I was in the mood for Pizza - # 1 is white sauce (olive oil, butter and parm) with sliced tomato, shallot, crimini, white anchovy, olives, basil, red pepper and goat cheese on a garlic/rosemary...
The recipe I use now evolved from "Dad's meatloaf with tomato relish" by Tyler Florence. I grind my own meat so it can be whatever is on sale that week ground with some beef heart if they have some. When tomatoes aren't...
Like most Tojiro knives it could benefit from some thinning behind the cutting edge and a 2mm wide cutting edge. Your King 1k/6k should put the 2mm edge on it fine, but thinning might require a coarser stone like Bester 500 or...
I'm going to have a ham bone and lamb bones do stock with this week. I may saw the bones into halves or thirds depending on the lengths. Love that marrow.
Looks good Gene - I roasted an Australian leg of lamb Saturday. They are free range and grass fed and very tasty. I keep it simple - insert some garlic slices, I crush sea salt, black pepper, thyme and oregano together and...
Rare roast beef sliced thin, sprinkle of salt, shaved red onion and horse radish on thin crusty bread - done. Pickle on the side if you want and a cold beer complete the picture.
I did a full on Greek meal yesterday to share with some friends. Here is the appetizer bar - nice crusty bread, sweet butter, olives, anchovies, roast beets with skordalia and a nice zin. Dinner was roast leg of lamb,...
