As you’ll notice postings on here have been few and far between. It comes from a lack of time and because we don’t go out to eat as much. I used to have a backlog of restaurant write-ups on here because we were out 1-2 times every week, now its more like a couple of times a month. As such I haven’t had a ton to write about until I had my “ah-ha” moment while sorting through the contents of our chest freezer this weekend. There were so many unique items in there that I figured it would fun to blog about using them. Don’t worry there still will be restaurant reviews and a review of a killer new book (coming later this week) but I am going to be mixing it up and blogging more about home cooking from this point forward.
So back to the chest freezer. I have had it for a little over a year and I was amazed at how much stuff has amassed in that short time. I’ll post the entire list later this week, but I can tell you there is quite a variety of stuff in there including some braised pork belly, a 6 pack of quail, confited duck meat, some marrow bones, veal sweetbreads, a bunch of baby octopii, and a package of beef cheeks, which is the subject of my first post. I used them to make a shortcut version of Michael Symon’s beef cheek pierogies from his incredible “Live to Eat.” Watch for the first installment on Wednesday or Thursday!
NOTE/UPDATE: Got busy this week so guess what? The beef cheek “pierogies” went into the abyss of the chest freezer. Ugh.