The County Road Leads to Shrimp: Exploring the Wenning Family Shrimp Harvest 2014

Shrimp Harvest Kid

How many times have you been to a shrimp harvest? Wait, let me ask this another way. For those of you who live in Indiana, how many times have you been to a shrimp harvest in Indiana? If your answer was zero, I’ll bet you also didn’t know there are 10 shrimp farms in Indiana! Yes,… 

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The Five French Mother Sauces – Bechamel and Variations (made for Macaroni and Cheese Stuffed Poblanos)

The Five French Mother Sauces - Bechamel and Variations (made for Macaroni and Cheese Stuffed Poblanos)

If you love macaroni and cheese as much as I do (and most Americans), then you have probably tried making it several ways in search of the creamiest macaroni and cheese. Every person I speak with has a different idea of how to make the BEST mac and cheese, but I am going to go… 

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Duck Bolognese: Exploring a Classic Meat Sauce with a New Twist

Duck Bolognese: Exploring a Classic Meat Sauce with a New Twist

Have you had the pleasure of tasting a bolognese sauce? If you are a meat eater, bolognese sauce was made for you. I’m going to explain what it is, why it is so delicious and how I have transformed the classic recipe by using ground duck instead of beef. What is bolognese? First and foremost,… 

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A Fork in the Road

A Fork in the Road - Solid Gold Eats

Just like the title of this post says, I’m at a fork in the road. Lately I have struggled with what it means to develop recipes for the public. Recipes can be inspiration. When you need a guide for cooking something you know little about, recipes are handy. They provide you with a guide. But when… 

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Cooking Oils: What They Are and How to Use Them

Cooking Oils: What They Are and How to Use Them - Solid Gold Eats

Each time I visit the cooking oil aisle in a grocery store, there seems to be a newbie on the scene. With the rise in use of coconut oil, I decided to investigate what cooking oils are available, how to use them and what differentiates one from another. Extra virgin olive oil is the king… 

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Weeknight Chicken Enchiladas

Weeknight Chicken Enchiladas - Solid Gold Eats

This recipe deserves and subtitle, such as “how I am surviving the week” or “how I’m getting dinner on the table while being utterly exhausted.” SGE has been absent of my recipes for several days because I’ve been too darn tired to cook, let alone cook something, photograph it and share the recipe with you…. 

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The Indianapolis Star Recipes – July 2014

Mexican Street Corn Salad - Indianapolis Star Recipe

July was another rockin’ month for recipes in The Indianapolis Star! In case you missed any of them, here’s a quick recap for you: Strawberry Blueberry Crumble – Independence Day fell on a Friday this year, so I created a red and blue recipe to go with it! Crumbles are great desserts to whip up quickly… 

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Canned Diced Tomatoes

Canning Diced Tomatoes - Solid Gold Eats

Several people have told me they are afraid to can tomatoes. Whether it’s woes about water bath versus pressure canning or the lengthy process of boiling, blanching, peeling and dicing them, it’s not OK to let yourself be intimidated by a round, red object! Stand up to the tomato and say I WILL CAN YOU!… 

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Grinding Meat for Steak Burgers with the Cuisinart “Prep 9″ 9-Cup Food Processor (Sponsored)

Grinding Meat for Steak Burgers with the Cuisinart “Prep 9″ 9-Cup Food Processor (Sponsored)

There are burgers, and then there are steak burgers. If you have had a true steak burger, you know the difference. Steak burgers have a richer, meatier flavor, and the texture is usually a little looser than other beef burgers. What sets them even further apart is when you take steaks and turn them into… 

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