Tag : basic

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28 April, 2008

Beef Stew

Posted in : dinner, recipes on by : Dave
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0 It’s a chilly and rainy Monday here, so I decided that even though the weather has recently been unseasonably warm, today would be a good day for beef stew. I picked up a couple of pounds of bottom round chuck steak, which I cut into chunks and got rid of as much of the
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21 February, 2008

Basic Baked Potato

Posted in : recipes on by : Dave
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0 Set your oven to 450°. Wash the potato, removing all the dirt you can. Then, fill a deep bowl with warm water, and a bunch of salt. Pierce the potato with a fork all over, and then let it sit in the salt water while the oven preheats. Put the potatoes in the oven,
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30 January, 2008

“En Papillote”

Posted in : recipes on by : Dave
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0 So the other day, my wife said she wanted fish for dinner. The pickings at the fish counter seemed pretty slim, but there were some orange roughy fillets, a firm fleshed white fish, that looked pretty good, so I picked up a couple. It occurred to me that I should try cooking them in
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22 January, 2008

Chicken Fingers

Posted in : recipes on by : Dave
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0 So, either buy a package of prepared chicken tenders, or buy boneless chicken breast and slice them into strips. Put them in a bowl, and pour in enough buttermilk to cover them. Then stir in enough hot sauce to turn the buttermilk a light orange. Stir to make sure that all the chicken gets
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24 December, 2007

White and Brown Stock

Posted in : recipes on by : Dave
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0 When making chicken stock, using raw chicken will give you “white” chicken stock, while using a roasted bird will give you “brown” chicken stock. According to Escoffier, white stock is used for the base of white sauces. Brown stock should be the color of “fine burnt amber” and used for the base of soups
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23 December, 2007

Pie Crust Recipes

Posted in : recipes on by : Dave
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0 Haven’t had a chance to try this recipe. It’s in a cookbook that I’m giving away, so I thought I’d save it here. According to the book, “This dough rolls easily and will take a lot of handling and still make a flaky crust.” I’ve never seen a recipe for pie dough that calls
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