Update and Redux: J – The sauce matters! Especially in Mexican cuisine … and, casting no aspersions on French, Italian or other great culinary traditions, Mexican dishes often start with fairly simple ingredients. The sauces seem to play more of a co-starring role. When we first did these three sauces, … Continue reading
Update and Redux: C – It’s always a treat to have confit in the freezer. But, it’s usually a daunting task for me to know what to make with it. This brown chicken rillette is made with some brown chicken we made into confit. It’s the most luxurious appetizer ever … Continue reading
Update and Redux: J – I had completely forgotten about this dish … and Christina’s adventure. We have all gotten better in the last three years. And, she now works with “the big knives” without injury. This recipe is a perfect, quick side for a nice, juicy steak. Great when … Continue reading
Update and Redux: C – Marinated mushrooms are still one of my favorite ways to eat mushrooms. After trying it a few more times, I think marinating the mixture for up to a week really gets the mushrooms more flavorful. If you don’t like cold mushrooms, place them in a … Continue reading
C – I have been testing a vegetarian pate quite a while now. I finally came up with one I liked. Most of the other ones were a disaster. I needed to breakdown what a good pate was and start from there. Pates are mouses. They are light, fluffy and … Continue reading
Update and Redux: J – When we first did this dish, none of us knew how to make it. Christina even wished for an empanada specialist to consult on technique. Now, we look back and remember how easy they were to make. Funny. They are so delicious. The first batch … Continue reading
C – Deep-fried food … oh, how I’ve missed you. Sometimes, you just have to treat yourself a bit. When Luke suggested we do a week on Cuban food, I knew I needed to make these Tostones or fried green plantains. Unlike plantain chips, these are the thicker ones. I … 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
C – Kohlrabi is my new favorite vegetable. I was really scared, yet curious, what a kohlrabi was when I discovered them at the farmers market. I was scared because when I asked the vendor selling it, he didn’t know what to do with them either. I did see a … Continue reading
C – Have you ever used black radish? It isn’t really my favorite radish. They look cool. I love the black peel. But, it can be a tough thing to eat. The first time I bought black radishes the peel was really tough. I ended up peeling the outside. It … Continue reading