La Domestique Blog
10 Ways Tuesday: Prepared Mustard
I've got creative ideas for cooking with prepared mustard during late winter/early spring: 1. Pork with Mustard Sauce The recipe for Pork Cutlets with Mustard Sauce from Williams-Sonoma Weeknight Food Fast, is my husband's favorite supper, and part of our regular recipe rotation. I've made it at...
Ingredient of the Week: Prepared Mustard
Here at la Domestique, I'm wrapping up the winter pantry, and I've got a major case of spring fever. We've enjoyed a few days of warm, sunny weather in Colorado, and I'm dreaming of early spring produce like asparagus, leeks, and salad greens. The extra hour of daylight that comes with springing...
Poached Chicken in Ginger Broth
A Long Journey and the Healing Power of Ginger The day after we married in October of 2007, my husband and I traveled to St. Lucia for our honeymoon. Below is the story of our journey from my hometown of Arkansas past Florida and the Bahamas, past Puerto Rico, past the Virgin Islands, all the way...
10 Ways Tuesday: Fresh Ginger
I've got creative ideas for cooking with fresh ginger during late winter/early spring: 1. Pickled Ginger Paper-thin slices of pickled ginger are to be eaten as a palate cleanser between bites of sushi. I learned about the 3 types of pickled ginger common in Japanese cuisine from The Encyclopedia...
Ingredient of the Week: Fresh Ginger
Ginger has been around a long, long time. The Produce Bible traces ginger back to southern India at least 2,000 years ago. According to Whole Living, the name comes from the sanskrit word stringa-vera, meaning hornlike body. It's a tropical plant, a gnarly root- rhizome, actually, growing...
Grilled Chicories
My husband and I moved to Colorado four years ago from Memphis, Tennessee. Though we came from a region known for its barbecue, I discovered the joy of cooking over open flames in Boulder. Growing up in the oppressive heat and humidity of Arkansas, going outside meant getting eaten alive by...
10 Ways Tuesday: Chicory
I've got creative ideas for cooking with chicories like endive, radicchio, and escarole during winter: 1. Baked Escarole Stuffed with Breadcrumbs, Olives & Capers This recipe from The Silver Spoon (self-professed bible on Italian cooking) smartly treats broad and sturdy escarole leaves like...
Ingredient of the Week: Chicory
As the month of February comes to an end, my heart dares to hope that spring is on its way. The weather here in Colorado is characteristically unpredictable -one day warm and sunny, only to surprise us with a foot of snow the very next morning. March blows in like a lion, tearing through the...
Egyptian Red Lentil Soup
Do you remember Egypt, or has it become muddled in your mind- stuffed towards the back of your brain with all those other Arab countries in rebellion? Life is busy, and time goes so fast, at least it does for us here in the United States. I would bet Egyptians feel differently, that to them time...
10 Ways Tuesday: Lentils
I've got creative ideas for cooking with lentils during winter: 1. Lentil Salad The Lentil and Walnut Salad from Nigella Express is my absolute favorite lentil salad recipe. Cooked French Puy (green) lentils are dressed in a walnut oil and sherry vinaigrette and served with chopped walnuts and...