While it might not be haute cuisine, chopped meat is surely economical, flavorful, and versatile. From meatballs to croquettes to tacos, it can do it all and can do it with ease. It is an uncomplicated ingredient, often interchangeable, and more often than not is a beacon signaling out comfort food to anyone within range.
I don’t know why I haven’t made this lately. I developed this recipe for a fish and seafood class I used to teach at the local culinary school. It might seem bell-less and whistle-less but don’t let it fool you. … Continue reading Manhattan Clam Chowder
I really like chowders and really like French onion soup. I don’t like pasty chowders so I didn’t thicken it except for the starch released from the potatoes. One tip I learned from Jasper White’s 50 Chowders is to let … Continue reading Three Onion Chowder
A French onion soup recipe isn’t exactly uncommon. I am not even going to say this one is the best as in best ever French onion soup because that would be like saying my religion is the best, or the … Continue reading French Onion Soup
Don’t let its simplicity fool you. A well made dashi packs a wallop and is the foundation of Japanese cuisine. If you want the real deal you have to make this stuff from scratch. Possibly the easiest stock of all to make but again you will have to make a trip to the Asian grocery. Never fear though the stock only takes a couple of minutes to throw together. Makes +- 8 cups 8 cups cold water one 8 x 4 inch sheet kombu, kelp one 2 1/2 inch finger of ginger, peeled and cut lengthwise into 4 slices 2 … Continue reading Dashi