Update and Redux: C — Super Bowl couldn’t be complete without good, not-too-spicy chicken wings. These chipotle BBQ chicken wings will go well at any football party, or just eating them any night of the week. Delicious and a crowd pleaser. C – I set the football food bar pretty … Continue reading
C – I am drawn to Parmesan chicken wings every time I see them on the menu. But, I’ve had many disappointing experiences from the store/restaurant-bought stuff. For some strange reason, it always taste like the fake Parmesan from the green box. I end up getting a dry throat from … Continue reading
C – Last Summer, I had to feed 12 people a lot of food at my small apartment in San Francisco. I really didn’t know why I accepted it. Especially, when we didn’t have a large oven to throw a 15 pound roast into. It was too hot to braise … Continue reading
C – I told Jim this was the most amazing salmon I have ever eaten. I don’t think he believed me. I have been very impressed with everything sous vide lately. Everything that I have been eating was amazing. He asked if I was going to make a sauce for … Continue reading
C – I’ve always hated making poached eggs. It’s too technical for me and, at times, it hasn’t given me the best results. I followed all the instructions correctly, but I still hate it. I loathe getting the water up to a light simmer. Just making the water a little … Continue reading
C – Jim and my husband make fun of my kitchen toys. I do have a lot of them. But, ALL of them are worth it and belong in my kitchen. They actually don’t mind the toys. They just make fun of me when I get a new toy, because … Continue reading
J – I am taking liberties. Really delicious ones. This dish is amazing whatever you call it. But, I’m naming it what it’s likely called in Provence, France. Guinea Fowl (Pintade) is served all over France, particularly in the South. The dishes are often rustic. To me, this is chicken … Continue reading
C – Is that how you make ragu?! I was quite a bit surprised at how a ragu sauce is made. It’s a lot simpler than I thought it was going to be. I always thought ragu was a tomato sauce with lots of meat, that you simmered for hours. … Continue reading
C – Experiments are good things. If you fear making mistakes, you will never get anywhere. Even if it ends up being a disaster, you will learn from it. So, this year let’s mess up our holiday Christmas dinner. Just kidding. It’s didn’t start that way. Luke had this idea … Continue reading
Update and Redux: C – We couldn’t do a holiday fowl week without doing something with duck. Our new friend, Grimaud Farms has great ducks. We just had to take culinary advantage. Roast a duck for the holidays and make some spicy pear chutney. It’s unique and delicious. It’s perfect … Continue reading