Sometimes we need to write about what we love. Sometimes we
just need to do it. I haven’t been writing much, but I’ve been very fortunate to
be doing what I love, love, love, over the past few months. Getting settled
into a new job; one that took a lot of soul searching to find, traveling, getting
back into my fitness routine and having the time I need to cook the way I like.
Please accept my apologies, dear friends for the lapse in
sharing, but I had to take a few to focus on Diana.
As I’m easing my way back into this, I figured I’d do so by
sharing one of the “little things” that truly delights me; a brand new shiny
issue of Bon Appetit.
Every month I look forward to finding the latest Bon Appetit
in my mailbox. It’s is one of my favorite sources for recipes, tips and trends.
I am always inspired the recipes in each issue and will usually cook at least
one, if not many. As of late, I’ve really enjoyed the cover recipes. They
challenge me and they never displease or disappoint.
My friends are leaving for a trip to New Zealand. These
special friends of mine are some of those who truly influenced my cooking
passion and skill. Not to mention the fact that they made me a kick ass risotto
before I went to France. So it was a win / win situation for me to get to cook
the cover, return the favor and send my friends off with a proper, home cooked
meal; savory short rib pot pies.
I take no credit for this beauty, but I highly recommend you
try it.
Here’s the recipe, some photos of the process and a few
thoughts and enhancements by yours truly. “Bon Appetit!” http://www.bonappetit.com/recipe/short-rib-pot-pie
In my opinion, don't take any short cuts with this one.
Find pearl onions – they are a clever way to get that deep, delicious flavor. Seek them out if you must.
Make homemade pie crust - shortening and butter, is there any other way? Really?
And maybe, if you happen to have it on hand, use truffle salt. The recipe calls for Maldon but this seemed like a good excuse to start using the truffle salt I brought back from France. No need to go to France to find it, (it is worth it). You can find either at a specialty food store.
