Just in time for Valentines Day! Inspired by culinary icons such as Julia Child and Graham Kerr, Chef Mike Mech brings us this traditional and delicious wine filled, slow roasted Beef Bourguignon, adding his own modern twists to the dish! We highly recommend that this dish is paired with Bungalow Chef's Potato Soufflé, as it is the perfect foundation for a special occasion dinner for two.
The key to Japanese food seems to be the enhancement of natural flavors. Ginger, garlic, and soy may seem like strong flavorings, but the abiding essence of the meal comes through with honest simplicity and respect for the ingredients. This recipe was brought to us from the chefs at Rattan Direct who know how to make a truly luxurious dish.
This dish is packed full of nutrients and very easily adapted to whatever sort of flavor you want to add to the chard. By using a variety of vegetables this dish boasts the right stuff to keep you from getting sick this cold winter. Not to mention it's going to warm your belly and impress your mouth with the array of complex flavors rooted in this vegan dish!
Back in the 1870s, Market Day took place on the first Thursday of every month along the southern stretch of what is now called Olde Western Avenue. This was when farmers within a twenty-five miles radius would eagerly bring their livestock and produce to sell to Blue Island residents. My Great Grandma Ma Schade often shared her memories of Market Day and it was easy to imagine her strolling through the market in search of the best vegetables she could find. And yes, root vegetables like onions were high on her shopping list.
My onion, leek, and pea gratin pays homage to the onion root vegetable and the farmers who worked the rich Midwestern soil in days past. This is the perfect accompaniment to roast chicken, holiday ham, as well as beef or pork roast
Own Your Party with this epic Greek nachos recipe using Aussie lamb! You'll get spicy Australian lamb served on fresh-baked pita chips with feta cheese, Mediterranean olive pico de gallo and tzatziki sauce. The spicy ground lamb, Greek tzatziki sauce and Mediterranean pico can be prepared ahead of time so you can focus more on entertaining your guests and less time in the kitchen preparing this amazing appetizer. While we were developing this recipe in our test kitchen a crowd gathered to gobble up the left-overs. Yes, this recipe is that good!
Find our other original Aussie lamb recipes at this link and "own your party" with as many as you choose!
Own your New Year’s Day party with this impressive slow braised Australian lamb recipe. Delicious served with Yukon Gold mashed potatoes and a steamed asparagus. The roast lamb, slow-braised in chicken stock with mirepoix, Madeira, fresh thyme and apricot jam, fills the house with rich aromas in anticipation of a festive dinner.
This power bowl is easily customizable to feature your favorite healthy ingredients, but we've decided to load it up with our favorites! There is nothing better than the combination of textures and flavors all on top of a bed of perfectly crisped greens and quinoa. It takes just a little time to make and it looks absolutely beautiful when it's finished!