Tag Archives: broth
Mussel Head
…but I love mussels to be the “stars” of the dish, as they were here, plump and proud with their deep oceanic flavor and one of a kind texture accented on more than one level by porky ham strips, sweet onion, aromatic white and earthy garlic… [Full post]
Quick Post | Pesto Change-o
…I prepared a box of couscous, first sautéing sliced garlic and pine nuts in butter in the bottom of a medium-sized pot, then using water and apple juice as my liquid, letting it boil, stirring in the dry couscous, taking it off the heat. Then, after letting it steam itself to doneness, fork fluffing it with a little extra butter and some diced mint leaves, spooning on a plate, topping it with the red snapper, and serving it with oven-toasted pita bread brushed with a rosemary-honey-olive oil mixture…. [Full post]
Back In Black
…Earthy and having both bitter and sweet notes, the Guinness was amped up by the salty sweetness of the soy sauce, the subtle richness of flavors in the fish sauce, and the woodsy bursts of the bites of olive, all of them together working magic with the mussels without the risk of overwhelming them…. [Full post]
A Self-Serving Meal
…I then threw the sausage back in and deglazed the bottom of the pan with 3/4 cup of balsamic vinegar, then poured in 3 cups of chicken broth. I tossed in some chopped tomatoes, chopped scallions, and some basil, tarragon, and rosemary, first bringing the liquid to a boil, then reducing the heat to a medium low…. [Full post]
Bowl Me Over
…I made a broth from first boiling the scallion, green parts of the lettuce, and mushroom stalks—which are firmer are more fibrous than the caps—in a pot of salted water, then slow cooking them over medium heat with the pot mostly covered with a lid, letting some steam release to concentrate the broth…. [cont.]
Chicken, Go!
…The convenience of their quick, hot delivery, and reasonably low prices only adds to their appeal. Their missteps exists on some of their other dishes (such as the fried fish combos) and on their “sides” (cheese fries, good; macaroni salad, okay; spanish rice, pass)!… [Full Post]
Quick Post | Rib Tickling
…but I did make it worth my while by parboiling the ribs in orange soda (?!) and finishing them in the oven with a glaze of chili sauce, orange peel, crushed garlic and honey!… [cont.]
Orzo I Would Hope….
…But when I know I’m just cooking for one, it cuts down my ingredients portions by at least half, which means I usually will have half boxes of uncooked this and half bags of raw that are not just left, but left undone. Although inconvenient, storage-wise, this predicament also forces me to be creative on a whim to make good use of these yet unused ingredients, especially the perishables. [cont.]
DMANBURGER
