Still without a kitchen, but cooking anyway! This is one of our favorite dishes that I hope to make when the kitchen is completed. Buen provecho! This is a very impressive dish. A very tasty dish. An entree suitable for … Continue reading
Okay. Well, it’s almost her pizza. If you haven’t heard of Vivian Howard yet, you probably will soon. She is the subject of a PBS show, a documentary really, called A Chef’s Life. It allows one to see the trials … Continue reading
A Louisiana classic and an all-time favorite. To be honest, I don’t usually make this from scratch, but usually cheat and purchase the dressing mix from the freezer section of our local store. It’s the livers and gizzards and … Continue reading
You know those people who make a recipe, but substitute just about every ingredient in the recipe and then say what a horrible recipe it is? Yeah, I don’t care for those people. Or, maybe it turned out great! But, … Continue reading
Cassoulet is one of the most revered and talked about great French dishes. If you are tackling French food, as one approaches a genre of foods to master, Cassoulet is probably on that list of dishes to master. If … Continue reading
Following a basic recipe for french garlic sausage with the classic use of herbes de provence. 4 pounds ground pork 2 tablespoons minced garlic 1 cup minced onion 1 tablespoon herbes de provence 1 teaspoon red pepper flakes 1/2 teaspoon … Continue reading
Making your own sausage is a rewarding experience. Once you purchase the necessary equipment, it can also be an economical endeavour. However, it is time consuming and we usually do it over 2 evenings or one full day off. How … Continue reading
Ever since I made Green Chili last year, my daughter has been asking me to making it again in subtle ways. Daughter: Mom, what are you making? It smells good. Me: Chili. Daughter: Oooh, is it the green chili? The … Continue reading
One of my favorites, especially over mashed potatoes or egg noodles. They freeze well, just don’t add the sour cream until they are reheated on the stove. For the meatballs: 2 slices white bread, coarsely torn 1/4 cup milk 3/4 … Continue reading
Like Italian ravioli, Chinese Potstickers are an excellent way to utilize leftover cooked meat. The first time we made potstickers, Chris followed Alton Brown’s recipe, and they were delicious. The second time we made them, I was looking for a … Continue reading
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