Buffalo bagel

This one was something I just dreamt up at the last second before heading out the door to work on Thursday. It kept me full and satisfied for something like eight hours. It was so simple: gluten-free bagel, cream cheese, feta, green onions, raw spiralized yellow sweet pepper, and the second of the special bison ribeyes I’d cooked a few days prior. The spiralizer is a new gadget I’ve never used before and still don’t know how to use. The instructions are mostly in Swedish, and I’ve never seen anyone use a spiralizer. I think I’ll just have to experiment and see what goes through it and what doesn’t.

I’m pleased with my creativity and the flavor was just fucking awesome on this one, but I ate it just as fast as I made it — in the five minutes it took me to figure out from the foreign language directions how to put the spiralizer together, wind the pepper through it, and reheat the ribeye in a skillet to keep the nice rare/medium rare temperature.

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Party: bison meatballs and beer cheese soup

I only wish I’d taken better photos of the food my friends and I worked for so long to make! This stuff really tasted like a gourmet, fancy-fancy meal. It took us nearly an hour and a half to make, but it was worth every bit of time spent drinking wine in the kitchen. We laughed and made joke after handjob joke about our pal’s ability to grate a huge block of cheese like a champ.

I was so nervous to have these ladies over to my house, as I am with letting anyone in my space, but moreso because I’m just getting to know these coworkers a little bit more outside of work. I have a hard time letting people into my space and wondering what they’ll think of my house. Will they like it? Will they notice that the trim along the baseboards isn’t yet the same paint color as the baseboards? Are my floors too dirty? Will they like my dogs, or think I’m utterly feral? What if I overcook the food, or it just sucks, or I forget something integral to the meal? My anxiety kicks into high gear when I let people into my very private space. It’s an intimacy with other people that I have a hard time creating.

I didn’t do any shoving-stuff-into-the-closet-at-the-last-minute maneuvers, but I do still get the tail-end of the “I just moved three months ago” excuse. I made my bed…what more could anyone hope for?

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I found the recipe for these meatballs and the Greek yogurt-based sauce at the last second, thirty minutes before my pals were supposed to be at my house and I was still at the grocery store. I’m forever running late because I’m at the grocery store, now. We only made a few modifications to the recipe, as follows:

  • Instead of using cumin seeds and coriander seeds, I used the ground spices and whole fennel seeds without grinding them. It didn’t matter and the flavors blended nicely.
  • In the sauce, I used about a cup of cilantro instead of a cup and a half. I just didn’t have any more than that.
  • I used shredded-up gluten-free bread. It worked fine, but I wish I’d used a little more bread to hold the meatballs together a little better. I also used almond milk instead of cow milk, per the usual.
  • Instead of a jalapeno, I used a portion of an anaheim chile, because that’s what I had on hand.
  • I didn’t use extra cilantro or allspice in the meatballs, because there just wasn’t any.

And, of course, everything came out perfect. I’d highly recommend doubling or tripling the sauce recipe — I couldn’t get enough of it — and using it on salads, or as a dipping sauce for veggies. It was a cool, creamy, herby sauce and I can’t wait to make it again.

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Remember when I said I accidentally learned to make beer cheese soup from Martha Stewart? Yeah, I just made a bigger pot of the stuff. It was just so rich, creamy, and beer-y. I barely made it through my bowl, and was happy that one of my pals took the rest home to her boyfriend. There was no way I could handle that dense of a soup twice within a few days.

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Even my dog, Tiger Tail, got a meatball to celebrate her graduation from Pre-Agility and Performance Prep at her dog school. Isn’t she adorable? No more pinch collars for us! I feed my dogs high-quality dog food and give them mostly vegetable scraps as treats, but this time she deserved a little something special. 🙂

Bison ribeye sandwich

If there’s anything that should make me feel like a grown-up, it’s paying for and cooking $13/lb bison ribeyes in the house I just bought, in the kitchen I’m remodeling. And yet, I mostly don’t feel like an adult. When does that part of adulthood happen, where we all feel like we’re actually grown up now? Ever? When we get wrinkles?

I thawed the meat, but forgot that the blood drips out of paper-wrapped cuts of meat and wound up with runny blood all over my fridge. Fortunately, it only touched things in jars and didn’t ruin any other food. As I moved the bloody mess from the fridge to the pan, I giggled a little when I dripped blood on the floor, the stovetop, and my dog. I felt like Dexter.

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This was too easy to make. I just cooked the ribeye to my favorite beef temperature — rare, and as raw as is safe — and pulled it from the heat. I sauteed some sliced baby portobella mushrooms in butter, toasted the bread, added greens, and topped it with a new chipotle mayonnaise I found at the grocery store.

That particular mayonnaise wasn’t a great combination with such an awesome, rich, flavorful cut of meat because it was overpowering, but I’ll surely save it to dress up the occasional boring turkey sandwich.

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