Jerusalem Artichoke Recipe: Stacks of Yum
Jerusalem Artichoke Recipe: Stacks of Yum I love that every Jerusalem artichoke recipe ever written starts with something that is neither from Jerusalem, nor an artichoke. A Jerusalem artichoke is the international ingredient of mystery and intrigue. Not only...
Carrie in the Kitchen: Red Beets and Rice
Get it? It’s like red beans and rice, but funnier. And also, without the beans. This month’s challenge was a bit of a doozy: Create a dish with the core four ingredients of red onion, red beets, basmati rice and spinach. This felt more random and challenging...
Pantry Raid: How to Cook Jerusalem Artichoke
If you're like a lot of people, you probably haven't even heard of the Jerusalem artichoke. The regular 'ole artichoke, sure. But a Jerusalem artichoke is something a bit different. While you might think the vegetable comes from Jerusalem, it's actually native to...
What is a Julienne Cut?
Today on The Culinary Exchange, we're back to the basics - of cutting, that is. Why? Because knowing how to properly cut your ingredients is an important part of improving your skills in the kitchen. And also, it'll impress your significant other because being handy...
Summer Rolls In Winter: Shrimp or Smoked Tofu
Summer Rolls - A Great Dish Anytime of Year I know, I know! It is not perfect foodie behaviour to eat out of season, but sometimes those cravings are too hard to ignore. When it comes to Vietnamese style summer rolls, I don't think I am actually eating out of...
Creamy Macaroni and Cheese
Creamy Macaroni and Cheese - The King Of Comfort! When in need of comforting, is it any wonder why we turn to a creamy macaroni and cheese for solace? This dish transcends heartiness with its bent noodles and rich sauce. At the same time, a creamy macaroni and cheese...
5 Roux Based Soups That are Perfect for Winter
By now, you should be a pro at making a roux (if you missed our earlier series about how to do this, you should check out this post and this post). While a roux is a common base for many types of sauces, it's also a great base for thick, creamy soups that are...
Pantry Raid: How to Make a Roux
Yesterday, we explained what a roux is and why it's an important technique for cooking. Today, we're going to talk about the different types of roux that you can make and how to create each one. As a quick recap, a roux is a thickening agent that's used as a base for...
What is a Roux and What’s it Used For?
If you've spent enough time around a kitchen with a moderately competent chef, you've probably heard the term "roux". A roux is a simple mixture of a fat and flour heated up to make a paste, which serves as the base for most sauces and some soups. It helps thicken...
Simple Slow Cooker Recipes – Beans, Bulgar, Chicken, & Sausage
Simple Slow Cooker Recipes I have said many times, I love a braise. The braises I especially love are those that represent one pot cooking and those that take budget cuts like shoulders and thighs and turn them into melt in your mouth, tender pieces of meat. One of my...
