In my post entitled pheasant, I talked about how for years I’d disregarded the lovely pheasant as a gourmet protein, and decided it was finally time to give it the respect it deserves. I’ve had so many pheasants in my freezer over the years, but to me they were just fiddly, bony little birds to
Tag: Braising
So what are beef cheeks? You know how some people say that if you don’t want to know the answer to a question.. don’t ask? Well, beef cheeks are just that – cheeks from cows’ heads. Or would that be faces? Surprisingly, the other day at the grocery store, I came across beef cheeks, and
Most people who know me would be surprised to know that I have never cooked with chestnuts, or even had roasted chestnuts sold to me by a street vendor during the holidays. You know, like the song. Chestnuts have always seemed a little strange to me, even though they grow on trees just like the