Fall is here, time for soups!! Guess what goes great with soups…paninis! Simple and savory. En guete.
MAIN: Turkey, Brie and Apple Panini with Balsamic reduction
SIDES: Creamy potato soup
PARING: 2015 Louis Jadot Beaujolais-Villages
1/4 lb roasted, sliced turkey
Your favorite bread
thinly sliced Granny Smith apples
2 oz brie cheese
1 C. Balsamic Vinegar
2 tbsp butter Continue reading “RECIPES FROM 10/21/2017”
Had to go up against my buddy Jax Macky in a cooking competition. It was an amazing time and I sharing the stage with Jax was a LOT of fun. We lost at the end of the day, but it wasn’t for lack of good food. I decided to go a little creative and did a German/Japanese fusion dish. It was definitely köstlich and full of umami.
Continue reading “RECIPES FROM 10/14/2017”
I have been very remiss in posting these up. The act of writing, indeed the act of streaming as well, are a mentally demanding. I am the type of person that draws strength from interaction. It doesn’t matter if it’s positive or negative (although it’s better if it’s at least constructive) just as long as someone is listening. These recipes pose a problem because recipes don’t generally inspire interaction. You go to a website, you find what you’re looking for, and you make your food. I want to thank those of you that have “yelled” at me in the last few weeks to start putting these up again. I hope you enjoy and I hope you let me know what you think. Did these recipes work for you? Did I present them in a way that made you want to try them? Did you tweak them to make them your own in any way? Leave a comment and let me know.
Continue reading “RECIPES FROM 9/30/2017”
This is April. This is comfort food. This is simple. This weeks recipe is more of a play how you want kind of thing. We had four sauces at the ready, but honestly, between the scotch, beer, and hungry studio audience we had to just eat. Continue reading “RECIPES FROM 4/8/2017”
I’m hoping to do a comfort food kind of month in April and this meal was pretty comfy. As per usual, it was a lively chat and a good time as I attempted to make panini’s without a panini press. Not to mention the 2008 Clos Du Val was quite a find. It was a great pinot noir. Here you go. Continue reading “RECIPES FROM 4/1/2017”
It’s always a little nerve-wracking when you attempt to do a famous chef’s recipe. Doubly so, when you’ve never made anything like it. Ratatouille may be a simple provincial dish, but since it’s been made famous by the movie of same name (and that this was THE Thomas Keller’s recipe) it’s got a little more cache attached to it. Continue reading “RECIPES FROM 3/18/2017”
There are times when food really surprises you. Last Saturday was like that. I had been fretting all week because, for whatever reason, I was suffering from “chef-block”. I couldn’t seem to find anything that I wanted to cook or that I thought would be interesting. I had had this mac n’ cheese recipe sitting in the wings as a sort of “emergency recipe” for just such a situation. It was a good recipe, but not necessarily “knock you socks off”. Continue reading “RECIPES FROM 3/11/2017”
As fun as Twitch St Louis was, it was great to be back in the kitchen this week. It was great to see all of the Bearded Family again and to have a couple of new folks join the fold. Continue reading “RECIPES FROM 3/4/2017”
I was really nervous to make these dishes this week. I’d never done any Brazilian cooking and I had no point of reference for taste, texture, or aesthetic on the dishes. I’d also never done an all-bean fritter (which was surprisingly tasty!) Continue reading “RECIPES FROM 2/18/2017”
After some pretty big technical issues, I finally got to streaming this week and (barring a couple of trolls) I think it went pretty well. The gyro soup and blooming onion came out really good! AND I got to drink Bordeaux wine (Pappa’s favorite). Continue reading “RECIPES FROM 2/11/2017”