So the holidays have come and gone and I’ve taken some much-needed time off to try to reinvent myself and my food. While I will always stick true to my roots, sometimes it’s nice to make something a little more special. For me, it has to be my version of beef wellington. While it may seem fancy or too daunting to tackle in your kitchen; I assure you, this dish is just a matter of a few steps and a guaranteed crowd pleaser. Moreover, it has that “throwback”, “retro” vibe that I love in cooking. Granted, some of those recipes need to stay back in 1962…like jello salad. Let’s get cooking!
This weekend, I had company in town and little time to prepare for their presence. Between work, cleaning the house and cleaning the dogs; we had a lot on our plates. So, in times like these, I choose to improvise and make something I know will be so packed full of flavor, no one will complain. If they do, show them to the door:)! For me, it has to be my olive oil poached shrimp with escabeche. I like this dish because you can prep-if you have the time-or you can completely wing it 20 minutes before your guests arrive and still appear as though you’re on top of your game.
Now that the frigid cold has arrived, I felt the need to cook a dish that would rid me of the windy city chill. So, for me, it has to be my chicken pot pie with a bacon pie crust. This dish encompasses everything that I would run to in moments when I need something that warms me to the bone.