• caesar salad
    Basics,  Lunch,  Side Dish

    Tangy Tarragon Caesar

    Caesar dressing is one of those recipes that can take a little bit of trial and error to get right. I have made my own at least two times before this for the blog (recipes here and here). Both of those, came out okay but I always thought I could do better. Well, turns out practice does make perfect and third time is the charm!! I was start from scratch, and use egg yolks for my dressing. You can use mayo as a simplification, but to me that defeats a bit of the point. The nice thing with the egg approach is I can have a better control of the…

  • beurre blanc salmon
    Basics,  Dinner

    Rob’s Date Night: Beurre Blanc Sauce

    Something with a fancy French name, like Beurre Blanc, tends to be pretty intimidating to many people. I don’t really blame those people; the French for all of their contributions to the culinary world were not simple. Their flavors tend to be complex and their techniques to get those flavors are similarly involved (all of which I love). Amy routinely has to reign in some of my ingredient selections though and finds my love of tackling of some of these recipes funny, given my inability to multi-task in the kitchen. But, I figured I would take a run at teaching myself something new for a date night. Beurre Blanc sounds…

  • Pork Chop
    Dinner

    Lemon-Mustard Pork Chops

    For whatever reason, I don’t cook pork chops very often. Maybe it’s that growing up, they tended to either be super bland and dry or they were breaded and baked (Shake-n-Bake being the classic). Honestly, that doesn’t necessarily make you want to eat it. I will say that there are good ways to prepare things reminiscent of those childhood versions. Take schnitzel, its awesome! Roasting though has its challenges, I have really had to look at the technique and flavors for cooking pork. For this recipe, I wanted to go with a pretty classic French flavor. Dijon (my favorite ingredient) served as the base. To that I added shallot, tarragon,…

  • Vinaigrette
    Basics,  Recipes

    Technique: Vinaigrette

    For this post, I wanted to focus much more on the technique than any particular recipe. In all honesty, vinaigrette may be one of the most versatile things you can make and focusing on a single recipe is too narrow. Vinaigrettes are a great way to experiment with flavors and do it in a way that doesn’t weigh down a dish. The term “vinaigrette” also seems to be used a lot to describe any kind of light sauce or dressing. While a good way to get that point across, its not really accurate and I want to highlight the true vinaigrette with this post. Don’t get me wrong, many “vinaigrettes”…