Chile verde is a Mexican stew that is traditionally made with pork and a green broth of tomatillos and chile peppers. To make it easy and to keep the pork tender, we use a slow cooker.
Thursday, March 4, 2010
This lime-cilantro rice is easy to make and is the perfect combo with many meals, even outside Mexican-inspired meals. I like serving it with Teriyaki Flank Steak.
Wednesday, March 3, 2010
Cauliflower and cheese is the British take on the popular comfort food: macaroni and cheese. What a clever way to disguise cauliflower. We recently had some friends over for dinner and I made this dish…nobody missed the pasta! I can’t wait to try this with broccoli, carrots and other vegetables. What veggies wouldn’t be good with a cheesy Mornay sauce?!
Tuesday, March 2, 2010
Your kids will be excited to find a treasure of cheese inside each meatball. Use different types of cheeses so that each meatball is a surprise.
Monday, March 1, 2010
Dr. Seuss’ birthday is tomorrow, March 2. Celebrate it by eating Green Eggs and Ham!
Saturday, February 27, 2010
This colorful salad of tomatoes, fresh mozzarella and basil has become one of the iconic foods of Italian cuisine and is a staple in Italy and in Italian restaurants around the world. It is simple to make and the perfect light starter to many meals.
Friday, February 26, 2010
If you thought the Crôque-Monsieur was as deluxe as a grilled ham and cheese sandwich could get, think again! Put a fried egg on top and you have a Crôque-Madame.
Friday, February 26, 2010
The crôque-monsieur is symbolic of French fast food and is a deluxe grilled ham and cheese sandwich. “Crôquer” is French for “to crunch” and “Monsieur” is “Mister.” So literally translated it would be something like “Mister Crunchy.” Call it what you will, this grilled ham and cheese sandwich topped with a creamy white cheese sauce is rich and hearty and surprisingly easy to make.
Friday, February 26, 2010
Mornay sauce is essentially Béchamel sauce with cheese and some seasonings. French sauces have a mystique about them and trying to make them has always seemed like a daunting task to me. However, I have recently discovered that at least the roux, béchamel and mornay sauces are surprisingly simple to make.
Friday, February 26, 2010
Béchamel Sauce is a basic French sauce used as a thickener and base for many other sauces and dishes. It is essentially a roux (equal parts fat and flour) with milk. Just because it’s a French sauce, don’t let it scare you away. It’s actually simple to make and can be incorporated into non-French meals, such as Macaroni and Cheese.
Thursday, March 4, 2010
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