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Week 6: Veloute and Tomato Sauces

I had high hopes of being able to format the remaining mother sauces in one final post so sauces aren’t dragged on so long, but the last two sauces are rather complicated and I need a bit more time to put my thoughts on paper. so I present to you, veloute and tomato sauces. […]

Week 5: Mother Sauces – Bechamel, “White Sauce”

The Mother Sauces

I’m sure most of us have made sauces and probably have for quite some time. Sauce making is a skill, just as much as any other form of cooking. A quality sauce can bring magic to a dish, making the most basic ingredients come to life in unforgettable deliciousness. A sauce can […]

Week 4: Roux, Slurry & Buerre Manie

This weeks challenge is to make and use a roux if you have never made one – or practice making a blonde or brown roux while trying a brand new recipe. You can even make roux in bulk to have on hand. Create a meal that uses a roux and let me know what you […]

Venison Bourguignon

Normally I like a hearty stew and this one fits the bill – but it’s so much more than “just” another stew. This one has a bit of work involved before you can put it in a pot and forget about it for a while. But all of that work just adds one layer of […]

Week 3: Planning & Preparing, Mise En Place

Prep & Planning

One very basic concept that will help any of us become a better cook is practicing better preparation and planning. These go hand in hand with one another to help orchestrate a great meal that is planned and prepared ahead of time; you will have all of your ingredients (no more […]

Brown Bread (Outback Steakhouse copycat)

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These rolls are highly favored in this house.

Ingredients:

1-1/2 c boiling water 1/4c cornmeal 1/4c molasses […]

Venison Cubes and Bourbon Gravy

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Ingredients:

1.5lb venison roast or steak, cut into bite sized bits, patted dry and seasoned with salt […]

Week Two: Cutting vegetables and fruits

Types of Cuts

Let the challenge this week be to practice knife skills and get ready to put prepared vegetables in the freezer. Even if it’s something like dicing a few onions for future meals, or cutting up some carrots for carrot stick snacks through the week. Both will last fine in the fridge […]

Chicken with Garlic, Bacon and Wine

One evening I had some big chicken breasts left in the fridge. I needed to get dinner on the table fairly quickly so my husband could take the kids to their Wednesday evening activities at church. As I started thinking about what I had on hand to use, I remembered the chicken. And the open […]

Chicken Fajita Seasoning

There are so many ways to make fajitas. Grilling, baking, crockpot, on the stovetop…. Marinated, dry rubbed.. I have tried so many waiting for a homemade fajita that tasted like the fajitas we grew up – and moved about an hour and a half from. And while fajitas generally are pretty cheap in the take […]

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