Simple said. Simply made…
Onion soups have been popular at least as far back as Roman times. They were, throughout history, seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18th century, made from beef broth, and caramelized onions. It is often finished by being placed under a grill in a ramekin traditionally with croutons and Gruyère melted on top. The croutons on top is reminiscent of ancient soups
I know, I know for some you it’s not exactly the Kobe beef of choice…but if you have not tried beef tongue cooked the authentic French way, then you are truly missing out! I give my hubby 100% credit for cooking the best beef tongue I’ve ever had. It’s a must-try…at least once.
Mexico‘s rich gastronomical heritage is far more diverse than Mexican restaurant fare popular in the United States. When I think of Mexico I think of my favourite street foods…tacos, taquitos, quesadillas and more! What better way to hone in on the flavours of Mexico by learning the basics. Take tortillas, for example. It’s a staple in most Mexican dishes and I never realized how easy it was to make at home. There is nothing quite like home-made tortillas. Once you have mastered it, you’ll never go back to store-bought…
Ever in the mood for some down and dirty eating at the comfort of home, of course…well here’s your chance! I can’t so much give you the exact type of spices I used to marinate the ground turkey because I strongly believe in trying to make things uniquely your own. Below is just an impromptu guide on the making of this dish. In the spirit of hunger, I hope you will find it devouring on days when you feel like just being yourself.
I do not cook Filipino food often but when I do I go for the gusto! Moreover, this is the first time I’ve ever cooked a slab of pork fat and I must say I quite enjoyed it. Today for his lunch break, my 9-year old son had the remainder of last night’s pork belly adobo. As he took a bite, he closed his eyes and jovially said, “I’m in pork heaven…”
In the southern states of Mexico, diners feel the pulse of Mexico’s culinary heart coursing through every meal. In neighbouring Oaxaca, inventive dishes fuel national pride. So on this note, here I am, honing in on a little bit of southern Mexico with some home-made barbacoa! Note that the original recipe calls for 1 1/2 pounds fresh beef brisket. I happened to have about the same size pork butt already set for some awesome recipe…so I used it for this one.
I chose to replicate this doggy treat recipe (with an added hint of personal touches) because it is […]
Here’s another great recipe adapted from the art of real food Seasonal Recipes for Every Week of the Year. I really love meringues as you may have read from my past posts and/or those of you who are following @thecookingapprentice on Instagram! It’s been a favorite of mine since I was a little girl. Here’s an easy recipe you will love if you also enjoy pistachios–which is also big in our household!
After a few trials and minor errors (but I’m not counting), I can finally proudly present my first successful Macarons! (Macarons á la vanille) with a mascarpone cream filling. The macaron recipe is inspired from The French Kitchen Cookbook and the filling recipe is from Cupcakes Galore cookbook.
Originally posted on The East Bay Eats:
“Shut your smelly Camembert mouth!” – from the French All illustrations courtesy Lila Volkas It was…
The ingredients for this recipe were from items I had available in the fridge and pantry to include with the beautiful, grass-fed beef oxtails I recently purchased at our local Whole Foods Market. I loved the idea that they didn’t trim the tail part of the beef, which made it for an even more adventurous primal way of cooking! I also love a good crock pot meal, especially knowing that 4 to 6 hours from the time I started I have a comforting meal that awaits my family and me. I hope you enjoy this particular dish as much as I enjoyed creating it!
I have grown to love the many cookbook collections that surround my home. One in particular is A Country Cook’s Kitchen by Alison Walker. From the simple pleasures of making artisanal hearty breads, experiencing the delights of churning butter, making the most of seasonal fruits, enjoying the aroma of freshly baked pastries, biscuits and so much more I have yet to discover…this maybe a great addition to your cookbook collection, as well!
Every now and then I miss the sight of seeing my hubby cooking up something French and delicious in our kitchen, so I actually didn’t ask if he wanted to cook lunch, I told him (nicely) to cook lunch. Originally, wanting to try a new cookbook I found from Home Goods–a favorite pastime hangout of mine that was simple enough to hone into what I call my baby-steps French cooking skills. I knew the ingredients had chicken, mushrooms, wine, etc. in it but as I referred back to the cookbook, I did not realize that it was Coq au Vin I wanted to make! And so, as usual, the art of substitution came to play for some of the ingredients that we didn’t readily have available…and once again, created a dish that still retained its originality, but with some personal added touches along the way.
Making butter is quite easy: heavy cream needs to be shaken or beaten to a point where the buttermilk and butterfat separate. This can be done in an old-fashioned churn, by shaking the cream vigorously in a jam jar for about 30 minutes (See my last post about a butter kit I purchased), or by the easiest method–I am happy to share, a stand mixer. Just don’t leave it unattended as the separation of butterfat and buttermilk happens instantly within 20 minutes time.
I was excited to try my new cookbook ‘macaroons‘ 30 recipes for perfect bite-size treats so I flipped through the pages and thought to find the ideal and most delectable treat to bake–well, I was hopeful anyway. So once again, off to our kitchen pantry I go, as well as, to the refrigerator , taking out everything I need. Everything was going smoothly BUT somewhere along the way, the texture of the meringue just didn’t look right. Instead of a thick, ribbon-like consistency, I got more of a cookie dough texture. Not sure where things went wrong, but rather than tossing everything out and starting over, which I would never do, I simply scooped the cookie dough-like meringue onto the baking sheets and followed the remaining instruction for the meringue recipe from the cookbook. The results, well…you tell me 😉