https://cookwiththetwine.com/contact/2022-06-04T19:21:28+00:00weekly0.6https://cookwiththetwine.com/about/https://cookwiththetwine.com/wp-content/uploads/2022/06/a11ef5d3-3e7d-49d7-b8ad-7613b56fada9.jpegAshleyhttps://cookwiththetwine.com/wp-content/uploads/2015/03/img_3747.jpgIMG_37472022-06-04T19:19:36+00:00weekly0.6https://cookwiththetwine.com/2015/06/11/savory-breakfast-strata/https://cookwiththetwine.com/wp-content/uploads/2015/06/img_4471.jpgIMG_4471The assembled dish, prior to setting and baking.https://cookwiththetwine.com/wp-content/uploads/2015/06/img_4470.jpgIMG_4470https://cookwiththetwine.com/wp-content/uploads/2015/06/img_4482.jpgIMG_44822020-04-25T04:51:20+00:00monthlyhttps://cookwiththetwine.com/2015/06/13/the-dish-9/2015-07-12T17:03:55+00:00monthlyhttps://cookwiththetwine.com/recipes/2015-07-12T02:00:51+00:00weekly0.6https://cookwiththetwine.com/2015/07/02/honey-cinnamon-ice-cream/https://cookwiththetwine.com/wp-content/uploads/2015/07/img_4750.jpgIMG_4750https://cookwiththetwine.com/wp-content/uploads/2015/07/img_47491.jpgIMG_4749Honey-Cinnamon Ice Creamhttps://cookwiththetwine.com/wp-content/uploads/2015/07/img_23261.jpgIMG_2326The Kitchen Aid ice cream attachment really simplifies the churning process.https://cookwiththetwine.com/wp-content/uploads/2015/07/img_23161.jpgIMG_2316https://cookwiththetwine.com/wp-content/uploads/2015/07/img_23101.jpgIMG_2310The custard needs to be strained before churning.https://cookwiththetwine.com/wp-content/uploads/2015/07/img_22771.jpgIMG_2277The custard mixture must be scalded twice before freezing.https://cookwiththetwine.com/wp-content/uploads/2015/07/img_4749.jpgIMG_4749https://cookwiththetwine.com/wp-content/uploads/2015/07/img_2326.jpgIMG_2326https://cookwiththetwine.com/wp-content/uploads/2015/07/img_2316.jpgIMG_2316https://cookwiththetwine.com/wp-content/uploads/2015/07/img_2310.jpgIMG_23102015-07-08T02:09:31+00:00monthlyhttps://cookwiththetwine.com/2015/04/16/split-pea-soup/https://cookwiththetwine.com/wp-content/uploads/2015/04/img_3839.jpgPea SoupPea Souphttps://cookwiththetwine.com/wp-content/uploads/2015/04/img_3831.jpgIngredients2015-07-08T02:07:41+00:00monthlyhttps://cookwiththetwine.com/2015/04/30/chicken-paprikas/https://cookwiththetwine.com/wp-content/uploads/2015/04/img_3937.jpgFinished dishVoila: A hearty hunky favorite!https://cookwiththetwine.com/wp-content/uploads/2015/04/img_3914.jpgIMG_3914Carefully brown the onions and chicken.https://cookwiththetwine.com/wp-content/uploads/2015/04/img_3924.jpgIMG_3924https://cookwiththetwine.com/wp-content/uploads/2015/04/img_3901.jpgIMG_3901https://cookwiththetwine.com/wp-content/uploads/2015/04/hunky1.jpghunky1https://cookwiththetwine.com/wp-content/uploads/2015/04/hung2.jpghung2https://cookwiththetwine.com/wp-content/uploads/2015/04/img_3932.jpgIMG_39322015-07-08T02:07:00+00:00monthlyhttps://cookwiththetwine.com/2015/05/06/ginger-breeze/https://cookwiththetwine.com/wp-content/uploads/2015/05/img_0003.jpgIMG_0003There's nothing like perfecting recipes mid-move! https://cookwiththetwine.com/wp-content/uploads/2015/05/img_00162.jpgIMG_0016https://cookwiththetwine.com/wp-content/uploads/2015/05/img_00161.jpgIMG_00162015-07-08T02:05:49+00:00monthlyhttps://cookwiththetwine.com/2015/05/14/pork-pernil/https://cookwiththetwine.com/wp-content/uploads/2015/05/img_4133.jpgIMG_4133https://cookwiththetwine.com/wp-content/uploads/2015/05/img_4108.jpgIMG_4108Lilly and Dixie got to enjoy some of the pork bones after all our hard work was over!https://cookwiththetwine.com/wp-content/uploads/2015/05/img_4105.jpgIMG_4105https://cookwiththetwine.com/wp-content/uploads/2015/05/img_4097.jpgIMG_4097The finished roast along with the cilantro-lime juices. (We over-cooked the skin just slightly)https://cookwiththetwine.com/wp-content/uploads/2015/05/img_4134.jpgIMG_4134https://cookwiththetwine.com/wp-content/uploads/2015/05/img_4087.jpgIMG_4087I could drink these juices with a straw.https://cookwiththetwine.com/wp-content/uploads/2015/05/img_4077.jpgIMG_4077Look