Three Bean Salad with Honey Dijon Lime Dressing

A cricket has made his home right outside our front door. He chirps all day long. I used to find it irritating because it is so loud and rarely stops, but now I find it peaceful. Life is strange in what we choose to love or hate. Food is basically the same way. People either…

Back to the Basics: Caramelized Onions

As you know, we are traveling to Europe for a year, starting in late September. We have stayed in different locations around Denver for the past few months, so cooking sometimes becomes a chore and not a love. I must say it has been great practice for when we get overseas. We have learned A…

Back to the Basics: Roux

Roux is am important part of cooking for me. It is the beginning of the béchamel sauce that makes my mac-n-cheese thick and creamy. It thickens my soups and green chili. It is also the base to beautiful gravies. Roux simply is a combination of equal parts liquid fat to flour. The purist version is…

Polenta Souffle Recipe from Chef Jonathan Power of The Populist

Recently the hubby and I had a date night out at The Populist, a small farm-to-table restaurant at 31st and Larimer in Denver. The food and the atmosphere was excellent as well as the awesome staff. I know most of you aren’t from Denver but service is an issue in many of the restaurants here, so when…

Slimmed Down Potato Leek Soup

I love potato leek soup. It’s definitely in my top ten favorite soups. Thinking of my top ten, I wonder what they would be. Tomato for sure, corn and clam chowder are musts. Yum, I love a good clam chowder just as much as a I hate a bad one. Both broccoli cheese and chicken tortilla…