When it comes to classic French cooking, there are five basic sauces—the so-called “mother” sauces—that provide the foundation for most sauces we know today.
You know how when you go to a fancy steakhouse and your steak comes with a sumptuous hunk of cold, creamy butter on it? And it’s just starting to melt and mingle with the meat’s perfectly charred crust to make a mouthwatering, on-the-spot sauce? Compound butter is like that, but better.
This is my take on classic Melba sauce, that exquisite raspberry sauce that famed French chef Auguste Escoffier whipped up for his favorite opera singer, Dame Nellie Melba. The original sauce is a heady mixture of raspberries, current jelly, sugar, and cornstarch. In this version, I’ve done away with the current jelly and the cornstarch […]orange, raspberry, sauce
I’m totally guilty of having guacamole for dinner. Not the most well-balanced meal, I know, but I don’t do it that often. (And hey, I do usually dip veggies and rice crackers in it, as well as chips!) When we’re in a pinch and don’t feel like cooking, chances are I’ll grab a few avocados and go to town.avocado, cilantro, garlic, green onion, lime, serrano
I have another confession to make. When I was a little mouse, one of my absolute favorite treats was a mayonnaise sandwich. Yep, you heard right. A big dollop of Hellmann’s spread on a slice of white bread, then folded in half. (Jam sandwiches, a la Paddington Bear, were a close second.) These days, I […]aioli, eggs, garlic, mayonnaise, olive oil
Recently, my mom and I took a little road trip around the countryside in Northern Connecticut. When we happened across The Garlic Farm in West Granby, we knew we had to pull in and investigate. Here’s a photo tour of the farm, a bunch of info on garlic scapes (including how to cook them), plus […]garlic, olive oil, pesto, pine nuts
Compound butter is a fabulous finishing touch. This is a quick and easy way to add a lot of extra flavor to steaks, chicken, fish, or even rice and pasta. What is compound butter? Compound butter is butter that’s been creamed together with other ingredients, like herbs, spices, wine, oil, etc. Whip it up, keep […]
Mmm, mmm, mmm. We love spicy food at The Mouse House. You know…the kind that makes your nose sweat just a wee bit? These chicken fingers are hot and spicy on the outside and juicy as can be on the inside. A quick dip in a buttery, lime-infused marmalade knocks the edge off the heat […]chicken, chili, lime, orange
These are like little lamb T-bone steaks. They’re on the more expensive side, but I snatch them up when I find them on sale. Our butcher has been breaking down a lot of lamb lately, so I got these for a steal. Like the lamb rib chops I made recently, these cook quickly, which means […]cognac, lamb, oregano, parsley, tarragon
Pomegranate molasses has been popping up in more and more places the last few years. It’s sweet and tangy and is a great way to boost flavor in everything from appetizers to baked goods. Forget shelling out at a fancy food shop. This stuff is easy as can be to make at home. How to […]molasses, pomegranate