Last Christmastime, my husband and I had the great fortune of dining at the Timberline Grille in Blackhawk, Colorado. We were treated to a delicious steak dinner, and then we did our best to conquer the casinos. We didn’t exactly conquer it, but we did have a great time with friends. If you ask me, that trip was the first of many to come. I do love traditions! (more…)
What a treat to receive Kamikoto Japanese-style knives for a review here on the Saucy Dipper.
After slicing and dicing a variety of vegetables using the Kanpeki set of three knives — a 7-inch vegetable knife, an 8.5-inch slicing knife, and 5-inch utility knife — the verdict is in: these single-blade steel knives perform much differently than an ordinary set of kitchen knives or a generic chef’s knife, and I like it.
Here’s what I immediately noticed: (more…)
My lunch was at the Greenwood Village location, which I enjoyed a couple months back with a few food blogging friends. I highly recommend you visit if you can. (more…)
Since having the first little dipper — Maggie — I’ve lost all free time for cooking and heading out to new restaurants. Having the second little dipper — Fletcher — hasn’t improved my culinary status either. Now, that doesn’t mean I don’t still enjoy tasty food, especially where sauces are concerned, it’s just harder to come by.
When the folks at bd’s Mongolian Grill invited me to their Downtown Denver location and included the words “delicious sauces” in the invitation, I forced myself to find the time — although it did take me several months to write a blog post about it. (Sorry, bd’s!) (more…)
Chimichurri is one of those flexible sauces. Dozens of ways to make it and dozens of ways to enjoy it.
I used fresh basil but you can use cilantro or parsley instead. I added an aji spice mix, because I love it. If you would rather not include the aji, add more oregano. Of course, if you like more spice, add more red pepper flakes too. (more…)