We had another very successful weekend in the kitchen. We’ve been searching for a good brown sauce for Chinese dishes, and Ken pretty much nailed it on Saturday, turning out a wonderful batch of cashew chicken.
Next time, a little more heat, a little less honey, but overall: an excellent sauce!
We had an old-fashioned Sunday dinner again today, with a baked ham, potatoes, and the remainder of the green beans sauteed with mushrooms. That reminded me I was asked for the recipe and didn’t post it. We based it on this recipe, with some variations:
–we used half butter and half olive oil to saute the mushrooms and onions
–we used about half the mushrooms called for, if that
–we didn’t have shallots on hand, so we diced in half a medium yellow onion instead
If you’re cooking for 2-4 people, you could easily halve the recipe–two pounds of beans filled a large bowl; we had leftovers for several meals. But they do freeze and reheat well–we just microwaved the box we froze two weeks ago and they were fresh, crisp and tasty.
Crusty, chewy, delicious! A gorgeous rustic European-style bread, and so easy to make. Trust me, try this recipe, and prepare to feel like a bread-baking genius at the fantastic loaves you turn out.
Since the basic recipe turned out so well, we’re now going to experiment with it: we’re going to try mixing in cloves of roasted garlic, and a sourdough version, and a beer variation. If we come up with anything truly spectacular, I’ll give you the details. Meanwhile, what are you doing still hanging around here? Get to baking!