In a recent thread on My Nebraska Kitchen, the issue of how to get seeds to stick to bread came up. So, today I tried an experiment. I made a batch of Chicago-style hot dog buns (the KAF recipe), making 12 buns. (We like our buns a little smaller than what the recipe suggests.) I divided…
- Home
- 2017
Aspen House Restaurant — Great Dining in the High Plains
Rawlins, Wyoming, is not the sort of place where you’d expect to find a great restaurant, but we did. The Aspen House restaurant is in an old Victorian-style house built in 1905 that has been converted into a restaurant. The room we were in was probably a parlor or breakfast room, although it may have also…
Gravy — the real Mother (and Father) sauce
Classically trained chefs, please stop reading this column now. OK, you’ve been warned. In classic French cooking there are five mother sauces, as first set forth by Marie-Antoine Carême and later revised by Auguste Escoffier: Béchamel, Velouté, Espagnol, Tomato and Hollandaise. These are called mother sauces because they’re the starting point for hundreds of sauces. James…