April 18, 2013

Serving Pasta – Forget What You Learned

This is the only old stuff that could sound something new. For a proposal of cooking pasta in a way that makes more sauce, and serve it on top of less pasta, it sure is interestingly worth trying.


One example is a load of briefly sautéed spinach with garlic, raisins, pine nuts and a bit of stock; well-roasted mixed vegetables, mashed or puréed, with lots of olive oil; braised endive and onion; bok choy with black beans and soy sauce (with fresh Chinese egg noodles, naturally). The list is long, and what you would wind up with?… is pasta more or less overwhelmed by sauce, which you can view as a cardinal sin or as a moist, flavorful one-dish meal of vegetables with the distinctive, lovable chewiness of pasta.

Intrigued? Visit the link above.


March 19, 2013

Bread Soup Stories Going In

These are winner soups, so let me warn you first – if you want to make the most of really good bread soups, you need to go an extra step farther than ordinary. Many diners enjoy bread with their soup. The simplest are made with thick, toasted slices of bread, sometimes rubbed with garlic, arranged in wide bowls and covered with soup. They can be topped with poached eggs for a satisfying meal. Other bread soups are thick, paplike dishes: chunks of bread are added to the soup and simmered until they break down, thickening the broth.

Along with tasting various breads, the delectable pairing of bread and soup offers comfort food whether entertaining guests or enjoying a nice meal at home with family. In fact, like wine, bread can make a meal full and gratifying. The secret ingredients, classic cooking techniques, inspiration and care, and lots of good things, go into all these Panera soups. These are some of their stories.



March 18, 2013

Cheesy Enchilada Casserole

For a cheese dish that people calls something as out of this world, it must be something really cheesy-unique. Could it be the taste or the method? If you look at it, the casserole is easier to prepare than individual enchiladas; that’s because no rolling of the tortillas is necessary. You can change things up by adding black beans, chicken, beef, or even something like green onions. So you get the homemade taste of Cheese Enchiladas without the long process of preparing them. Ready to try?

Read the full article here:
Cheesy Enchilada Casserole



March 12, 2013

Steak with Baked Potatoes with Cheese and Butter

When was the last time you cooked something so cheesy-rich? This one is steak with baked potatoes with cheese and butter. If you don’t have crème fraiche, sour cream will do. The goat cheese and blue cheese add to the nice pungent flavor so potatoes should be lightly salty. The steak, simple yet very flavorful, and the texture?… is one cheesy dish you can begin thinking of. Bon Appetit!!

Read the full article here:
Steak with Baked Potatoes with Cheese and Butter



March 7, 2013

Comfort Food – Leftover Pork Roast Jambalaya

Jambalaya, as we all know, is a legendary one-pot dish famously cooked in the American South made with rice, stock, tomatoes, onions, celery, green peppers and various meats, poultry, shellfish, and sometimes the classic andouille, a French smoked sausage made primarily from pig chitterlings, tripe, onions, wine and seasonings then enclosed in a blackened skin.

Leftover pork roast Jambalaya can be something special being known quick and easy to prepare comfort food. While this recipe is not spicy so toddlers can enjoy, you can add herbs and spices, if you like.



– 2 -3 cups pork roast
– 1 (32 ounce) box chicken broth
– 1 cup water
– 2 cups celery
– 1 (14 ounce) can diced tomatoes with juice
– 1 teaspoon salt
– 1 1/4 cups rice
– 3/4 cup onion
– 2 tablespoons butter
– 1/4 teaspoon thyme
– 2 teaspoons garlic
– 1/2 teaspoon garlic pepper seasoning
– 2 bay leaves


Into the dutch oven, put together bite-sized chunks of cooked pork roast, chicken broth, water, the thinly sliced celery, onion, tomatoes with juice, salt, long-grained white rice, butter, thyme, garlic pepper, minced garlic and bay leaves. Combine and bring to a boil. Turn heat down and simmer covered 45 minutes or longer. Keeping the dish on warm until serving only makes it taste better — just keep it from boiling. Remove bay leaves before serving. More salt might be needed according to taste.

More tips:
Using festive-colored Dutch oven will allow you to serve this Pork Roast Jambalaya from the stove top to the dinner table. Persimmon, chianti, cobalt, or white, you choose.


