CategoryAll Recipes

Spicy Honey-Roasted Pecans & Walnuts

I think flavored, roasted nuts are a great appetizer and I also often use them as garnish.  This is one of my favorite recipes—crunchy, nutty, fruity, sweet, salty, and hot, all at once.  I use my Fruity Habeñero Hot Sauce in the recipe, but you can use the Caribbean hot sauce of your...

Buttermilk Fruit Drinks

As I’ve already mentioned, I didn’t drink milk until I moved to Germany in 2005. And if there was one thing I disliked more than milk, it was buttermilk. But my Russian partner made me a drink he insisted I try on a hot summer’s day. It was a blender mix of buttermilk...

Cabbage Rolls the Easy Way

I like making cabbage rolls because they’re an easy, low-carb meal, but I always found boiling the cabbage to be a pain in the ass. My life got much easier when I realized I could freeze a whole head of cabbage and then defrost the night before I wanted to make cabbage rolls. The freezing...

Sous-Vide Pork Belly

There’s really nothing easier. 24 hours in a sous-vide bath set to 55C. I usually don’t marinate or season the meat beforehand unless I’m making Chinese roast pork, but if you want to add flavor when you cook, do it with a light hand. (Especially limit the amount of garlic, since...

Baked Eggplant and Duck Ragout

That package of duck confit I pulled out the freezer last night was added to the delectable ragout I made this afternoon, then poured into baked eggplants, which were baked a second time, topped with asiago cheese.  It’s easier than it sounds!Usually I make my baked stuffed eggplants with...

Not Your Typical Sous-vide Duck Confit

The usual method of making duck confit is time consuming and messy and the results of all that work weren’t impressive enough to motivate me more than every couple of years.  But once I learned that I could make a delectable confit in my Instant Pot on the sous-vide setting, I became...

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