Blast From the Past

Was reorganizing my library and found this March 1998 issue of Bon Appetit magazine. Remember well being asked to be a part of the feature, “The Five Basics of Great Cooking.” My contribution was on “Braising.” Created a Menu for Six starring Braised Lamb Shanks. Entire Menu was: Yellow Bell Pepper Soup Braised Lamb Shanks […]

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Saga Blue Green Chile Grits

Serves 6 INGREDIENTS 1 cup quick cooking white grits 1 teaspoon salt 1 clove garlic, minced 3 cups milk 3/4 stick butter (3 ounces) 4 ounces saga blue cheese (remove most of rind before using) 1/2 cup cream 2 eggs, beaten 2 egg whites, beaten with a fork 1 4-ounce can whole green chilies, chopped […]

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Mustard Orange Sauce

I just taped a segment to air on NBC5’s Weekend Morning Newscast on February 27, 2010.  Following is the recipe I presented. MUSTARD ORANGE SAUCE Makes about 4 cups INGREDIENTS 2/3 cup packed brown sugar 1/2 cup orange juice 1/4 cup orange juice concentrate 1/2 cup Dijon mustard 1 teaspoon salt 1/2 teaspoon freshly ground […]

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  • Welcome

    Hello and welcome to the Cuisine Concepts website. Within you will find wonderful recipes, photos from travels around the globe and articles by Renie Steves.
  • Contact Us:

    Renie Steves
    Cuisine Concepts
    1406 Thomas Place
    Fort Worth, TX 76107

    Phone: (817) 732-4758
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