Monthly Archives: February 2010
Coq au Vin … My Way
Coq au vin is a classic dish; chicken and wine. Call me pathetic if you want to but I get tired of coq au vin and a little bored. I mean, you can certainly vary the wines and it is … Continue reading
IDOX Phone Case…In the Kitchen
I was sort of confused when I received the IDOX for review. I mean, it is a techie gadget and I am a foodie person. What does the IDOX have to do with the kitchen? Well, O.k. I love my … Continue reading
Cooking Essentials: Mirepoix
Mirepoix is simply a flavor base used in conjunction with stews, meats, soups and gravies. It is a cooking essential because it adds incredible flavor to whatever you use it with. Normally mirepoix is meant to be strained out of … Continue reading
Filed under Basics
Perfect Pot Roast
Pot roast has to be one of those comfort foods that everyone loves. It isn’t exactly luxurious or gourmet but it is very, very good…if it is done right. The first thing required for a good pot roast is a … Continue reading
How to Caramelize a Roast the Easy Way
I used to really struggle with getting a good, golden brown sear on my roasts. I tried everything from butter to oil, heavier pans to higher cooking temperatures. What finally worked for me was a simple procedure. Rather than just … Continue reading
Filed under Meat
