La Domestique Blog
Sriracha Glazed Hens
Each week I contribute an article to "Whole Foods Market Cooking Boulder" website expanding on one of the 10 Ways Tuesday ideas. For sriracha week I shared a recipe for Sriracha Glazed Cornish Game Hens that elevates this everyday sauce to something special. Reminiscent of hot wings, these hot...
10 Ways Tuesday: Sriracha
I've got creative ideas for cooking with sriracha in fall: 1. Soup My light bulb moment regarding sriracha happened over a bowl of chicken noodle soup in Zoe Ma Ma, a Chinese restaurant in Boulder. The big bowl of soup included rice noodles, chicken, pickled greens, sprouts all suspended...
Ingredient of the Week: Sriracha
This week at la domestique is devoted to sriracha, the spicy Asian condiment that's good on just about everything. Sriracha is a chile sauce that most of us know as "rooster sauce", the ubiquitous red bottle with an electric green top found in diners, Asian restaurants, and trendy upscale joints...
This Past Week at La Domestique: Barley
This past week at La Domestique we cooked with barley in all its forms: the grain, flour, flakes, and grits. This versatile grain is full of nutty, malty flavor. It brings an earthy character to comforting fall soups and stews. Barley is higher in fiber than any other grain, and adds variety to...
Barley-Sesame Flatbreads
This week at la domestique we've explored barley, an ancient wheat-free grain. Today I'm baking with barley flour. For thousands of years the people of Africa and the Middle East have used barley ground into flour for their flatbreads. Barley flour is slightly sweet with a bit of a malty flavor....
Storyboard: Barley
The earthy, nutty flavor and hearty texture of barley lends a comforting character to soups and stews. Is it the history of this ancient grain packed into a little brown kernel that makes us feel nourished? For thousands of years our ancestors have cultivated barley. It's high in fiber and has a...
Barley Stuffed Portobello Mushrooms
Each week I contribute a column to “Whole Foods Market Cooking Boulder” expanding on one of my 10 Ways Tuesday ideas. This week I shared a recipe for Portobello Mushrooms Stuffed with Barley, Sun Dried Tomatoes, and Rosemary served over a bed of sautéed kale. Stuffed vegetables like mushrooms,...
10 Ways Tuesday: Barley
I've got creative ideas for cooking barley in autumn: 1. Barley with Crisped Prosciutto and Truffle Oil In this recipe from Ancient Grains for Modern Meals, Maria Speck uses two types of barley: the whole grain hulled barley for it's toothsome quality, and more processed pearl barley for...
Ingredient of the Week: Barley
The ingredient of the week is barley, a hearty, healthy grain that's perfect for autumn soups, warm salads, and much more. When the weather cools off and the sunlight is more golden I start to crave the nutty, sweet, wholesome flavor of barley. Often, we get stuck in a rut eating the same old...
This Past Week at La Domestique: Honey
This past week at La Domestique was devoted to honey. We explored both the sweet and savory side of honey. Shopping at farmers markets is a great way to find honey that's unrefined and therefore more flavorful and healthful. Look for varieties of honey made from local flora and fauna in your area....