Latest entries
Carrots / Culinary Training / Ingredient / Onion / Recipes / Stocks & Soups / Stocks & Soups
Homemade Vegetable Broth
by Julie
on Feb 8, 2012 • 8 Comments
Yesterday’s post discussing the difference between a stock and broth got me thinking – according to my own definitions I’ve never made homemade broth. Feeling a little embarrassed, I also came to the realization that I’ve never made a vegetable broth or stock (although I’m not sure you can called it stock because there are...
Culinary Training / Stocks & Soups / Technical Tuesdays
Stock versus Broth – What’s the Difference?
by Julie
on Feb 7, 2012 • 3 Comments
Since I dedicated January and February to homemade stock making, I’ve learned way more than I ever thought possible about what I thought was a simple topic. I never would have guessed there were so many tricks (like putting a stock in the fridge to defat) nor understood the importance of a slow simmer (to...
Appetizers / Beer / Cheese / Ingredient / Recipes
Beer Cheese
by Julie
on Feb 5, 2012 • 12 Comments
I’m not sure why the thought of combining my two favorite foods beer and cheese never crossed my mind. My first taste wasn’t until Chris and I visited Beer Table in Brooklyn (I’m currently sporting their tee-shirt) a few years back. Although it originated in Louisville, Beer Table made an awesome rendition that had us...
Baked Goods / Gluten-Free / Ingredient / Pecans / Raspberries / Recipes
Lillabee Raspberry Muffins with Pecan Streusel
by Julie
on Feb 2, 2012 • 15 Comments
When I first started eating gluten-free, I thought pasta, cupcakes, cookies, pizza, etc (cry) were out. Although I dreamed nightly of a thin crust slice of pizza with sweet tomato sauce, fresh mozzarella, and pepperoni, I didn’t miss the accompanying stomach ache that came shortly after finishing each delicious bite. But then I’d cave….. Every...
Butter / Culinary Training / Ingredient / Technical Tuesdays
How to Make a Roux
by Julie
on Jan 31, 2012 • 2 Comments
Since I’m a new cook, its not unusual for me to come across a few terms (or ingredients for that matter) that require research. I can certainly add ‘roux’ (pronounced ‘roo’) to that list. The first time I came across the word roux it was in a recipe (if you could call it that) that...
Bacon / Carrots / Celery / Cheese / Corn / Culinary Training / Fall / Ingredient / Onion / Recipe Creation / Recipes / Season / Stocks & Soups / Winter
Bacon Corn Chowder – Round 2
by Julie
on Jan 26, 2012 • 12 Comments
When visiting Jackson Hole last year, Chris and I discovered the Silver Dollar Bar in the Wort Hotel. The place was simply enchanting. Live folk music filled the air while “real” cowboys spun girls in circles on the dance floor. Unable to turn away, we nestled into a table with a drink and glanced over...
Butter / Chicken / Culinary Training / Ingredient / Main Course / Orange / Recipes / Roasting
Thyme & Orange Roasted Chicken
by Julie
on Jan 25, 2012 • 12 Comments
Eating a whole roasted chicken makes me wonder if I’ve really tasted chicken. Don’t get me wrong. I know what chicken tastes like (or thought I did). Chris and I frequently bake a few chicken breasts, pair them with veggies, and call it an easy, healthy dinner. But a whole roasted tastes different. It’s buttery...
Appetizers / Beets / Cheese / Culinary Training / Ingredient / Recipe Creation / Recipes / Side Dish
Technical Tuesdays: How to Bake Beets
by Julie
on Jan 24, 2012 • 15 Comments
Finding out that beets can be used in fabric dyes came as no surprise to me. I’ve been accidentally “dying” my clothes, dishtowels, and finger tips a deep reddish purple for years. Despite this annoyance and a few lost prized possessions (my favorite gray tank top, an old apron my great grandmother wore, and a...
Beef / Culinary Training / Ingredient / Main Course / Recipes / Roasting
Prime Rib with Au Jus
by Julie
on Jan 20, 2012 • 9 Comments
I learned a lot this week. After 37” of fresh snow in Jackson Hole, I learned what horrible habits I picked up skiing out East for six years. If you aren’t a skier, you only need to understand one thing: out east snow is rare. Eastern skiers ski on ice. Skiing on ice and skiing...
Culinary Training / Stocks & Soups / Technical Tuesdays
Technical Tuesdays: How to Defat a Stock
by Julie
on Jan 17, 2012 • 16 Comments
I’ve written about it before, and I’ll say it again here: making a stock from scratch is labor intensive. Try to speed up the process or neglect your stock-in-the-making and you will have a cloudy (fatty) stock. Do it right and you’ll have a fantastic base for whatever fantastic meal you’re creating. Because a great...
Beef / Main Course / Pork / Stocks & Soups / Winter
No Bean Chili Recipe
by Julie
on Jan 16, 2012 • 17 Comments
Today’s post is a little off course from my current culinary focus of stocks and chowders, but a necessity. Jackson’s winter weather attack is in full force and I’m bundled in two layers of sweatpants, a purple winter hat, and fleece. Making chili is more about survival. And besides, Chilis are under the soups (or...
Behind the Blog
6 Must Haves When Naming Your Blog
by Julie
on Jan 13, 2012 • 16 Comments
One of the biggest roadblocks I hit when starting my blog was deciding on a name. I spent weeks toiling over the infinite possibilities annoying asking everyone I knew (or happened to standing next to me) their opinion. All I knew was that I wanted something special. For the first 6 months of my blogging...
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