I’ve been on an experimental kick lately. Here’s what I’ve been messing with:
UPDATE: I made Caveman porterhouse steak last night – it gets my 100% seal of approval. One of the better steaks I’ve ever cooked. 4 minutes on one side, 3 on the other. Perfect.
Leek and Kale Soup. My attempt at recreating a memorable soup we had at Broadway Brewery was an unconditional smash. The kids wouldn’t stop eating it. We couldn’t stop eating it. My version cut the potatoes by half, added a cup of corn cut from the cob and one of shredded carrots, all before blending. Oh, and I used chicken stock instead of veggie. And half and half instead of skim…well shit, it’s not even the same recipe at this point. Whatever, I highly recommend.
Homemade granola bars. Tasty enough, but didn’t fare well when I tried to cut into bars. Probably too wet.
Pickled carrots. Still curing…stay tuned.
Pickled okra. Will be ready in 3-4 more weeks.
Jim Lahey’s pizza. So, so good. The kids and I polished off the cookie sheet-sized pizza ourselves. The sauce is pureed canned tomatoes (Cento), olive oil and salt. Awesome.
Bruschetta with Sauteed Radish. Wow. Mrs. SMEs thought I should dice the radish so it stays on the bread better, but man, wow. Just a spectacularly simple and fetching dish. Make this immediately.
Jim Lahey’s stecca.