RSSNew Recipes: Caramel Sauce, Tilapia, Coconut Rice
February 21st, 2007 by Dawn, Co-founder of Rouxbe
Well, well, well – here I sit, thinking about my first blog! I wish I knew my blog was going to be very exciting and everyone would say to themselves, “oh my goodness, what a fantastic blogger she is, so much insight and funny to boot.”
Alas, that’s not going to be the case – not because I don’t care or don’t have a few ideas here and there, but simply because I have been working on all of the new videos released to the website this week. I have to say though, that I cannot wait until you see them. (Whoever “you” are. I suppose “you” is whoever is actually reading this. Thanks, “you.”)
This week we are sending out a rich and creamy Homemade Caramel Sauce. Believe me, this is nothing like the sauces you will find in your local grocery store – it’s lip-smackingly good. (Of course, the Nonna in me wants to warn you that it will still be very hot after you make it, so before you go sticking a spoon into it and tasting it, make sure it is cool enough. Don’t want you to burn your tongue on my very first blog.)
The other two videos are Pan-Fried Tilapia with a Cilantro, Orange, Cumin Dressing. This is super easy to make and quick, it also happens to be very healthy. The dressing is full of yumminess and is also great on salads. In fact I was testing one just today… lets just say, mango, shrimp, delicate butter lettuce and, and… this will be coming out in the future, don’t worry.
The other recipe that goes well with the Pan-Fried Tilapia is Coconut Infused Basmati Rice. Simple and delicious, it is cooked with Pandan leaves which add a beautiful depth to the rice and the flavor is subtle, but wonderful. You can check out the video if you like, and there is a whole section on “what are Pandan leaves”; basically, they add a beautiful aroma and flavoring to rice and curries. You can find them frozen, fresh, dried or in a paste. I like to buy them fresh or frozen, just because I prefer the flavor of them when they are fresh – you’ll probably be able to find them in most Asian stores. They are also called Screwpine leaves, just in case you are having trouble finding them. Just phone around, someone will sell them, unless you live in a remote hut somewhere in Timbuktu.
Well, that’s it for me. Hope you check out the new recipes and I’ll try and keep you informed about what is up and coming!
Chow, as in ciao, for now!
dawn
Dawn, this is great stuff! I’m really liking what I’ve seen of Rouxbe so far. Where do you get the ideas for this great food – is it simply things you eat often, or do you have your own inspirational sources?
I’m definitely hooked – keep blogging, and tell us more about what’s going on. I’ll be sure not to burn my mouth. :)
Hi Mike,
Thanks for the kind words, I really do appreciate them.
As far as the ideas for the food, they come from quite a few places.
Lots of them are things we have been making for years. My partner and I used to own a movie catering business so we had a pretty good and large audience to test our recipes on.
We used to do fun things like “request week” with the crew (especially on shows where we were their sole food providers, sometimes for 9 months straight). We would get some crazy requests that’s for sure. One was “Jello pie” which was actually quite good. We had to phone his Mom to get the recipe and everything. Although, I don’t think we will be putting that one up on Rouxbe!
But generally we could tell what people were fans of because they would ask us, when are you going to make this or that? One of the really popular ones was “freaky fried chicken”. Weâ??ll give you the recipe one day I promise. Itâ??s pretty much the best fried chicken ever. Anyhooo, sorry about the ramble. But that is were a lot of the ideas came from. I also never cook anything; I mean anything, without Rouxbe in mind. I have pads of paper and sticky notes on my counter and I document and make notes for every single thing I make. Nothing worse than thinking “that was delicious, no how the heck did I make it.”
My partner Joe and I are also trained Chefs, although I just like to call myself a cook. We have worked in some pretty great places and have been exposed to many great chefs who are also part of the Rouxbe repertoire. Soon you will be able to access some of the top chefs through Rouxbe. We have already filmed a few and there are many more to come.
So really in a â??very longâ? nutshell that is where our/my inspiration comes from. That and the fact that my dream in life is to be, and this may sound weird, a big round, Italian Nonna. Of course this may be hard, as I am not Italian and I try and watch my waistline.
But the idea of food and what it does to bring people together is what the â??Nonnaâ??sâ? are best at. Eat! Eat! I really do love food and how it makes people feel and all of the experiences that it creates. When I think of most of the great times that I have had in life it usually has something to do with a dinner party or a get together where food is involved. So I guess for me it is more about the experience rather than just the food. Does that make sense?
Well I hope I did not go on for too long. And if you have even read this, well then I Thank You!
Ciao for now.