Tags » Scratch Cooking

Simply Sous-Vide

Simply Sous-Vide

I became interested in Sous-Vide cooking last year at the International Food Bloggers Conference in Seattle (October 2015). A dark-colored liquid in a sample bottle was in my swag bag, labeled, “Steak Aging Sauce.” 1,702 more words


Cooking From Scratch: Old Fashioned Chicken and Dumplings

Everybody loves chicken and dumplings, right?  This is my mother’s recipe for chicken and dumplings, and was also my grandmother’s.  Now, my great granddaughter loves them as I did.   8 more words

Slow Roasted Beef Tenderloin With Caramelized Onions and Potatoes

Slow roasting over vegetables at a low temperature gives this roast a great flavor and retains the moisture, even with a cheaper cut of meat.  Beef tenderloin is the best cut of beef, IMHO, but try this with either a sirloin or eye of round for a real treat.

Cajun File' Gumbo. You're Gonna Love This Gumbo

This is my favorite gumbo recipe, Cajun style. I borrow heavily from Paul Prudhomme’s style, but this is my personal recipe. I hope your friends and family love it as much as mine do. 61 more words

Fruit tart

Fruit tart is very easy to make. The following recipe is more like a french fruit tart where you use pastry cream to fill the sweet shortcrust or pate sablée and then you top with fruits of your choice. 161 more words


French Pastry Cream

Pastry cream is one of the most preferred cream In France, it is used in many desserts especially fruit tarts. The recipe below is an easy recipe which you can use In tarts , choux , éclairs, sandwiching cake layers etc. 198 more words


Sweet Shortcrust pastry(pâte sablée)

Also Known as pâte sablée this recipe is really amazing for all sweet tarts. It can also be use to make basic cookies. Here Ive used icing sugar to give it more a mouthmelting taste like shortbread cookies. 59 more words