It is my distinct pleasure to announce that our very talented friend, Liza de Guia, has had her website food. curated. nominated for Best Video Webcast by The James Beard Foundation. I've featured several of Liza's videos here, and think she does an amazing job capturing and sharing these artisan food producers' stories. Congratulations Liza!
When you make homemade beef stock, and you have Gruyere cheese in the fridge that needs to be used up, you know French onion soup is in your future.
Such was the case today, and I so thoroughly enjoyed this amazing bowl of soup, that I decided to rerun this French Onion Soup video recipe. I thought this may inspire a few of you to give it a go. Enjoy!
This video recipe for Homemade Beef Stock is the fifth in a series of videos I'm doing with grass-fed beef from Steve Normanton, focusing on how to cook the various cuts.
Normally when I get my package from Steve, I look to see what I have to work with and then decide what recipe would best show off the meat. This time I had no such decisions to make. When I saw this beautiful box of bones I knew there was only one option – a classic beef stock.
You know I like my cartons of ready-to-use stocks and broths. For the busy home cook they offer an easy way to have an array of cooking liquids on hand, which significantly expands anyone's recipe repertoire. Those recipes that say "add 3 cups of beef broth, or water," don't really mean that.
But when beef bones are available, making your own is a great idea. Not only will you be thrilled with the flavor of homemade stock, but you'll save a ton over those handy, but expensive cartons.
One statistical oddity to share – after watching this video I realized there wasn't one humorous moment in the entire thing. No bad puns, no pithy observations, no obscure references, no intentionally mispronounced words, nothing.
Just a quick post wishing you all a happy Easter. I've been having a great few days away from the computer – spending time with family, eating, drinking, and taking some pictures of things that aren't going to be eaten minutes later (good thing for the goats). Michele and I will be back in San Francisco Sunday, and ready to dive into a whole new batch of video recipes. Stay tuned!
This delicious spiced and smoked leg of lamb with red wine sauce comes compliments of my friend Heidi from the fabulous food blog Savory TV. It features chef Michael Fenster, who, by the way, is also a Board Certified Cardiologist!
Check out Heidi's great post here, and read all about Doctor Fenster, as well as get the written recipe in case you want to give this a try for Easter. Enjoy!
I'm done! The cookbook is finally done! Well, at least the first phase of submitting all the recipes, and photographing all the plates. Pictured here is the last recipe I had to shoot, a lovely ham steak with caramelized apples.
I couldn’t video the recipe, but I have included the very simple written recipe below, since these apples would be great with that Easter ham. Especially after that amazing breakfast of coffee and warm, homemade Easter bread you're probably going to be enjoying.
Michele and I are getting ready to head up to Bodega Bay for Easter with the family, and a much needed break. I want to thank everyone who helped test recipes, and gave me such great feedback regarding the various dishes going in the book.
I'll have publishing details soon, and now that the bulk of the cookbook production is done, after this little break I hope to return to my normal routine of doing at least 2-3 new video recipes a week. In the meantime, I hope those of you celebrating enjoy your Easter meals, and that some of you find this apple sauce recipe useful and delicious. Enjoy!
Caramelized Apple Sauce Enough for 6-8
1/4 cup brown sugar 1 tablespoon apple cider vinegar 1 cup apple cider or juice small pinch of cinnamon 2 teaspoon Dijon mustard 4 firm apples (I like Granny Smith, but any good cooking apple will work), peeled and sliced into 16ths. Cut each apple into quarters, and then each quarter into 4 slices. 3 tablespoons unsalted butter salt and freshly ground black pepper to taste fresh baked ham slices or pan-warmed ham steaks
In a small bowl, whisk together the brown sugar, cider vinegar, apple cider or juice, cinnamon, and Dijon mustard. Reserve until needed. Prep the apples as directed.
Pour in the reserved mixture, turn the heat down to medium-high, and cook until the apples are tender and the liquid has reduced down to a glaze. If the liquid begins to get to thick before the apples are tender, just add a splash of water and continue cooking.
Taste and season with salt and freshly ground black pepper to taste. It may seem odd to add salt and black pepper to this apple sauce, but it's a very important flavor component. Serve hot, spooned over sliced ham, or ham steak.
It is my distinct pleasure to announce that our very talented friend, Liza de Guia, has had her website food. curated. nominated for Best Video Webcast by The James Beard Foundation. I've featured several of Liza's videos here, and think she does an amazing job capturing and sharing these artisan food producers' stories. Congratulations Liza!
When you make homemade beef stock, and you have Gruyere cheese in the fridge that needs to be used up, you know French onion soup is in your future.
This video recipe for Homemade Beef Stock is the fifth in a series of videos I'm doing with grass-fed beef from Steve Normanton, focusing on how to cook the various cuts.
I am proud to announce that Food Wishes has won a Saveur Magazine's 1st Annual Best Food Blog Award for Most Innovative Video Content!
I'm done! The cookbook is finally done! Well, at least the first phase of submitting all the recipes, and photographing all the plates. Pictured here is the last recipe I had to shoot, a lovely ham steak with caramelized apples.