Tag Archives: side dish

Saucy, Naughty Braised Veggies with Garlic and Rosemary


Hey you.

Yes, you. The good looking one heading for the kitchen.

Whatcha making?



Then you also have to make this:

Saucy, Naughty Veggies with Garlic and Rosemary

I seared my 2.5lb grass-fed steak in a bunch of beef tallow. The kitchen smelled like a barnyard. Wifey and I agreed there are far worse smells. I love beef tallow because it is richer and has more depth than butter. Yes, I said it.

Beef tallow is better than butter.

Once you’ve picked your jaw off the mouth at that statement, keep reading.

I finished off the steak in the oven at 380 degrees for about 10 minutes. Then I took it out to rest.

What was left over in the pan was a bunch of leftover fat and beef juices.

Whole Foods carries these ridiculously convenient package of mixed organic veggies. I got a shit ton of savoy cabbage, purple cabbage, juilliened carrots, and red onion. I made a large portion for myself, and yet still have enough to feed us both for about two more meals. All this cost me a little over $3.

Allow your pan to cool off once it comes out of the oven.

What we’re going to do in about 15 – 20 minutes is what usually takes an hour or more with tough meat. Cooking in liquid on low heat breaks down muscle and tendons, making them buttery soft and exceedingly delicious.

Only we’re going to do that with a veggie that most people don’t like.


It’s going to be so good, that you will personally email me and/or comment and tell me all about the foodgasm happening in your mouth, all while typing furiously on the keyboard, getting steak and veggie stuffs everywhere.

Heat your frying pan on high with the leftover beef goodness. When hot, add in your onions. Salt and pepper them. Keep tossing them about, like hyperactive kids on a trampoline. Keep the pan hot and things moving!

Add in your carrots. Repeat as above. Toss, dance, etc.

Now cover this with a lid and leave it for a minute.


It’s been a minute. Your pan should be steaming, veggies browning and glazed over like a happy teenage drunk on a Saturday night. Splosh in another tad of water. Cover! Shake!

Ready? Wait another thirty seconds.



Now, add in a hefty portion of cabbage, both green and red. Salt and pepper again. Toss, dance, sing! Keep this stuff moving! You should have a slightly browned (but not burnt) amount of beef and veggie debris stuck on the bottom of the pan. Another splash of water.


Shake your pan.

Shake it, shake it, shake it Salome.


Is it a hot sexy mess in there? Gleaming, fragrant and auburn. Add two whole garlic cloves. Turn your heat down to medium high. Keep the pan moving while still covered.

Add a small spring of fresh rosemary, torn up into bits.

Continue tossing, stirring, scraping flavour bits from the bottom of the pan. A wooden spoon is great for this.

Your veggie concoction will be wilted, saucy and dead sexy. Serve with your unbelievable steak.

Let the party BEGIN!

I’m waiting for your messy emails.

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Best Cauliflower EVAH and Lamb Leg Short Cuts


Oh, wow.

Sorry. I’m getting over a foodgasm. I made, what is quite possibly, the best cauliflower ever. Seriously. You’ll know why in a minute.

I bought some New Zealand frozen lamb leg short cuts the other day. Having never prepared such a thing, I had to ask around. They looked identical to the veal shanks I made a few days ago, or “Osso Buco”.

You know what?

I’m not going to waste your time. Let’s get to it:

Best Cauliflower EVAH with Lamb Leg Short Cuts

2 lamb leg short cuts: these look like shanks, with a bone in ’em (MORE MARROW OMG!)
Olive oil
5 large cloves of garlic, roughly chopped
Lemon juice
Sea salt, pepper
Italian seasoning
Dried rosemary
One head of cauliflower
Butter: lots!
More Olive oil
Half a white onion, cut into chunks
3 – 4 ladles of bone broth (you made some, right?!)
Love (you know butter and love are the same thing, right? So, you need extra butter)

Marinate those lamb leg steak looking thangs overnight in a combo mixture of olive oil, lemon juice, pepper, italian seasoning, and two garlic cloves, finely chopped.

Preheat your oven to 350 degrees. Take out your lamb short cuts. Leave them for now.

Wash your cauliflower well, and cut into florets. Florets. Who the eff came up with that word? Cut ’em up into CHUNKS. There. That’s better.

