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Browsing Tag: celery
Tonight’s recipe is another Louisiana classic, etoufee. Completing the triad of well known Cajun cuisine alongside gumbo and jambalaya, this dish showcases the shrimp in a deeply browned roux based sauce paired with rice. Clam juice, garlic, tomatoes, and the ‘holy trinity’ of bell pepper, celery, and onion round out the major players, delivering that famous base flavor. Spices add the pizazz – creole seasoning, three types of pepper, and thyme. Louisiana hot sauce is optional, but delivers a nice kick worth the addition. Crystal or Tabasco, it’s your choice as either works fine. Making the roux is the only time consuming aspect of this dish. It does indeed take patience and quite a bit of stirring, but the reward is well…
Tonight’s post is another of my attempts to foolproof a single serving dish. Previously, I have made single servings of rice, mashed potato, and farro. This time I want to tackle another of those tough to cook ingredients – lentils. On the stove top, lentils have a reputation for either being under or over cooked. Under cooked lentils are crunchy and when over cooked, they blow out and become mushy. Couple that challenge with also cooking a small amount and the effort becomes frustrating. Sous vide cooking is once again coming to the rescue so we never have under or over cooked lentils. As a bonus, we can flavor them while they cook to get consistent and enhanced results instead of the unpredictable results everyone dreads…
Tonight’s pasta dish is one I had never heard of until I read about it on the NY Times Cooking site. Like several of the recent pasta dishes I have posted, this one has a multitude of variations. From my research, I went with a base recipe that I figured was the closest to the original/classic preparation. Similarly, like those other pasta dishes, this one also has just a few ingredients. The big difference is in the time it takes to make this dish. Genovese meat sauce takes many hours of cooking for the onions to break down and meld into the fork tender beef, essentially becoming one as ‘the sauce’. I will admit to being excited to make it after seeing this…
I thought today was a great day to make a Sunday gravy and a Bolognese sounded tasty. Don’t be daunted by the amount of ingredients and what appears to be substantial effort; it really is quite easy to prepare. Also this recipe allows me to work in some of the ingredients I have used recently so I reduce waste. I will be using the remainder of the country bacon from the Chuckwagon Chili, the cherry/grape tomatoes, mozzarella cigieline, and fresh basin used in the Caprese Poppers, and the remaining half onion and green pepper from the Sweet and Sour Chicken. So if menu planning doesn’t work out, resort to improvisation! Bolognese Sauce Ingredients: 6 oz ground beef 3 oz diced bacon or pancetta…