I see all sorts of sauces these days in the grocery store both jarred and dry mixes. While I am sure they are convenient, I am guessing they have their share of stabilizers and chemicals and a bunch of salt. I prefer to make my own. Pan sauces are incredibly easy, and the secret to thickening them is Beurre Manié.
Christmas came early for me this year. The folks at the Hatch Chile Store were kind enough to send me some frozen Hatch Green Chiles. So, what to make? So many possibilities. I went basic – Hatch Green Chile Sauce. What you would use…
I am hard pressed to decide that if I had to live off just one food, would it be pasta or tortilla chips and salsa. Well chips and salsa are two things but, you get my point. It is very unfortunate that these foods…
There is no comparison between store-bought and homemade chicken broth especially using bones that have been roasted. I love the flavor you get from store-bought rotisserie chicken bones. Just toss leftover bones into a freezer bag and store them in the freezer until you’re…
We spent the weekend in Missouri visiting my husband’s cousins. It was a really nice getaway. So lovely with its green rolling hills, corn fields and fat happy cattle. Whenever we visit we make a point to have dinner at a locally owned eatery,…
Last night I returned to cooking basics. Simple pan sautéed pork chops with a Vermouth pan sauce. I have a Griswold cast iron pan that dates to between 1920 and 1940. It is smooth as silk and seasoned to perfection.…