Fresh Vietnamese style vegetarian spring rolls, also known as gỏi cuốn, are one of Jan’s favorite lunches. I’ll admit to being more accustomed to the fried versions myself, but as much as I love all things fried I have to admit that these are delicious. Continue reading
After what seems like weeks of much needed rain, we’ve had enough dry days in a row to tackle the jungle that was formerly our yard. A few hours of mowing and weed eating got the lawn back in shape, and as a bonus we enjoyed a pretty good workout. Needing to replenish the salt and potassium we lost doing an honest day’s work, I thought that this avocado cilantro bean dip was just the thing. Continue reading
Remember a few years ago when salsa was poised to pass catsup (ketchup?) and become the most popular condiment in the United States? Caramelized onions may never take the number one (or, numero uno) spot, but they are definitely in my top five. Maybe even my top three. Continue reading
For a long time this stuffed bone-in chicken breast was one of my go-to recipes whenever I cooked for friends. It’s so easy to make that I’ve cooked it over a campfire on several occasions, and so adaptable that I’ve done many different versions.
As I mentioned last week, at this point in my life I’m sure that I’ve eaten well over a thousand pigs-in-a-blanket. The only problem is that for many years I thought I was eating kolaches. That’s what all of the donut shops in Houston, TX call them. So imagine my surprise when I found myself in the small town of Halletsville, TX.
I was part of a crew restoring the historic Lavaca County Courthouse, and there was a little place down the street I’d heard was famous for their kolaches. When I walked through the door of the Kountry Bakery I was shocked to find that what I knew as kolaches were nothing of the sort. Continue reading
I ran across a great quote this morning and thought, “How very true.”
Good cooking is an art, as well as a form of intense pleasure…a recipe is only a theme, which an intelligent cook can play each and every time with variation. – Jehane Benoit
Don’t you love that? Here at our house we love to explore and reinvent, it’s a journey all in itself. Blending flavors, textures and combinations can be such fun. We get a bit bored with the same stuff so it’s fun to try new things and branch out. That was the case this past weekend. Continue reading
This lemon curd has just the right amount of tart citrus flavor, and is sweet but not too sweet. It’s also very easy to make.
I used to only make lemon curd when I was going to bake a lemon meringue pie, or a lemon tart, but I eventually learned the error of my ways. This is amazing on toast and (I’m a little embarrassed to admit) pretty fantastic straight out of the jar. Continue reading
Pigs-in-a-blanket are great when you need a portable breakfast. They’re even better when you make them yourself because you can control the ingredients.
In some parts of Texas pigs-in-a-blanket are known as kolaches. More on those another day, this post is all about soft, buttery buns with savory fillings. I’ve had them stuffed with boudin, bacon and eggs, ham and cheese, plain sausage, sausage and cheese, and sausage, jalapeno and cheese (my favorite). Continue reading