When Shawna Coronado sent me that image you see to your right and told me to make something with it for the 2009 Nude & Eco-Cheap Cooking Initiative, I got really excited. See, I love pumpkin and I love to make savory meals out of it. And I knew, knew I could make a delicious dish…
Homemade Creamy Tomato Red Pepper Sauce Happy 2009 Nude & Eco-Cheap Cooking Initiative and happy #meatlessmonday! Hopefully you are enjoying many a meatless dish tonight, but if you’re out of delicious meatless ideas have I got one for you?! This one is super simple and delicious. I was actually inspired to make it when eating at…
This recipe takes me waaay back (to you know, like 2005) when I was desperately trying to get on Next Food Network Star Season 2. I wanted to be unique, I wanted to be different, and I wanted to do something that would make me stand out. So I made: Candied Jalapenos Yep, that’s right. …
I learned a great tip from the Kansas City Culinary Institute‘s Executive Chef Matt Chatfield tonight. Apparently, the dough used to make wonton wrappers will continue to brown after it has been removed from the oil. So only fry your wontons until they are firm and so the filling won’t come out. Then remove them…
Tonight I interviewed Chef Debbie Gold from The American restuarant in Kansas City, MO. I had a fabulous meal include a lamb dish that unseated Fogo de Chao’s lamb as the best lamb dish I had ever had. But that’s another blog post. Today, we’re talking about Sunchokes While talking Chef Gold and touring her…
Don’t look now, but this post is coming at you from Big Acres Gourmet Products! I first learned of Big Acres Gourment when I overheard a conversation on Twitter (is that overtweard?) @melanieyunk talking about her amazing mole sauce that she demoed on the radio. I. Love. Mole. So of course I asked for a…
Braising is two-step cooking process in which meat or vegetables are first cooked in a skillet to promote browning and then cooked in a flavorful liquid over a long period of time. However, unlike stewing or poaching, the food is not totally submerged in the liquid. Cooks braise when they want to soften tougher cuts…
Braised tofu. For some reason, the very concept terrified me. In fact, despite doing some very good braised dishes in my life (if I do say so myself), the whole technique seems exotic and difficult. Then again, sometimes you have a meal (like the Fire Bird from Blue Koi made with braised tofu instead of…
I learned something important tonight. The ratio for making simple syrup is 2 to 1. HOWEVER, it’s not 2 parts water to 1 part sugar. Rather, it’s 2 parts sugar to 1 part water. Bring to a boil and then let cool. It was that kind of night! 🙂
Just wanted to give everyone the head’s up… Over on SheKnows.com, I recently had an article published on How to Make Your Own Sushi Everyone check it out and then getting to sushi making!