Update and Redux: J – This is a recipe and technique that will change your life as a cook. It’s not just that confit is a cool French technique. Doing this will give you a much deeper understanding of how great food is made. It’s a bit of work, but … Continue reading
Update and Redux: C – It’s confit week! Once you learn how easy confit is to do, you will feel the same way I do. LET’S CONFIT EVERYTHING!!! Yeah, I think I got carried away with confit this week. Word of warning though, it does require a lot of oil. … Continue reading
C – Ever since Jim returned from Paris he’s been stuck on his trip. Everything about it was fabulous. Is he making me jealous? No. I think I am more annoyed sometimes than jealous. One thing he loves talking about was the food. Of course, the food was amazing. His … Continue reading
C – I think Jim is trying to make me like stinky cheese. I am not giving in. You see, Jim is smart. He knows me well. If he keeps doing something long enough, I might just give in. Stinky cheese isn’t one of them. This sandwich has stinky brie. … Continue reading
Update and Redux: C – This salad is amazing. I love every ingredient in it. This is perfect for a Fall Lunch or as a side dish. It’s really filling and so delicious. C – Yes! Health kick still going! I have been eating salads. Lots of salads. Salads in … Continue reading
Update and Redux: C – We are still laughing at my reaction to this recipe. I am still scared straight … all of my spicy recipes have been toned down ever since then. It was just too crazy spicy for me. I don’t even have to make it again to … Continue reading
C – Chicken that’s a devil?! This dish sounds scarier than it is. Actually … it’s only a devil if you add a lot of spiciness to it. I really haven’t eaten a lot of spicy foods lately. They just haven’t agreed with me. So when Jim suggested making Chicken … Continue reading
C – Making gnocchi is kind of an art. You really need a special touch to make this masterpiece. You don’t want these potato butternut squash pillows to crumble in your mouth. But, you don’t want them to be gummy either. It takes practice and patience. I haven’t dared making … Continue reading
C – I was a picky eater growing up. This may be surprising for those who know me now. I feel like a human garbage disposal, sometimes, with the things I am willing to try eating. I believe you can’t be a good foodie without trying things at least once. … Continue reading
Update and Redux: C – These pork carnitas are just so universal. I loved that we used them in so many recipes. Burritos, tacos, enchiladas and just eating them by themselves. It’s worth the long cooking time. They can feed a huge crowd of people. C – It’s Mexican Cuisine … Continue reading