From the category archives:

Beef

Like everyone else, we’ve recently been enamored of David Chang’s Momofuku cookbook. It’s not that the book is ridiculously original, or incredibly imaginative. But for someone who has cooked almost no Korean food, the book has provided an opportunity to experiment with another kind of cooking (Kimchi, and Usukuchi haven’t exactly been regulars on the […]

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This post is for “Nancy O”, who spied pictures of our Beef Stroganoff on flickr and asked if we’d be posting it soon. It’s certainly a good time for this dish, at least here in Seattle where temperatures have been dipping into the 20s and even the teens. I made this last week when we […]

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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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So I know we promised we were done with offal for a while, and we meant to be, but we had some leftover tongue to use up and the sliders we made with it wound up being so good that we had to share. This is a good way to introduce tongue to anybody squeamish […]

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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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The other recipe we made this week from Hot Sour Salty Sweet was a spicy beef salad. Here, a black pepper-rubbed sirloin is grilled over high heat just briefly to give it some color, then sliced thin (still very rare on the inside). To finish cooking, it is added with some toasted rice powder to […]

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Veal Stock

by Talley

in Beef,Methods

One thing I love about eating out at great restaurants (outside of not having to clean up afterwards) is the “how did they do that?” factor. And I don’t mean blown up brie or other molecular gastronomy tricks. I’m talking ordinary things elevated to extraordinary heights, like a crispy braised brisket at Sitka & Spruce, […]

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