Learn techniques, get inspired, and join in the fun of our weekly Chocolate Mondays. Traditional comfort foods, gluten-free options, and healthy alternatives merge with today's food trends to give you hundreds of recipes to choose from on The Heritage Cook website. Don't see what you're looking for? Just ask. Welcome to The Heritage Cook Family!
This is going to be a multi-national, multicultural week at The Heritage Cook. Today we are kicking things off with a dessert to get you ready for next Saturday’s Kentucky Derby. Tomorrow we travel to France with a progressive dinner with 12 French courses. And we end the week shouting Olé with a Mexican chicken dish to get you in the mood for Cinco de Mayo. Hold on to your hats folks, it is going to be a crazy week!
When I was a kid, just like most children, I hated vegetables and didn’t particularly care for salads. If it wasn’t iceberg lettuce with sweet French dressing, I wouldn’t touch it. And I sure wouldn’t eat any vegetables or tomatoes my mom always added – they were at the bottom of the bowl when I was done. Everything changed when I was in high school, after having surgery I wasn’t allowed to eat solid foods for nearly two weeks. When I got home the only thing I wanted was salad, bowl after bowl. And I haven’t stopped eating them since.
It is Secret Recipe Clubday again and I have a new blog to introduce you to! This month I was assigned Feast on the Cheap,written by the mother/daughter team of Mary Anne Rittenhouse and Mariel Rittenhouse Goodson. Mary Anne has been a caterer for many years and has honed her craft. Mariel grew up in a house where simple foods were transformed into works of art, refining her palate early.
If you are anything like me, you are always looking for new ways to prepare chicken. I tend to fall back to my comfort zone, repeating similar flavors and techniques over and over. One of the things I like the most about developing recipes for clients is that it forces me to think outside my normal boundaries, challenging myself to come up with new and creative ways to make meals.
When I was a child I hated rice because it was boring white, cooked in plain water with no flavorings. It was pretty awful. As a super taster I wanted flavor and interest, anything that would wake up my taste buds. Then I started learning how to cook and discovered that I could use broth instead of water, add a little wine, herbs and vegetables. Suddenly it became a favorite side dish.