J – I have seen this dish on video so many times … being made by one of the brothers Troisgro. If only I could go to the actual restaurant. I have known about Troisgros and the origins of Nouvelle Cuisine for years. It is clearly part of our style. … Continue reading
Update and Redux: J – Normal Pollo al Mateo needs a bit of preparation technique. Add a deboned version, and you need some good practice. Christina’s knife skills are up to the challenge. The result is moist, quick and even cooking on the grill. Worth the effort. C – This … Continue reading
Update and Redux: J – Luke got me into smoking stuff. First, it was just bacon. Then, it moved on to this chicken recipe. Now, I’ll smoke just about anything. I’m not looking back. It’s an addiction. Nice I can eat and enjoy the results. J – Doing smoked meat … Continue reading
Update and Redux: J – We do these every year. We also run out of them all too soon, no matter how much we make. The sublime flavor of oven-roasted tomatoes is incomparable … of course, it’s a staple during the season. C – Good things happen to those who … Continue reading
C – I am wishing we had more Walla Walla onions in our CSA box. One bad thing about CSA boxes is when you like something there’s never enough. Of course, the opposite is having stuff you don’t know what to do with. but is always in abundance. Ugh. There … Continue reading
J – I really dislike dry pork. My life-long problem with pork in any form other than bacon, braised belly and some kinds of ham is that it is invariably cooked dry … especially on a grill. Ugh. It could be so delicious. Pork is a subtle protein when it’s … Continue reading
Update and Redux: J – This is my gastrique soapbox … it’s really good! Funny name. Fancy sounding. No matter. It’s easy. Versatile. Super delicious. And, yes, you can impress your friends with a “new” French technique. In this case, on halibit no less!! J – Gastrique can be so … Continue reading
Update and Redux: C – There seems to be a lot of flour we aren’t using since I’ve gone gluten free. What to do with all the flour? Not throw it away! Let other people eat it. Making lots of freshly made pasta is a great way to use up … Continue reading
C – Surviving with rice, eggs and soy sauce is a right of passage for any Asian person growing up and moving out of their parents’ house. It’s a stereotype and it’s the best one. It’s great to save money. It’s really fast and easy. It’s truly comfort food. It’s … Continue reading
Update and Redux: C – I got into a green tea kick this week. It shows. I am putting it in everything. Savory and sweet … there are no limits. This salad dressing is a little bitter, but really good. It makes you feel healthy. C – I don’t know … Continue reading