Sunday, February 21, 2010
Pork with Fennel (and Pancetta)
The recipe calls for pancetta, but I have yet to find it here in OKC, so you can substitute with bacon. I try to always do turkey bacon so as to save myself some fat content, but alas, it doesn't cook the same way that regular bacon does. Someday I hope to actually taste pancetta to maybe realize what I've been missing!
It's always a hoot to go through the grocery store line with a bulb of fennel. "What in the world is that?" the employee running the register will invariably ask, with a confused look on their face. A fennel bulb looks like something you would have seen growing on an alien planet on the 60s version of Star Trek.
This would be good over pasta if you're needing some carbs.
Mediterranean Style Beef Roast-
This one's really easy. Just stick a beef roast and a can of tomatoes and some olives and W sauce in a slow cooker. Serve it over some rice, (basmati if you want to be totally authentic) and some pita bread and you've got a really satisfying meal.
Sunday, February 14, 2010
The recipe calls for lean ground beef, but I thought I'd try something a little different--namely ground buffalo! Supposedly it's leaner than ground beef and thus begins my foray into buying meat at the farmer's market. It's a little more expensive, obviously, but I have found that you usually can't beat the taste of locally grown produce. I couldn't really taste any difference between ground beef and buffalo, however.
Wednesday, February 3, 2010
Greek Style Turkey Burgers
The salsa has cucumber, tomato, olives, Greek seasoning and some olive oil and white wine vinegar. Here's a little tip: common practice for making burger patties and meatballs is to mix in some bread crumbs to provide some structure. I make homemade bread crumbs. You know when you have the unattractive heals of a loaf of bread? Just throw those in a Ziploc bag in the freezer. Then you just pull 'em out and put 'em in the blender.