Sinful Onion Gravy - Recipe

Last night, we had a twist on a wonderful classic: meatloaf with mashed potatoes and a delicious onion gravy reminiscent of the onion gravy served on brats that we had on our visit to Switzerland a few years ago.

To kick this classic dish up a few notches, we added some beautiful shredded parsnips to our meatloaf, and topped the whole thing with balsamic glaze and fresh tomatoes, which roasted and caramelized in the oven. The mashed potatoes were made "Tom" style in honor of our friend, who says that the best method for making mashed potatoes is to boil the potatoes with the onion and garlic in the pot of water in order to infuse the flavor. Everything was delicious, but the onion gravy was the star.

Although we put it on our meatloaf (and on mashed potato cakes with eggs for breakfast in the morning), this gravy is incredibly versatile. It would make a great topping for steak, on burgers, a veal cutlet or pork chop, or maybe for bangers and mash. The flavor is potent--rich, salty, and oniony. But I could seriously drink this stuff, and the rest of my family would probably agree.

A Feast for Fifty: Tim’s Birthday Celebration

My dad turned the big 5-0 last week, and to celebrate, we made a meal fit for a king to share with our family and friends. Take a look at the pics! You’re going to be envious.

Everything was enjoyed with some wonderful bottles of wine and, of course, a some fine Scotch.

A Twist on an English Classic: Cottage Pie with Mashed Cauliflower Topping – Recipe

This Cottage Pie is perfect for a cold winter day

As I posted a few weeks ago, I’ve been craving Shepherd’s Pie. The traditional English dish is hearty, perfect for a chilly winter day. My first day in St. Louis for winter break warranted such a dish, and boy, was it delicious.

Now the difference between Shepherd’s Pie and Cottage Pie is the meat that is used for the filling. Though many refer to the dish collectively as Shepherd’s Pie, a true Shepherd’s pie contains lamb meat. Since we prepared the dish with beef (although you could use any ground meat, including turkey, chicken, lamb, veal, or even sausage), it is technically a Cottage Pie.

Roasted Broccoli and White Bean Soup - Recipe

While trying to use up items in our pantry and refrigerator, my mom and  I came up with this broccoli soup recipe that is sure to please even the pickiest of eaters.

Pureeing the white beans gave the soup a creamy texture, without the extra fat or calories, which is something I'd consider doing in the future as a replacement, adding a healthy dose of protein! My mom and I are thinking about trying this with a potato soup; we'll keep you posted on how it turns out!

This soup is rich, creamy, and loaded with flavor. Unlike many dishes that fit this description, however, this dish is very healthy.

Healthy Holiday Side - Roasted Balsamic Brussels Sprouts with Cranberries and Almonds - Recipe

Eating healthy around the holidays can be a challenge. This dish, however, is both healthy, easy, and sure to please at your next holiday party or even just a dinner at home!

I made this dish earlier in the week, and it just hit the spot. Brussels sprouts are one of my all-time favorite vegetables, and when combined with the tartness of fresh cranberries and the sweet toasted almonds, this dish has all the right flavors and textures going on at once, and it's so easy to prepare!

5 Tips for Surviving the Holidays: Food Edition

Thanksgiving is just around the corner, which is only the start of the holiday season. More often than not, this time of year is packed with holiday parties and celebrations where eating and drinking rich and fatty goodness take center stage. Most of us usually pack in as much sweet and fatty goodness as we can before making New Years' Resolutions (that are usually broken within a few days) to lose a few pounds out of guilt for the overindulgence of the holidays.

Finals Week Fungi: Mediterranean Stuffed Mushrooms - Recipe

It's finals week at DePaul, meaning I don't have much time. After working an eight hour day at my internship and having spent a little too much time working on my final 18th Century English Literature essay, I needed a quick and easy dinner solution that would be delicious, but require minimal effort.

My solution? Stuffed mushrooms.