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Home Cooking

Art history in the kitchen


Home Cooking 3

Art history in the kitchen

greygarious | Mar 3, 2009 08:34 AM

If NPR's "Car Talk", wherein the hosts routinely mock Art History as a choice of college major, had been on the radio in the late 60's I might have picked a major that actually led to a job. Turns out that Katie Brown (ugh!), Martha Stewart, and Lidia Bastianich's daughter all majored in Art History too. (Lidia put her daughter on the payroll as a tour guide, so Tania did manage an Art History career, sort of.)

So whenever a culinary lightbulb appears above my head, I say I am putting my degree to work. Yesterday I made a "Whattevayagot" pot of soup that was basically lentil (also onion, celery, carrot, mushroom), and by the time it cooled, it was a tad thick. A few days ago I picked up a 2# package of ground bison at BJ's because it was only $9. Normally I'd use it for burgers but had just finished some 85/15 ground beef burgers, so was thinking about other possible uses. Bison is so lean that it may need more binding than beef if used in meatballs or meatloaf. Click-and-clack....the bulb switched on. With a slotted spoon, I fished 1-1/2 cups of solids out of the soup pot and put them in a container. Both the solids and the bison are in the freezer, and will go into my next meatloaf. The lentil/vegetable mixture SHOULD, I think, add some structure to the bison meatloaf, which will also get a panade and freshly-chopped onion. If it works, it will become SOP for my meatloaf.

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