This recipe by David Tanis of NYT Cooking starts out with “This dish is a little fiddly….”. Well, the reason it’s fiddly is because it assumes you have to make your own lobster stock from scratch. Well, you get to skip this whole part with our Made-From-Scratch Lobster Stock! After this, the rest of theContinue reading “Spicy Lobster Pasta by David Tanis”
Fearless Apron Ingredient: Mesquite Bacon The classic pasta for this is bucatini, but we only had spaghetti on hand so that’s what we used. The magic here lies in the simmering of the sauce which resulted in deeper flavors. Instead of pancetta which is what is traditionally used, we used our Mesquite bacon for theContinue reading “Pasta Amatriciana inspired by Marcella Hazan”
Fearless Apron Ingredient: Made-From-Scratch Prawn Stock “It’s so good! Used one pack of Made-From-Scratch Prawn Stock which I’m sure made this extra tasty and made the orzo more orangey than the scampi in the NYT Cooking photo! And it’s so easy to make. Used Barilla Risoni from Santis. Super duper saraaap!!” That was the raveContinue reading “Shrimp Scampi With Orzo”
Fearless Apron Ingredient: Mesquite Bacon Riffing off the classic BLT, Melissa Clark of the New York Times creates the BLT Taco! Imagine the flavors of the BLT shining though without the distraction of bread. A warm toasted tortilla, tomatoes jazzed up into a salsa, and a spicy Chipotle-zinged mayonnaise brings the BLT to a newContinue reading “BLT Tacos By Melissa Clark”
Bouillon, broths, and stocks….3 things that a lot of people use interchangeably when they cook. But there are differences, and some are better for specific uses.VERY simply put, the differences are: 1. Stock – the liquid that remains after simmering meat, bones, and vegetables for a long time. More intense in flavor, especially if theContinue reading “Cooking 101: What’s The Difference Between Stock, Broth, and Bouillon?”
The secret to any robust soup is its base. While most recipes and chefs call for beef or chicken stock, most of us don’t have the time to prepare stock from scratch (spending hours and hours waiting for the liquid to reduce and develop its deep flavors). We mortals usually go for the quick-fix: theContinue reading “Onion Soup By Risa Regala”
If you feel you just want an excellent steak, try our sous-vide 1 inch Angus rib-eye. Sous-vide so you get even cooking (medium rare) throughout the steak, while retaining its juice and texture. Goof-proof to cook: just a quick sear (2 minutes max) on a REALLY hot pan on each side, just to get thatContinue reading “Sous-Vide Angus Rib-Eye Steak”
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