Skillful Archives - Cook with Lars

Baby Back Ribs & BBQ Sauce

ChefLars — Thu, 25 Jan 2018 05:33:19 +0000

A Little Personal History: Ribs and BBQ go hand in hand, well actually hand in mouth . Yet there’s nothing worse than tough chewy pieces getting stuck in your teeth. This method of marinating, baking and finishing off on the grill makes for an easy and quick to serve succulent, fall off the bone ribs that
Read more...

The post Baby Back Ribs & BBQ Sauce appeared first on Cook with Lars.

New England Clam Chowder

ChefLars — Thu, 25 Jan 2018 04:56:54 +0000

A Little Personal History: On those cold winter nights, there’s nothing like a hearty filling soup and clam chowder fits the bill. Here’s my favorite tried and true way to make it. And in a bread bowl, all the better. New England Clam Chowder CourseLunch, Main Dish CuisineAmerican EquipmentChef's Knife, Cutting Board, Large Cooking Pot,
Read more...

The post New England Clam Chowder appeared first on Cook with Lars.

Chili Con Queso

ChefLars — Thu, 25 Jan 2018 01:54:47 +0000

A Little Personal History: On a cold Colorado winter night, there’s nothing quite like some piping hot cheese dip with chips and bread. Here’s my favorite ? Chili Con Queso CourseAppetizer, Side Dish CuisineTex-Mex EquipmentLarge Skillet, Measuring Cups, Measuring Spoons, Medium Mixing Bowl, Serving Bowls, Spatula, Wooden Spoon CostCheap Skill LevelSkillful Servings2 cups Prep Time10 minutes
Read more...

The post Chili Con Queso appeared first on Cook with Lars.

French Onion Soup

ChefLars — Tue, 23 Jan 2018 07:10:02 +0000

A Little Personal History: On those cold winter nights, French Onion Soup is one of my go-to soups to warm and fill me up. Here’s my tried and true favorite, French Onion Soup CourseAppetizer CuisineFrench EquipmentBaking Sheet, Chef's Knife, Cutting Board, Grater, Kitchen String, Ladle, Large Skillet, Measuring Cups, Measuring Spoons, Medium Mixing Bowl, Medium
Read more...

The post French Onion Soup appeared first on Cook with Lars.

White, Blond, Brown Roux

ChefLars — Sat, 20 Jan 2018 21:37:43 +0000

A Little Personal History Forget corn starch and other thickening agents, roux is the tried and try best way to thicken sauces, avoiding any of that “chalky” flavor. Here’s how to make all three varieties. White, Blond, Brown Roux A Roux (pronounced “ROO” as in rooster) is the basis for most stews and gumbos. Roux
Read more...

The post White, Blond, Brown Roux appeared first on Cook with Lars.

Rocky Mountain Pot Roast

ChefLars — Thu, 07 Dec 2017 22:00:24 +0000

A Little Personal History I love making “cheap” cuts of meat melt in your mouth. And in the Rockies, on those cold winter nights after a hard day work, there’s nothing like a great Pot Roast to fill you up and left-overs for days to come ? Rocky Mountain Pot Roast Cuts of beef that perform
Read more...

The post Rocky Mountain Pot Roast appeared first on Cook with Lars.

White Sauce

ChefLars — Thu, 29 Jan 2015 13:31:11 +0000

A Little Personal History: If you make your own sauces, you need to know how to make White Sauce, one of the “Mother Sauces” White Sauce White Sauce is a common name for the classic Béchamel Sauce – one of the “Mother Sauces” of French Cuisine. Béchamel Sauce is rarely used on its own; but
Read more...

The post White Sauce appeared first on Cook with Lars.