ondish
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25 June 2013 at 15 : 52 PM
Just a Man and His Kitchen: Court Bouillon
I love the simplicity of a Court Bouillon. For me, it is a quintessential method for preparing fish, and I use it often for tilapia, basa, and salmon. It’s a simple and fairly fast French preparation that works well with most fish and seafood. Below is the Court Bouillon that I have developed and use… Read More
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2 April 2013 at 12 : 37 PM
Just a Man in His Kitchen: Chili
Chili. Is there a better dish for a cold winter day? Or the big game? Or a tailgate? Or a spring party? Or, for that matter, any time at all? I love a good chili myself, and I often make it when asked to bring a dish to a party or social gathering. Not to… Read More
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11 November 2012 at 10 : 25 AM
Just a Man in His Kitchen: Swiss Chard
Green leafy vegetables are a wonderful thing! No, really, they are! They’re good for you, and they can be a wonderful flavor accompaniment to various dishes. This here is the recipe for the Swiss chard that accompanied my chicken meatloaf. I really like chard as a side for a multitude of different meals. The question… Read More
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3 November 2012 at 14 : 14 PM
Just a Man in His Kitchen: Yukon Gold Mashed Potatoes
Who doesn’t love good mashed potatoes? They’re a great side dish for so many different proteins. These Yukon Gold mashed potatoes were paired with my chicken meatloaf, but they can be paired with just about any protein. One of the pluses to these mashed potatoes is that they do not require butter, so if you… Read More
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30 October 2012 at 16 : 15 PM
Just a Man in His Kitchen: Chicken Meatloaf
Meatloaf. Although it has European origins, it really is a quintessential piece of Americana. Meatloaf is right up there with pot roast, chicken pot pie, and other classic American family dinners. I was a fan of the standard ground beef meatloaf for a long time. After some prodding from the wife to try to make my… Read More
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22 October 2012 at 22 : 46 PM
Just a Man in His Kitchen: Tomato Sauce
When it came time to decide which recipe I would share first, I strained my brain for days. Where would I begin this culinary voyage? So many options… so many possibilities… In the end, I decided to lean toward my Italian roots (and when it comes to cooking I seem to lean toward my Italian… Read More
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