The Faded Bento Box - Recipes Archive

But I had to modify it. I didn't have blue cheese, so I used Blue Cheese salad dressing. And instead of cooking the bacon in a skillet, I did it on the grill. And we were out of buns so I put White Bread in the toaster.

( Blue Cheese and Bacon burgerCollapse )

I picked up the magazine Cuisine at Home: Slow Cooker Menus and saw this recipe on page 54 - 55. The photo of it looked delicious, so I decided to give it a try.

3 lb boneless beef rump roast, trimmed
1 cup sliced carrots
6 new potatoes, but into thirds
1 medium onion, sliced
4 Tbsp minced fresh basil leaves, divided
4 Tbsp minced fresh oregano leaves, divided
2 tsp minced garlic
2 tsp Koser salt, divided
1/4 tsp red pepper flakes
1 can tomato sauce (8 oz)
1 can tomato paste (6 oz)
2 tsp Italian seasoning
1 can cannellini beans, drained

Layer carrots, poatatoes, and most of the onion slices in a 4-to6-qt. slow cooker; top with roast.

Mash 2 Tbsp basil, 2 Tbsp oregano, garlic, 1 tsp salt, and pepper flakes in a small bowl; spread on meat.

Combine tomato sauce, tomato paste, remaining basil and oregano, and Italian seasoning in a bowl. Pour tomato mixture over roast; top with remaining onion slices. Cover; cook until meat is fork-tender, on high setting for 5-6 hours or on low setting for 8-9 hours.

Stir beans into sauce and cook on high-heat setting for 10-15 minutes. Remove roast from cooker. Let rest for 5-10 before thinly slicing meat across the grain. Skim grease from sauce. Spoon beans, vegtables, sauce over roast

( What mine looked like last nightCollapse )

I always get a little bored toward the middle of the season, but last night's episode of Top Chef was pretty good.  Here is the full run-down and review over at JoeOnTheTube.

Another great episode.  I have a full run-down of last night's episode with commentary here. and a very cool interview with Celebrity Chef Tim Love who was on Top Chef Masters and was the guest judge on last night Top Chef episode here.

Potatoes and Thunderbirds.  Another great episode of Top Chef, and we even got an extra 15 minutes.  Full rundown and thoughts here.

Another great episode.  I really think that Vegas is the perfect place to make this show.  I love the way they are working it into each episode so far.  Here is my full run-down so as to avoid any spoilers: JoeOnTheTube.

  Wow, what a shocker last night.  I won't spoil it for those that haven't watched it yet, but here is our full run-down over at JoeOnTheTube.

Hey guys! I found these articles on cracked.com awhile ago, and I thought I'd share it. It's an interesting read for sure.

The 6 Most Sadistic Dishes from Around the World

7 Retarded Food Myths the Internet Thinks are True

The 8 Most Terrifying Restaurants from Around the World

The 6 Most Terrifying Foods in the World


Sounds like a job for Andrew Zimmern!

I know, it's been awhile since I've posted and I'm sorry. I graduated culinary school and I'm currently working at a seafood restaurant which I just got hired at...basically I'm the salad cook. Which....doesn't involve any cooking. V_V

Anyways, I have this AMAZING OMFG recipe that you ALL must try. I know. You're thinking, " Beef Stroganoff? Seriously? I'll just go get some Hamburger Helper kthnxbai."

BUT DON'T. This recipe...is SOOOO GOOD. I made it TWICE at school (once for regular learning purposes, once for exam) and I wanted so badly to eat it all myself but I had to share the goodness that was this dish with my room mates.

And I KNOW. You're thinking, " Wtf sour cream and dill pickle?" BUT ITS GOOD. The cold crispness of the pickle, the tartness of the brine, the cool creamy sour cream with the hot thick sauce on the noodles UNNNGHHH I think I just came.

You guys have to try this dish PLEASE. I promise you that you will love it.

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