A new recipe this week was an adaptation of a recipe we found in Bon Appetit, Jan ‘08. We changed a few things and ended up with… Seared Bison Steaks with Fontina and Bourgogne Sauce. Mmmmmm.
Last week, on the food front, we were in PG for Thanksgiving and had a great turkey. The recipe is a really great one from the New Best Recipe book (mentioned here many a time). The secret to roasting fowl, according to this great kitchen bible, is brining the bird. The result of this technique is very moist, tender meat and crispy skin. What could be better?
Another recipe recently enjoyed was also from Bon Appetit. From the Oct’08 issue comes Arugula and Goat Cheese Salad with Fig Vinaigrette. Fresh figs and fried breaded goat cheese… are you kidding me. Delicious.
Man, am I ever ruled by my stomach!
i hear ya kev…i’ve been a slave to my stomach for as long as i can remember. crispy skin on the turkey sounds awesome…will have to try it next year. i think it would allow me to finish the turkey faster than i did this year.
Comment by doug — October 19, 2008 @ 8:53 am
Kevin.
Next time you BBQ steaks, beef or buffalo, try serving them with thinly sliced blue cheese atop …
Comment by Geoff Straker — October 21, 2008 @ 4:11 pm
Hey Geoff. Nice to hear from you. Indeed I use blue cheese a lot - a mighty tasty addition to any steak!!
Comment by Kev — October 21, 2008 @ 5:18 pm