Don’t know what kind of a sauce to make for your chicken, steak, duck, turkey, pasta, fish, mashed potatoes, or any other dish? Try out these creations. My non dairy versions of classic french sauces, Buerre Blanc and Buerre Rouge. And try out the dishes I made each one with as well, Squash Ravioli, and Beef Steaks. Try this out on your next #TuesdayBoozeday.
Maybe now when they ask for a “signature dish” on food network star we can all understand what that is, since they never explain the term! thank you, wikipedia, the source of answers to all my random questions 
Food Network Star 8 Casting Call : Upload : Shows : Food Network.
do you want to be the “next food network star”? heres how to apply! good luck!
I had some plums in my fridge that I knew I was not going to eat before their untimely demise, and I knew that they should not have to go to waste just cuz I am not a big fruit eater. Why did i even buy them, you ask? Well the answer to that question is that I love plums. Love love love. Just as I am G-ds gift to man, plums are G-ds gift to me. They are sweet, they are sour, they are amazingly delectable. Almost like me. This delicious and multifunctional sauce has many applications from marinades to dressings.
I was watching “Easy Entertaining with Michael Chiarello,” and he was using roasted lemon juice in a vinaigrette. So I decide, hey! why don’t I try it out, it looks really good! Continue reading
koshericious
