Leftovers. I love to cook big meals, but there's only two of us, so our frige is usually packed with lots of good stuff. A friend once commented that our leftovers were better then her first meals.
One of my favorite dining alone experiences was when the chef came and sat at my table and chatted with me for a few minutes. Later a desert appeared as a surprise from him!
Went to the library and got a couple of basic books. Decided the first thing was to get used to using the cooker. Then I can start looking for a cookbook. Please post an update on the American's Test Kitchen book and how you like it.
Thanks! Looking forward to a trip to the library.
Yum! Thanks for all the ideas. I'm inspired to jump in and get this started. We're on for this Sat.
You have heard lots of good things about bison. It does have a different taste than commercial beef. If you like grass fed beef, you will probably like bison. Start off with a small cut to try it out. It is lean, so you have to adjust your cooking. Look recipes that are specific for bison. If you're able to speak with the producer, they should be able to give you some tips on how to prepare it.
Also what about the garlic and thyme? Should the garlic be sauted? I tossed the thyme on top. I did added the stock used to soak the mushrooms, but didn't add any more. Seemed like it would be too watery. I also baked the rolls vs simmering on the stovetop.
What do you do with the other 1/2 cup of onions?
Yum! Just got done with dinner. I used Lipstick peppers from the Farmers mkt and roasted them on the grill. Also picked up rainbow carrots and threw in extra to make it a one pot meal. Read in Cooks to try boneless short ribs for stew. I had short ribs with bones in the freezer, so tried that. After three hours of cooking, removed the bones, separated the solids and used my gravy separator to remove excess grease. Returned everything to the pot to finish cooking. Will make this again!
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