Recipe: Sous Vide Beef Short-Ribs w/ Red Wine Reduction

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Fall is easily my favorite season. The changing weather means crisp morning walks and farmers markets filled with the bounty of the harvest. Squashes, melons, and roots vegetables of all colors and shapes, ready to be prepared and served to hungry guests and family members alike. Fall also inspires me to cook comfort food like stews and braises. If you’ve …

Recipe: Pumpkin Bread Pudding

Pumpkin Bread Pudding

It’s amazing how much pumpkin puree comes from one buttercup squash. I’ve now made pumpkin waffles, pumpkin infused bourbon, pumpkin bread pudding, and there is no end in site. This recipe is a great if you happen to have some bread going stale and an excess of pumpkin puree, both of which I had this weekend. I toast the bread …

Recipe: Pumpkin Spice Waffles

Pumpkin Spice Waffles

Fall is officially here with all of the warm and fuzzies that come with it. Wool socks, evenings by the fire, and rich, hearty fall dishes. My sister Ruth happens to be in town for a couple of days before heading over to Australia to play basketball for the winter. For the past few months, I have facetiously been tagging …

Recipe: Truffle Parmesan Steak Fries

French fries, pomme frites, whichever you call them, everyone has a favorite. I prefer an ultra–crisp shoestring fry. On this occasion, however, my parents were coming over and I decided to oblige my mom who prefers steak fries for the pillowy interior. While at it, I decided to apply some of the techniques others have discussed in blogs elsewhere. If …

Recipe: Sous Vide Corn on the Cob

Sous vide corn is not only dead simple to make, it’s super delicious! Two words, self-buttering! Simply add the corn to a bag with a generous amount of butter and salt, then drop it into your water bath. When dinner is ready so is your hot, self-buttered corn. Because the density of corn is so low, you will find that …

Recipe: Sous Vide Rib-Eye Steak

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Sous Vide Rib-Eye Steak Filet mignon may be the Queen of steaks, but Rib-Eye is King. It is my favorite cut of steak eat, probably due to its supreme amount of marbling and fat content in general. For these same reasons it is uniquely challenging to cook, and cook well. And by well I mean: medium-rare, with a crispy exterior …

Recipe: Potato Rosti

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I’m willing to guess most of us have memories of greasy diner breakfasts, whether it was with family on a road trip or at the local spot on a particularly groggy morning after a night of imbibing. I LOVE these memories, but even as young boy I noticed a varying degree of consistency when it came to one of my …

6 Ingredient S’mores Tart

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My wife and I have had a crazy couple of weeks with the addition of our first child to our little family. So naturally when I heard it was National S’mores Day I wanted to make something for Dawn and I, but it had to be quick and easy. Just like that the 6 Ingredient S’mores Tart was born. Of …

Recipe: Honeydew and Feta Salad

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Looking for a great salad to take to your next BBQ? This is the one! This salad is all SUMMER thanks to fresh herbs, savory feta cheese, and slightly sweet honeydew melon. Garnish with some edible flowers and it’s sure to be a hit at your next get-together! Use a melon-baller or a knife, cut your melon into bite-sized pieces. …

Recipe: Easy Brined Roast Chicken

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If you haven’t had a chance to try the Thomas Keller Roast Chicken yet, you should! The principle is simple – a hot oven, a lot of salt, and no oil yields the crispest skin and juiciest meat. I take my recipe a couple of steps farther by brining the bird in a 2.5%/1.25% salt/sugar solution for two days. I …