use real butter

dinner last night: what happens when you only have 2 eggs for 3-egg quiche

The most expensive cuts of meat are the ones that cook quickly and serve up a tender grain that melts in your mouth if you have the sense to cook it properly (i.e. not overcook it). I love those cuts as much as the next Texan, Argentine, or general meat-eater. However, the best known trick for a cheap but flavorful meal is a hunk of meat (in this case, beef) that chews like a tire if you try the quick dry heat method. Chuck roast and other “tough” parts near the ass are typically slow-cooked to break down the connective tissues until the meat is falling apart.

fresh vegetables to compliment fresh chuck roast

sitting around and stewing isn’t always a bad thing

To continue with yesterday’s theme of Birthday Boy’s Wishes, I made an Italian Cassata per Jeremy’s request this afternoon once the Subaru and I were both done being poked and prodded. This is the traditional cassata with a twist by way of Marcel Desaulnier’s Death by Chocolate. I have a version of this great recipe book that was signed by Monsieur Desaulnier himself because he is one of the chefs/owners of The Trellis restaurant in Colonial Williamsburg (my old stomping grounds). He is a terrific chef – I even emailed him about doubling recipes from his book for making large sheet spongecakes to serve 40+. His advice worked perfectly. I should note, I don’t use his pastry cream recipe though – I prefer Rose Levy Beranbaum’s Pastry Cream recipe from The Pie and Pastry Bible (or was it The Cake Bible?) – either way, her books are an endless reference for bakers…

make the pastry cream and chop the chocolate (caro dark)

**Jump for more butter**

Here’s to another year as we creep ever closer to mid-life crisis, Jeremy! A very merry birthday to my guy. Today was damn busy, but that’s what happens when your fridge is empty and you have a ton of crap to take care of. I managed to make some birthday dinner tonight, but birthday dessert is part 2 for tomorrow.

sashimi-grade tuna from whole foods makes spicy tuna handrolls for appetizers

**Jump for more butter**