I’ve always enjoyed a good Japanese curry. While totally different than a traditional Indian curry, which I also enjoy, it’s real comfort food. It’s often referred to as the national dish of Japan. Even the Emperor is said to enjoy it.
Continue reading “Homemade Japanese Chicken Curry Recipe: Easy Comfort Food”A roux is the fundamental base for many Continental classic sauces and is essential in Cajun and Creole cooking. It is a wonderful way to thicken a sauce and is easy to make.
Continue reading “Types of Roux: From White to Dark”
A couvillion is in the same family of the Creole/Cajun court-bouillon and the French court-bouillon. The major difference is that couvillion starts with a medium dark roux and is thick and almost stew-like.
Continue reading “Authentic Cajun Catfish Couvillion: A Step-by-Step Guide”