I realize that as it’s now already mid-January that the luster of making resolutions has passed for many. Some people who’ve made resolutions have almost certainly failed by now. It’s been thirteen days after all. Me? I’m not yet a failure because I haven’t started. Therefore, I’m a success by technicality! Yes!

The list is pretty short which hopefully means very do-able. But read on, as there’s one item I’d LOVE some help with!

1. Write more
I’ve already written twice as many posts as there were in the last three months of 2013 (because there were none and this is my second post in January) so I’m already feeling pretty good there.

While something more specific and measurable (e.g. finish writing the cookbook) might seem more prone to succeed, instead of making big goals and being incredibly disappointed when I fail I’ve decided to embrace tiny accomplishments. I will write more. It’s not important what I write or even the exact quantity; what matters is that there is more.

2. Figure out what I’m allergic to
I hate the idea of food allergies or sensitivities, as they seem to be en vogue or something invented so people have something to complain about/make them seem more interesting/give them an excuse to embrace their inner pain-in-the-ass. The only trouble is that something I’m eating is making me feel a lot of gross a lot of the time. So, crap, I’ve become one of “those” people. (Except that now, I feel for some of those people, the ones who really can’t eat everything, and I’m sorry for being a judgmental jerk.)

I’ve tried giving up dairy and red wine before but I’ve never really stuck with something for long enough to figure out what the culprit is. But I’m going to actually figure it out this year. Which—sob!—means cutting out a bunch of foods and slowly figuring out which one literally hates my guts.

3. Cook with one new ingredient each month
This is where YOU come in! I’d like to branch out and use some new and unusual ingredients in my cooking this year. Here’s what I’ve come up with to try so far:

1. Rabbit
2. Coconut oil
3. Duck
4. Lychee
5. Jicama or radish*
6. Cactus (leaves or fruit, any part will do)

As you can see, most of these aren’t too crazy but they are outside the realm of what a normal home cook uses.

What ingredients am I missing? Help me add to the list!

Have a great recipe for one of these ingredients? Sharing IS caring!

*Yeah yeah, I know this one is broad but it may turn into separate items if we don’t come up with some additions to round out the list.

That’s like saying babysitting prepares you fully for parenthood. HA!

In the last eight months since we moved four hens of our very own into the backyard the following chicken escapades occurred:

• Myrtle died trying to lay an egg
• Maude was de-throned from being head hen to second-in-command
• Mildred broke her toe (God only knows how)
• Mae got frostbite on her comb

Mae is a Rhode Island Red, a classic chicken-looking chicken who lays an egg faithfully every day. (This is more than I can say for her two lazier coop companions.) Last month, during a crazy cold-snap of single digit and negative temps, the tips of her beautiful comb turned black with frostbite. Happily, slathering her head with Neosporin and Vaseline got us through the rest of the deep freeze without further incident and now,  a month later, her comb looks back to normal. Or at least it did…Which brings us to yesterday’s adventure.

This is what passes for entertainment at our house…

When I first saw the blood I thought it was paint. It was just too red. It wasn’t dark enough, brown enough, blood-looking enough. But it was blood all right. Right on her newly healed beautiful comb. The cold and the dry Denver climate just cracked the skin right open, just as it will do to the skin on the most rugged or delicate of human hands. Weather is egalitarian like that. I opened the door to the house and called in to the BF, “We’ve got a bleeder!” and we hastily put together the cat carrier we’ve bought for chicken veterinary purposes and set up a makeshift hospital in the bathroom. Towel, check. Warm water, check. Neosporin, check. Vaseline, check.

If you’ve never put a chicken in a cat carrier, I recommend trying it some time. It’s a gas. Unlike our two other birds, who are flightier and more wild, Mae allows herself to be picked up and she calmly succumbed to being gently pushed into a cat kennel and brought into the house. And now, not because you asked but just because you never know when this info might come in handy (or you might decide to earn your chicken first aid merit badge), here is how you give first aid to a bloody chicken:

Step 1: Get the chicken in the kennel and get the bird inside.

