borrais’s Profile
Recent Comments
Cook the Book: Roasted Beet Salad with Walnut Dressing and Cheese Crisps
couple of notes/ideas:
firstly, wear disposable gloves when handling the beets on the mandoline, or you'll be caught, you know, red handed.
secondly, if you have a mini chopper handy, use this instead of a blender for the dressing. Halve or quarter (depending on size) your shallot and toss in and finely mince in the machine. Remove lid, add the vinegar, honey and mustard, and then pulse to combine. Lastly, while holding the button, pour the oil through the opening in the top of most choppers to emulsify.
Which recipes are regulars at your house...
Well, since I work in a restaurant 40+ hours during a 4 day week, I'm pretty pooped to cook on my 3 days off.
But I tend to stick to some of my favorites:
Shrimp and Grits
Steak and Potato Burritos
Some sort of pantry risotto (usually mushroom and pea, maybe with chicken)
Tinga de Pollo (chicken cooked in a chipotle tomato sauce with lots of onions on top of tostada shells)
maybe a nice Shrimp Cobb Salad, and now that warm weather has come again, the shrimp cooked out on the grill.
work nights I usually have a micro-dinner.
Seriously Delicious Holiday Giveaway: Charles Chocolates
flour-less chocolate cake with raspberry sauce, maybe with a small scoop of vanilla ice cream to cut the richness.
See more comments by borrais »
Recent Posts
borrais hasn't written a post yet.
Recent Favorites
borrais hasn't favorited a post yet.
Recent Polls
borrais answered "Maybe I'll leave the garnish. " to Do You Clean Your Plate?
Recent Quizzes
borrais hasn't taken any quizzes yet.
I would have to agree with risotto. Plain with a pinch of Parm. Decadant with Morel mushrooms and truffle oil.
Spring with English Peas. Summer with asparagus. Fall with Butternut Squash. Winter with mushrooms (trumpet or oyster are my favorites, but good old portabella do the job too). That's just vegetables. So much more!