Cabbage

Fridge Dive Moo Shu Duck, Still Better Than Takeout

In today’s weekly fridge forage, I’m confronted with a piece of duck breast I roasted the other day that needs to be eaten today. There’s an open jar of hoisin sauce that gets me leaning toward a makeshift Peking duck situation. Mandarin pancakes are essential, but I’ve never made them before, so I rely on Woks ofContinue reading “Fridge Dive Moo Shu Duck, Still Better Than Takeout”

Black Friday Pot Pie 2020

All I care about on Thanksgiving is having turkey pot pie on Black Friday…or Cyber Monday if I don’t get around to it right away. Whether I’m at home or cooking at the restaurant, I always make (and eat) a pot pie from leftover Thanksgiving turkey. If you plan your Thanksgiving meal right, you canContinue reading “Black Friday Pot Pie 2020”

Homemade Sauerkraut

Making sauerkraut at home is very easy. You just need a few pieces of equipment and time for it to ferment. Sauerkraut is also a good introduction to making lacto-fermented pickles. I always wish the store bought stuff was a little less sour, so making it at home is great because I can control theContinue reading “Homemade Sauerkraut”

Corned Beef and Cabbage

The pressure is on. My Irish American fella signed us up to host a New England boiled dinner for some friends for St. Patrick’s day. Last week I put a beautiful grass fed brisket into brine. Five days later, we did a test run. “So does it taste like what you grew up with?” I asked.Continue reading “Corned Beef and Cabbage”

Chopped Salad with Creamy Herb Dressing

Atkins Day 7. Here is another quick low carb breakfast, brunch or lunch option inspired by classic wedge or cobb salads. Using crispy cool romaine lettuce as the base, combine it with whatever you happen to have in your fridge to add texture and flavor. Today I had crunchy thinly sliced red cabbage, peppery redContinue reading “Chopped Salad with Creamy Herb Dressing”