Starting from the “dish pit,” Matt is someone that’s worked his way up through the kitchen. He’s spent the last four years at an awesome place called Galena Lodge, where he’s been working as the Sous Chef and Kitchen Supervisor. Check out this gorgeous promotional video for the lodge:
To alleviate the you cook, I cook, you cook trade-off… Liz decided to research some crock pot recipes. We spent about two hours one night prepping ingredients, and put a ton of dinners in the freezer for a later day.
It’s been a really long time since I last made Chinese dumplings. I got a craving for them this weekend, and decided to get all the supplies I needed… and blocked off an afternoon to do all the prep and cooking. The process is a long one, and always takes a good while. The dumplings…
While I was making dinner last night, I decided to grab a few photos of the process. On the menu was a dish we found while on South Beach: Oven Fried Chicken with Almonds. Full recipe is below. Quick tip: the recipe calls for pounding chicken breasts to a 1/2″ thickness… but I’ve taken to…
Tonight, Liz made a spectacular meal for us. I’ve never had a galette before (I’m not even 100% sure how to pronounce it), but I want to tell you here and now: I love galettes. No matter how you pronounce them. Let me start with a little backstory. We first saw mention of a galette…
Prior to the holidays, Justin sent out a dinner invite to a few of us. He’d been hard at work re-arranging his apartment, and the dinner was a way to celebrate his “new” place and the new year. Justin rushed home right after work, and by the time many of us showed up (circa 7:30…
We have a few stainless steel pans, but I rarely cook with them as I always seem to have food “stick” to the pan. I’ve heard a couple of approaches (including using grapeseed oil), but it’s never been a pleasant experience for me. Watching this little video tip on how to preheat a pan, I…