Pistou Recipe

July 23, 2012 0 Comments
Pistou Recipe

Pistou Sauce with a French Twist This is the French version of Italy’s pesto that is traditionally served with the the southern French classic Soupe au Pistou but makes a great sauce/condiment for pasta, fish, chicken, vegetable, and soup dishes. PrintPistou Recipe Prep Time: 10 minutesTotal Time: 10 minutes Yield: about 1 cup Ingredients2 tomatoes […]

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Beef Stew

July 23, 2012 2 Comments
Beef Stew

How to Make a Great Beef Stew Being a novice home-cook, I still use my cookbooks and cooking magazines to generate ideas and learn techniques and that’s how I approach most recipes including this one for stew. First, I look up the dish in several cookbooks and read about the essential ingredients and what cooking techniques are involved. You’d […]

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Pesto Sauce Recipe

July 22, 2012 9 Comments
Pesto Sauce Recipe

Have you ever noticed that every summer there is a new “hot” food or ingredient that is hyped by all the cooking magazines? I’m going to date myself here but I remember one year it was sun dried tomatoes, another year it was polenta, and yet another year it was anything Asian, then Mediterranean, then […]

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Turkey Gravy Recipe

July 22, 2012 0 Comments
Turkey Gravy Recipe

Turkey Gravy for Thanksgiving or Anytime What better way to show off your Thanksgiving turkey, than with a rich and flavorful turkey gravy? I love gravy, but it isn’t part of our everyday meals at home. I am more likely to make a quick pan sauce or a reduction than I am to make a […]

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Fresh Orange Cranberry Sauce Recipe

July 22, 2012 6 Comments
Fresh Orange Cranberry Sauce Recipe

Cranberry Sauce with Orange I found this recipe in my wife’s 1978 cookbook called The Vegetarian Epicure Book Two. The cookbook is held together with some tape and lots of hope. This is a great recipe for cranberry sauce for turkey or chicken. We prepare this every year for Thanksgiving but with all thats going […]

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Hollandaise Sauce Recipe

July 22, 2012 1 Comment
Hollandaise Sauce Recipe

How to Make Restaurant Quality Hollandaise Sauce Hollandaise is one of the “mother” sauces of French cuisine. Master this sauce, and you can make any number of variations, including the Béarnaise sauce included in this book. Hollandaise is an emulsified sauce, which means it is a force combining of elements that don’t normally like to […]

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Veloute Sauce Recipe

July 22, 2012 12 Comments
Veloute Sauce Recipe

How to make a classic Velouté white sauce at home Don’t get nervous about the names of some of these classic sauces like velouté (veh-loo-TAY). It’s a fancy French name for a white sauce that is stock based and thickened with a white roux. The stock used is usually chicken, veal, or fish. Velouté is […]

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Red Wine Pan Sauce with Mustard and Thyme

July 22, 2012 5 Comments
Red Wine Pan Sauce with Mustard and Thyme

Mustard and Thyme Red Wine Pan Sauce This sauce is easy to make and don’t take that much time and the quick recipe cuts down the time even more. In a restaurant, they would have on hand demi-glace or a reduced brown sauce to make these sauces but most of us don’t have the time […]

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Roasted Tomato Vinaigrette

July 22, 2012 0 Comments
Roasted Tomato Vinaigrette

How to Make a Simple Roasted Tomato Vinaigrette With all the wonderful produce available during the summer months, I thought it would be fun to write about yellow tomatoes and provide you with a couple of recipes illustrating their simple but complex characteristics. So I went to a new chef friend, Chris Beane, and asked […]

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Basic Mustard Vinaigrette Recipe

July 22, 2012 18 Comments
Basic Mustard Vinaigrette Recipe

How to Make a Simple Mustard Vinaigrette One of the first things I learned to make when I was learning how to cook or should I say being taught how to cook was a simple vinaigrette. I was in my 20’s and didn’t even know at the time how much I would enjoy spending time […]

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