Step 2: Get the chicken out the kennel. See that red gash toward the front of her comb? The area that’s a lot more red than the rest of the comb? That’s the bloody part.

Step 3: Wrap her body in a towel, with her wings folded in and no flapping limbs or legs allowed. With your free hand, clean the bloody part with a washcloth, wetted with warm water. Add some Neosporin, carefully and delicately on the once bleeding part. Finally, coat the rest of the comb with Vaseline to help moisturize the dry skin and keep any new emergencies from springing up while the comb heals.

Viola. Chicken first aid! Mae was a trooper the whole time, calm and patient and not too stressed out. You’ll notice in the picture below she was even polite enough to wait until she was back in the tub before leaving behind a poopy present. Within 15 minutes she was back outside, ready to boss her flock around again.

For me, taking pictures of food is important because it allows me to remember what I ate while I was traveling. More importantly, I can look at the food and try to remake it the same exact way.

Everyone has their own reasons though for taking pictures of their food. Some do it for social networks while others just do it to remember the experience. No matter why taking pictures of food is vital for you, it is important to know how to take the best pictures.

1. Choose the freshest looking ingredients.

   While you may not be cooking a majority of the food you are taking pictures of, you can still make the food look as appealing as possible by picking out or covering the parts of the food that do not look fresh. If you are cooking the meal, just know to pick out the freshest, juiciest, and most visually appealing food. The more appealing the food, the more appealing the picture will look.

2. Angle the Lighting Perfectly.

   When light is placed above the meal, the food can look flat and dull. When I take pictures of my food I always ensure that I am angling the light and camera so the food looks vibrant. Practice the lighting to see what looks visually appealing.

   
   The lighting you choose will be determined by how the food looks. For foods that are darker, a more rustic lighting will be advisable. However, for lighter foods, choose a more vibrant lighting choice.

3. Pick Your Props Carefully.

   When you are taking pictures of food in restaurants, you will not be working with many props. Many restaurants garnish the food and have plates setup that ideally fit the food. However, use the utensils you have in front of you to make the food as visually appealing as well. Sort the food in a specific manner, combine a few dishes to one dish – or separate a few dishes accordingly.

   
   Many people do not realize how food props can play a part in overall picture taking. Food needs to look appealing and props give the visualization needed to appeal to others. Also, make sure that the background of your image is appealing. Don’t take a picture with a mess behind it! Instead, put your plate on a table and take it from above, so the table is in the background.

4. Keep the Plates and Dishes Clean.

   It is usually best to take snapshots prior to eating the food, but if you have taken a few bites beforehand, do not worry.

   Take a napkin and clean around the plates and ensure that all the food looks organized. If you have eaten a portion of the food, make sure it looks neat. Throw a garnish on top of the food to make it more visually appealing.

5. Before and After.

   If you are cooking abroad and want to show all of your social network followers what you were able to cook – take a picture before you cooked and after you cooked.

   Neatly stack raw ingredients in a manner where they still look visually appealing. If you have fresh ingredients, do not chop them beforehand. If you have already purchased them chopped, place them in a creative and decorative bowl. The “after” photo will really give a visually appealing look, especially if ingredients or food items do not look as appealing beforehand.

Cooking can be a fun adventure and so can eating out. Sharing your pictures with followers or just with yourself for memory-sake is more appealing when you have pictures that make the food look great. Many people might be enjoy meals that look visually appealing, but not many are able to take pictures that make the food look as visually appealing as it does in real life.

Courtney Gordner is a passionate blogger who loves writing about (and eating) food. You can read more from her on her blog at www.talkviral.com.

The BF loves gazpacho, the traditional chilled soup enjoyed by Spaniards and those the world around. Lucky for him, the garden delivered booty in the form of tomatoes, cucumbers, and peppers, exactly the recipe for this refreshing vegetarian meal. Adding a late season watermelon to the mix allowed for soup that let us pretend that summer would last just a little bit longer… once the rain lets up.

For an even more refreshing treat, refrigerate all the veggies before or after chopping.

