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Rice and Beans is one of my goto side dishes every time I’m serve Mexican or Latin dishes. It’s really super easy to make, had a lot of flavor, and goes with so many dishes. In addition to being a great side dish, rice and beans are a great for a burrito.
This recipe for Spanish Rice is simple to make, easy to modify, and tastes wonderful. I love to make it just about any time I’m doing fajitas or tacos, but it’s also a great side dish for simple chicken dishes, or even with fish.
If you are a lover (or maybe just a like-er) of beans, then I have the dish for you. The recipe is cassoulet. Some may not have heard that name before, so to put it in simple terms....“Insanely delicious bean stew, with incredibly good pieces of meat”…but I guess that doesn’t quite role off the tongue like Cassoulet. The dish is classic French cooking a
Fried rice is one of my favorite dishes and a goto the night after ordering Chinese food. I invariably end up having leftover rice, and after a night in the fridge, the rice ends up drying out and is never really great on its own. However, that dried-out, leftover rice makes the perfect platform for fried rice. I also always have a few vegetables lying around that are easily cho
I love cooking a roast chicken. Even the most straight forward preparations or they are tender and delicious. In this recipe video, the chicken itself is simply prepared; as is some cheesy polenta; as is an easy mushroom sauce. But the combination of the three, create a complete meal, with complex flavors and textures – perfect for Sunday supper any time of the year, but especially as summer
One of the more under-utilized sides dishes (at least in the starch category) is polenta. Polenta is simply ground corn…and generally the same as Grits – although some will point out the corn may be ground to different sizes, and/or be from yellow as opposed to white corn. When simmered in water, the hard bits of corn soften up, just like pasta, to form a porridge, that is great on its own, b
Roux making is a fairly fundamental cooking technique that I hope to teach you in this cooking video. At its most basic, a roux is a very simple thing – the combination of fat & flour. For most rouxs the fat used is butter, but it doesn’t have to be…using the drippings/fat from cooked meat for example is very common. The purpose of roux is also very simple – they allow us to thicken liquids into sauces. In this video (and below), I show you how to make a roux.
In my continuing quest to eat every spear of Asparagus grown in Northern California this Spring, I decided to make an Asparagus and Lemon Risotto. As I’ve said before, I love a good risotto. While they take a bit of time to make, it is a very simple process. And when you have access to quality spring vegetables like asparagus, risotto is a great way to highlight them. In this recipe video,
In this recipe video, I wanted to show you another installment of the wonderful world of risotto. As I’ve written in the past, risotto options are endless; it really is a blank canvas on which you can paint nearly anything. In this version, I add some quickly sautéed shrimp and some pureed peas which make a great spring time combination. The firm salty shrimp provide a great con
