So, somehow this week has become braised week…but hey, braising leads to some really delicious food, so why not go with it? Tonight you can make… Asian Braised Short Ribs Okay Cara…this one is for you! Short ribs are some of the most flavorful pieces of meat that you can get your hand on. They […]
Month: March 2009
Chicken Taco Filling
Looking for something to do with your chicken? How about making Chicken Taco Filling This recipe restored my faith in slow cooked chicken. It uses dark meat, in this case thighs, because they are juicer and they have better flavor than white meat. As it turns out, this is one of my family’s favorite taco […]
How to Braise
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 […]
Asian Braised Tofu
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 […]
An Evening At Aixois
Recently I was honored to sit down with Chef Emmanual Langlade, head chef at Aixois French Bistro, near the Brookside area in Kanas City, MO. For those who live outside Kansas City or have just not been, Aixois is an experience. It’s elegant, yet not ostentatious. I could take my wife on a romantic date […]
Virtual Great American Bake Sale – Help Share our Strength
@ShellyKramer sent me a great idea going down on the Cooking During Stolen Moments blog. From Kate’s blog: About The Virtual Great American Bake Sale: I have partnered with Share Our Strength to hold a virtual version of their yearly Great American Bake Sales held across the U.S. Every year people can sign up to […]
Making Simple Syrup
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! 🙂
Madness, March and Matt’s Munchies
If you’re looking for the giveaway, scroll down! 🙂 Okay, tomorrow starts perhaps the most impressive spectacle in sports: 64 teams, 1 goal. That’s right, it’s college basketball championship time. The Big Dance. The Big Show. The brackets. The munchies. So while I’ve noted that basketball doesn’t really have it’s quintessential meal, it does have […]
Creamy Tofu-Enhanced Tomato Sauce
So my friend @Nightblooms and I got on the subject of tofu one fine night on Twitter when she told me about this amazing tofu/tomato sauce she made for her family. Never one to pass down the opportunity to let others do my work for me, I begged her to do a guest post on […]
It’s Sushi Time!
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!