Chicken Soft Tacos Recipe
5 December, 2010

Chicken Tacos

Chicken tacos are pretty common in my house. I’d say I cook them every couple weeks, usually during the week, because they don’t take too long to make after getting home from work, and of course, because they are pretty tasty. You can also vary up the spices and the toppings to keep things interesting with different versions.

Author : Dave Beaulieu
Comments : 1
Category : Chicken Breasts
Guacamole Recipe
2 December, 2010

Guacamole

Ah…sweet delicious Guacamole. Nice and creamy. Tangy and a bit sweet. And pretty damn versatile as well. I’ve got to admit that I don’t make guacamole as often as I should, but when I do, I always love it. It in addition to use as a straight dip, you use it as a spread on sandwiches, and on too...

Author : Dave Beaulieu
Comments : 1
Category : Tomato
Mushroom Risotto Recipe
22 November, 2010

Mushroom Risotto

Too many of my friends are intimidated by cooking risotto, but in reality it’s not too complex. You do have to pay attention to the cooking times, and it’s not a “set and forget” dish, but technically there’s not too much to master. And once you have the basics – you can make thousands of different risottos.

Author : Dave Beaulieu
Comments : 5
Category :
Butternut Squash Agnolotti
14 November, 2010

Butternut Squash Agnolotti with Brown Butter Sauce

Agnolotti, ravioli, tortellini….it’s all so good. Stuffed pastas allow you to really show your creativity and personality. In addition to controlling the flavor of the stuffing, you can play with the ratio of pasta to stuffing, and the sauce. Yes, it does take a bit of work, but I think it’s worth...

Author : Dave Beaulieu
Comments : 0
Category : Pasta
Pork Chop Brine Recipe
8 November, 2010

Pork Chop Brine

In this recipe I make a flavored brine for pork chops or pork tenderloin, which is based on my basic brine recipe. Pork can become overcooked pretty quickly and the brining process gives you a bit more insurance by getting some additional moisture in the meat. My flavored brine for pork chops, uses...

Author : Dave Beaulieu
Comments : 27
Making a Bechamel Sauce
12 October, 2010

Making a Bechamel Sauce

Another of the French “mother” sauces, Bachemel is a pretty simple combination of roux and milk (or cream). The combination forms a thick white sauce that can be taken a number of different ways. Adding some cheese, I use it for my mac-‘n-cheese, I’ll also put it (sometimes) as a layer in my lasagna recipes, and there are a hundred other uses.

Author : Dave Beaulieu
Comments : 0
Category : Dairy
Sage Brown Butter Sauce
8 October, 2010

Sage Brown Butter Sauce

Sage brown butter sauce is an easy, classic preparation for pasta, and one of my gotos, especially in autumn. It goes great with stuffed pastas like ravioli or tortellini filled with fall vegetables like squash or pumpkin. It's also really easy to make, with just a few ingredients and less than 15...

Author : Dave Beaulieu
Comments : 0
Category : Dairy
Maple Glazed Pork Chop Recipe
6 October, 2010

Maple Glazed Pork Chop

I probably have pork chops at least once a month, and I love them, but similar to chicken, I’m always looking for new twists to make them a bit more exciting. In this recipe video I make a maple glazed pork chop, that takes me back to my New England days. With a rich maple flavor, this sauce lends...

Author : Dave Beaulieu
Comments : 3
Category : Thick Pork Chops
French Onion Soup Recipe
27 September, 2010

French Onion Soup

Soups are great in and of themselves, and French Onion may be the king of all soups. It’s like having an awesome grilled cheese sandwich and bowl of delicious sweet savory onion goodness all at once. I’ve spoken with a few people who have cringed at the idea of French onion soup – worries about how...

Author : Dave Beaulieu
Comments : 5
Category : Onion
Basic Tomato Sauce Recipe
26 September, 2010

Basic Tomato Sauce

So, a basic tomato sauce is one of the five mother sauces of French cooking. The mother sauces are called such, because they are the core, or start, to so many other sauces. And true to form, there’s dozens, if not hundreds of different directions you can take this sauce in by adding various meats...

Author : Dave Beaulieu
Comments : 3
Category : Pasta

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