A Hungry Bear

filet mignon

Despite all the trial and error with slightly more elaborate dishes that I typically prepare, I think deep down I’m just a meat and potatoes kind of person. Or at least that’s what I believe when I’m eating this filet mignon. This isn’t really a recipe, more of a technique, but it is so much better than simply grilling this particular cut of meat that it’s worthy of discussion. It really reminds me of the Ruth’s Chris style steak (although they claim to cook theirs in an 1800 degree oven, the likes of which I will never have access to). I like to serve it with roasted potatoes with truffle oil, and a simple caesar salad. (more…)

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sopressata paninis with roasted red pepper tapenade

I used to be very weirded out by any sandwich meat outside of turkey, but in the last couple of years have started to see that I’ve been missing a lot of deliciousness. Sopressata is one of those meats that I wish I had known about a long time ago. It’s an italian cured pork sausage, made with black peppercorns, and just a slice or two can make a basic grilled cheese turn into an amazing experience. For this sandwich, I broil it with fresh mozzarella, some slices of black forest ham, and this red pepper and olive spread that is quickly made in the food processor. (more…)

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tortellini soup

This is an incredibly simple recipe that is usually easy to throw together with staples in the pantry/freezer. It’s not too heavy but still qualifies as “comfort food.” (more…)

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sunday afternoon lasagna

This is a Sunday afternoon dish because it’s great to make ahead for the week, and also because you need about 4 hours to prepare it. There are some very easy shortcuts to trim that down to about 45 minutes of active prep time, if you don’t want to spend an afternoon in the kitchen. It takes about 3 hours to make the bolognese sauce the traditional way, and I love it. You could actually make this for any kind of pasta, since it can stand on its own. (The bolognese is basically Marcella Hazan’s recipe, with the addition of pancetta, which imparts a rich flavor.) (more…)

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pasta with gorgonzola and walnuts

This is a simple 15 minute dish, nice as a side but also very easy to make just 1 serving for lunch.  To make it, just boil any kind of pasta, and while it’s draining, heat a little olive oil and butter, throw in a handful of walnuts to toast.  Then add the pasta back in and a few ounces of gorgonzola.  Season with salt and pepper, and that’s it.

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roasted halibut with citrus olive tapenade

In my quest to eat fish once per week (our previous trend of steak 3 times a night was probably more fun for me than my arteries), I’ve discovered the simple pleasure of this combination: olives and fish. Yes, really. This unique tapenade would work well on top of any white fish, either pan fried or roasted. If you have a very thin, skinless piece of fish, like tilapia, I would recommend just dusting it with flour and then pan frying it. Halibut is finally back in season, so I had to go with that, and since this is typically a much thicker cut of fish, roasting is my favorite method. It keeps the fish so tender and succulent, but still a little crispy outside. (more…)

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guacamole

I’m obsessed with avocados in any form, so guacamole is one of my favorite foods. This is how I normally make it, although you can make this as basic as avocado, lime juice and salt and it would still be delicious. (more…)

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enchiladas verdes

This enchilada recipe is adapted from one I found in F&W magazine a few months ago. I have made it a little healthier by not frying each individual tortilla in oil prior to filling. I also used flour tortillas instead of corn, since they are a little softer and don’t really miss the added oil. (more…)

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roasted chicken

I know this is very basic, but it’s so useful to me to have a good technique for roasting chicken that can be used in any dish (like enchiladas, or even just on top of salads) that I figured I’d share… Again, I keep noticing that there are pre-packaged cooked chicken strips, and I’m wondering why these companies are able to “trick” people into thinking that the from-scratch method is really that much harder. This is SO easy, and so healthy, and cheaper — why wouldn’t you? (more…)

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ham and gruyere quiche

Quiche is a dish that I make fairly regularly, especially in the spring and summer, and I never really follow a recipe. The gist is basically start with a crust, put whatever cheese(s) and other filling in the bottom, then cover with egg mix and bake until it’s set. I haven’t found a combination of fresh spring vegetables and good quality cheese that I don’t like. So when I saw an article recently (in Elle Decor, of all places) about it being the “season for quiche” now that it’s spring, it reminded me that it’s time to have a little brunch get-together. (more…)

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