homecook – Page 2 – The Family Cookbook

French Onion Soup Chicken

It’s rich. It’s got a little crunch. It’s highly addictive. It’s… french onion soup chicken?? When you boil it down, it’s almost like a chicken parmesan atop of a reduced french onion soup recipe, but I’ll be damned if it isn’t absolutely delicious. I like it because it combines my love of French Onion SoupContinue reading “French Onion Soup Chicken”

French Onion Soup

Concept to make this is to cook down sliced onions until brown and almost syrupy, add in flavorful reducing liquid such as wine and Worcestershire, and then cook into beef stock until the flavors mellow. The best broth is always going to be the one you make yourself, but if you don’t want to spendContinue reading “French Onion Soup”

Braised Pork Belly

It’s fatty. It’s meaty. It’s soft. It’s delicious. And if you’re not careful, you’ll eat a lot of it in one sitting. If you want to do this right, it’s going to take a couple days’ worth of prep time, which is why this is one of the more complex recipes that I make. ThisContinue reading “Braised Pork Belly”

Homestyle Tomato Sauce

This is one of those “old world” recipes you’ll find on this blog. I love to cook what I call “low and slow” which allows flavors to mellow and come together to create something wonderful and delicious. The ingredients are simple; the history is long and profound. Most red sauces you’ll see have most ofContinue reading “Homestyle Tomato Sauce”

“Steakhouse Style” Asiago Creamed Spinach

Classic. Creamy. Delicious. I made this for my company potluck this season for the first time and got a kudos from the company for it, so now I get to share how it was made. I cook a lot by taste testing, so my measurements for this recipe are not precise, but more guidelines. IContinue reading ““Steakhouse Style” Asiago Creamed Spinach”

Cooking with Oil 101

If you’ve ever walked into the spice section of your local grocer, you’ve seen a bunch of different options for oil to cook with. But which is best? Well, none. They all have different purposes and reasons why we use them. But I’ll break down a couple of key factors when selecting which oil toContinue reading “Cooking with Oil 101”

Introduction

I always figured that one day I’d be able to get my act together and start writing again. But I wasn’t sure what I’d write about, although I’ve constantly had coworkers and friends and family members always tell me that I needed to write down all of my recipes. I’m going to do my bestContinue reading “Introduction”