On the way home from work Tuesday I found an enormous 15 inch cast iron skillet out on the curb. I carried it about a mile home, stripped and reseasoned it with olive oil. Today I used it to cook a pork loin (seared on the stove, then 400°F for 35 min) with little potatoes,… Read More Cast Iron Skillet & Pork Loin
The first shepherd’s pie I ever had was at Ethos, a vegan restaurant in Orlando, which refers to it, adorably, as a “sheep’s pie”. It was simply vegetables topped with mashed potatoes and honestly, despite it being a typically meat-focused dish, that’s still my ideal for what a shepherd’s pie should be. Most of the… Read More Turkey Shepherd’s Pie
My family doesn’t celebrate Hanukkah; the only connection we really have to the Jewish part of our heritage is through processed foods. So we’ll regret not having eaten any latkes until we finally break down mid-June and cook my grandmother’s recipe, which is a box of Streit’s potato pancake mix. There’s a certain appeal to… Read More Latkes
I’ve been putting off cooking this for a few weeks because I’ve been getting over a long flu. For days I couldn’t make myself eat anything but yogurt and rice, and wound up throwing out half the food I cooked for myself. I just couldn’t finish eating my filets of sole baked in fig leaves… Read More Truffle Butter Salmon
Good Dumpster Cooking 