Venison and Bean Chili

Venison and Bean Chili - Solid Gold Eats

February has been a great month, which is partially why I haven’t written in almost two weeks. Between work events and weekends of recharging, I have not spent as much time in the kitchen as I would like. But instead of apologizing about that, let me share some of the good things that happened. Like… 

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Fannie's Last Supper - A Book Review

Fannie’s Last Supper – A Book Review

Unless you are in the know about historic American cuisine, the name Fannie may not mean much. If you are aware of Fannie Farmer’s famous cookbook, you likely know that she compiled hundreds of recipes and housework tips for women and servants in the late 19th century offering tips on how to make the best… 

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Sous Vide Beef Burgers - Solid Gold Eats

Sous Vide Beef Burgers

Beef burgers are John’s favorite food. The man could eat a burger every day and he would be so happy, so I figured I would attempt to make the best of the best of burgers just for him. Of course I thought to myself – I’ll cook a burger in a sous vide water bath… 

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Strawberry Rhubarb Lambic Preserves - Solid Gold Eats

Indy Food Swap + Strawberry Rhubarb Lambic Preserves

Earlier this month I signed up for the first Indy Food Swap of 2015. My friends have been food swappers since the first event in 2011, and I’ve known it existed, but I haven’t attended because either the timing wasn’t right or I contemplated too much over what to bring. This food swap was a bit of… 

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Tinker Coffee Co: The Buzz About Indianapolis' Newest Coffee Roaster

Tinker Coffee Co: The Buzz About Indianapolis’ Newest Coffee Roaster

Today’s article is about Tinker Coffee Co., a new specialty coffee roaster in Indianapolis that focuses on providing the finest specialty coffee from around the world and offering visitors an awesome educational experience. An in-the-know friend connected me to these two entrepreneurs, explaining how I just had to drop everything and schedule a coffee cupping. A wha?… 

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On Food Writing (Or 1,511 Words About Salt Bagels)

On Food Writing (Or 1,511 Words About Salt Bagels)

Happy New Year! Have I said that yet? 2015 has started off gloriously busy. You’ll notice my lack of posts this past week as a hint that while I may not be writing here, I’m writing, cooking and photographing for dozens of clients. I wrote the tasty phrases behind the photos for Visit Indy’s Top 25… 

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A Case for a Rabbit Renaissance at the Dinner Table: Slow Cooked Rabbit and Noodles

A Case for a Rabbit Renaissance at the Dinner Table: Slow Cooked Rabbit and Noodles

First, let me thank you for clicking on a post with the word “rabbit” in the title. Are you curious or nostalgic? Maybe you have eaten rabbit before, or you are interested to know how to cook it should you ever find yourself on Chopped pulling a rabbit out of a box. Rabbits hold several symbolic… 

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Brightening Up Winter with Dill Radish Relish - Solid Gold Eats

Brightening Up Winter with Dill Radish Relish

As I type this, I hear rain trickling on the roof and windows, snores from dogs sleeping, and Lidia Bastianich of PBS’ Create TV discussing the differences between green, red and black lentils. The local weather channel says we will expect lows of 5 and 10 degrees this week. Glistening blankets of snow are nowhere in sight, making… 

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Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America - A Book Review

Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America – A Book Review

We are only 3 days into the new year and I’ve finished my first book! Sounds great, right? Except I started it way back in 2014. I did not read nearly as many books as I should have last year. Between my full time job, this site, freelance writing gigs, recipe development projects, volunteer responsibilities… 

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Grandma's Pigs in a Blanket (Polish Golumpki) - Solid Gold Eats

Grandma’s Pigs in a Blanket (Polish Golumpki)

A dish with three names may presume you to think of complicated steps or ingredients that cannot be pronounced, but that is not the case here. Instead, this dish with many names comes from my childhood and it is not very complicated at all. Growing up, they were called Pigs in a Blanket. Enjoyed anytime… 

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Sous Vide Pork Chops Marinated in Garlic and Herbs

Sous Vide Pork Chops Marinated in Garlic and Herbs

It has been so long since John and I enjoyed a home cooked pork chop. Pork chops remind me of chicken breasts, only better. The meat can be tender and juicy but with more flavor than that of chicken, therefore requiring less extra affairs. But chicken, it is so boring and bland, and without being injected or… 

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