Talk about a love/hate relationship! These Individual Chocolate Souffles are everywhere and have been for ages. Sometimes I think I’m just over them. Yet one bite and I fall back in love. One thing’s for sure, they’re perfect for Valentine’s day.
Individual Chocolate Souffles
I was introduced to Posole or Pozole Pork Hominy Stew (Pozole Rojo) in Denver when one of my co-workers bought it for nearly every office “food day.” Those in the “know” snuck away to the buffet table before lunch to get some before it was all gone. Now, I’d like to introduce you! Succulent pork and hominy swimming in a rich, garlicky, chile-based broth; the taste is reminiscent of tamales.
New Mexican Pozole
The thing about crêpes? They’re absolutely dirt cheap to make, yet seem so fancy. Gourmet on a budget. This is the recipe I come back to, over and over. I’ve used it with my filled and rolled Austrian Crepes, and it’s a go-to recipe for any favorite recipe.
Sprinkle with powdered sugar.
I always love to make a Slow Cooker Pulled Pork. It’s so easy and there’s nothing like a set it and forget it recipe. Of course, it takes a bit of time, but that’s pretty much time while you’re doing whatever you have to do. And then there is that tantalizing aroma filling your kitchen, driving you nuts, until the moment you open that slow cooker to this glorious pork and snitch that first bite before you even take it out. Don’t you tell me that’s just me!! I know you do it, too. Or maybe it IS just me?
Did this really come from a slow cooker? Yeah, I went “fancy” but it’s just as good on paper plates! Pride of Deer Camp BBQ sauce on the left.
I seem to have been on a French food kick, lately, but this little recipe was inspired by one of my favorite movies, Dean Spanley (now on Netflix.) Mrs. Brimley, the cook, in deciding what to make for a dinner, mentions her Choux Pastry, “too good to be eaten,” she says. That reminded me of Gougeres, made from pâte à choux.
White Cheddar Gougeres
