Indy Food Swap + Strawberry Rhubarb Lambic Preserves

Strawberry Rhubarb Lambic Preserves - Solid Gold Eats

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… 

Read More »

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… 

Read More »

Brightening Up Winter with Dill Radish Relish

Brightening Up Winter with Dill Radish Relish - Solid Gold Eats

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… 

Read More »

Grandma’s Pigs in a Blanket (Polish Golumpki)

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

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… 

Read More »

Spiced Peach Jam Bourbon Cocktails

Spiced Peach Jam and Bourbon Cocktails - Cinnamon, cloves and allspice mix with sweet peaches to create a warm bourbon drink!

You know that song “Kick out the Jams” by Rage Against the Machine? Countless times I turned that song on in my car with the volume all the way up, windows down, pretending to play drums on the steering wheel (at stoplights, of course). It was the anthem of teenage angst for many in the… 

Read More »

Sous Vide Salmon with Miso Marinade

Sous Vide Salmon with Miso Marinade - Solid Gold Eats

There are so many hidden messages in this post. Eat more salmon, it’s good for you. Vacuum sealing food is cool. You should invest in a sous vide machine, it’s more than just the hip new thing.  John ate this and he is quite the picky salmon eater so that’s a really good sign. Do… 

Read More »

Dry Brining, Bourbon and Leftovers: A Turkey Story

Dry Brining, Bourbon and Leftovers: A Turkey Story - Solid Gold Eats

Walking through the grocery store during the week of Thanksgiving is quite interesting. With paper notes or tablets in hand, people are looking down as they walk in circles trying to find what they want in a store they likely do not visit often. What is it about Thanksgiving that brings people away from the… 

Read More »

12 Hour Green Beans and Ham

12 Hour Green Beans and Ham - Solid Gold Eats

This Thanksgiving was the first time I cooked the holiday dinner in my own kitchen. Our menu for two went something like this: turkey, gravy, stuffing, macaroni and cheese, mashed potatoes, buttered corn, rolls, cranberries, and green beans and ham. For two. Planning for this feast meant a few hours of identifying appropriate ingredients, shopping… 

Read More »

Slow Cooker Vietnamese Pho

Slow Cooker Vietnamese Pho - Solid Gold Eats

Have you ever warmed your face over a steamy bowl of Vietnamese pho?  Sure, the word itself does not roll off the American tongue easily, but once you take your first slurp, you will continue to crave it like your grandma’s chicken noodle soup. Pho (pronounced “fuh”) is a Vietnamese soup with rice noodles, thinly… 

Read More »

Why I Prefer Stove Top Stuffing at Thanksgiving

Why I Prefer Stove Top Stuffing at Thanksgiving - Solid Gold Eats

When I was growing up, stuffing was synonymous with one brand. There really was no other kind of stuffing known to me. It was (and in some ways, still is) my favorite part of the Thanksgiving meal. That brand is Stovetop. Patented in 1975 by General Foods with inventor Ruth Siems, it is likely that many of… 

Read More »

How to Spatchcock a Whole Duck

How to Spatchcock a Whole Duck - Solid Gold Eats

Have you heard of spatchcocking? With Thanksgiving coming up, the phrase is making the rounds on the Internet, showing off a way to cook a turkey in less time and create a more even cooking process. It can be done with a turkey, chicken or duck, so I decided to make the attempt and give… 

Read More »

JFK’s New England Fish Chowder

JFK's New England Fish Chowder - Solid Gold Eats

You might be reading that title with a puzzled look on your face. What does our 35th president have to do with a cream soup? Interestingly enough, I stumbled upon Bon Appetit’s article about this very subject last week. It was published on November 22, 2013 and commemorated 50 years since the assasination of John… 

Read More »