Update and Redux: C – This is one of my favorite things to do with egg whites, when you use all your yolks for custard. Just make sure to eat it as soon as possible. It doesn’t take much time to deflate. C – Jim better have a fast shutter … Continue reading
Update and Redux: C – Poaching eggs sous vide is as simple as cooking them in their own shell. There’s no more need to swirl them or even add vinegar. All you need is a sous vide machine. A little impractical for a lot of people, but to me it’s … Continue reading
Update and Redux: C – If you are looking for a creative sauce that will boost protein flavor, this is it! It’s a really healthy sauce that is easy to make. It goes well with so many meats. Really great in a sandwich. C – I am definitely not a … Continue reading
Update and Redux: C – I really didn’t like apple sauce until I made it myself. This one, with chipotles, is really incredible. Sweet and spicy mix makes a great topping for pork chops. If you dare eat it by itself, be my guest. It tastes great. C — I’ve … Continue reading
Update and Redux: C – This is one of my favorite dipping sauces in the Spring. It’s sweet, savory, creamy and extremely addicting. We love using it with grilled vegetables and meats. There are lots of ingredients in the recipe. But, it’s extremely easy to make. C – Jim was … Continue reading
Update and Redux: J – This is truly a magical sauce. Easy. Cheap. Fast. Lasts for months in the fridge. Livens up most all proteins, grilled, roasted or pan-seared. Incredible on ice cream! Wouldn’t use it on tacos. But, hey, nothing’s perfect … mostly. J – The richest flavors often … Continue reading
C – Gone are the days of horrible gluten free pies. It was a tough struggle for a few months when my husband and I decided to start our gluten free and wheat free adventure. Horrible flour with beans and weird grainy textures. It even felt weird in my belly. … Continue reading
Update and Redux: J – Making your own pasta is so rewarding. Not all that hard, either. Luke showed is how and it took Christina right back to her childhood, making pasta with her brothers. Took me back to nowhere … I had never made fresh pasta. Good thing I … Continue reading
J – Braised pork shoulder doesn’t come in small … unfortunately. To do a good one, you need about 4 pounds of meat and a few hours. That works out to about a dozen meals for me … all with exactly the same seasonings. Not sure I want that. Christina … Continue reading
J – Chef Constance is in charge! Chef Constance is petite and charming, as one would expect. She also lets you know very quickly that this kitchen is her domain. I liked that. This was the French techniques cooking class I just happened to fall into at Cookin’ With Class. … Continue reading