SousChef Community

Filed under: Recipes, How To, Condiments, Artisan Foods Ah, where to begin with my long-lasting love affair with the crêpe, the delicately thin French pancake? I think it started with a photo my parents showed me of them eating crêpes with my older sister in Paris. Perhaps, it was the toppings that attracted me. Since I have such an ...

Filed under: Recipes, Condiments, Comfort Food For those of you who can't get Sabrett's onions for your dogs at home, or want a tastier version of the sauce, here's my recipe that I've been making since I was a teen. Foresters Spicy Hot Dog Onion Sauce This is a spicy version of the sauce. You can leave out some or all of the hot sauce if you ...

Filed under: Recipes, Condiments As promised, here's the post about flavoring that tasty and quick mayonnaise you've just whipped up. Coincidentally, a few of you mentioned some of the flavors I was planning on discussing. In the Ricardo feature, there are a number of simple flavor additions in order to get: Indian-style, aioli, remoulade, and ...

Filed under: Recipes, Condiments I adore mayonnaise (to the point that I once made a meal of just bread and mayo). I love it on sandwiches, and even more on fries. I don't even mind if it's the fake light stuff, as long as it's not the evil Miracle Whip (go here for a rant I couldn't say better myself). However, I have a confession: With all the ...

Filed under: Recipes, Northern Africa, Condiments, Spices, Ingredient Spotlight What Tabasco is to Avery Island, harissa is to Tunisia. This brick red tomato, garlic and spice paste is stirred into stews, served as a condiment for elaborate couscous dishes, and used as a rub for meat. Though originally Tunisian, it's ubiquitous in Moroccan and ...

Filed under: Lunch, Dinner, Snacks, Grains, Vegetables, Dairy, Recipes, Baking, Eggs, Condiments, America, Comfort Food It's no secret that I have all kinds of contempt for Sandra Lee. I won't go into my usual rant about how weird it is that her Chanel-quilted headband always matches her too-tight cashmere deep V-neck sweater, matches the drapes ...

Filed under: Dessert, Chocolate, Midwest Rural, Midwest Cities, Recipes, Candy, How To, Condiments, America, Comfort Food, Super Bowl XLII In case you haven't figured it out by now, I am a football fan. However, I have to admit that at least one third of my interest in football is not about the game. Sure, I can follow the game, thanks to four ...

Filed under: Lunch, Dinner, Hors D'oeuvres, Snacks, Vegetables, Recipes, Pork, How To, Southern States, Condiments, America, Comfort Food, Slow cooking, Braising, Meat We're being a little lazy this Sunday afternoon because we're anxiously watching the two conference championship games on TV, but that hasn't stopped us from doing the research we ...

Filed under: East Coast, Recipes, Steaming, Did you know?, Condiments, America, Shellfish The Maine shrimp (Pandalus borealis) season just started and goes from December 1, 2007, through April 30, 2008 It is my first Maine shrimp season since I only moved to Mid-Coast Maine late last spring. I've been waiting ever since for the season to start, ...

Filed under: Recipes, How To, CondimentsIn my family we take our Thanksgiving gravy very serious. My father, the primary holiday chef in my parents' marriage, learned the secrets of gravy-making from his mother and has passed them on to me (my sister doesn't have a whole lot of interest in gravy prep). For years now, I known how to create at ...