A Hungry Bear

scalloped potato and herb gratin

31. October 2008

From Bon Appetit’s Thanksgiving 2008 issue, this is a rich, flavorful, impressive yet easy to make side. I made exactly half (original recipe is below - serves 12), and it was a perfectly indulgent accompaniment to steak - go figure. (more…)

leek tart with goat cheese

28. October 2008

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I really am loving Molly Wizenberg’s (AKA Orangette) “Cooking Life” column in Bon Appetit. She is such an incredible food writer - she’s so over the top with her descriptions (I can relate). Her column in the October 2008 issue was probably my favorite, featuring 2 recipes in 1, for leek confit and a leek and goat cheese tart. Based on her recommendation, I was putting leftover leek confit on everything for days (including scrambled eggs - who would have guessed?). The tart was perfect, even though I used fresh goat cheese instead of aged. (more…)

herb-crusted roast leg of lamb

24. October 2008

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Lamb is one of those less expensive cuts of meat I’m trying to use more often, and especially since you can throw a roast in the oven and dinner is ready a couple hours later. This one was so easy, and I suppose it’s a technique you could use for almost any roast cut. (more…)

spaghetti squash with ricotta, sage & toasted pine nuts

23. October 2008

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I found this awesome recipe for spaghetti squash on The Kitchn (Apartment Therapy’s cooking blog). It’s so true - parmesan is good and all, but is that the *only* way to make spaghetti squash? This is definitely going in the rotation. I made it with a roast leg of lamb and some rainbow chard with garlic, the perfect autumnal dinner. (more…)

football food: creamy spinach artichoke dip

20. October 2008

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A and I don’t really have “date night” since he’s in grad school, but we do have “date football” on Sunday afternoons. If both our teams (Panthers & Steelers) are on at the same time, we bring the second TV down from the bedroom and set both up side by side. We’ll make dips, chicken wings, ribs, and get some new microbrew to try. It’s quite a production. This spinach dip is the most often repeated football food around my house; and if you’re serving it for guests, it gives you maximum impressiveness while requiring the least amount of effort. The base is the same, but you can play around with different cheeses, different amounts of pepper/garlic, etc. (more…)

steak with parmesan butter, balsamic glaze & arugula

17. October 2008

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A lot of food blogs have had posts lately about “the last cookout of the year,” but we’re fortunate in Atlanta that grilling is not limited to any season. If I’ve had a bad day and need to feel better, or if I’ve had a great day and want to celebrate it, a steak is my go-to meal. This recipe from October’s Bon Appetit is perfect for any occasion. They describe the steak salad as “simple and sophisticated” - and I can’t say it any better. (more…)

cheesy baked penne with cauliflower and creme fraiche

13. October 2008

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The full page photo of this dish in October’s Bon Appetit pulled me in - I’m always a sucker for a new mac-and-cheese recipe. This proved to be the most complicated m&c dish I’ve ever attempted, but also the richest and most flavorful. The different cheeses are all pricey though, so it won’t be something I make all the time. (Yes, I do realize how contradictory this is with my last post about choosing cheaper cuts of meat. There’s a reason I don’t work in finance…) (more…)

salt and pepper crusted rib roast

10. October 2008

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With the economic downturn, a lot of little luxuries are being cut, and those businesses trading in little luxuries are figuring out how to adapt. WF has done a great job of this, with all the “real value” campaigns, new $15 family dinners, etc. I also really enjoyed Gourmet’s October issue, where they featured different cuts of meat (and what they can replace, how to cook them, and a few great recipes). My favorite was this Salt & Pepper crusted rib roast. I only had one little rib (still, 2 pounds!) instead of the gorgeous 10-pounder in the cover photo, so obviously a meat thermometer is important. This isn’t exactly pinching pennies, but a nice splurge without blowing your weekly grocery budget. (more…)

pan roasted brussel sprouts with pancetta

7. October 2008

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I fell in love with brussel sprouts because of Food 101 in Atlanta. Why am I surprised though? If you put bacon on it, it will be good right? I decided to try and replicate at home, and it was as simple as it was tasty. You just have to get over the knee-jerk reaction to brussel sprouts (most people who hate them have never tried them). (more…)

back to basics: mashed potatoes

6. October 2008

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If you’re a regular reader of AHB, you already know that underneath it all, I’m just a meat and potatoes kind of girl. Okay, really great filet and pommes frites sometimes, but still, nothing makes me happier than red meat and some kind of potato. It occurred to me the other day, as I was making meat loaf for dinner (better than my usual too, leftover stale bread is MUCH better than canned breadcrumbs), that I’ve never blogged about mashed potatoes. I guess I assumed that everyone has their own recipe already, and there are so many opinions about them too - skins on or off, smooth or chunky, herbs or plain butter, etc. But just in case you (a) don’t have a recipe you like AND (b) you prefer red skins-on potatoes with texture, then here you go. (more…)