Category: Techniques

Béchamel, Techniques, Uncategorized


Bechamel is a french sauce that you already know.  It is another building block to help you break down recipes and simplify them.  It uses 3 basic ingredients :Butter, flour, and Milk.  It can be made gluten free with your favorite gluten free flour blend or rice flour.  You might ask, “Why do I need […]

Braising, Mexican or Tex-Mex, Techniques

Carne Guisada

This is a classic dish you eat in West Texas. This is the style beef you get in a Josie’s beef burrito. After moving, this is one of the things I really missed. It made me go to all sorts of Mexican and Latin restaurants looking for something similar. This is influential enough I made […]

Braising, Techniques


Braising is a great technique to cook the bigger tougher cuts of meat. It is also great for bone in chicken. Slow cooking in a limited amount of liquid breaks down connective tissue, makes meat tender and juicy, renders fat, while creating a sauce at the same time. Braising is a simple multistep process. Brown […]

Archive, Beef, Braising

Boeuf Bourguignon

Cold January weekends screams beef stew to me.  I settled down on a Saturday and whipped up a classic French beef stew:  Boeuf Bourguignon.  The key ingredients in this recipe are about 4 pounds of stew meat( I prefer chuck for the fat content and the tenderness it brings with less time in the oven), […]