Hearty Soup Series
Everything I know about Christmas Dinner
Every year around Christmas all these blogs put up all these posts about Christmas dinner. This blog is no different in that regard. It is kind mandatory in a way. Last year I did the obligatory Christmas post and talked about organization and things like that. This...
International Christmas Dinner Traditions
You and I do a lot of things differently. We are different people raised with different beliefs and values. We grew up eating different things and understanding different flavours. However, despite all of these differences there is a high likelihood that the food on...
Getting To Know Bacon
If you're reading this, you probably already have an affinity for bacon. Who could blame you? The fatty, salty, porky flavour of bacon is the perfect combination. But what do you really know about the stuff? More importantly, what don't you know about bacon that you...
How To Make Espagnole Sauce
Over the last few weeks, we have talked at great length about four of the five classic French mother sauces. We have covered tomato sauce, béchamel, velouté, and hollandaise. We have covered what they are, how to make them and different sauces you can make from them. ...
Getting To Know Butternut Squash
Technically a fruit, like other squashes, butternut squash is a winter squash with a sweet and buttery texture and a hard outer skin. The skin is yellowish and the flesh is a deep orange. The more ripe the squash the more orange and sweet the flesh will become.
10 Foods to have on hand this holiday season
Don't let surprise guests get you down this Holiday Season At this time of year it is not uncommon for last minute guests to show up on your door step. Be prepared for the season by having the following 10 foods on hand. Cheese Cheese is delicious. Most people...
How To Make Hollandaise Sauce
Over the last three weeks, I have talked about tomato sauce, béchamel, and veloute. Those sauces are three of the five mother sauces of classic French cooking. Today, we are going to talk about the fourth and most highly regarded. Today we are talking about... How To...
Holiday Secrets – Getting Out Of December Alive
For most of us, December is the busiest month of the year. We are getting our Christmas shopping done, spending more time with family and friends than we have all year, and planning the biggest day and dinner of the year. It can be a lot. It can be overwhelming at...
Everything I Know About Steak
What's better than a perfectly cooked steak? Whether it's a rib eye, tenderloin, t-bone, strip loin, or sirloin there is simply nothing better. I know that there are people out there, meat eaters, that don't really like steak. Often the reason they give is that they...
How To Make Velouté and its derivative sauces
Last Wednesday, I wrote about how to make a bechamel sauce, and it's derivatives. The week before, I talked about tomato sauce. Those two sauces have one thing in common. In French cooking, they are both considered mother sauces. What that means is that they are...