Thai Red Curry and Coconut Butternut Squash Soup

17 01 2016

Thai Butternut Squash SoupOn Saturday mornings, I’m a bit of a creature of habit. Get that first cup of coffee poured and go sit down for a little quiet time in front of the computer. Might be Facebook or Pinterest, catching up on sports or recipe blogs, etc.

Yesterday I looked to my right and was reminded that we have quite a few butternut squash left from last summers garden. I popped up Pinterest and started looking around. I don’t know how many of you like that site but one of my favorite features is once you’re looking at a pin that interests you, there are magically related pins listed under it. The subjects meander around a bit but it tends to be where I find inspiration. That’s just what happened. I was looking around for a variation on the ginger-curry soup that I like to make with our butternut squash and one of those related posts was for a very traditional Thai red curry. It had nothing to do with squash, just a soup recipe. I read that and thought that I could come up with a good fusion of the two. Here’s what I came up with last night. I only used 6 ingredients but I think it might be one of my best creations so far. Read the rest of this entry »


Creamy Butternut Squash Pasta

1 01 2016

20151011_180732This one is a little different. I’m all about butternut roasted in salads or made in to a great curry soup, even as a filling in a ravioli but I’ve never seen the squash BE the sauce. To give credit where credit is due, Katie found this recipe. I think I actually made it the same day she sent it to me. We grow butternut in the garden every year and this year was a VERY good year for that particular plant, in fact we still have 8-9 of them wintering right now to use throughout the cold months. Alright, enough yammering, on to the recipe. Read the rest of this entry »

My Personal Roasted Tomato Sauce

19 09 2015

20150829_154721Late summer, it’s all about tomatoes. To see how many you can eat, how many ways you can use them, how many can you save for the chilly parts of the year when they are horrible in the store. Once you finish off the big slicers for BLT’s, the cherry tomatoes for snacking and salads (or you could be adventurous and pickle those, click here to check that out), it’s time for all those paste tomatoes to get ripe, sauce time! Here’s the thing, there are 100 ways to make sauce, for pizza, pasta, salsa…it can go on and on and on. I make one basic sauce, it’s much easier to adjust seasonings at the time of use than to make separate batches.

Here’s the rest of the short list of ingredients. Read the rest of this entry »

Tomato Pie – A Great Way To Finish The Season

10 10 2014

Tomato PieThis time of year, you’re likely bemoaning the end of summer and the bounty that it provides, OR, tired of  roasting, canning or freezing, OR, frantically trying to figure out what to do with the end of season goodies that this late summer has brought us. Well, I have a suggestion for the tomatoes! Try your hand at a tomato pie! You can either eat it the same day or prepare the pie and freeze it before baking to save for a slightly chillier season. It can be served as a main dish or as a side.

Read the rest of this entry »

Flank Steak Bulgogi (Korean BBQ)

10 02 2014

flank steak bulgogiSo, here’s the thing.  A few weeks ago, we experienced KOi Fusion for the first time.  A Portland food truck legend, they make some of the best Asian inspired tacos ever conceived.  We tried the Bulgogi Tacos, otherwise known as Korean BBQ Beef and they were nothing short of amazing.  I’ve had that flavor on my mind ever since.

Since we’ve been snowed/iced in for a few days, even the pizza delivery places were closed, I decided that it would be fun to try and recreate bulgogi using a flank steak that I had in the house.  I had absolutely no idea what ingredients I’d need or if we had them, and I wasn’t inclined to slip and slide my way to the store again.  Initially I was disappointed as the main ingredient in most of the recipes I’d found was crushed pear, pear puree or pear juice.  This isn’t really a common ingredient in our home so I was about to change my focus and look for something else to do when it occurred to me, my mother-in-law had canned some pears the summer before and we “might” have a jar left.  A chilly trip out to the garage confirmed YES, one jar remaining!  Here’s the details of the recipe that I used. Read the rest of this entry »

Baked Poblano Spaghetti

28 03 2011

This recipe first came to me via a fundraiser lunch potluck at WorkSource Oregon, Employment Department.  One of my wife’s co-workers made this and I just had to have the recipe.  It’s in the regular rotation at home for dinner now, even the kids love it and I think we all know how hard it is to get kids to eat peppers/chile’s.  Enjoy!

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The Best Wild Mushroom Beef Stroganoff

23 01 2010

I have probably 25 recipes for Beef Stroganoff, and while this isn’t the simplest recipe in terms of steps, it is by far the best end product. One word of caution, don’t skimp on the step of making the roux, getting the deep color at that step will give you both deeper flavor and give the dish a great color for presentation. Read the rest of this entry »


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