at that crispy skin!https://cookwiththetwine.com/wp-content/uploads/2015/05/img_4068.jpgIMG_4068https://cookwiththetwine.com/wp-content/uploads/2015/05/img_4062.jpgIMG_4062This is just after removing the foil.https://cookwiththetwine.com/wp-content/uploads/2015/05/img_4050.jpgIMG_4050I love the bright color of the sofrito marinade!2015-07-08T02:04:59+00:00monthlyhttps://cookwiththetwine.com/2015/05/21/cherry-clafoutis/https://cookwiththetwine.com/wp-content/uploads/2015/05/img_4242.jpgIMG_4242Cherry pitters are magical, but I learned the hard way that you still need to be extra thorough when removing the pits.https://cookwiththetwine.com/wp-content/uploads/2015/05/img_4263.jpgIMG_4263https://cookwiththetwine.com/wp-content/uploads/2015/05/img_4253.jpgIMG_4253https://cookwiththetwine.com/wp-content/uploads/2015/05/img_4234.jpgIMG_4234Clafouti just prior to going into the oven.2015-07-08T02:03:43+00:00monthlyhttps://cookwiththetwine.com/2015/05/28/osso-buco/https://cookwiththetwine.com/wp-content/uploads/2015/05/img_4298.jpgIMG_4298Osso buco just before going into the oven.https://cookwiththetwine.com/wp-content/uploads/2015/05/img_4286.jpgIMG_4286Bouquet garnihttps://cookwiththetwine.com/wp-content/uploads/2015/05/img_4284.jpgIMG_4284Mirepoixhttps://cookwiththetwine.com/wp-content/uploads/2015/05/img_4274.jpgIMG_4274Mmm browned goodness.https://cookwiththetwine.com/wp-content/uploads/2015/05/img_4329.jpgIMG_4329Hello, beautiful.https://cookwiththetwine.com/wp-content/uploads/2015/05/img_43391.jpgIMG_4339https://cookwiththetwine.com/wp-content/uploads/2015/05/liam.jpgLiam"I WILL FIND YOU, VEAL SHANKS."2015-07-08T02:01:46+00:00monthlyhttps://cookwiththetwine.com/2015/05/29/the-dish-4/https://cookwiththetwine.com/wp-content/uploads/2015/05/img_4379.jpgIMG_4379I can't get enough of this stuff.https://cookwiththetwine.com/wp-content/uploads/2015/05/img_4370.jpgIMG_4370This dip certainly gets me smilin'!2015-07-08T02:00:56+00:00monthlyhttps://cookwiththetwine.com/2015/06/04/artichokes-101/https://cookwiththetwine.com/wp-content/uploads/2015/06/img_4427.jpgIMG_4427:O artichoke stylehttps://cookwiththetwine.com/wp-content/uploads/2015/06/img_4418.jpgIMG_4418Artichokes 101https://cookwiththetwine.com/wp-content/uploads/2015/06/img_4415.jpgIMG_4415Roasted artichokes make me smile!https://cookwiththetwine.com/wp-content/uploads/2015/06/img_4409.jpgIMG_4409Artichokes near the end of the steaming process.https://cookwiththetwine.com/wp-content/uploads/2015/06/img_4394.jpgIMG_43942015-07-08T01:59:51+00:00monthlyhttps://cookwiththetwine.com/2015/06/05/the-dish-5/https://cookwiththetwine.com/wp-content/uploads/2015/06/img_4362.jpgIMG_4362The youngest caterpillars are dark with a white stripe. From afar, they look a bit like bird droppings...https://cookwiththetwine.com/wp-content/uploads/2015/06/img_4290.jpgIMG_4290The herbs for this bouquet garni (and most, if not all other recipes) come from madre's little garden.https://cookwiththetwine.com/wp-content/uploads/2015/06/img_4449-version-2.jpgIMG_4449 - Version 2https://cookwiththetwine.com/wp-content/uploads/2015/06/img_4449.jpgIMG_4449https://cookwiththetwine.com/wp-content/uploads/2015/06/img_4440.jpgIMG_4440This particular caterpillar migrated onto my mom's rosemary and has positioned itself to form its chrysalis.https://cookwiththetwine.com/wp-content/uploads/2015/06/img_4430.jpgIMG_4430A few of the caterpillars migrated onto my mom's chive plants.https://cookwiththetwine.com/wp-content/uploads/2015/06/img_4429.jpgIMG_4429Here you can see a few freshly formed chrysalises and one plump caterpillar still gorging itself on what is left of the parsley!2015-07-08T01:59:02+00:00monthlyhttps://cookwiththetwine.com/2015/06/18/jambalaya/https://cookwiththetwine.com/wp-content/uploads/2015/06/img_4605.jpgIMG_4605The finished product!https://cookwiththetwine.com/wp-content/uploads/2015/06/img_4589.jpgIMG_4589Jambalaya with andouille sausage, chicken, and