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ride&cook

78 through PA

If you're heading toward home stop at Deitrich's Meat Market to stock up on farm raised beef, pork, poultry, lamb. You can't beat their products. They always have samples so you can nibble! Exit 40/Kutztown, easy on and off. They don't take plastic but they have an ATM. I always plan a stop there. When hunger hits I go to the Red Robin next to Cabela's at exit 29B, I know, it's a chain but I can't resist. Then, of course, I go to Cabela's.

Cook the Book: 'Vegetable Literacy' by Deborah Madison

Roasted brussels sprouts with bacon and red onion. Broccoli rabe sauteed with garlic, or made into a pesto. The vegetable kingdom is a veritable playground of flavor and invention.

Animal Slaughter...Have you?! Would you?!

The resident pig at the barn where I board my horses was slaughtered last fall by a butcher who comes to the farm. I showed up as the carcass was being hung and he was beginning to gut it, so I watched the process. I think I would be able to do the slaughter and would certainly want to break down the carcass. I've never been a hunter because I'm not a great shot. Anyway, the farm owner didn't want the tongue, liver or heart so I got to take them home. Good eats and I knew exactly how the animal was raised.

Email recipe feature still not functioning

Paul, I'm having trouble too. I have Safari on OS X. Cleared the history but no dice.

Cook the Book: 'Stewed'

Well, a nice pork stew, or a chicken stew. Can't beat ham hocks and navy beans. Nothing better than a pot simmering on the stove and some bread coming out of the oven. I so love winter cooking.

Seriously Delicious Holiday Giveaway: Zingerman's Camp Bacon Gift Box

Just made penne with broccoli in a bacon gorgonzola cream sauce last week, have to make it again soon.

Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers

LaFrieda burger cooked in my kitchen

Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers

Daniel Boulud burger

Must-Visit in New Orleans: Cochon

Ate at Cochon the last time we were in NOLA, loved it. My husband has been to Bayona, said it was fantastic. Next time we'll hit both, as well as August. New Orleans is so much fun for exploring food.

Seriously Delicious Holiday Giveaway: La Quercia's Pork Belly Heaven Package

With pasta in a gorgonzola cream sauce

Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers

Cook the Book: 'Secrets of the Best Chefs'

Taste and season as you go. Don't be afraid to tweak or improvise, a recipe is not cast in stone. Cooking is about taking pleasure in the process and giving pleasure to those you serve.

What's Your Go-To Company's Coming Dinner?

Roast chicken and a salad. Maybe some roasted potatoes or quinoa, and of course pan gravy. Can't beat that.

Greetings from a Retired Butcher!

Eric, I just checked out your website and have also bookmarked it. I just sent you some questions, too! Looking forward to the lamb link. Welcome, and may the dialogue expand!

Cook the Book: 'The River Cottage Fish Book'

Whole grilled with lemon and herbs.

Need Great Brisket Recipe

A few years ago I made a brisket for New Year's Day -- put the brisket in a roasting pan, salt and pepper the meat, saute a huge bunch of onions but they don't have to caramelize. Cover the meat with lots of garlic cloves and the onions and pour in beef stock to not quite cover. Cover the pan with foil and stick in a 325* oven for 4 -5 hours. When the meat is tender take it out to rest, hit all the liquid in the pan with a stick blender and there's your gravy. Hard to beat.

Staff Picks: What's the Best Sandwich You've Ever Eaten?

A week ago I had a kick ass pastrami Reuben at Our Daily Bread in Chatham, NY. Perfect balance of peppery pastrami, kraut, cheese and dressing on rye. It surely satisfied my craving, and I live just down the street! The cole slaw was good, too.

Cook the Book: 'The Country Cooking of Italy'

Chutneys, jams, mustard -- all the things I never find the time for.

Knead the Book: The Bread Bible

Baguette with sweet butter.

The Serious Eats Guide to Gin

Great info here. The Botanist is my new favorite, complex and smooth.

Power outage while using slow-cooker: would you eat this?

Eat it as long as the lid has stayed on the whole time -- no bad juju could get in. Any garlic in it? That will keep your immune system going!

WHY?!

Love the new design, haven't had any issues with it. Couldn't stand the old one. Well done.

Cook the Book: 'Herbivoracious'

Quinoa with blanched broccoli drizzled with lemon juice and a splash of olive oil

Memorial Day Grilling Giveaway: Win This Delicious Cap of Ribeye

Beef, lamb and vegetables.

Buying a Cast Iron Skillet On a Budget

I'm cooking with my mother's Griswold skillet, it has seen decades of use. Try the garage sale/thrift shop route, you'll probably get a steal. Just re season as needed, it will last forever.

Finally went there

There's a hole in the wall Mexican grocery/restaurant in the neighboring village that I pass weekly on my foray to Hannaford to stock up on provisions. Every time I went by I said, I gotta stop there and check it out. There is always a hand written sign in the window with the day's offerings. Kept on going by until today when I stopped and went in. Well, it was about time! The gracious lady proprietor made two beef tacos to order, and they were just what I wanted. Tender beef, chopped onion, cilantro and spicy salsa -- yum, a perfect snack before grocery shopping. I'll be going back next week to try something else on her menu. Is there a nifty place you finally went to and keep going back to?

Cooking camp for kids -- need help!

My best friend's daughter (9 going on 10) loves to be in the kitchen, so Rebecca has decided to put together a cooking camp through her local 4-H group. They can use the community church kitchen, and Rebecca expects 8-10 kids. She will do five days of half days, sometime in July. She wants my help -- ack! I don't have a lot of experience with kids! What recipes would you recommend? I don't want to dumb it down for them. Any ideas much appreciated.

Onion tart for breakfast

Did anyone else wake up hungry this morning?! I was ravenous, so I had a piece of onion tart that is among the leftovers. The chicken carcasses (two free range) are in the soup pot, so I'll be making soup tonight. I think lunch might be mashed potatoes and brussels sprouts; today is even better than yesterday! I hope y'alls Thanksgiving was wonderful.

County fair food!

I just got back from the Dutchess County Fair (NY). It's my chance to eat sinfully one day a year. The best thing I had today was fried pickles with horseradish dipping sauce -- what a treat! I hope the guy comes back next year. John's Famous French Fries were darn good, too. What do you like to eat at the county fair?

What's your favorite local funky dive?

There's a place a few miles from me, behind a gas station and next to a bait shop. It looks like a dump. Major potholes in the parking lot. A friend tried for over a year to get me to go there, so finally I went to get her to shut up. I am forever indebted!! Gawd, the food is so good . . . steaks, chops, seafood, pizza, pasta . . . I can't wait for out of town friends to come so I can take them there to see the look on their face. I have to duck to get through the door. There are only twelve tables, a pellet stove (so cozy in the winter), and a tiny bar. They finally patched the hole in the floor in the far corner. There's a blue marlin mounted on one of the walls. One waitress works the room and some nights it feels like one big raucous family. My favorite place outside of my own kitchen!

Where to eat in New Orleans?

I'll be spending 5 days/4 nights in New Orleans in May. Where should I go to eat? I really want to maximize every meal opportunity. Where do the locals go? I've never had crawfish, and I love boudin! I don't want to miss anything special.