If you love to bake, I hope you know who King Arthur Flour is. I’ve waxed poetic on why their flour is some of the best in the business, and they’re the only flour I use in my kitchen. Did you know King Arthur Flour has a blog too? The talented bakers at King Arthur …
Dinner
Would you believe that even after working in three different pizza restaurants during my early working days, I had never made my own sauce? It seems a bit silly to me, now. But my mom was always an in-jar pizza & pasta sauce buyer, and I never questioned it. It was only when I moved …
Independence Day is nearly here! Hooray for three day weekends, barbecues, and celebrating our Nation. If James and I were in San Antonio this weekend, we’d be preparing for a weekend full of tubing, good beer, and of course, fajitas. Do you know the history behind fajitas? Originally, skirt steak (what real fajitas are made …
Since we moved out into the ‘burbs of New Jersey, James and I have had sort of a weekend tradition going on. We go to breakfast at Panera Bread, usually on a Saturday. Now don’t get me wrong – I love nearly every single thing on Panera Bread’s menu – but I had never really …
Today, Green Mountain Coffee is featuring my recipe for Island Coconut Chicken Curry. Why yes, I did make a curry with coffee, and no, I’m not crazy! It’s pretty common knowledge that I have a most intense relationship with my Keurig and the Green Mountain Coffee that I put in it, because I like to …
I’m going to preface this recipe with a little story about pie crust, to start. I’ve long had pie crust anxiety. It was only made worse when last year when I went home to San Antonio for a visit. Before I’d even begun packing, I’d asked my Nan if she would teach me , really …
Yesterday, I posted a recipe for Tacos de Camaron. Those beautiful Jumbo Shrimp were so succulent and tasty, I have to tell you. I was even more grateful to have them on my dinner table because they were provided to me by the Anderson Seafoods company.
Anderson Seafoods has stood for integrity and honest hard work in the seafood industry for over 30 years. I’d actually heard of them before they contacted me and asked me to do a review – one of the pizza restaurants I used to work at as a teenager used them as a supplier for all the seafood that went in our pasta dishes. I know they do good work. I know they provide quality food that I’d be happy to eat any time of day.
Tacos de camaron (kam-ah-rohne) are a standard on most Mexican restaurants where I come from. Some people think of them as Shrimp fajitas, others simply shrimp tacos. Any way you look at it, you’re looking at a delicious dinner in a very short amount of time. Grilling season starts this weekend, and we’ll all be …
Y’all, are you aware that Memorial Day is next weekend? I honestly can’t believe it, myself. This year has just *flown* by, and the only reason I can really accept that it’s actually Memorial Day weekend coming up is that The Brit and I are going to Florida Keys for five glorious days. It’s our …
I’m not sure I’ve ever seen a more stunning piece of kitchen equipement as the Le Creuset Doufeu. Seriously – when I took it out of the box, it was art, sitting right there on the stovetop.
You’re probably asking yourself what in the world a doufeu is, and how in the world do you say it? First, let’s start with the pronunciation. A doufeu or Dough-foo is a cast iron French oven made with a special lid specifically designed to baste your food as it cooks.
You see there how the lid is quite large, and has a big “bowl” in the center of it? That bowl is crucial to the Le Creuset genius. The lower part of the pot is like any other Le Creuset you might own – cast iron, covered with enamel, and perfect for searing any of your favorite meats and vegetables.
Where the Doufeu stands apart is in the lid. After you’ve started the cooking process, and you’re simply ready to let everything in the pot simmer, you put the doufeu lid on, and then fill the lid with ice cubes. Yes, ice cubes.