http://www.thefoodee.com Discover something delicious... Mon, 20 Feb 2012 22:34:07 +0000 http://wordpress.org/?v=3.2.1 en hourly 1 http://www.thefoodee.com/recipe/1841 http://www.thefoodee.com/recipe/1841 Thu, 23 Feb 2012 10:26:39 +0000 AHHHHMAZINGLY DELICIOUS meal, Beef Enchilada Cabbage Rolls. While the ingredients are simple, don't let that fool you, there is nothing boring about this Mexican favorite. And don't even think of using canned enchilada sauce, making your own is easy and quick! ]]> http://www.thefoodee.com/recipe/1847 http://www.thefoodee.com/recipe/1847 Thu, 23 Feb 2012 10:26:39 +0000 Yesterday I invited my friend/colleague/neighbor Caitlin (Grass-Fed Girl) over for dinner to enjoy some grass-fed beef shanks I snagged from Marin Sun Farms at the farmer’s market over the weekend. These bad boys looked SO good with their meaty shape and their big marrow bone sections, I just couldn’t pass them up ]]> http://www.thefoodee.com/recipe/2036 http://www.thefoodee.com/recipe/2036 Thu, 23 Feb 2012 10:26:39 +0000 We picked up our first allotment of “Dig the Pig” from Darla and Rick in the parking lot behind Farm Burger. Buying meat out of a trunk of a car in a parking lot was a unique experience, which reminded us of similar transactions in our misguided youth. (Ha!) I knew there was some pork belly coming to us, so I had been planning a braise. I was inspired by these recipes – Cider-Braised Pork Belly with Cranberry Chutney and Apple Frisée Salad, at Houseboat Eats; Michel Nischan’s Braised Pork Shoulder with Cherry Gravy, in this month’s issue of Food & Wine; and Roasted Pork Belly with Sweet Potatoes, at Rufus’ Food and Spirits Guide. You might notice that I borrowed elements from each of these recipes. Yep, and it worked out pretty well too! Thanks, guys! A note about pork belly – it is lusciously, decadently, deliciously fatty. It is the holy part of the pig that provides us with bacon. If you don’t enjoy the sensation of crispy fat melting in your mouth, for goodness sake don’t even look at this recipe. Skip along now, and leave the pork belly to the rest of us! Every bite was sinfully good, but was possibly a little too much on the sweet side. I may have pushed it over the top by serving it with sweet potatoes AND cherry sauce. Next time I make this, I will try it over something like polenta or mashed vegetables to give it more balance. However, I found that a nice glass of Pinot Noir complemented it well! If you’d like to try it with sweet potatoes and fennel, the recipe is here – just leave out the bacon when you roast it. ]]> http://www.thefoodee.com/recipe/2018 http://www.thefoodee.com/recipe/2018 Thu, 23 Feb 2012 10:26:39 +0000 As mentioned in the recent article on sulfur-rich vegetables earlier this week, the best and easiest way to cook sulfur-rich veggies is steaming until “tough-tender.” Top with some form of fat – butter, olive oil, animal – and you have a simple and delicious side dish. Inevitably, however, the day will come when you’ll be staring at a plate of steamed broccoli and butter thinking, there’s got to be more ways to dress up sulfur-rich veggies. ]]> http://www.thefoodee.com/recipe/1910 http://www.thefoodee.com/recipe/1910 Thu, 23 Feb 2012 10:26:39 +0000 Ground fennel and chiles make these ribs easy and delicious! ]]> http://www.thefoodee.com/recipe/2002 http://www.thefoodee.com/recipe/2002 Thu, 23 Feb 2012 10:26:39 +0000 ginger and cilantro-infused broth, shredded chicken, bok choy, toasted sesame oil. make it. ]]> http://www.thefoodee.com/recipe/1988 http://www.thefoodee.com/recipe/1988 Thu, 23 Feb 2012 10:26:39 +0000 Pistachios are the new pine nuts. But cheaper. And better. ]]> http://www.thefoodee.com/recipe/1969 http://www.thefoodee.com/recipe/1969 Thu, 23 Feb 2012 10:26:39 +0000 Sometimes the most beautiful accidents come out of having nothing in the pantry. Pecan, celery, orange and pineapple relish mixed with goat cheese tops roasted slices of sweet potato, making for a tangy, slightly sweet appetizer. ]]> http://www.thefoodee.com/recipe/1948 http://www.thefoodee.com/recipe/1948 Thu, 23 Feb 2012 10:26:39 +0000 Bonus points for hiding veggies in these delightful meatballs...which means nothing to me but if you have a picky Man/Kid it could go a long way! ]]> http://www.thefoodee.com/recipe/1923 http://www.thefoodee.com/recipe/1923 Thu, 23 Feb 2012 10:26:39 +0000 Pay attention, folks – this is a good one. Beloved and I live about two miles from our workplace, and come home for lunch nearly every day. It’s often the only “down time” we get from the demands of work and family, and we enjoy it a great deal. Most of the time, we eat leftovers from a previous meal – usually dinner the night before – but when there are no leftovers, I’ll throw something relatively simple together. This is one of those dishes. Lunch is almost the only time we eat fish, since The Young One’s consumption of seafood is pretty much limited to scallops and shrimp. This particular fish lunch was one of those wonderfully fortuitous occasions where you just happen to have all of the ingredients on hand and decide to throw them together to see what will happen. Mahi mahi? Check. Cashews and coconut? Check. An orange and a banana? Check. A poblano pepper that should be used posthaste? Check. This takes no time at all to put together, especially if you’ve roasted the pepper ahead of time, and I cannot even begin to tell you how delicious it was. Served over a puree of roasted parsnips, this managed to be sweet, savory, rich, light and bright all at the same time. Neither of us could believe how good it tasted – in fact, Beloved called it…well, I’ll let him tell you in the comments section. ]]> http://www.thefoodee.com/recipe/1952 http://www.thefoodee.com/recipe/1952 Thu, 23 Feb 2012 10:26:39 +0000 An amazing smoked baby back rib with black berry BBQ sauce ]]>