shrimp.https://cookwiththetwine.com/wp-content/uploads/2015/06/img_4579.jpgIMG_4579The meat and/or seafood isn't until the rice is nearly done cooking.https://cookwiththetwine.com/wp-content/uploads/2015/06/img_4571.jpgIMG_4571The 'Holy Trinity,' vegetables, and rice just before the chicken broth is added.https://cookwiththetwine.com/wp-content/uploads/2015/06/img_4565.jpgIMG_4565The 'Holy Trinity' of bell pepper, onion, and celery.2015-07-08T01:54:46+00:00monthlyhttps://cookwiththetwine.com/2015/06/25/scones/https://cookwiththetwine.com/wp-content/uploads/2015/06/img_4681.jpgIMG_4681My wedges started coming together much easier on the last batch.https://cookwiththetwine.com/wp-content/uploads/2015/06/img_4674.jpgIMG_4674The asiago- rosemary scone dough.https://cookwiththetwine.com/wp-content/uploads/2015/06/img_4669.jpgIMG_4669My first batch of apricot-ginger scones prior to going into the oven.https://cookwiththetwine.com/wp-content/uploads/2015/06/img_4666.jpgIMG_4666https://cookwiththetwine.com/wp-content/uploads/2015/06/img_4658.jpgIMG_4658I used two forks instead of a pastry blender to cut in the butter.https://cookwiththetwine.com/wp-content/uploads/2015/06/img_4653.jpgIMG_4653Apricot-ginger scones after baking.https://cookwiththetwine.com/wp-content/uploads/2015/06/img_4647.jpgIMG_4647Apricot-ginger scones after baking.2015-07-08T01:52:50+00:00monthlyhttps://cookwiththetwine.com/2015/05/22/the-dish-3/https://cookwiththetwine.com/wp-content/uploads/2015/05/img_40581.jpgIMG_4058My new/old mixer atop a kitchen island that my mom got me as a house warming gift.https://cookwiththetwine.com/wp-content/uploads/2015/05/img_4058.jpgIMG_4058My new/old mixer atop a kitchen island that my mom got me as a house warming gift.https://cookwiththetwine.com/wp-content/uploads/2015/05/img_4019.jpgIMG_4019My mom's new Kitchen Aid Stand Mixer!2015-07-08T01:43:52+00:00monthlyhttps://cookwiththetwine.com/2015/07/03/the-dish-8/https://cookwiththetwine.com/wp-content/uploads/2015/07/img_4770.jpgIMG_4770https://cookwiththetwine.com/wp-content/uploads/2015/07/img_4768.jpgIMG_4768After it's been blanched, the squid needs to be drained of water. https://cookwiththetwine.com/wp-content/uploads/2015/07/img_4766.jpgIMG_4766The squid needs to be blanched.https://cookwiththetwine.com/wp-content/uploads/2015/07/img_4767.jpgIMG_4767Raw, thawed calamari.2015-07-04T03:43:59+00:00monthlyhttps://cookwiththetwine.com/2015/06/27/the-dish-7/https://cookwiththetwine.com/wp-content/uploads/2015/06/image.jpghttps://cookwiththetwine.com/wp-content/uploads/2015/06/img_2343.jpgIMG_2343The soup can be blended with an immersion blender or a regular blender/Vitamix. Just be careful!https://cookwiththetwine.com/wp-content/uploads/2015/06/img_2341.jpgIMG_2341The broccoli and other veggies simmering in chicken stock.2015-06-28T23:16:06+00:00monthlyhttps://cookwiththetwine.com/2015/06/20/the-dish-6/https://cookwiththetwine.com/wp-content/uploads/2015/06/img_4634.jpgIMG_4634https://cookwiththetwine.com/wp-content/uploads/2015/06/img_4624.jpgIMG_46242015-06-21T03:44:55+00:00monthlyhttps://cookwiththetwine.com/2015/05/15/the-dish-2/https://cookwiththetwine.com/wp-content/uploads/2015/05/img_4199.jpgIMG_4199Tonight's dinner rocked. Leftovers are so underrated.https://cookwiththetwine.com/wp-content/uploads/2015/05/img_4173.jpgIMG_4173*Swoon*2015-05-16T01:51:20+00:00monthlyhttps://cookwiththetwine.com/2015/05/08/the-dish/https://cookwiththetwine.com/wp-content/uploads/2015/05/fullsizerender.jpgFullSizeRenderMy mother refers to her LC pieces as "jewelry for the kitchen."https://cookwiththetwine.com/wp-content/uploads/2015/05/image1-e1431141971393.jpgimage1I love the colors in this dish.https://cookwiththetwine.com/wp-content/uploads/2015/05/img_4033.jpgIMG_4033This contraption is so cool!2015-07-23T17:26:31+00:00monthlyhttps://cookwiththetwine.com/2015/05/02/introducing-the-dish/2015-05-02T04:23:30+00:00monthlyhttps://cookwiththetwine.comdaily1.02022-06-04T19:21:28+00:00