From the category archives:

Main Course

Thanksgiving Ham

by Talley and Beryl

in Main Course,Methods,Pork

For the past month, we’ve been working on this Thanksgiving ham. We cured the ham, hung it, smoked it, soaked it, boiled it, roasted it, and served it. Now, after all that, it’s kind of hard to know how to measure success. Having never experienced anything but standard, store-bought ham before, we weren’t exactly sure […]

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Here’s an unusual dish for our friend Zach, who commented that it was not yet “cold enough” down in sunny California to make the pork with apples and calvados recipe we posted last week.  We feel for you Zach.  Perhaps the coconut and avocado that give this braised beef shank a distinctly tropical flair will […]

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It was a minor revelation when I first realized that risotto could be considered more than just a dish made with Arborio or Carnaroli rice. Instead, it became a method or a technique that could be applied to any dried ingredient that cooks in liquid for a while, such as pasta, orzo, or in this […]

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Last winter we bought a half of a pig from our neighbors Gwen and Fred, of apple and garlic fame. We’ve been steadily working our way through all 100 pounds of it, and it’s been a real joy to bring to the table each time. I can’t speak highly enough about the virtues of buying […]

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My dad was in town visiting from CT this weekend and we celebrated halloween with a decadent feast. Cauliflower steaks on a cauliflower puree, brussels sprouts with pearl onions and pancetta, and this fantastic duck recipe from Jerry Traunfeld’s Herbfarm Cookbook: crispy sauteed breast meat and roasted leg meat, rubbed with a delicious orange-kissed aromatic […]

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If you haven’t gotten enough offal from the sweetbreads and the kidney posts, we have one more for you here. If you have had enough, then I promise this is the last one for a while (until we pull the goat hearts out of the freezer). While tongue (and heart) are technically not offal, a […]

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I suspect this dish was a success. The recipe I used was a combination of recipes from Hugh Fearnley-Whittingstall’s The River Cottage Meat Book, and Nigella Lawson’s, How to be a Domestic Goddess. Fearnley-Whittingstall and Lawson are both british, and they both seem to really like steak and kidney pie. I don’t know if those […]

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There are a handful of Portland restaurants that we’ve had our eyes on. Last year for my birthday, Beryl took me down south for a weekend of friends and food. We went to a couple restaurants, but the highlight of the weekend (outside of reconnecting with my wonderful musician friend Katie Sawicki and her partner […]

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We are continuing to work our way through our crop of monster zucchinis. One of the ideas we mentioned last week was to make a lasagna where zucchini took the place of the pasta. This week we got around to trying it. Now, I love pasta–a lot–so the idea of a lasagna without the pasta […]

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Early this spring, I begged Beryl to plant a couple warm climate plants like peppers and eggplants. She tried to convince me that ours is not a warm climate and they would probably just take up space, but I insisted that she try (I wanted to see what would happen). She eventually consented and planted […]

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