Braised Artichokes with a Butter Lemon Sauce
I’ve always been scared of artichokes. They remind me of poison berries, inviting you in with their beauty only to strike after it’s too late. (Well, maybe this is a little dramatic, but life seems more barbaric when reading the Hunger Games). As a child I simply wouldn’t eat them based on appearance alone. Although...
How to Make a Roux
Since I’m a new cook, its not unusual for me to come across a few terms (or ingredients for that matter) that require research. I can certainly add ‘roux’ (pronounced ‘roo’) to that list. The first time I came across the word roux it was in a recipe (if you could call it that) that...
Thyme & Orange Roasted Chicken
Eating a whole roasted chicken makes me wonder if I’ve really tasted chicken. Don’t get me wrong. I know what chicken tastes like (or thought I did). Chris and I frequently bake a few chicken breasts, pair them with veggies, and call it an easy, healthy dinner. But a whole roasted tastes different. It’s buttery...
Basil / Butter / Culinary Training / Ingredient / Main Course / Orange / Recipe Creation / Recipes / Sauces
Basil and Orange Confit Compound Butter
Life is a bit crazy at the moment. Summer has ended and fall is screaming loud and clear that winter will soon arrive. It’s not the thought of snow that’s gotten me crazy; I love snow! It’s that my New Year’s resolutions may have been a tad optimistic in 2011. I now have 75 days...
How to Clarify Butter
Butter might be the world’s best food. Its uses are endless and it can enhance both sweet and savory main dishes. Place a dollop of butter on the top of a medium-rare grilled steak, smoother pancakes with it, or use it to sauté a brown crust on the edges of a lamb shank. Or take...
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