Keith's Gravlax
We all have a few dishes we can cook consistently well, and one of Cheryl’s is definitely polenta. It’s inexpensive, tasty and easily complements what’s in season, including these Hen of the Woods mushrooms we found at the local farmer market. Hen of the Woods mushrooms are expensive, but are certainly worth a try – they taste very “earthy” and don’t require too much work – just chop up the mushroom into little stems (kind of like cauliflower/broccoli) and fry in some butter. Brown on both sides and you’re ready to add them to your dish.
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by Greg Singer
There is no better comfort food than sausage gravy. It’s creamy and salty, peppery enough to clear your sinuses a little, and hearty enough to stay with you all day long. I grew up in Texas where the high school lunch line offers brown gravy or cream gravy every day. Sausage gravy is a staple of the Texan diet, gracing the menu of countless restaurants in my home town of Spring, but the best biscuits and gravy I’ve ever had was in Colorado. » Continue Reading…
It’s been a while since we’ve posted some food-related work, but we promise – we’re back! We actually just worked on the apartment and added a ton of stuff to our kitchen – we even got some proper cocktail equipment so stay tuned for some drink recipes soon!
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by Greg Singer
At some point last month, I was sharpening my knives and realized that my trusty 8 inch chefs knife was really in rough shape. The edge was chipped beyond hope of repair and the blade was warped, slightly enough that Sarah didn’t see it but I could tell. So I started thinking about that knife and how long I had owned it. I’m pretty sure it is a mid-range Chicago Cutlery knife that I bought in 1997! It was time for a new knife.