A few years ago I purchased “The Wok” Recipes and Techniques” by J.Kenji Lopez-Alt, published in 2022 (author of the Food Lab which I also have). Remembering my college days both books are not only cookbooks but texts, or references as I would like to call them. I mean both cookbooks are like some of … Continue reading
First thing that comes to mind is what is a “chuck tender roast”? That’s the question that first got me interested in this recipe. I knew what a chuck roast is but chuck tender? It is also known as mock tender roast, medallion pot roast, scotch tender, chuck filet and chuck-eye. It is the muscle … Continue reading
Like the rest of the country Michigan is in a heat wave. Temps have been in the 90’s and the same is predicted for this week. I’ve been craving Chinese food and since I don’t even do take out or delivery I decided to make a new recipe to satisfy my desire for spicy food. … Continue reading
If you’ve heard of the P.F. Chang restaurant chain you probably know about one of their signature dishes, Mongolian Beef or possibly have eaten it. This is my version with a lot less sugar and salt (soy sauce) but similar otherwise. I’ve been wanting to make this Asian dish where the thinly sliced beef is … Continue reading
Often Asian cuisines, such as Thai versus Chinese, have many of the same ingredients like ginger or soy sauce. Also, there are some ingredients that set them apart. Like tamarind (it’s the secret ingredient of Pad Thai) or Thai long chiles. In this recipe I have used a number of typical Thai ingredients such as … Continue reading
According to Wikipedia this “pie” was first referred to as cottage pie back in 1791 when the potato was being introduced as an edible crop affordable for the poor. It originated in the UK and Ireland. The name Shepherd’s Pie started to appear in 1877. Both terms mean a meat pie with a crust of … Continue reading
I’ve been wanting to try a new stew recipe for some time as my old recipe was very outdated. One of the ingredients was wine which gave it a rather strong flavor and the recipe was too similar to my Beef Bourguignon. Well I did when I ran across this recipe in Cook’s Country Test … Continue reading
This is one of many favorite beef stir-fries, mainly because of the sauce. You can add any veggies you like, I just stuck with snow peas and green onions this time. Go here, here and here for more stir-fries using beef. Of course you can search stir-fries and get all of them.
I have always made cabbage rolls but when I found this recipe I thought it was a great idea to make a casserole dish where the cabbage is chopped up instead of rolling the leaves around the mixture. A favorite to freeze and pull out individual servings when I need them. I always have onions and … Continue reading
Beef Wellington is a special dish that I cooked for our anniversary every year. Not sure how this tradition started but it was one we looked forward to every year. This entree is good with different sauces such as a Madeira Sauce. My recipe for Horseradish Cream with Roasted Garlic is delicious or a Cabernet Sauvignon Sauce which Williams … Continue reading