Watermelon Gazpacho
–1 clove garlic, minced
–1 lb tomatoes, diced
–2-3 cucumbers, diced
–2 cups watermelon, diced
–1-2 jalapenos (depending on level of spicyness), seeded and minced
–1/4 cup olive oil
–salt and pepper to taste

Add all of the items to a blender or food processor, saving a few pieces of tomato and cucumber for garnish. Blend until smooth.
Top with the saved veggie pieces and serve!
Dammit Jim, I’m not a doctor…
Time: 15 minutes
Serves: 4
Calories: 198 per serving

On May 4, 2013, my mother ended an epic battle (almost 14-years) with cancer #7. Yes. Seven. She was 56 years, 5 months, 28 days old when she finally passed away. Here was the spread from the party we had for birthday number 53. Because we were both afraid people would starve, obviously…

While both of my parents are food-folk, by mom was really the driving force behind my interest in learning to become a better cook. In the months leading up to her passing I was cooking and writing notes but I never seemed to be able to make the time to sit down and put together blog posts. In the weeks since Mama died, I haven’t felt much like cooking or writing. But I’m working on that and I hope you’ll be patient and stay with me as readers, fellow cooks, and fellow eaters.

I have a renewed vision for Bacon & Other Bad Habits – one that I think would make Mama proud. I’m excited to expand this site beyond recipes of what I’m cooking to also include more about my adventures in urban farming (or urban homesteading or whatever you want to call my crazy experiments with chickens and gardening). As I’m able to focus more attention back to writing, I’ll add travelogues and tips on where to eat and what to do across the U.S. and abroad. I visited 14 states in 2012 and have already made four trips both domestic and abroad so far in 2013 (with two more already booked) so I’m eating on the road a lot. As the unofficial ambassador of Denver, I also want to encourage you to come visit my city with some Colorado-specific content.

Most importantly, Mama and I want to continue to encourage you to eat more cake while wearing fancy outfits:

xo,
Leah Charney
Queen Bee of Bacon & Other Bad Habits

Heat a skillet over medium-high heat. Melt the butter, then add the butter to the pan and swirl to combine. Add the chicken breasts and cook 4 minutes on each side.

Make four small slits into the first chicken breast. Stuff two of the garlic clove halves into each slit in the chicken breast. Repeat with the second breast. Top with the lemon slices and return to the skillet. Sprinkle with salt and pepper and add the artichoke heart pieces to the pan (some of the oil they’re marinating in is ok too…) and cook for two more minutes.

Finish in a high-heat oven for 5-7 minutes until the lemons begin to wilt and the artichokes are heated through.

Dammit Jim, I’m not a doctor…
Time: 25 minutes
Serves: 2
Calories: 358 per serving

Corned beef is to St. Patrick’s Day what turkey is to Thanksgiving, or at least what a pillowcase full of candy is to Halloween. Few things speak more to traditional holiday cuisine than that quintessential brisket, boiled—well, simmered—with cabbage and potatoes, carrots and parsnips, and served with a handsome dollop of stone-ground mustard and a pint or four of beer.

Now, to begin with a clear conscience, I feel the need to address a certain elephant in the room: corned beef is not actually an Irish dish; it’s American. The corned-beef-and-cabbage I describe is the Yankee boiled dinner. That it has become symbolic of St. Paddy’s is testament to America’s freedom and prosperity. No, seriously. The nearest the Irish have to the corned beef dinner is bacon-and-cabbage, and while I abide the philosophy that everything’s better with bacon, this dish came about because the beef that the Irish farmers raised, slaughtered, and salted was priced at a luxury affordable only to the British gentry. When the Irish began arriving in America in the 1600s, beef was affordable, so they converted their recipe from a slab of salted pig to a slab of salted cow. And now you know.

