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Showing posts from March 27, 2011

Chai Tea Latte - Easy

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At least once a day, and sometimes twice, I make myself a cuppa tea.  Besides all those dubious health benefits, it all comes down to ... I simply like the stuff.

Neither theHubby or I are coffee drinkers. 
Disclaimer #1: that solo cup o'brown gunk I throw back at work every morning is a relatively recent development and the only coffee I imbibe.  None gets consumed anywhere else. For many years, theHubby and I used to hit a large coffee chain once a week to have ... hot chocolate.  We either visited the shop way too often, or we were so unusual that the barista would tell us what we ordered before we ordered it.  Then one day I noticed chai tea on the menu.
Chai???  That Hebrew word for life (pronounced, if you don't speak Hebrew, as if the "c" weren't there)?  No, a South Asian generic word for tea (pronounced, if you don't speak South Asian, as if the "ch" were there, like in charm).  Someone ordering chai (or chai tea latte as it is called at Cof…

Almond Olive-Oil Tuiles - Passover

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I squeal for tuiles!

Wait ... what?  Squeal for tools?

No, no, no ... first of all, tuiles is pronounced tweels (aha, hence the rhyme). Tuiles, a French word literally meaning "tiles," are curved  cookies named, according to epicurious (a REAL food expert this time), because they resemble curved roof tiles.

Tuiles are extremely thin and shatteringly crisp ... when you make them correctly.  Mine weren't quite as crisp as they should have been (and by "weren't quite as crisp" I mean "not at all crisp").  Because of their thinness they are easyto burn, so I pulled them from the oven after only 6 minutes with just the edges browned, resulting in an extremely thin but chewy tuile, similar to a macaroon but without the coconut.   Still tasty, though.   Next time I'll leave  them in a couple more minutes.

Don't be scared off by the use of olive oil.  The mild stuff adds a buttery-ish taste that's not at all olive-y.  If you have already bou…

Braised Beef

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Here's a question for you:  what is the difference between beef bourguignon and braised beef?

A few vegetables.  And a French name.

Both have onions, tomatoes in some format, mushrooms, herbs and spices, broth, red wine and, of course, the beef.  Bring to a boil, lower heat then simmer for a few hours.  Except  bourguignon has various other veggies, usually of the root persuasion, tossed in.  That's pretty much the only difference.

Yes, I know, there are as many different variations of this dish as there are cooks, so please don't go yelling/bragging about how your way of braising/bourgugnonning is different/superior, 'k?

Thank you.

Now back to the recipe.

When I made this, I conveniently didn't buy enough fresh mushrooms for both the Chicken Anise and this meal, so I *blush* had to fall back on the canned stuff.  Please don't go yelling etc....  I also forgot to add the bay leaf.  It was still pretty good, anyway.  If you ever have occasion to make this for …