Stock or Broth? Let’s Talk.

Stock or Broth? Let's Talk - Solid Gold Eats

Are you tired of buying box after box of savory chicken liquid? You know, the stuff that gives your soups their flavorful slurps, the liquid that takes your green beans and potatoes to the next level, and the unsuspecting but incredibly important agent in my third helping scalloped potatoes? If you’re like me, you find… 

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Embracing the Ubiquitous Egg

Embracing the Ubiquitous Egg

I’ve seen every quizzical expression on a server’s face when asked to substitute or just plain leave out the eggs in my breakfast order. “Honey, you don’t want any eggs? Why, those are the best part!” To which I would say, “No, bacon is the best part.” Some would change their statement and agree with… 

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Beer Braised Sirloin Pork Roast with Peaches

Beer Braised Sirloin Pork Roast with Peaches - Solid Gold Eats

Today I found a subreddit devoted to sandwiches (or anything “sandwiched” between two pieces of dough). I was thrilled, but John, the sandwich master in this house, will likely find himself searching the threads for hours, looking for inspiration from all parts of the world. This recipe is one I’ll have to share with them…. 

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Baked Miso Salmon During National Seafood Month

Baked Miso Salmon During National Seafood Month - Solid Gold Eats

What do you know about miso? Up until recently I knew very little, but that has changed with a recent trip to the international market, a great filet of wild caught salmon and a desire to make a healthy, omega-3 packed dinner. Today I’m sharing two things with you: Why miso should be a staple… 

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Whole Grain Beer Mustard: Exploring The Scientific Reaction of Mustard Seeds and Mustard Powder

Whole Grain Beer Mustard: Exploring The Scientific Reaction of Mustard Seeds and Mustard Powder

I used to hate mustard. I used to hate a lot of bitter and sour tastes – pickles, sauerkraut (which I’m still working on) and just about anything that made my lips pucker and my eyes squint. If you did too, you’ll love this whole grain beer mustard. It starts out sweet from honey and… 

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On the Shelf: 7 Food and Cooking Books to Check Out

On the Shelf: 7 Food and Cooking Books to Check Out

What’s on your culinary bookshelf? Lately I’ve spent less time creating recipes and more time with my nose stuck between the pages of dictionaries, manuals, science articles and everything I can get my hands on that relates to food. Lucky for me, the Indianapolis Public Library has a wealth of cookbooks with everything from food… 

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Tuscan White Bean and Swiss Chard Soup

Tuscan White Bean and Swiss Chard Soup 2

Ah, soup season is finally upon us and the first recipe I made this season is my quick and easy Tuscan White Bean and Swiss Chard soup. This recipe was originally posted in November 2012, when I was more or less sharing what I enjoy about cooking than focusing on the “why” of a recipe…. 

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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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