“Don’t panic.” It’s on the cover of one of my favorite books for a reason, and I needed that advice badly tonight. I had just spent an hour preparing one of my earlier recipes from scratch and had taken my first bite of my steaming hot Sloppy Joe Tacos™. Expecting a sweet and juicy bite, I was overwhelmed … Continue reading Accidental Abundance or “Oops, was that Tbsp or Tsp?”
If you have some of those friends who think that vegan food is all about salads and Grateful Dead songs, make them this dish and you will change their collective worldview. This vegan Asian style stir fry tasted as good as any beef dish I’ve had at an Asian restaurant and it was way healthier (less fat, … Continue reading Vegan Beef-Tip Stir Fry
Last week, I stumbled across three great articles detailing the complexities behind beverage companies “scaling up,” and the difficulties behind maintaining both the quality of the drink, and the niche status of the product. Whiskey The first article, from NPR, is a quasi-expose of certain whiskey brands which sell under “small batch” or “handcrafted” labels, but … Continue reading One Shot, One Whiskey, One Beer: Scaling in the Beverage Industry
Ben might be based out of NOLA, but that doesn’t mean I can’t whip up some ‘nola myself. (Glad I got that pun out of my system). I’ve recently become a fan of an incredible food blog called Love and Lemons, which centers upon largely vegetarian – and vegetable-based – recipes, coupled with absolutely superb food photography. … Continue reading Maple Granola
It’s almost cliché for me to post another stew recipe but I really can’t help it, it’s a (delicious) disease! Any day can be a stew day, especially in New Orleans where it is hot all year round. A good stew does not require lots of fancy meats and ingredients, just some basic ingredients that can be easily swapped for others depending on what’s in the pantry. The protein is usually the most obvious differentiator; I’ve had great experiences with chicken, seitan, beef, sausage, and many combinations.
This particular recipe was easy to make and had a sweet/spicy thing that I really loved. Try it out below!
The other day, I took a crack at Chef John’s Korean Fried Chicken Sauce. Unlike most of my cooking attempts, I followed this one to the letter – even going so far as to have ketchup Google Expressed to my apartment (I ordered other things, as well – I’m not that lazy). Overall, the recipe was … Continue reading A Crack at Korean Fried Chicken Sauce
I guess this is what I get for trying a “Gumbo Recipe” that came with my new crockpot (really cool by the way, it has 2, 4, and 6 quart sized bowls!). While it was quite wonderful, I don’t think I can call it Gumbo without offending my neighbors. The name refers to my mild success with some vegan sausages that contain gluten. They were cheap, had the right texture, and the flavoring was dead on. Don’t get me wrong, I loved the taste of this dish – it was flavorful with a nice kick and the “sausage” allowed me to halve the amount of beef I used – but I was expecting Gumbo. The texture of the final product was quite thick, much closer to the Jambalaya recipe that I made earlier this year. Chef John’s recipe seems like it would be much more authentic, but I’ll have to try that one out next time. Check out the recipe below: