posted 1 year ago
Making brown stock today. It's labor intensive, but it's worth it.
About
I'm a self-proclaimed foodie and food blogger living in Utah. I'm married, have four kids, like to cook and eat. My hair and eyes are gray, my belly is round. Everything else changes on a regular basis.
Featured Recipes
A light pasta dish that's best with fresh, ripe tomatoes. The sauce isn't cooked, but it should marinade for a while to blend the flavors. View Recipe
A condiment to dip french fries in, hailing from Utah and it's surrounding states. At it's most basic, it's mayo and catsup. My version has more kick… View Recipe
A celebrated dish from Burgundy, France. Beef is simmered in a rich red wine sauce to make it tender and flavorful. The beef should be marinated for… View Recipe
Classic comfort food, this soup let's the vegetables take center stage. View Recipe
A classic rice dish with tomatoes, garlic and chili powder, baked in the oven. I modified a recipe from America's Test Kitchen to fit my own tastes a… View Recipe
Traditional bottled kimchee uses fish sauce. This homemade vegetarian version is much crisper and lighter. View Recipe
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Dan Yim
1 year ago
Lovin' these recipes, John! Thanks for posting and we look forward to more. Let me know if you have any questions about the site, Cheers! ~Dan, Kitchen Monki Community Director
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