Matsutake Bisque

Fall is matsutake season in the Pacific Northwest. We went mushroom hunting last weekend and came back with a few pounds–they’re easy to find if you know where to look. 1 lb fresh matsutake mushrooms, sliced thin 1 medium yellow onion 4 cups beef stock 4 tbsp butter 3 tbsp

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Quick “Tonkotsu” Ramen

Inspired by this article at The Food Lab on making tonkotsu ramen at home, but not inspired by the crazy prep time (12+ hours), I thought I would attempt speeding the process up with a pressure cooker, substituting a little chicken broth and skipping the chashu pork. It turned out

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You should cook using cast iron

It’s been about 5 years since my wife and I switched full-time to cast iron cookware. We’ve thrown out all of our Teflon and all that remains that’s not cast iron are a few stainless pots and sauté pans. If you haven’t made the switch yet, you should make the

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Turkey recycling: soup

What do you do with all these leftovers? You can’t let them go to waste! You paid top dollar for that organic free range turkey and you’re determined to squeeze every drop of flavor out of it. I’m not a fan of leftover dark meat by itself so I decided

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Good pinto beans

Pressure cooker + beans = amazing 2 cups pinto beans 7 cups water 2 tbsp oil 2 tbsp chili powder 2 tsp salt 1 tsp cumin 1/2 tsp ground coriander 1/2 red onion, diced 4 cloves garlic 4 bay leaves Express bean soak: Rinse beans and place in a 2-cup

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Turkey is back

I used to dread Thanksgiving. I’m not a big turkey fan. Not any more.  From America’s Test Kitchen: Braised Turkey with Gravy Bread Stuffing with Sausage, Dried Cherries and Pecans The gravy you get with that turkey recipe is something else.

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Turkish Coffee

For a single serving you will need: 2oz water 1 scoop coffee grounds 1/2 tsp sugar (optional) Place in pot and gradually bring to 200F. Gently stir as it passes through 150F, but stop stirring after 150F or else the grounds won’t settle and you won’t capture the foam. When

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Low-carb ground beef and vegetable stews

I’ve been messing around with low-carb ground beef and vegetable stews lately.  No potatoes, no noodles, and pretty much just using whatever I have available in the fridge.  I was surprised how easy it was to come up with something hearty and enjoyable so I thought I’d share. Experiment 1:

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“Slow-smoked” baby back ribs

I made some ribs tonight.  Took about 3 hours to make and about 3 minutes to eat. Preheat oven to 325F. Dry rub: * 1 part salt * 1 part pepper * 2 parts smoked paprika * dash cayenne pepper (to taste) Combine dry rub ingredients.  Remove membrane from ribs. 

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Better Mac and Cheese

I’ve been doing some mac and cheese just about every week since the holiday break and tonight made a batch that may possibly be the best mac and cheese I’ve ever had.  I hate to brag folks, (well, not really), but this recipe is my idea of what mac and

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