J — I always forget something! So, here’s a listing of all our Mexican recipes … just in case. I’m amazed how many we have. For the most part, they are from scratch and pretty easy to do. Check them out! Please comment if you have any questions, or need … Continue reading
C – My grandmother declared me a true Cambodian for liking this dish. I was the first in my family to be born in America. So, being able to eat a dish like this was a real test to my ethnicity. Yes, burgers and fries are my American comfort foods. … Continue reading
C – Some days I hate my refrigerator. There are times when there is nothing in it except a few jars of year-old condiments. Stuff that needs to be thrown away. Other times there is just too, too much food. We can’t even see the back of the refrigerator and … Continue reading
J – The richest flavors often come from the simplest techniques. This classic reduction sauce is a really good example. In a nutshell, you are throwing cheap red wine, cheap balsamic vinegar, sugar and some herbs into a pot and boiling it down to about an eighth of its original … Continue reading
C – I don’t think I will ever buy mustard again. It was so easy to make … as long as you are not in a rush or in desperate need for mustard. I mean IMMEDIATE need for mustard. Otherwise, it’s really easy. Luke started to show me the way, … Continue reading
C – I have been making Mexican rice, beans and tortilla chips wrong all these years. … or maybe just differently. Now I know how to make them the authentic way and will never go back. The rice was the hardest out of all three. It makes so much sense … Continue reading
C – I am all sauced out today. Luke had to show us the proper way to make Mexican sauces like the restaurants do. He made three. They tasted good really good. Salsa is one of those staples in Mexican cuisine you expect to have by your side, right next … Continue reading
J – Herb-infused oils are magical. Typically, they are used as a finish on warm or hot dishes and release their aroma with the increase in temperature. A little like finishing salts. The affect can be subtle or powerful, depending on the herb. On a recent Sunday brunch journey to … Continue reading
C – Winter. It’s my least favorite season. I am not a big fan of the cold. I can’t wait until Spring starts and it warms up again. I guess I have to make the most of it. My favorite part of winter might be the fruit. It’s citrus season! … Continue reading
J – I won’t be using canned tomato sauce again. Or, my own thrown-together-at-the-last-minute sauces. I make quite a few dishes with a tomato-based sauce. I always start with the same things: onion, garlic, cans of tomato stuff, wine, etc. and then I throw it together. It’s always different. Sometimes … Continue reading