

Shrimp Fauxtoufee
Confession: I've not had the opportunity to enjoy many Cajun dishes in my life, and their roux base poses a bit of an obstacle to further...


Sous vide attempt #2: Spinach and cheese-stuffed chicken roulades
My second sous vide dish was a resounding success. To make the roulades (4 generous servings) - 2 chicken breasts (about 16 oz raw) - 8...


Sous vide attempt #1: Western Grillers
An inexpensive 24 oz "Western Griller Steak" (I had to look it up, it's from the bottom round) was used for the maiden voyage of my...


Sometimes you just need garlic, butter, and carbs.
Hers: 386 Artichoke (76) + light butter (40) Shrimp (160) + scampi (butter, white wine, garlic, fresh and dried herbs = 40) Konjac oat...