Using a large baking dish, spread out your onion pieces on the bottom; drizzle generously with olive oil, about 3 – 4 tablespoons. Season with sea salt and pepper. Arrange your cauliflower CHUNKS on top, and your remaining three chopped up cloves of garlic.

Heat up a frying pan to medium-high heat. Add about 1.5 tablespoons of butter (or love, whichever is easiest). Once your butter starts to sizzle, add in your lamb cuts. Sear ’em well on both sides. Season with sea salt.

Carefully place your lamb cuts on top of your veggies in your baking dish. Now, cut up LARGE CHUNKS (the word of the day is CHUNKS, people! Eff florets and pieces!), of butter, and ‘dot’ your entire veggie medley with said CHUNKS (man, I’m really enjoying this) of butter. Be generous, folks. Butter is love and love is butter. Sprinkle generously with italian seasoning, dried rosemary, add some sea salt and pepper last minute. Another drizzling of olive oil on top of everything. Carefully ladle in some bone broth around everything. About 3 – 4 ladles full. Whoa. That looks awesome, doesn’t it?

Cover your baking dish with aluminum foil, sealing the edges tightly. Pop this awesome medley of meat and veg into your oven. Leave it for about two hours.

OH MAH GAWD. Are you digging it? I dig it. It’s delicious, buttery, savoury. Lamb is just a smaller version of steak. Don’t forget to eat your bone marrow.

Man, I am going to be one annoying mom one day. My kids won’t have trouble eating vegetables, because who could honestly say no to butter-slathered, herbaceous (that’s a word, dammit), fragrant, garlicky vegetables? It’ll be “HEY! Ya didn’t eat your marrow! You are grounded!”

I can’t wait.

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Smoky, Sweet, Spicy Brussel Sprouts with Kielbasa

I’m in a lot of pain today.

I smashed up my car on my way to work in late January, and wrecked my back something fierce. I already had a pre-existing back problem, and the accident made it much, much worse. I went off work for just over a month, and have only recently returned to part-time hours.

But a girls gotta eat! I slowly maneuvered around the kitchen, as every left step I took, sent a muscle in my mid-back into a bitchy fit. I still had butter chicken in the fridge from last night (even though between wifey and my two massive servings, we killed most of it). But I also had brussel sprouts.

Now, I can hear most of you making “BLECH!” and “EWWWWWW!” noises. Your parents probably fed you brussel sprouts that resembled vomit-coloured, sulphur-stinking brains. I do not blame you for your hatred of this vegetable. I wouldn’t touch ’em either. Thankfully, my mother never made brussel sprouts. We ate lots of cabbage, but no sprouts.

My Polish ancestors would probably come back and haunt me if I didn’t include something with kielbasa. You need some good quality kielbasa for this, so find some in a good Polish deli. It’ll be worth it.

If you still have some butter chicken left over, this made an excellent side dish.

Smoky, Sweet, Spicy Brussel Sprouts with Kielbasa

1 tablespoon lard
1/2 medium or small white onion, finely diced
2 cloves garlic, chopped
1.5 lbs (approx) of brussel sprouts, ends cut off, sliced in halves
1 teaspoon paprika
Red chili pepper flakes, to taste
Sea salt
2 tablespoons of kielbasa, cut up into cubes
A few tablespoons of water

Over medium-high heat, melt your lard. Add in your onion and sauté until they are caramelized and gorgeous. Ad your kielbasa and brown them as well. Add salt to taste. Then, add in your brussel sprouts. Toss ’em in the onions and kielbasa until they’re all happy. Add a bit more salt, your paprika, chili pepper flakes. Allow your sprouts to achieve a nice caramelized colour; this will take about 5 – 10 minutes, tossing frequently. Or if you’re less adventurous, stirring carefully.

After about 10 – 15 minutes, add in your garlic. Stir and toss to coat, and as always: don’t burn your garlic! A few minutes later, add a few tablespoons of water. Quickly cover your pan with a lid. You’re going to steam these suckers for a few.

After about 2 – 3 minutes, take off the lid. Inhale. Isn’t that nice?

Plate and serve. This is what I ate for breakfast late this morning:

I know. You wish you lived with me. But, you don’t.

So, get thee to your kitchen and make this!

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