J — Truffle oil on potatoes. Wow! Thanksgiving dinner just stepped up a notch or two. When I was growing up, Thanksgiving mashed potatoes consisted of instant potatoes served with butter. I never really liked potatoes. And, I had no idea potatoes could be anything different. I believe I am … Continue reading
C — I’ve never liked applesauce. It’s one of those things that has a mushy texture and is overly sweet when you buy it from the grocery store. I never thought I would make applesauce either. But Jim said it was needed for dinner. We were having pork and he … Continue reading
J — Gastrique. What an unfortunate name for such a wonderful sauce style. I discovered gastrique a few years ago in a recipe for Thyme Encrusted Salmon with Blackberry Gastrique, which we have done here. I never knew anything about that style of combining the acidity of vinegar and wine … Continue reading
C — Lately, I have been craving Korean food. I’m not sure why. I just am. Love the stuff. But, for some strange reason I just haven’t been in the mood to go out to a restaurant. Of course, I just love to cook. It’s funny that most of the … Continue reading
C — Jim bought mixed greens and there was a little surprise in it. A tomatillo somehow snuck in … somehow. It became a really expensive tomatillo at $5.00 a pound. Regular price for tomatillos is $1.00 a pound. I wasn’t too happy. I thought I would make the best … Continue reading
J – Bearnaise Sauce is not just for “French food” … and poached salmon does not have to be bland. I know this, but I wanted Luke’s take on it. My experiences with him tell me it will be anything but bland. Expect heat somewhere, especially because we still had … Continue reading
C — Today, Luke brought along another chef, Chris. He works with Luke at Taylor’s Kitchen. Jim’s really excited. Chris is going to make a sweet chili pepper sauce. Jim’s been talking about this sweet chili pepper sauce for weeks. He hasn’t stopped talking about it since he had it for … Continue reading
J — “What do you want to have with it?” Not sure. “What’s in the box?” “Peppers and …” The dialogue goes like that for about 10 seconds. Then, we’re cooking. Not much more is said. On this morning, Luke was breaking down a fresh-caught salmon and cooking a dish, … Continue reading
C — I am having one of those moments. One of those moments where I wish my sarcasm wasn’t taken so seriously. It happens often here at Be Mindful. Be Human. It’s the end of tomato season and we have pounds and pounds of tomatoes. Yellow teardrops, cherry, and better … Continue reading