Just catching up with posting this, even though I made it a few days ago. Last weekend was a miserable rainy and cold one (though not snow!) which was a good excuse to make this Bacon Beef and Beer Pot Pie. True winter comfort food. Rich and hearty and warms the soul. If you don’t fancy the pie part, just make the stew and serve with potatoes or egg noodles or Spätzle. The recipe makes enough to feed the entire extended family but it’s a great make-ahead meal and freezes well (either just the stew, or already assemble into the pot pie).
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It’s Superbowl Sunday, and while I don’t care about the game all that much (I like close and interesting games, but NFL Football isn’t really my thing), I do like making “Game Day Food”. If I were having a gathering (which I am not), I might make this … Three Bean and Beef Chili. I like flavorful chili that isn’t over the top hot (feel free to adjust with cayenne, if it isn’t hot enough for you). Trick for keeping the beef tender? “Brining” with a bit of salt, water and baking soda. Works like a gem!
A yummy sandwich / panini with a silly name! As you may know, I have a thing for figs… fresh figs, dried figs, fig jams and butters… all yummy additions and lend this “something” to sweet and savory things. IN this case, I used Trader Joes fig butter on a grilled cheese with bacon, hence the silly name.
I’ve been feeling a little under the weather these days, with mostly what feel like a head cold. Seemed like a good excuse to make Chicken Noodle Soup, but frankly, I didn’t feel much like cooking either so enter the “cheater” recipe for soup, using a rotisserie chicken. The ones from Whole Foods seem mostly healthy, and yes, I did have to go to the store to buy said chicken (nothing like spreading germs!) but this was ready to eat in a just a short bit. It did make me feel a bit better though, so success on that front!
Today is National Cheese Lovers Day. Again, a WTF “holiday” made up by the promote cheese eating association, but while were all here, I might as well share my recipe for easy stove-top Mac + Cheese (only with a sillier name). Believe it or not, it uses American cheese for part of it (mostly because of the emulsification factor). If you can’t get get American, a mild Fontina will do. If you happen to be in Germany, “Butterkäse” is a good substitute. The cheddar makes it kick-ass though (if you aren’t a cheddar person, a young Emmentaler or Grueyer will do the trick). Best part of this recipe: takes all of 22 minutes to make, which is pretty much long it would take you to make the “out of the box” (blech) kind, so you might as well go with a good one. Peas are optional, but not in my world.