food
-
Mon 2/28: steak and eggs with asparagus and hashbrowns. There were potatoes and asparagus and eggs from Well Rooted Farm to use up, so we decided to try to perfect hasbrowns… and missed a crucial step in the de-starching process. Still delicious thanks a Smoke City Meat bavette. Tues 3/1: French Country sausage and artichoke…
-
Whew, where the heck did the past two weeks go. I’m in rehearsals — which I just realized I haven’t actually written about. Ok, more on that this week. Anyway, six hours of call on a Sunday definitely gets in the way of my sharing recipes with… all five of you… esp. as Sunday is…
-
Mon 2/7: Beer Braised Chicken Thighs with Apples and Greens, creamy goat cheese polenta. We love a chicken thigh recipe and tried this from an online acquaintance, since it had been a bit since our last variation. It’s a good thing chicken thighs are so forgiving because we made errors bc we totally got distracted…
-
Mon 1/31: Pretzel Schnitzel with Mustardy Brussels Sprouts Slaw. We don’t do Mayo, but I love a Brussels salad with lemon, EVOO, and parm, esp. paired opposite a heavy meat. We added creme fraîche to this and Hampton firmly joined me on team raw sprouts. He also mixed some creme fraîche and mustard for a…
-
Mon 1/24: turkey/cheese frittata, arugula salad. Our friends at Well Rooted Farm gifted us extra eggs with this week’s order and a frittata to use up some deli turkey, bacon, and some random cheeses was perfect. Bonus: lunches! I always turn to this article for proportions. This was Hampton’s first time making a frittata and…
-
Mon 1/17: Farmer’s Pasta, salad. Continuing our icy weekend with baked pasta. Based on reviews, did 5 c. milk, 1/2 c. heavy cream, and a few more splashes of milk ‘til it felt right, along with fewer breadcrumbs. Reviews were right: it is hella heavy. The fresh herbs helped. Lessons learned. Tues 1/18: pork tenderloin,…
-
Another week, another set of kitchen switcheroos. Mon 1/10: H – homemade ‘nduja/truffle pesto pizza. A – dinner meeting [more on this soon!]. Tues 1/11: lamb chops with Toro Bravo’s Warm Potato Salad With Vinegar & Chorizo. We usually get chops from Costco and cook them sous vide style in our Instant Pot at 132°…
-
This year, I’m going to attempt to share our weekly recipes. Maybe it’ll be inspiration. At the very least, I can better credit the food bloggers who inspire us. Mon 1/3: Colcannon Soup (aka Irish Potato and Cabbage Soup with Bacon). Flat 493 doesn’t do leek or onion and only very rarely shallot. And we…
-
It’s always feast or famine with posts around this joint, and today, it’s feast. And, yes, if you saw my Instastories the other week, I 100% saved onto to this post until appropriate for that joke. Anyway, I always say I am not a recipe creator. I can clean the fridge like no one else,…
-
I meant to share this weeks ago, but… whoops? So, here we go. Instead of doing the writing I should be doing for a paycheck. On a Saturday night. Good times at Flat 493. Ann-as-salad 🥗 — watermelon radishes: rarely seen out and about here in Winston-Salem — grilled shishito peppers: perhaps overdone, but also…
Ann Davis-Rowe 