Currently cooking out of Make It Fast, Cook It Slow by Stephanie O’Dea
These smelled yummy as they were cooking, but the final product was just okay. For me, these veggies were an excuse to consume massive amounts of sour cream.
It wasn’t pretty.
The dish is pretty simple. You cut a small green cabbage into wedges and [...]

Currently cooking out of Make It Fast, Cook It Slow by Stephanie O’Dea
So when I told Bryan that I was making baked potatoes in the slow cooker, he laughed at me. I was a little skeptical myself, because, come on, baked potatoes in the slow cooker? Why not just microwave them?
I’m still not convinced that [...]

Currently cooking from All About Braising by Molly Stevens
Thanksgiving left me with a surplus of celery, so I took a suggestion from a commentor and tried Stevens’ braised celery recipe.
You start off by trimming and cleaning a bunch of celery stalks and making a celery stock with the trimmings. The stock is poured over the [...]

Currently cooking from All About Braising by Molly Stevens
I’m on the fence about this vegetable dish. I didn’t love it or hate it. It made a nice side to hamburgers, but I don’t think I’d go out of my way to make it again. To me, cauliflower tastes best when simply roasted with salt and [...]

Currently cooking from All About Braising by Molly Stevens
You can’t get much simpler than this side dish. It packs a flavor punch without much work.
Leeks and potatoes are braised in chicken stock until tender. Then, cream is poured over the veggies and baked until the whole thing is bubbly brown. At the end, you’re rewarded [...]

Currently cooking from All About Braising by Molly Stevens
During a visit to our local food warehouse store, I stumbled across some Brussels sprouts. Recalling that there was a recipe for Brussels sprouts in Stevens’ book, I threw a bag into our cart.
On a side note, I’ve always called them brussel sprouts, but my dictionary primly [...]

Currently cooking from All About Braising by Molly Stevens
My next book goes hand-in-hand with fall and winter. All About Braising was made for long, cold evenings, when your body craves slow-cooked comfort food. I love to make these kind of dishes, where you do a little prep work at the beginning, but the majority of [...]

Currently cooking from Tasty by Roy Finamore
This dish isn’t much to look at, but it is probably the best thing I’ve cooked out of Tasty.
If you’ll recall, the last recipe(s) I tried out of this book weren’t so successful. I was ready to go onto the next book, but decided that I needed to get [...]

Currently cooking from Tasty by Roy Finamore
This is a simple side dish, albeit one that takes four hours of simmering on the stovetop. The beans (I used great northern beans) are cooked until tender with an onion, a couple of whole cloves, a couple of carrots, a stalk of celery, some rosemary and a bay [...]

I’ve been thinking about making my own baked beans ever since I returned from a trip to Eastern Tennessee back in May. I had some decent barbecue while I was there, but it was a side of beans that really stands out in my mind. After a bit of internet browsing, I stumbled on a [...]