Sous Vide Scallops with Chimichurri Sauce using the PolyScience Professional Creative Series

Sous Vide Scallops with Chimichurri Sauce using the PolyScience Professional Creative Series - Solid Gold Eats

Thanks to shows like Hell’s Kitchen, the general public is scared to death of cooking scallops. Either drastically raw and undercooked or overcooked into rubbery balls, I am always surprised at how these “chefs” cannot seem to cook a simple scallop. If they had a sous vide machine, their lives would be so much easier…. 

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Slow Roasted Mediterranean Boneless Leg of Lamb - Solid Gold Eats

Slow Roasted Mediterranean Boneless Leg of Lamb

Sundays are about cooking. Well, you could say that about most days in my house because I love to cook, but especially Sundays. It is my way of not doing house chores. Who can expect me to sweep the floors when I am tending to Sunday supper? That is, unless I’m cooking a boneless leg… 

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

Stock or Broth? Let’s Talk.

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 - Solid Gold Eats

Beer Braised Sirloin Pork Roast with Peaches

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 - Solid Gold Eats

Baked Miso Salmon During National Seafood Month

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 2

Tuscan White Bean and Swiss Chard Soup

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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