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Welcome to The Culinary Works

Oct10

Cooking Project: Home Roast Tomato Sauce

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1010-tomatoesdsc_7689It seems like only a few days ago when I was wondering when my tomato plants were going to start producing.  That didn’t last long!   Once I started picking over a pound of tomatoes a day, I know it was time to start coming up with another way to use up my harvest other than with BLT's.

Making your own roast tomato sauce is simple to do and you will love the results!

 

Last Updated ( Wednesday, 12 October 2011 16:01 ) Read more...
 
Jul30

A nice little spice rub for your next BBQ

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A few days back, I was preparing a spice cure for a new batch of Bresaola, a spice cured beef similar in preparation to Prosciutto. As I was mixing the spices, I realized that the cure mixture would have a great BBQ rub. The mix has some nice earthy and spicy flavor to it that would match well with beef or pork. Just blend everything together in a large bowl and sprinkle on before you start cooking.

Here is the basic mix:

1/2
cup
Salt
1 1/2
tsp
white pepper
1 1/2
tsp
ground ginger
3
tsp
paprika
3/4
tsp
ground cumin
1
tsp
whole cumin
3/4
tsp
cayenne pepper powder


Here are some ideas for variations on this mix.

  • If you want to cut down on the salt, substitute brown or white sugar for half the salt.
  • If you are not a fan of cumin, substitute celery salt for the ground cumin and celery seed for the whole cumin.
  • To us this mixture as a brine, add 1 cup of sugar (brown or white). In a large container, add a gallon of room temperature water to the spice mix and stir until mixed. Chill the brine before using.

Enjoy!

Last Updated ( Thursday, 27 October 2011 06:47 )
 
Jan25

Mise en Place

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mise20100925_140551Mise en Place!  What the heck is that?  Well, it's a performance standard in the cooking world.  This is one of the first culinary terms students in culinary school learn.  Mise in Place is a French term meaning, everything in its place.  In other words, organized, prepared, etc.

Last Updated ( Wednesday, 26 January 2011 13:06 ) Read more...
 
Nov21

Cookie Brittle

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I am a stalker of culinary blogs - and when a blog I really dig says "you MUST make this", I take it as a personal challenge. This recipe is so easy to put together and without the fuss of having to measure out for individual cookies, it is truly a mix and dump it recipe, simply dump your "brittle" on a baking sheet, apply a small amount of maintenance and I present to you: cookie brittle!

Last Updated ( Monday, 06 December 2010 11:47 ) Read more...
 
Nov20

Blueberry Muffin French Tost

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blueberriesPhotoxpress_4267661Nothing lovelier than spending a rainy overcast day with the remote and watching various cooking shows. On Diners, Dives and Drivethru's - Guy visited a place that made blubbery muffin french toast, intrigued, I decided to give it a try. Wow! This is some serious breakfast/brunch goodness. Kitchen notes: I made my blueberry muffin bread the day prior to the french toast - it gave it time to set up as I was worried about it being too moist the day I baked it and feared it would fall apart once dipped in the egg batter.

Last Updated ( Sunday, 21 November 2010 08:09 ) Read more...
 
Nov17

Rosemary Honey Mustard Pork Roast

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This wonderful Rosemary Honey Mustard pork roast would be a wonderful alternative to a ham on Turkey Day - it makes about 6 servings and the recipe is courtesy of Giada De Laurentiis. It is served on a bed of arugula that has been simply dressed and lends a great contrast with the roasted pork.

Last Updated ( Monday, 22 November 2010 06:31 ) Read more...
 
Nov10

Fig Cocktails

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figPhotoxpress_4481331Figs, glorious figs…

I spotted fresh figs at my farmers market recently and I definitely had some sort of fig cocktail on my mind when I bought them. I did some research and decided to make fig infused vodka.

Last Updated ( Sunday, 14 November 2010 08:32 ) Read more...
 
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