Bacon

Cheddar and Bacon Bite-Sized Biscuits

April 10, 2012 By Steve Dunn Leave a Comment

These little monsters are my slight adaptation of a recipe by Kim Laidlaw from her new Williams of Sonoma cookbook, Home Baked Comfort . To her original recipe I've added a sharper cheese and a bit more bacon, because in my mind it makes absolutely no sense not to. Kim refers to these as scones, but for me they rose and flaked beautifully, much more like little biscuits than scones, so that's what I'm calling them.

Whatever we call them doesn't much matter though, because after one bite you'll find these so addictive that you'll be scrambling to come up with your own name for them, something like…..

"Oh Sweet Jesus, Cheese and Bacon Crack-Bites"

You've been warned.

And the Winner of the OXO Egg-Beater is………..

January 30, 2012 By Steve Dunn Leave a Comment

Congratulations to Lynda, the terrific cook behind one of my favorite food blogs, TasteFood! She was the lucky winner who's name was drawn from our fabulous "give-away" hat, and will soon be grinning ear to ear as she whips cream with her cool new Oxo Egg Beater.

Lynda, please send me a note through the "Contact Me" link at the top of this page and give me your mailing address so that I can pop your new toy in the mail to you. Can't wait to read about what you make with the fun little gadget.

That's all for now…..carry on.

– Steve

An Impromptu Chili

January 24, 2012 By Steve Dunn Leave a Comment

The pork shoulder roast used to make this chili was originally scheduled for a little "low and slow" oven love before being served up to the gang as a Sunday roast. However, mid-way through prepping it for this purpose I had a change of heart, prompted by my need to get our fridge and pantry inventory below the level that would feed a small country (you think I'm kidding?). Turns out this lovely chili allowed me to use up not only the shoulder roast, but also a box of baby spinach, all the carrots, onions, shallots, celery and cilantro left in the fridge, a can of crushed tomatoes and a bag of flageolet beans from the pantry, and a cooked bag of bacon shards in the freezer.

How's that for a kitchen sink recipe!

Discus – Typepad Comment Trouble

July 17, 2011 By Steve Dunn Leave a Comment

Hi all – Just a quick note to let you all know that we're experiencing some technical difficulties with Oui, Chef as of late. For the past week or so, the "Comment" forms at the end of each post have been malfunctioning, not allowing comments to be left after each entry. I'm working with both Typepad (my hosting company) and Discus (the company that provides the comment forum), but so far no fix, just a lot of finger pointing. Once the problem is fixed, I'll re-post the last few entries for comments.

Thanks to all of you who reached out to me through email or Twitter to inform me of the problems you were having leaving comments, your feedback really gave me a jump on identifying the problem.

All for now, hope to be back in full working order soon…….stay tuned.

Thanks for your patience – Steve

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