The last two posts, Hearty Beef Stock and Rich Chicken Stock, were a prelude to this post. You see, without those two posts you simply cannot make this recipe. The backbone and base of this soup is the stock. Canned or box stocks or broths will give you a soup but not one you want to serve your guests. This recipe is the real deal. Continue reading Classic French Onion Soup
The previous post concerned making a good beef stock, a critical essential to soups and sauces. This post concerns making a good chicken stock. While many of you already know how to make basic stocks, there are others that don’t so I decided to put these basics on the blog, especially since I had to make them for the French Onion Soup recipe. Continue reading Rich Chicken Stock
If your concept of beef stock comes out of a box or can…we need to talk. Box and canned beef stocks are lacking in flavor and taste dreadful, many of which with an awful aftertaste. This is because the U.S. Department of Agriculture requires a ratio of 135 parts water to only 1 part beef. Do you really believe if the FDA doesn’t require beef in beef stock that cost conscious food manufacturers are actually going to use beef? They don’t. As such, the beef flavor in beef stock doesn’t come from beef. It comes from advances in food chemistry. Manufacturers of beef stock use beef powder, technically called “dried pulverized beef tissue” and beef fat technically referred to as a “beef byproduct.” Another product used to give beef stock that “umami” character is MSG. Yum. Don’t you really want to feed your family canned or boxed stock? Continue reading Hearty Beef Stock
Today was Cinco de Mayo (El Día de la Batalla de Puebla). For those unfamiliar with Cinco de Mayo, it’s not Mexican Independence Day. It commemorates the Battle of Puebla where the much more poorly equipped Mexican army of 4,000 crushed the 8,000 strong French army as France was trying to expand the French Empire into Latin America. Despite Mexico being finally conquered by France, Cinco de Mayo is still celebrated today. It is observed in the United States as a celebration of Mexican heritage and pride and to commemorate the cause of freedom and democracy during the first years of the American Civil War. Continue reading Cinco de Mayo Rellenos de Camarones
Nowadays Red Thai Curry Paste is readily available in grocery stores everywhere. So why in the world would anyone want to make their own red curry paste? Well, first, I like to play with food and try different things. As a result, I make my own chicken stocks, beef stocks, vegetable stocks, seasoning blends, etc. Second, and perhaps more importantly, once you make your own Red Thai Curry Paste you will never use store bought paste again, unless that is you run out of your homemade paste and are crunched for time. Third, making your own Thai Red Curry Paste is quick, simple and inexpensive. Continue reading Red Thai Curry Paste
This is a fabulous side dish for a weeknight meal. It’s fast, from prep to the table is less than 15 minutes. It’s full of flavor with the garlic and ginger. The Thai curry paste adds a depth of flavor and a little kick. The Haricot Verts give that nice little crunch of texture in addition to their beautiful flavor. Continue reading Japanese Eggplant and Haricot Verts with Red Thai Curry Paste
Another easy weeknight meal packed with flavor. This trout dish has it all. You have the beautiful sweet, tender, flakiness of the trout with the crunch factor of the almondine crust, the tanginess from the fresh lemon, the saltiness from the capers with the earthy floral notes of the parsley. And to make it even better, from prep to dinner is less than 30 minutes. Wow. Racheal Ray aint got nothin on this dish. 😉 Continue reading Trout Almondine with Lemon & Capers
REMCooks 