Solid, cooled Demi-Glace
BlogFood NoozRecipes

Demi-Glace – MirePoix Vegas Style!

The first thing I want to do is to explain why I’m on a soup roll. It began with the chili cookoff at Don & Mark’s in October, and has continued till now. Whether I’m attempting French Onion Soup, Chili, Menudo, Chicken, or whatever, I believe (and have always believed) that a good bowl of soup makes everything okay. I’m a pretty good cook (pardon my faux self-effacing manner here) and soups always come out great. The weather has turned cold, and in my mind, that screams soup. There’s a book that I discovered several years ago entitled Nourishing Traditions …

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Habanero
BlogFood NoozRecipes

Managed Heat – Building a Chili for Wine

The recipe for basic chili is pretty simple: Meat, beans, celery, onions, peppers, garlic, tomato of some sort, seasonings such as cumin and chili powder, and salt and pepper. That’s a good, easy-to-make chili, but it’s not “Challenge” chili. It’s sitting-in-front-of-the-TV-with-a-beer chili.

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Bat-Nuts2-1024x731
BlogFood Nooz

…and Bat Nuts for Dessert

I can understand the horrified expression you have on your face and the ugly places your mind is going. While the term “Bat Nuts for Dessert” may take you where you never hoped to go, there really is a good explanation for all of this.

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BlogFood Nooz

Food Meets Wine – And I Write About It

When I have some free time (ha!) I will continue to mine through the old databases and see if I can find some of the older stories and reviews to repost.

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BlogFood NoozRecipes

Beyond Meat Loaf – the World in My Kitchen

It’s an almost otherwordly experience to walk into an Asian supermarket and be greeted with Christmas carols sung in Chinese.

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