Basic go-to recipe for carrots that takes ~20 mins. Ingredients Process
Read MoreBasic Rice Pilaf
Pilaf originated in Turkey but almost every culture today has a version of this rice based dish that’s cooked in stock along with other fresh ingredients. It’s the other fresh ingredients that define the regional variations. This recipe is for a basic version from which …
Read MorePommery Mustard Beurre Blanc Sauce
Pommery mustard sauce is thick and creamy with rich flavors infused. It is simultaneously sweet with a strong blast of mustard spice. This sauce can be served with seafood dishes, grilled pork/chicken/steak and even as a salad dressing (more healthy than that crap you buy …
Read MoreGrilled Pork Chops with Pommery Mustard Sauce
This French take on pork chops starts on the grill and finishes in the oven. The Pommery Mustard sauce is a rich creamy sauce that is both sweet and spicy and brings the grilled pork chops to life. Before you start on this recipe, make …
Read MoreChicken A Jus
A nice gravy to go with a roasted chicken. It works best if you just roasted a whole chicken, but can work if you roasted pieces, like a package of bone-in skin-on thighs. This recipe won’t work if you’re roasting skinless chicken since there is …
Read MoreRoasted Spatchcock Chicken
Spatchcock is a technique that allows you to evenly and quickly roast or smoke fowl. You need a good pair of kitchen scissors for this to work, which is why its a bit of a struggle to spatchcock a turkey – their bones are thicker …
Read MoreBreads In Baking
General Bread Making Tips – for fine bread recipes Loaf Bread Artisan Breads Specialty Breads Sweet Breads
Read MoreSoups in Cuisine
Soup is life, especially during winter, or after a particularly painful visit to the oral surgeon. Here are my favorite soup recipes. Some are hearty, some tasty, some just fun to make. Enjoy them, winter is coming. Chowders and Bisques Creamy Soups Country Soups Cold …
Read MoreSauces in Cuisine
If you can make sauces, you are well on your way to becoming a Chef. The skill most needed, is the ability to make a good roux, which requires patients, timing, and just the right amount of steady control. Try my five French mother sauces …
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