian sausage (one of our favorites - we need to do a post on making them sometime) with Hasselbeck (or is it Hasselback?) potatoes and a black kale salad.
Fuchsia Dunlop's version of "Pock-Marked Mother Chen's Bean Curd", from her book "Land of Plenty" is on our regular rotation.
This was our first attempt at making Chawanmushi, and it turned out really well. I love savory custards.
Not quite homemade ramen - I call it "home-assembled". We buy packaged ramen noodles and add the trimmings - fish cake, pork slices, greens, nori and, of course, a soft-cooked egg.
Lamb Shanks Braised in Red Wine
Is there is anything more comforting than a braised lamb shank? We do a red wine braise based loosely on a short rib recipe from Daniel Boulud's "Cafe Boulud Cookbook".
The first time I saw a picture of Romanesco I was amazed - it is such a cool looking vegetable. Sherry has had great success growing them this winter, and we've been eating a lot of it.
Spaghetti alla Carbonara
Perfectly cooked spaghetti coated with egg is a thing a beauty. We make ours with homemade pancetta, which I prefer to the traditional guanciale.
Green Chile Cheeseburger
We've posted a number of times about green chile cheeseburgers in New Mexico, but we also make them at home, using hatch green chiles that we buy by the crate when they are in season. Yes, that is American cheese on the burger. I make no apologies.
Light, puffy and cheesy - Gougères may be the perfect snack. They are made with the same choux pastry technique used for cream puffs, but go a savory direction instead of sweet.
Pan-Seared Duck Breast with Green Beans and Potatoes
Rosy pink meat and succulent skin - what more is there to say?
It has been over three years now since we started making our own homemade bacon, and we're still going strong. Store-bought bacon is a thing of the past for us. We're almost out of the last batch we made - time to make some more!