In considering corned beef, there are two options: (a) buy a commercially-rendered prepackaged brisket pumped full of chemical preservatives and available for two weeks out of the year, or (b) make one from scratch in one’s own kitchen, to the praise and adulations of everyone around, at any time of year. I’ve never cared much for the bland, slightly tinny taste of the prepackaged stuff, and as a dyed-in-the-wool New Englander I am want to have a boiled dinner more than once a year, so I make my own. The hardest part is planning the meal out at least ten days in advance, which (cue dramatic music) is the exact reason I’m writing this now.

Corning beef begins with the brisket. Other cuts can be used, but brisket is traditional, so it’s what I prefer. In terms of bovine anatomy, the brisket primal covers the deep and superficial pectoral muscles, which for quadrupeds means supporting a significant portion of the carriage weight. This equates to a lot of connective tissue that must be cooked out slowly, but creates a rich and unctuous dish. Flat-cut brisket comes from the deep muscle and is far leaner than the point-cut, which needs to be trimmed of excess fat. Ideally, the cap should be no thicker than a half-inch.

Most recipes call for corning the beef in water-based brine. Normally I’m a big advocate for brining—I brine everything from pork ribs to turkeys—but in the case of corned beef, I prefer dry-curing. This method takes a little longer, but produces a more complex body of flavor. Trust me.

Left to its own devices, a piece of beef cooked for a long period of time turns a grayish color as the heat breaks down the myoglobulin proteins. Since most folks envision the pink of a nice medium-rare steak when they think of beef, they’re turned off by this dull color. To counter that, most commercial producers add sodium nitrate to their corning solutions, which helps the meat maintain an appetizing roseate. Excess nitrates in the diet have also been linked to increased cancer risks, so there’s that. Personally, I’m willing to accept the hoary color, so I leave out the saltpeter.

As to what I do use: whole mustard seed, black peppercorns, and coriander seed, along with a few allspice berries, some red chili flake, caraway seed, and a bay leaf. I toss this into my mortar with a bit of salt and tap it to a coarse grind. With this I coat my brisket, favoring the exposed surface but hitting up the fat cap, too. Both sides then get a generous coating of kosher salt. Fun fact: the term “corned” refers to the large grains (or corns) of salt used in the preservation. Since I’m brining the meat in its own liquid, kosher salt is by design perfect, since it sticks to the surface and draws out the moisture better than other varieties.

Once I’ve coated the meat—and taken pictures to which I will add filters and upload to Instagram as #FoodPorn—I place the brisket in a gallon-sized zip-top bag, squeeze out the excess air, seal and date, and drop in the lowest drawer of my refrigerator. Every few days, I’ll turn it over, but other than that I leave it to do its thing. Target curing time is 10-14 days, after which, through the power of osmosis, my seasoned brisket becomes corned beef. (Cooking recipes and such to follow in a few days.)

Follow Herb on Twitter (@HerbDurgin) or #FoodPorn on Instagram (@Katachthonios)

This recipe has a spicy and smoky almost barbeque like quality. The recipe is lightly modified from one originally created by Cooking Light magazine for scallops. And it’s tasty as hell. Enjoy!

Salmon in Adobo Citrus Glaze
–2 TBSP butter
–6-8 oz. salmon fillet (or two smaller fillets)
–paprika
–salt & pepper
–1 tangerine or clementine, cut in half
–1 chipotle chile in adobo sauce, minced
–4 green onions, sliced

TIP: Cook the fish skin-side up first and the skin will remove in one easy piece.

Melt 1 TBSP of the butter in large heavy skillet. Sprinkle the fillets with paprika, salt, and fresh cracked black pepper. Add the fish to the pan, skin-side up, and cook 3-4 minutes, depending on the thickness of the fillet before flipping the fillet(s) to begin to cook the other side.

Juice the fruit directly into the pan. Add the chile and bring to a boil. Add the remaining TBSP butter and the green onions. The sauce will thicken with the addition of the butter. Plate the salmon (if using one fillet, slice in half to create two servings) and spoon the remaining sauce in the pan over the salmon to serve.

Dammit Jim, I’m not a doctor…
Time: 15 minutes
Serves: 2
Calories: 300 per serving

Yeah yeah, I know, we just covered pork roasts not that long ago. This is me not caring. This is you grinning from ear to ear after your first bite. Trust.

