So, we still are getting some cold weather. (I snowed a bit the last couple days in North Carolina–silly groundhog and his silly shadow. I wonder why we get our meteorological advice from a rodent in this day and age.) My potage ran out as did my simpler butternut squash soup. I needed more soup [...]
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I recently revisited my butternut squash soup with a much simpler take on it. I was pleased the original, but it did have a lot of ingredients and was a little involved to make. Chicken enchiladas are nearly a comfort food. They come together quickly, can be prepared cheaply, are nice and cheesy and hot and filling and tasty and a run-on sentence. I haven’t specifically talked about comfort food in a while (though the Potage is a good example), but this definitely fits my criteria. The French just seem to have a knack making soups. One of my favorites is a potage; It’s a type of thick vegetable soup that loosely translates to “it’s cold outside and I want a good soup to warm me up.” Alright, no, it doesn’t translate to that at all. But that’s how I remember [...] If you think about it, for a dish that is named after the cooking process, Chicken Adobo is surprisingly non-descriptive. ‘Adobo’ in Spanish refers to a sauce or marinade, but gives no indication as to what kind of marinade or as to the preparation or flavors of the final dish (kind of like ’salsa’ and [...] A friend recently asked me what was the easiest way to prepare butternut squash. Appropriately enough, I had just roast some earlier that week. It wasn’t anything fancy and I didn’t originally have any intention to post my roasted butternut squash because there is no real recipe but my friend’s question did made me realize [...] I have seen almost as many variations on the spelling as I have with the quantity and types of ingredients used. You say tabouli, I say tabboulé. I’ll defer to Wikipedia and call it tabbouleh (even though it has three different spellings listed–tabbouleh, tabouleh, and tabouli). I tend to spell it tabboulé or taboulé, but [...] Making another batch of chicken stock this weekend left me with a cooked whole chicken to cut up and use in various ways. Obviously, you don’t have to use a whole chicken each time you make stock. Normally I freeze cut up chicken parts and, after collecting bits from three of four, I use those [...] Bacon. Lettuce. Tomato. You’d think someone that described themselves as a food snob would be above such pedestrian things as a chili cheese dog… but you’d be wrong. |
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