This flavorful poaching sauce made with fresh chopped tomatoes, chicken stock and orange juice is a great complement to soft, flaky cod fillets. This light, healthy dish goes well with a variety of side dishes, including brown rice, sauteed greens or even a side of polenta. Poaching is one of the simplest and healthiest ways to enjoy fish. It's a relatively mess-free cooking method and is also a great way to cook chicken and eggs.
During the second half of last year, I completed an online professional cook certification course that taught me so much more about cooking than I even expected. This simple and delicious recipe is one that I learned in the "soup" section. It is a traditional Moroccan recipe that can be served as either an appetizer along with bread or crackers, or as a soup, depending on how thick or thin you cook the puree.
Recently, I've learned some of the proper bread-making techniques and have made some decent looking and tasting bread. For this post, my inspiration is to add some hearty, colorful and seasonal ingredients to the bread, and to use equal amounts of bread flour and dark rye flour. While this bread can be formed into any number of shapes, my preference is for a simple rustic baguette. This is the type of bread that goes well with something as simple as a big slice of butter, or a nice accompaniment to a hearty hot soup or stew.
This post is for the pork lovers and can be filed under "comfort food" on a cold winter night (which has been the case lately). The sauce for this pasta is primarily the bacon drippings along with a bit of butter and reduced white wine. The raisins provide a nice level of sweetness that balances the salt from the meats, while the arugula, pine nuts and rosemary add color, texture and aromatics to the dish. We used fusilli (rotini) as the pasta since its spirals help to contain the sauce and flavor. Other similar types of pasta (e.g., gemelli, torchiette,cavatappi) would also work well.
The adventures of two guys who like to bake, cook, drink and try new recipes