When I was in grammar school at Cheremoya Avenue Elementary School in Hollywood, California, about once every two weeks we had Hamburger Gravy and Mashed Potatoes. I really loved that dish, it was my favorite. All the other stuff was pretty bland, and actually kind of nasty, especially the paper thin cheeseburgers. For years and years, I have been trying to replicate the special taste of that gravy, and have been pretty much successful. Years ago, when I first met Chef John Farion, he treated some friends and I to dinner at another chef’s restaurant on Melrose . I ordered the filet mignon with blue cheese sauce. It was truly fantastic, and I have been pairing blue cheese with beef ever since. I guess I’m not the only one, even Carl’s Jr. now has a steakhouse burger featuring blue cheese. I get my blue cheese at the Armenian stores, for … Continue reading
Welcome to The Good Plate’s Kitchen
I’m Adrienne, Chief Cook and Bottle Washer. Welcome to The Good Plate’s kitchen. Did you eat yet? Let me show you around.
Hot Off the Stove
What’s Cookin’ Newsletter
Read it Again
Disclosure: I may receive compensation for some links, especially those for equipment in some recipes. Images provided for equipment are not my property, although they are indeed hosted on my server. All other images, however, are mine. I do not receive any other compensation for links to spices or other non-equipment links. These links are mainly there because I like the product and want to make it easier for you to get it.