Mar 07
It is no secret that I will go great distances to enjoy a Reuben Sandwich. What makes the Reuben Sandwich at Einstein’s Pub on Mason Road in Katy, TX so enjoyable is that the establishment is about a mile from the house. I have lived in Katy, TX since 2002 and will admit that I …
Mar 05
I do love garlic, whether browned and simmered whole in a slow cooked marinara sauce, sliced thin and sauteed with anchovies and olive oil then tossed with pasta, used in a stir fry with broccoli or rubbed raw on toast and eaten with steak tartar. The aroma, flavor and versatility of garlic (Allium sativum) make …
Mar 02
Much has been written in science, history and cooking on the influence of rice, corn and potatoes, yet the vegetable know by it’s scientific name Brassica oleracea (wild cabbage) is all around us, but few of us realize how often “wild cabbage” is eaten. When we were in high school and learned about the classifications …
Feb 20
Before I began writing this post to the blog, I had the impression that Chicken Cordon Bleu was a chicken dish of French origin. Given that my rendition of the dish is a little different then how Chicken Cordon Bleu is normally prepared, I thought a little research on the topic of this post was …
Feb 14
It never ceases to amaze me that rice is one of the most versatile vehicles in which to convey flavor, texture and even aroma, yet it is so simple to prepare. If one can evolve from “one-minute cooked rice” or even the pre-cooked rice that is frozen and only requires to be steamed in a …
