Jan Review, Feb Preview
Valentine's is just around the corner
Hard to believe that January 2023 is already in the books, but time flies.
It was no coincidence that one of the first Substacks of 2023 published was “Meal Prepping for Maximum Flavor”. While most people think of getting back into the gym, not enough people prioritize getting back in the kitchen. The Substack is filled with helpful tips and hints for bulk cooking without being left with bland, boring, overcooked mush. 😑
Also don’t miss my kitchen equipment recs at the end. These will make your life easier and last forever. (The holy grail of rice cookers and pressure cookers are given… trust me, I’ve tried them all.
In case you missed it, I dropped some really comfort-driven recipes in January… perfect for the cold season.
Chili con Carne is one of the most popular searches on the internet. This is a preparation that is rife with opinions and advocates (almost like BBQ). To that end I dropped a delicious chili recipe that hits close to home: my mom’s recipe that she made for us growing up.
I specifically chose this recipe because it can be done on the quicker side so making during the week no problem. Maximum chili flavor… and nostalgia
If you’ve been following me for the last year or so on Twitter it’s no secret I’ve got a fascination with sandwiches.
In fact, I kicked of an ongoing series called “The Art of Sandwich”. This will be an ongoing series of favorite sandwiches and nailing the execution at home. The opener talked about what makes a great sandwich, since most people are used to dull-insipid creations coming out of plastic bags in your local “grab-and-go”.
We are already 2-deep in as far as specific sandwiches. Staring with the perfect muffuletta and moving onto a legit meatball sub at home. Both of these are drool worthy and should be on deck if you’re doing a Superbowl party. Your guests will love you.
Of course to make a legit meatball sub you need perfect meatballs. I dropped a 3-generation old recipe, never written down until now. An Italian nonna from my dads childhood, Madeline, was known for her meatballs, cheesecake and red sauce.
These are to die for.
We finished January with one of my favorite classic combinations. Leek & Potato, as a soup.
This is a versatile preparation as it can be served stand-alone or as a base for a more substantial meal with seafood. I give a few ideas after the recipe.
February is going to be a fun and delicious month.
Coming up before Valentine’s Day will be the long-awaited chocolate souffle “how-to”.
I’ve also got a friend dropping his chocolate chess pie stand-out. Valentine’s will be chocolate-y! 😉
Also a collab on Pizza & Beer with another friend… and there will be more 🙌
But first, keep an eye out for the next drop. A delicious Mediterranean Fish Stew. Hearty and satisfying… that will be dropping next so keep an eye out.