If you want to get the results a restaurant gets you need to use the ingredients they do. Demi-glace is one of those ingredients. It’s a flavour bomb.
chicken marsala
Chicken marsala is a classic Italian restaurant dish. Pound some chicken flat, flour it up, fry it up with some mushrooms and douse it with marsala wine. Not bad. Not great. And more work than it’s worth. Why not do away with the scaloppine? Go in a more rustic, hearty direction? Bring it into cacciatora territory? I bet that’s where chicken marsala comes from anyway. Italian home cooking five hundred years ago. I say let’s go back.
thai dipping sauce
Thai nam jim or Thai dipping sauce is crazy flavourful and dead easy. Garlic, shallots, lime juice and hot chilies. It’s a Thai wonder sauce.
home made roast beef sandwich meat
I don’t understand store bought roast beef sandwich meat. It’s expensive. It has a funny texture. It’s not very good at all. I’m just not a fan. If you’re looking for a better roast beef sandwich, have an oven, an instant read thermometer and a sharp knife you can do better. Home made roast beef sandwich meat. Like you’d get from an awesome sandwich food truck.
indian restaurant dhansak curry
Dhansak is a famous Parsi dish. Indian restaurant dhansak curry is adapted from the traditional. But the big flavours, lentils and a bit of sweet and sour remain.
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beef and beer stew – carbonnade a la flamande
Beef and beer stew – carbonnade a la flamande – is all about the beef, the beer and the onions.