Braised Rabbit with Carrot Top Gremolata and Charred Carrots

Braised Rabbit with Carrot Top Gremolata

March 23, 2016

Looking to make something on-theme and extremely on-the-nose for Easter dinner this year? Ive got the perfect recipe to expand your meat horizons and scar your children, with equal measure.

Rabbit. Served on a bed of carrots.

Consider it payback for the blue fescue bushes in my front yard, Peter Cottontail. YOU KNOW WHAT YOU DID.

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Irish Stew Sandwich With Corned Beef, Guinness Caramelized Onions And Soda Bread

Irish Stew Sandwich With Corned Beef, Guinness Caramelized Onions And Soda Bread

March 17, 2016

When cooking a brisket in a household of only two people, the problem is you have meat for days. DAYS.

The initial meal can get you through at least a couple of nights. For the inaugural meal, I slow-braised the weighty side of beef in a pool of beef stock (with a healthy splash of Guinness) along with bobbing bits of onion, potato, multicolor carrots and pickling spices – classic pot roast style elevated by the substitution of savory, salty pink corned beef, you can feast on that for at least a day or two.

And then, the sandwiches begin.

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St. Patrick’s Day Cardamom Matcha Pavlova with Lucky Charm Marshmallows

Cardamom Matcha Pavlova With Lemon Curd Whipped Cream

March 15, 2016

Sifting through a pile of St. Patrick’s Day’s most relevant breakfast cereal, I found myself full of questions.

Could I name all of the Lucky Charms from memory? Wouldn’t the cereal be luckier if there were seven charms rather than the current eight? Is the cereal mascot offensive to the Irish, or perhaps just unflattering to leprechauns?

I contemplated, discarding chipped horseshoes and broken rainbows, fishing out only the best and most-charmed marshmallows to bring my pavlova luck.

Are balloons really charmed? I feel like that’s a stretch. Same goes for hourglasses.

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Win March Madness with Baskin Robbins’ Warm Cookie Ice Cream Sandwiches – Giveaway

Warm Cookie Ice Cream Sandwiches

March 11, 2016

You only thought March Madness was about basketball.

No, no. March Madness is literal, a mental state of being – a place in time where you are so sick of winter, you are *this close* to losing your mind. The back-and-forth teasing of warm, sunny, summer-promising days in the midst of an inevitable return to winter chill and drear, pushing you ever-closer to utter insanity.

I’m beyond ready for summer – long days, hot sunshine, grilling on the porch, licking up melty ice cream cones. But no, we get none of that right now. Stuck in the doldrums, somewhere between hot and cold, I wait for the day I can throw my coats back in the closet for a few blissful warm months.

For me, it’s still too cold for ice cream. I need those sweet, sweet 90 degree sweat-drenchers to get me in a mental space for a frosty dessert.

Usually.

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Restaurant Review: Brider

Restaurant Review: Brider

March 9, 2016

The newest incarnation from chef Steven Redzikowski (Oak at Fourteenth, Acorn), Brider feels like the chic yet comfortable living room of Denver.

Though sleekly appointed with marble slab backsplashes, retro-industrial lighting and a lounge area stocked with bertoia diamond chairs, the restaurant (pronounced bree-DAY) manages to retain the warmth of home and the welcoming aura of a beloved local hangout with polished wood, chalkboard walls and smiling service. Perky lime accents, relaxed seating areas and a comfortable mix of stand-alone and community seating bring together area residents, power lunchers and hungry hipsters alike for family meal.

With breakfast, lunch and dinner service, as well as a high-end selection of take-out goodies, this casual offering from Redzikowski embraces and exemplifies the current Denver dining scene – casual-leaning and unpretentious, exacting quality and ingredient standards and food prepared with nurturing care and sentimentality.

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