Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
As I reminisce about the day at Churchill Downs, the images of grand Fascinators and the thundering hooves of the racehorses are vivid, but what lingers most is the memory of the meal that is extraordinary and timeless. amid the historic back drop f the […]
There is something magical about watching your team win, and last night, Creighton’s Girls basketball team gave us a performance to remember. From start to finish – each play more intense than the last – but when the final buzzer rang, it is a clear […]
Cooking with cousins is a mixed of tradition and creativity. Steven’s latest culinary experiment brought those memories rushing back. This time, it is a smoked pork lion – two hour labor of love he proudly documented in photos. Along side the photos came is notes: “Smoked 6 pork tenderloins at 250F degrees two hours for an internal temperature of 150- 160F. Hawaiian rolls on deck, melted butter and garlic salt to bate the rolls in.” This was a trial run for his upcoming big cook: Cook for the firehouse crew.
Now I’m waiting on his firehouse review and possibly making it into the FireHouse Cook Book. If the trial run was anything to go by, they are in for a 3 Alarm treat.
Stay tuned.
In our family, spaghetti and peas isn’t just a dish; it’s a comforting ritual that brings us together, reminding us of simpler times and shared stories. Growing up, it was the meal that brought everyone to the table, a reliable classic that somehow managed to […]
Blanching is one of those culinary techniques that often goes unnoticed, yet it plays a vital role in many dishes. At its core, blanching is a simple process: Briefly boiling vegetables and then plunging it into ice water to stop the cooking. While it might sound basic, this method opens the door to enhanced flavors, vibrant colors and improved textures
The first step in blanching involves immersing vegetables, in rapidly boiling water. Remove from boiling water, the vegetable is shocked in ice water. This stops the cooking process and locks in the color.
Though blanching is a straightforward process, its application are vast. It teaches us something fundamental about cooking: that something the most simple is the foundation to the greatest impact.
Texas: a land where barbeque isn’t just food – its a rite of passage, a gathering of cultures and flavors. I have driven a stretch of road and the unmistakable aroma of smoke meats guiding to the heart of Texas Barbeque. The adventure takes winds […]
There is a special surprise when a food truck rolls onto campus, a surprise moment that breaks the day’s routine and promises something extraordinary. Today, i caught that suprise – the unmistakable sight of a culinary food truck parked infornt of the dorm, it cheerful […]
From family folk lore is the legend of Dad’s rock soup. He was renown for driving up from Whitter, traveling with a stock pot full of what he called “Rock Soup”. His recipe included the stone were well washed and soaked overnight, they would soften enough to almost be edible.
When we are hungry from the heart, we don’t need all the answers. We just needs Dads tenacity to start with a stone, and we were always grateful for the visit.
The Café at Creighton University can be thought as creating food for our success for studies. Balancing ROTC PT and studies, nutrition often falls to the bottom of the priority / survival list. The University cafe becomes my critical stop between classes, and while it […]
