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My father turned to me the other day and remarked, "I like anything made with pork." No duh dad. With a name like Bauer, what do you expect? The man practically has sauerkraut juice running through his veins.
Here is a burger that does my daddy proud. We call it German not because they make them this way in Germany (who knows?) but because of the ingredients often found in many German dishes—caraway seeds, ground juniper berries, black pepper, sour cream, and of course, pork. Oh yes, and you top it with grainy mustard and sauerkraut. Any more German and this burger would be wearing lederhosen. This is one hellava burger, the kind that makes you close your eyes and smile while you eat it. The kind that makes you want to steal a bite from your dad's plate when he isn't looking and you ate yours too fast and finished before he did, but you don't because you know better than to get between your dad and the food he loves. Enjoy.
Continue reading "German Pork Burger" »
Ever order Chinese long beans at a Chinese restaurant? So so good. Guest author Garrett McCord shows us how to cook them up quickly, Sichuan style. ~Elise
Chinese long beans (also called Chinese green beans, yardlong beans, and chopstick beans) are a staple vegetable in much of Southeastern Asia. While they can be eaten raw they're often thrown in stir-fries, curries, and omelettes. They taste like the European-American style of green beans but the flavor is sharper and they have a crunchier texture. Incredibly healthy and now widely available in most supermarkets, Farmers' Markets, and Asian markets, they're a new and affordable option for adding to main courses or using for simple side dishes.
Continue reading "Sichuan Style Stir-Fried Chinese Long Beans" »
The cool weather has finally arrived here in Sacramento, and with it the first rains of the season. Goodbye fresh corn and tomatoes, and hello stew! Over the years several of you have requested slow-cooker recipes and I've had to defer, because we didn't have a slow cooker. But, that has changed and we're now experimenting with it. By the way, the best book I've found on slow cooking is by Andrew Schloss, Art of the Slow Cooker. The trick to slow cooking is to brown the meat first, before you put it in the slow cooker. You'll just get more flavor that way. Also root vegetables like carrots and parsnips will hold up better with long cooking than potatoes, so if you want potatoes in your stew, add them later in the cooking.
This stew is a braised riff off of one of my favorite recipes on the site, BBQ turkey with mustard sauce. Turkey is a wonderful protein, inexpensive and available, but can also be quite strongly flavored, especially the dark meat. I love the way that a mustard sauce holds its own with the turkey, mellowing the turkey flavor while at the same time enhancing the overall flavor of the stew. My parents each gave this one a two thumbs up. Hope you like it too!
Continue reading "Slow-Cooked Turkey with Mustard Sauce" »
Anyone will tell you, "eat your greens"! And they're right. Bitter greens especially—kale, collard greens, mustard greens, etc. They're good for you, packed with vitamins, and they help digestion. That said, frankly I never knew what to do with them until I started learning how to cook from my parents. Now I can't get enough of them. Usually we offset the bitter with bacon. But you can also use nuts to provide balance. With this simple and easy side of sautéed kale I've added toasted cashews. Not much more is needed. A little lemon juice, some onion, a dash of salt, and a sprinkling of chili pepper flakes for zing, and there you have it. The cashews pair beautifully with the kale. Now, go eat your greens!
Continue reading "Sautéed Kale with Toasted Cashews" »
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