The deMenthes always have seafood on Christmas Eve. Since we were visiting our son Baguette and his family in Las Vegas this year, and since our son had announced he was going to make clam chowder on Christmas Day, I decided to try my hand at bouillabaisse for Christmas Eve. This recipe is my version [...]
Yesterday someone set up a gas-fired roaster in front of the local Safeway and started roasting fresh Hatch green chiles. They smelled so good I couldn’t resist buying a bag and rushing home to make a pot of New Mexico green chile stew. I know, there’s another green chile stew recipe here at Crouton’s Kitchen, [...]
This is the Czech version of goulash, as served at the Tábor Restaurant in Portland, Oregon, modified by Ditalini. Traditionally it is served with dumplings, which I’ll include in the recipe, but we serve it with pasta, as shown. The recipe will serve four.
Dumplings 3 1/2 cups flour 1 tsp dry yeast [...]
Boeuf bourguignon with potatoes and broccolini
I finally tackled a long put-off project, the famous boeuf bourguignon (beef stew in red wine with bacon, onions, and mushrooms) from Julia Child’s Mastering the Art of French Cooking.
This is a recipe you’ll need to study and understand before you start, especially if you’re going to [...]
What made this dish special was Ditalini’s home-made chicken stock, so I’ll include both recipes here.
Ditalini's Chicken & Dumplings
Chicken Stock Ingredients
2-3 saved chicken carcasses 4-6 baggies full of saved chicken giblets water 1 onion, chopped 4-6 cloves garlic, chopped 4-6 stalks celery, chopped salt & pepper to taste
Chicken Stock Directions
We’ve always trimmed our tree on Christmas Eve. During our first overseas posting in the early 1980s, we started inviting single friends over to help us hang the decorations. Even though we’re settled down in Tucson now, we still invite our single friends over for the tree-trimming party, and of course we wine and dine [...]
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Gumbo’s hard, right? Not if you use a package roux/gumbo base — then all you have to do is doctor it up. Cajun Crouton is way into easy!
1 cup white rice 2 cups water 1 pkg Zatarain’s Gumbo Base 5 cups water 1/4 cup ground pork sausage (we [...]
I’m cooking a pot of chili con carne this morning, using what’s left of my smoked beef brisket from two weekends ago and a bottle of Shiner Bock Ditalini left in the back of the fridge.
Sure, it’ll have a smokey flavor. But who says you can’t inject a little back-hollow Kentucky into Tex/Mex?
Three summers ago I delivered fancy motorhomes for a Tucson RV dealership. We’d frequently drive new motorhomes across the state line into New Mexico so that customers could take title there and avoid Arizona taxes. Whenever we did, we’d always stop at this little cafe in Lordsburg for green chile stew. Because of that experience, [...]
Over the years I’ve tried chili recipe after chili recipe. This is the one I finally settled on.
olive oil 1 large yellow onion, chopped 4 or 5 cloves garlic, chopped 1 lb chuck roast or top round steak flour, salt, pepper 1 small can tomato paste chili powder cumin 2 [...]