Monthly Archives: December 2013

Beer-braised meatballs

I haven’t had much time for cooking lately, but I made my fiance’s favorite tonight: spaghetti and meatballs. This meatball recipe was adapted slightly from Cooking with Beer, a cookbook that just came out this year.


  • 1 1/2 pounds ground beef
  • 3/4 cup Italian-seasoned breadcrumbs
  • 3/4 cup grated Parmesan cheese
  • 2 eggs
  • 1/3 cup diced onion
  • 2 garlic cloves, minced
  • salt and pepper
  • butter or cooking spray for greasing
  • 1 (12 oz) bottle light beer
  • 1 (15 oz) can tomato sauce
  • 1/2 cup packed light brown sugar
  • 2 tbsp tomato paste

You only need one beer – the second one pictured here was just for me.

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Difference between: juicing and blending

I am branching out here with this Difference Between: now I’m looking at more than just the difference between two food items, but cooking techniques as well.

I had been running out of ideas looking to expand my Difference Between posts, anyway, and came across this one by accident.


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Lemony chicken with Asiago and mushrooms

I adapted this recipe from It can be tweaked to your preference fairly easily.

  • 2 medium boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 cup flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup halved button mushrooms
  • 1 garlic clove, minced
  • 1/2 cup lemon juice mixed with half cup water (to dilute)
  • 4 sprigs fresh thyme
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Asiago cheese, plus more for garnish if desired
  • cooked long-grain white rice 

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Ortolan: the endangered songbird with the barbaric eating ritual

I have been thinking about reporting on this topic ever since I heard about it for the first time several weeks ago in Steve Barnes’ food writing class.

The Ortolan is a small songbird that you eat whole – bones and all – while a large dinner napkin is placed over your head like a shroud.

But it gets better. Or worse, depending on your point of view.

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