Sauce Supreme is basically a veloute sauce enriched with heavy cream. You’ll start to notice that many of the classic French sauces are derivatives of one of the 5 Mother Sauces. How to Prepare a Delicious Sauce Supreme Some chefs take it a step further and enhance it with mushroom flavor. This can certainly […]
Mushrooms can be found in many of the recipes on reluctantgourmet.com but they come in all measurements. In this post, I look at the many conversions, equivalents and substitutions you may come across when you are cooking with them. How to Convert Mushrooms for Your Recipes We love mushrooms in our house and cook […]
Here you have a simple but delicious pan sauce that can be served with grilled boneless chicken breasts or a fresh piece of fish. The combination of mustard with chopped tarragon and butter works perfectly for preparing this extremely easy sauce. How to Prepare a Delicious Mustard Tarragon Butter Sauce PrintMustard Tarragon Butter Sauce […]
If you are looking for a great sauce to serve with steak, pork tenderloin or duck, look no further. This Dried Cherry Cognac Sauce is easy to prepare and has magnificent flavor. How to Prepare Dried Cherry Cognac Sauce Cognac is a type of brandy from the Cognac region of France and considered by many […]
How to Prepare Bonnefoy Sauce This sauce is exactly the same as the Bordelaise and sometimes called “white Bordelaise” or “Sauce Bordelaise au Vin Blanc” except that it calls for white wine instead of red wine. However, like Bordelaise Sauce, employ a dry and fuller bodied white wine such as Chardonnay. Named after a famous […]
How to Prepare Restaurant Quality Black Olive Sauce With dozens of varieties, olives are indigenous to the Mediterranean and have been revered by man for millennia. Green olives are picked prior to ripening and black ones after ripening. Nicoise olives hail from the Provence region of France but are grown in other countries. They are […]
All About Quinoa & How to Cook It By Nell Jones Quinoa is a seed native to Peru that was once considered “the mother grain” by the Incans and is now considered a “superfood” by most health conscious people. It became popular in the last decade because of its role as a healthier carb. Its […]
How to Prepare Restaurant Quality Béarnaise Sauce Béarnaise is basically a tarragon-infused hollandaise sauce. Hollandaise is one of the grand or mother sauces of classic French cuisine. It is also one of the most challenging to make and might take a little practice. But your efforts will be rewarded. This is a decadently delicious sauce. […]
How to Make Classic Restaurant Quality Anchovy Sauce Classic anchovy sauce is made with anchovy butter but to simplify matters, we are using anchovy paste. You may want to dice up a couple of canned anchovies to add at the end. This recipe is a derivative of Normande sauce. PrintAnchovy Sauce Recipe Prep Time: 15 […]
How to Make Restaurant Quality Normande Sauce Normandy is a coastal region of north-west France, just south of the English Channel. Normandy is a gastronomic paradise. A marriage made in heaven of the rich bounties of the land and the sea. The two most archetypal ingredients of Norman cuisine are apples and dairy products. Normandy’s […]
I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More
How to Grill Your Turkey on a Gas Grill
Something Different – Grilling Your Turkey I wanted to share with you a novel way we cooked our turkey one year while we were still living in Park City, Utah. We grilled it on the barbecue. Now I’m sure many of you are saying to yourselves, “RG, get real. We’ve been grilling our bird for […]
Turkey Buying and Cooking Tips With Thanksgiving right around the corner, I thought you might enjoy talking turkey including some tips on choosing a bird and how to cook it. You would think cooking a turkey is not that big a deal but looking at all the articles in the current November issues of cooking […]
Moist Thanksgiving Turkey Tips
How To Roast A Perfectly Moist Turkey A whole turkey, perfectly cooked, juicy in thigh and breast and richly caramelized all over is a thing of beauty, but it is, indeed a rare bird. Turkeys are large, they have a big hole inside them. They are thick in some places and thinner in others. They […]
