French Onion Soup with Braised Short Ribs

French Onion Soup with Braised Short Ribs

French Onion Soup with Braised Short Ribs




Some recipes are classic for a reason and don’t really need to be improved.  So this recipe for French Onion Soup with Braised Short Ribs is less of a new recipe and more of a rendition of a classic.  French Onion Soup is very simple, onions, wine and beef broth cooked into a rich soup.  This version doesn’t use beef broth, it uses the rich flavors of beef short ribs until the soup itself becomes a rich and flavorful broth. Continue reading “French Onion Soup with Braised Short Ribs”

Mexican Hot Chocolate Souffle

Mexican Hot Chocolate Souffle




Mexican Hot Chocolate Souffle

Mexican Hot Chocolate Souffle is the perfect dessert for a romantic dinner.  It is everything you want to end a romantic meal it is warm, rich, and just a little spicy.    This rich dark chocolate souffle is highlighted by the warmth of cinnamon and the spice of cayenne, which turns up the heat of this classic dessert. . . and hopefully your night. Continue reading “Mexican Hot Chocolate Souffle”

Championship Level Cheesesteak Recipe

Championship Level Cheesesteak Recipe




Championship Level Cheesesteak Recipe

On February 4, 2018, the Philadelphia Eagles won their first Super Bowl.  Before they were NFL champions, the city of Philadelphia were the NCS champions (National CheeseSteak).  This recipe takes all of the familiar flavors of the Philadelphia classic but everything from the cheese, to the sauteed onions and peppers, have been elevated to make this a Championship Level Cheesesteak Recipe. Continue reading “Championship Level Cheesesteak Recipe”

Roofers Union Restaurant Week Review

Roofers Union Potato Gnocchi Braised Lamb Shoulder, Peppers, Onion, Tomato, Pecorino, Mint Oil

Roofers Union Restaurant Week Review




This week I decided to go to Roofers Union for Restaurant Week.  Washington D.C.’s Winter Restaurant Week is a bi-annual promotion where customers can eat at over 100 local restaurants for either $22 for a 3-course lunch or a $35 3-course dinner.  It is supposed to be an opportunity to eat at a nice restaurant for a cheaper price than usual.  Restaurant week allows broke ass food lovers to try restaurants that are a little out of their usual price range.  The promotion allows middle-class food lovers to stretch their budget and try multiple restaurants.  And it allows local food snobs to look down their nose at the flood of peasants who are invading their favorite hoity-toity restaurant.  It is an arrangement that works for everyone. . . except sometimes it doesn’t.  Roofers Union decided to charge their customers more for ordering off their abbreviated restaurant week menu than they do for the same exact food on their regular menu.   Continue reading “Roofers Union Restaurant Week Review”

Light and Fluffy Honey Butter Biscuits

Light and Fluffy Honey Butter Biscuits




Light and Fluffy Honey Butter Biscuits

Everybody loves a light and fluffy biscuit.  With that said, this recipe has gone through a lot of adjustments in the last year or two.  There are two main things that make this recipe a little different than most biscuits recipes.  First, I use more buttermilk, which adds not just moisture but acid.  The acid reacts with the baking powder and baking soda, which gives the biscuits lift and helps separate the layers.  The second thing that separates my biscuits from other recipes is the honey butter, which adds a touch of sweetness and helps with browning.  I hope you enjoy this recipe for Light and Fluffy Honey Butter Biscuits.

Continue reading “Light and Fluffy Honey Butter Biscuits”

Maple Brussels Sprouts with Bacon and Pistachios

Maple Brussels Sprouts with Bacon and Pistachios

Maple Brussels Sprouts with Bacon and Pistachios





If you would have told me as a child that I would grow to love brussels sprouts, I would have called you crazy, but  I LOVE these Maple Brussels Sprouts with Bacon and Pistachios.  The sweet maple syrup combines with the smoky bacon and nutty crunch of the pistachios and compliments the slight bitterness of the brussels sprouts perfectly.  These are perfect for almost any occasion.  They would work on a random Wednesday just as well as they’d work on Thanksgiving or Christmas.   Continue reading “Maple Brussels Sprouts with Bacon and Pistachios”

The 2017 On The Eaten Path Year In Review

Brooklyn Bridge

The 2017 On The Eaten Path Year in Review




At the beginning of last year, I decided that I was going to share my love of food with the world.  I started this blog to share every great dish I discover, eat,  and cook.  Somehow along the way, I got so enamored with cooking that I haven’t shared nearly enough of my food discoveries.  Today that changes.  With no further ado, here is The 2017 On The Eaten Path Year in Review

 

Continue reading “The 2017 On The Eaten Path Year In Review”

Short Rib Chilli Con Carne

Short Rib Chilli Con Carne

Short Rib Chilli Con Carne





There are very few things better than a big bowl of Short Rib Chilli Con Carne on a winter day.  We got our first little bit of snow this weekend, and as soon as I heard the forecast I knew what I wanted to make.  This dish uses whole dried chilies instead of chili powder and the flavor is deeper and richer than anything you’ll get out of one of those little cans.   Continue reading “Short Rib Chilli Con Carne”

Jalapeno Cornbread Stuffing with Sausage and Dried Cranberries

Jalapeno Cornbread Stuffing with Sausage and Dried Cranberries

Jalapeno Cornbread Stuffing with Sausage and Dried Cranberries





Thanksgiving is quickly approaching and it’s about time to start planning your menu.  When people think of Thanksgiving they think of turkey, but in my opinion, the most important Thanksgiving dish is the stuffing.  Seriously, is there another dish that tastes more like Thanksgiving than stuffing?  My family has shown that they are willing to go without turkey, (we do a standing rib roast) but no one has ever even thought about giving up stuffing.  This recipe for Jalapeno Cornbread Stuffing with Sausage and Dried Cranberries is a variation of the stuffing I’ve eaten every Thanksgiving for my entire life. Continue reading “Jalapeno Cornbread Stuffing with Sausage and Dried Cranberries”