Curried Grass-Fed Beef Shanks #CaboRojoSteaks

curried grass-fed beef shanks

It’s hard avoiding all the negative – and sadly true – news coming out of Puerto Rico this summer.  Countless articles explain how the government borrowed beyond its means during the last four decades and the reasoning behind many families leaving the island in record numbers since the 1950s.  Not as many articles have been written about the creative ways some Puerto Ricans are trying to solve some of our more pressing issues, like economic growth and sustainability.  And there are many people who are leading the way down that road through entrepreneurship and collaboration.  We – as a society – need to get through our thick skulls (and sluggish butts) that supporting these local products (and the businesses that consume them) is crucial for our economic recovery. Read More…

French Fridays with Dorie: Sangria Chicken

sangria chicken

The best kind of challenge

Every so often, a French Fridays with Dorie recipe pops up that makes you wish you had access to great ingredients. This week’s recipe, Seared Duck Breasts with Kumquats, is one of those. Duck breasts?  Not on my radar unless I call “my” friendly restaurant supplier.  Kumquats?  If my fellow Doristas couldn’t find them state/Canada-side, you can imagine there’s little hope for this island girl.  Not that it bothered me.  Au contraire, it was time to improvise and have fun with this challenge.

What do we always have on hand?  Boneless, skinless chicken thighs.  The dark chicken meat will never be an apples to apples substitute for gamey duck breasts, but it is as close as it gets.  Orange zest syrup replaces the not-yet-in season kumquats.  A bottle of $4 merlot fills the fruity wine quota.  If the recipe from Around My French Table is your woo-food, dinner date at home recipe, this is the weekday version for whenever the cravings hit for citrus and wine sauce.  This is no impostor fragrance version of the recipe.  It’s good on its own merits. Read More…

Blueberry-Orange Coffee Cake

Blueberry-Orange Coffee Cake

To celebrate the end of the month, and just because it’s just so darned fun, we’re having a potluck breakfast at work.  Up until the last one we had in October, I would stop by the supermarket and buy fruit or other ready-made treat to add to the conference table.  For our second quarter’s gathering, I baked a pumpkin bundt cake that was well received by everyone.   When Nidal, our fearless organizer, rounded up everyone on Wednesday to organize today’s breakfast, he was quick to remind me about last time’s cake.  Darned flattery… Read More…

Cauliflower-White Bean Mash

mashed cauliflower and white beans

I need time savers for practically everything in my life right now.  At work, I rely on magic pivot tables, having two monitors to reduce going back and forth between applications, and many reports that arrive straight to my inbox.  For the blog, I use a dictation application and try to talk my way into posts while stuck in traffic.  In the kitchen, I keep canned beans, seafood, and tomatoes in the pantry and frozen vegetables in the freezer.  There’s almost always something thawing in the refrigerator while I’m out in the office.  I have been hearing about more things that can be precooked and stored in the refrigerator like potatoes and grains.  This mashed cauliflower and white beans recipe came out one of those ‘it’s 8pm – what do I do?” moments.  It was inspired by more elaborate recipes that combine these two ingredients.

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