I’m pretty happy with my standard French onion recipe, but I decided to deviate when I saw Smitten Kitchen’s recipe posted on social media and got a craving. It was probably the best version I’ve made, and no more complicated than my usual approach. I’m simply linking to the recipe here and noting my one change – substituting Campbell’s canned beef broth for some of the boxed beef stock in the recipe – it really beefs up the flavor (pun unintended).
Monthly Archives: October 2015
This was based on a recipe from our new Japanese cookbook and it was quite good – very delicate. The original recipe called for mackerel which I couldn’t find – I went with catfish because I also find it to have a bit of a strong flavor. I will probably use a different fish next time – the delicate cooking method didn’t really mask that sort of dirty taste catfish can have to me (and this was very fresh catfish). But we still really liked the recipe. Served this with rice, quick-pickled leftover raw veggies and some snap peas tossed in a sesame sauce.
We’re back from Japan and can’t seem to stop eating Japanese food (as you’ll start to see from the new recipes I add here; I also picked up a new cookbook we’re experimenting with). Here’s my take on yaki udon, a quick noodle stir-fry dish. I used this recipe as a base with a few changes.