Bacon-Wrapped Cherry Pork Roast
–2 lb. pork loin or pork roast
–salt & pepper
–4 garlic cloves, minced
–1/2 cup dried cherries, chopped
–1/4 cup fresh rosemary
–1 tsp red wine vinegar
–1 TBSP mayonnaise
–6 slices bacon (preferably center-cut)
–canola oil

Rest the pork for one hour at room temperature before cooking.

Mix the garlic, cherries, rosemary, vinegar, and mayonnaise in a small bowl.

Pat dry with paper towels and season the pork with generous sprinkles of salt and fresh cracked pepper, being careful not to over-salt. Heat the oven to 350 degrees. Heat a cast iron skillet over medium-high heat and add enough canola oil to barely coat the bottom of the pan. Sear pork until browned on all sides.

Coat the top of the pork roast with the cherry/rosemary mix, spreading evenly. Lay the bacon across the roast, tucking the ends of the bacon slices underneath the roast. Roast for 45-55 minutes. Start taking peeks around 40 minutes. The bacon will brown but shouldn’t be burned. Let rest 10 minutes before carving and serving.

Dammit Jim, I’m not a doctor…
Time: 75 minutes
Serves: 4
Calories: 314 per serving

Enter me, the one gal who can make their dinner dreams come true. We needed a meal that was filling, extremely satisfying, and could power future music making. But after a season full of rich, sometimes large, and often heavy meals, it can be nice to dial it back in the dinner department. Lightening up a meal doesn’t mean having to give up on flavor. If the popularity of Meatless Monday is any indication, neither does ditching the meat.

Check out some of the music this meal helped feed!


A (not quite metric) ton of vegetables, seasoned and roasted, adds layers of flavor, texture, and fiber (yay colon!), especially when sandwiched between other Mediterranean flavors of orzo and an olive oil fried egg. Our dinner, loosely based on this recipe from Tasting Table, was precisely what we all needed.

Mediterranean Veggies + Olive Oil Fried Eggs
–½ tsp ground cardamom
–½ tsp ground coriander
–½ tsp fresh cracked black pepper
–1 tsp sea or kosher salt
–1 sweet potato, peeled and cubed
–8 baby carrots, quartered lengthwise
—½ bell pepper, seeded and cubed
–1 medium-large shallot, peeled and quartered
–10 stalks asparagus, cut into 1″ pieces
–1 apple, cored, cut in half, and cubed
–4 TBSP extra-virgin olive oil, divided
–1 cup orzo
–¾ cup vegetable stock
–4 eggs

Heat the oven to 425°. In a small bowl, stir together the cardamom, coriander, salt and pepper. Because the sweet potato takes more time, I gave it a head start and started them alone in a glass baking dish, sprinkled with a little seasoning. Cook them for 10 minutes (I used this time to chop/prep all my other veggies). Add all the other veggies to the dish and add the seasoning to the mix. Toss well to combine. Drizzle with a TBSP of the olive oil and toss once more to combine again. Roast for 20-30 minutes, stirring once, until the veggies are tender and the shallots begin to blacken.

While the vegetables roast, cook the orzo in a saucepan on the stove-top. I like to make orzo similarly to how I would make rice. Bring 1 cup of water, the ¾ cup of stock, and 1 TBSP of olive oil to a boil. Add the orzo to the pot, stirring constantly. Bring back to a boil, reduce the heat to a simmer, and cover the pot. Simmer for 15 minutes. Remove the lid, stir once gently, and simmer another 5 minutes until all the liquid absorbs into the pasta.

In a large, heavy bottomed skillet, heat the remaining olive oil over medium high heat. Crack each of the eggs into the pan. Cook each egg to desired doneness (I cooked ours over-medium), flipping as needed.

Stir the veggies into the orzo. Dish into four bowls. Top each bowl with a fried egg. Enjoy!

Dammit Jim, I’m not a doctor…
Time: 40 minutes
Serves: 4
Calories: 453 per serving