Tag Archives: butter

White Rice

Posted on November 19, 2013 by Cat

by Cat, Nov 2013 (photo, right, from New health Guide.org (1)) See also: Basic Risotto; Brown Rice, Steamed I was raised on Uncle Ben’s instant white rice, so it took me a long time to get used to the grainy flavor of … Continue reading →

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Steamed Brown Rice

Posted on November 18, 2013 by Cat

by Cat, July 2007 (Photo, right, from Wikimedia Commons) See also: 1. Steamed Wild Rice, 2. White Rice; 3.Basic Risotto; 4.  Sides & Condiments Menu for more brown rice recipes Includes: 1. Regular Steamed Brown Rice, and 2. Pre-soaking Brown Rice; 3. Pre-Soaked & Steamed Brown Rice I … Continue reading →

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Baked Yam or Sweet Potato

Posted on November 18, 2013 by Cat

by Cat, Nov 2013 (Photo, right, from Wikimedia Commons) This page includes 2 recipes:  (1) Plain baked yams; or (2) Savory Baked Yams. My preference is #2 (Savory). While a true yam is not related to the sweet potato (and is generally … Continue reading →

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Harvard and Buttered Ginger Beets

Posted on November 15, 2013 by Cat

by Cat, Dec 2007 See also: How to Cook Beets; Root Vegetables (About) Related recipe (external site): Baby Beets with Ginger This post includes two related recipes that are very showy, looking like garnets in a bowl: Harvard Beets: sliced cooked beets glazed with … Continue reading →

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Pan-Roasted Chicken Breasts/Thighs, with Herbs & Wine (or Baba Ghanoush)

Posted on November 8, 2013 by Cat

by Cat, Oct 2007; Aug 2015, update using thighs (Photo, right, from Wikimedia Commons) Pan roasting was a new experience for me, but after trying this recipe from Cook’s Magazine, I’m hooked, and have used the same technique for other meats … Continue reading →

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Sautéed Chicken Cutlets with Olives, Capers & Roasted Lemons

Posted on November 7, 2013 by Cat

By Cat, Dec 2007 (Photo, right from Wikimedia Commons) I’ve always been a soft touch for Piccata, traditionally made with veal cutlets and flavored with lemon, white wine and capers. I don’t eat much veal because commercial veal is a form of animal … Continue reading →

Posted in Alcohol, Bread, Capers, Citrus, Fat or oil, Herbs, Leafy Veggie, Olives, Pasta, Poultry, Pounded, Roasted, Sauteed, Steamed, Stock, broth | Tagged , , , , , , , , , , , | Leave a comment

Chicken Tarragon: 2 Recipes

Posted on November 6, 2013 by Cat

by Cat,  Oct 2007 (Photo, right, from Wikimedia Commons) Chicken with herbs and a wine sauce is one of my favorite dinners, and tarragon is one of my favorite herbs for its uniquely French flavor. I include two versions of Chicken Tarragon … Continue reading →

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Good Fats for Cooking

Posted on November 1, 2013 by Cat

by Cat, Jan 2007 (with subsequent updates) (Photo, right, by D. Morgan. Goose and duck fat is one of the best fats for cooking and baking). See also: Rendering Lard or Suet (in a crockpot; Ghee (Clarified Butter); Essential Fatty Acids: … Continue reading →

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Ghee (Clarified Butter)

Posted on October 29, 2013 by Cat

by Cat, July 2008 (Photo, right, from Wikimedia Commons) See also: Butter & Buttermilk Recipes using ghee: Search all. Here are a few examples: Cauliflower Curry;  Chicken Curry with Mangoes or with Pearl Onions; Coconut Salmon Curry; Naan (East-Indian Flatbread) Ghee, a form of clarified … Continue reading →

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Sherry-Mushroom Gravy

Posted on October 25, 2013 by Cat

by Cat, Nov 2011 See also: Rick Brown Gravy (from Dark Roux); Turkey Tetrazzini According to Wikipedia, “Gravy is a sauce, made often from the juices that run naturally from meat or vegetables during cooking” Making gravy is an art.  So much so, that many … Continue reading →

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