Late Night Archives - Cook with Lars

Cream of Wild Mushroom Soup

ChefLars — Thu, 10 May 2018 13:23:41 +0000

I've always enjoyed a great bowl of mushroom soup. It's also an important ingredient in many dishes. This recipe is an Emeril hack. It's very rich so check the "Tips, Notes and Variations" section for thinning as needed.

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Twice-Baked Bacon Cheese Potatoes

ChefLars — Sun, 28 Jan 2018 05:39:00 +0000

A Little Personal History: I love baked potatoes and twice baked is the “bomb” 🙂 Twice-Baked Bacon Cheese Potatoes CourseAppetizer, Side Dish CuisineAmerican EquipmentChef's Knife, Cutting Board, Fork, Grater, Large Mixing Bowl, Measuring Cups, Measuring Spoons, Medium Mixing Bowl, Potato Masher, Small Mixing Bowl CostCheap Skill LevelArtisan Ingredients 4medium baking potatoes(i.e. Russet, Idaho) 8cup bacon
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Denver Omelete

ChefLars — Sat, 27 Jan 2018 01:58:23 +0000

A Little Personal History: I love Brunch!! Eggs served the way you like … Eggs Benedict, Omelete, Scrambled, Fried …. Crepes, Blintzes, Pancakes, Muffins, Rolls; Bacon, Sausage and all the other awesome Sides, Fruits and Desserts served “smorgasborg” style And if I want an omelette? My favorite is where I live … The Denver Omelet. And here’s
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Cornbread

ChefLars — Sat, 27 Jan 2018 01:37:44 +0000

A Little Personal History: There’s something about the way corn bread crumbles and melts in your mouth I love. It’s an ultimate “comfort” bread I just had to master making. Here’s what I came up with. So good 🙂 Cornbread Native Americans were using ground corn (maize) for food thousands of years[2] before European explorers arrived
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Chicken Sausage Gumbo

ChefLars — Sat, 27 Jan 2018 00:55:27 +0000

A Little Personal History: I first got turned onto Gumbo while living and working in New Orleans. It’s a great dish, easy to make, especially when you’ve got left-over meats and/or seafood. Chicken Sausage Gumbo Gumbo is a stew popular in the U.S. state of Louisiana, and that state's official state cuisine. It may have
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Deviled Eggs

ChefLars — Thu, 25 Jan 2018 02:13:33 +0000

A Little Personal History: Whether it’s the name, variety of ways to make them; I do love deviled eggs. Anytime, day or night. I really enjoy serving them Smörgåsbord style … placing all the “optional” toppings as side dishes so guests can add any combination to “personalize” it to suit their mood. My own favorite is with smoked salmon
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BELT Sandwich

ChefLars — Wed, 24 Jan 2018 23:45:29 +0000

A Little Personal History: For breakfast, lunch or late night snack that’s quick to make, especially if just for me, I always seemed to have a loaf of french bread, eggs, bacon, lettuce and tomatoes handy and available. For me, it’s become a natural sandwich to whip up if hungry before going to bed. BELT
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Philly French Cheese Dip

ChefLars — Wed, 24 Jan 2018 06:55:22 +0000

A Little Personal History: A French Dip Sandwich has always been one of my favorite lunch-time meals. As a matter of fact, if I’m trying out a new restaurant for lunch, if French Dip is on the menu and they don’t offer a Reuben, I’ll order it as a barometer for other dishes on the menu.
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Chicken Burritos

ChefLars — Wed, 24 Jan 2018 01:44:06 +0000

A Little Personal History: There’s nothing like a good burrito to fill you up when your on the go. Here’s my favorite chicken burrito. Chicken Burritos In Mexico, meat and refried beans are frequently the only fillings. In the United States, however, burrito fillings may include a combination of ingredients such as Mexican-style rice or
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Baked Potato Skins

ChefLars — Wed, 24 Jan 2018 00:23:22 +0000

A Little Personal History: When dining out casually, many of the restaurants frequented offer their own version of potato skins on the appetizer menu. While tasty, the potato skins are almost always deep fried. This version makes the skins flavorful and crispy without deep frying. Baked Potato Skins Potato skins – Wikipedia http://en.wikipedia.org/wiki/Potato_skins CourseDinner, Lunch, Side
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