February 27, 2013

White Chicken Chili Recipe

While some say chili dishes are best for cold weather, a lot of people would say it’s best for summer, as well. White chili can be one of your first successful attempts too, that’s if you haven’tried white chili. We’re lucky to get White Chicken Chili recipe, here. Although the dish is something perfect for leftover turkey, you can cook it anytime of the year. This dish is a full meal itself, full of meat and vegetables and spices. It’s great hot, but can be even better reheated. So, is it still cold where you are?

Read the full article here:
Cold Weather Recipe: White Chicken Chili — Recipes from The Kitchn

chili chicken


February 21, 2013

Cioppino – The Best Fish Soup I Know

The first and foremost secret to the best seafood soup is to use the freshest fish and shellfish possible. A seafood-based soup can be made with any combination of seafood and fish you like. It does not require hours of cooking (like we used to do in meat stews) to let the flavors work well. A good fish stock made from fish bones should be your next move. Vary the seafood mixture according to your own taste, and of course, serve the seafood stew at the table or distribute it among large bowls. Sprinkle over parsley or your favorite herb and accompany it with toasted slices of baguette or bread.

Don’t forget a large deep pan, casserole pan, or a heavy bottomed soup pot that you can set over medium high heat. Here’s the best fish soup they know, that we must also know. It’s called Cioppino. Go here for the recipe.



The Fortress of Hot Lobster Rolls

Let’s talk lobsters. The scene is not unlike the Bill’s Seafood scene, but it seems calmer, better managed and more relaxing. I don’t know to you, but this features the best and sweetest lobster of all, with a beautifully griddled bun touched with the right amount of butter. A big lobster-roll criterion is the “fall-together” — and this one, without doubt, falls together best of all. No one can be sure of these historical things, of course, but this cold, mayo-based lobster roll might can be another favorite.

Read the full article here:
The Other Lobster Roll: Connecticut’s Surprising Specialty



February 19, 2013

Rerun – A Hungarian Gourlash

There’s something unmistakably welcoming about the combination of tomatoes, spices, beef and wine. As those ingredients simmer, so does everyone’s desire, for knowing what’s on the dinner menu. Hungarian Goulash has been around since the early 19th century. It was very popular among herdsmen who worked in the fields. They cooked this cross between a soup and stew over an open fire in a cast iron pot. Now there’s a way to celebrate even a cold day!

Read the full article here:



What Simmering Does

While simmering is not a complex method, it is an essential technique used to prepare everything from pasta to green vegetables to stewed meats. Pasta is far different from beef and both food can be simmered, but the effect each has on food is profoundly different. To simmer is popularly used in most kitchens every day and require little more than a heavy-bottomed pot or saucepan to evenly distribute the heat.


Simmering is usually a rapid and efficient method of cooking. To keep a pot simmering, one brings it to a boil and then reduces the heat to a point where the formation of bubbles has all but ceased, typically a water temperature of about 94 °C (200 °F). There may be no exact simmering temperature that goes for perfect cooking, so in general, a simmer is as low as 82 °C (180 °F). In the case of meat, pork or beef is cooked in hot liquids kept at or just below the boiling point of water, but higher than the poaching temperature. Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. Food that has simmered in milk or cream instead of water is referred to as “creamed.”

For Asian cuisine, simmering is considered one of the four essential cooking techniques where soy sauce flavored with anise and other spices is common. Food prepared in a crockpot is simmered, as in soups and stews. Cast iron cookware has been used for over a thousand years for this process. It remains in style for its heating ability that distributes and and holds heat perfectly. One of today’s recipes, the Hungarian Gourlash, (which you’ll find among my day’s post) is an epitome of a cast iron traditional simmering.

simmering 2

Tradition says that low-simmering is among the most favorite roles of a cast iron cookware which braises food in its own juices. The long, slow cooking of the dish blends all the flavors into one unique taste creating a rich, complex flavor and very tender meat. The most tender of roasts, cooked in a variety of sauces can be simmered while on low heat on top of the range in cast iron cookware. Very little moisture and/or juices are lost, and top- of-the-range cooking is very inexpensive.

Simmering today cooks the food in encased porcelain enamel that surrounds a traditional cast iron cookware in the form of enameled cast iron. These pots and pans are considered non-reactive because after the firing process is complete, the porcelain coating will not react chemically with other foods. Enameled cookware works by heating slowly and cooling slowly. The big advantage is that it holds an even heat during cooking and requires little stirring. But whether you use plain traditional or the enamel-coated for simmering, both types of cookware will give you best results. Check it for yourself.