I know. When you read the whole Plum and Lychee Chutney tag your mouth got all set for Asian. This isn’t – well, not really. It is more of an Asian-Texan Mash-up. With authority. That means you sit up and take notice of it.
First of all, you have to know how this got started. I love toast and jam. My kids won’t make toast for me because I like it just so, and I have been known to send the toast back to be made again because it lacks the characteristics I desire. I don’t think asking for hot toast, a slather of melted butter, and a smidge of jam is a lot to ask but there you go. It’s all about perception, isn’t it? Continue reading
Filed under Basics, Spreads
July has been one of the busiest, worst, most stressful, hellacious, defeating months on record in this house. It seemed like we moved from problem to problem and drama to drama until here we are, the last day of the month, and everything is caught up, all my deadlines are met, bills are paid, and all is right with the world…finally.
Have you had months like that?
Here’s the thing. Everything that is stressing you out all month long is almost always fixed, handled, or dealt with by the end of the month. Continue reading
Filed under Main Dish, Meat
First of all, let me tempt you with the image of the Monterey Chicken Casserole. It is one of those comfort foods that just doesn’t photograph well – but oh so delicious!
We’ll get to that recipe in just a minute.
I am still elbow deep in the middle of a kitchen restoration – or, more accurately, Marc is. Continue reading
Once, when I was writing a cookbook for a publisher (who later cancelled the contract prior to publishing), an editor remarked with disdain that my food was Southwestern in its flavors and ingredients even when I was making something that was traditionally from another region.
Well DUH. It’s what I do. I love the flavors of the Southwest. I love the techniques and sauces of France, the freshness of Italian food but my heart belongs to Texas flavors and ingredients. That’s why in MY kitchen you will find a touch of chipotle in my chocolate mousse, pesto made with cilantro and pecans, and a variety of other fusions that often offend the prestigious palates of would be publishers. Continue reading
Filed under Main Dish, Soup
Look in any family style cookbook, published from the 1950′s on, and you will likely find recipes for casseroles that call for a can of cream of something soup.
It isn’t that these casseroles did not exist before 1950, in many cases they did, but home cooks made their own sauces to use in them. It takes a little time (and I do mean a little) and a recipe. It adds an extra step to your cooking. The benefits are enormous both in healthiness and taste of your food. Continue reading
Filed under Main Dish, Meat