What is the difference between stock and broth? Posted on by Rudy's Riviera Stock and broth are foundational in cooking. From soups and stews to a cooking medium for everything from grains to vegetables, to the basis of sauces and gravies, it is no wonder that many recipes begin with stock or broth in their ingredient list. The two are used nearly interchangeably in print, and in fact, many recipes will call for stock OR broth, which raises the question. What exactly is the difference between stock and broth? Continue Reading
Ultimate vegan vegetable umami broth Posted on by Rudy's Riviera The ingredients for your vegan umami broth Creating a vegan broth with a good depth of flavor is key. Umami bombs, like shiitake mushrooms, soy sauce, or miso, can really enhance the taste. What kind of vegetables and flavorings do you typically use in your vegan bone broth to give it that rich umami taste? […] Continue Reading
Fresh cantaloupe and cucumber salad Posted on by Rudy's Riviera With ingredients like cantaloupe, cucumber and bell pepper and a vinegrette with apple cider vinegar this very fresh salad is perfect as a side dish, snack or light meal. Continue Reading
Fire roasted tomato salsa Posted on by Rudy's Riviera If you’ve never experienced the incredible flavor of fire roasted tomatoes, you are in for a real treat. Traditional tomato salsas are typically made with either canned or fresh (raw) tomatoes. Sure, they taste good, but fire roasting adds a depth of flavor to salsa that you will never get in a fresh pico de […] Continue Reading
Watermelon pico de gallo Posted on by Rudy's Riviera Watermelon pico de gallo is a refreshing and unique twist on the traditional tomato-based pico de gallo. However, you can create this recipe also with tomatoes. The sweetness of the watermelon contrasts nicely with the heat of the jalapeño and the tang of the lime, creating a vibrant and summery dish. What’s the difference between salsa […] Continue Reading
Quick homemade tortilla chips (fried or baked) Posted on by Rudy's Riviera Making homemade tortilla chips Of course there are pretty good store-bought tortilla chip brands available, but like with anything, nothing beats homemade! Homemade tortilla chips are very easy to make and are perfect to serve alongside your favorite salsa and dips. Ingredients for homemade tortilla chips There are three staples you can pretty much always […] Continue Reading
Sayur Ulih: green beans with bean sprouts Posted on by Rudy's Riviera What is sayur? In Indonesian cuisine it is unthinkable to serve in a rice table without a sayur. The rice is almost always served dry, a sayur is added to the rice table to provide the rice with sauce. Sayur consists of one or more vegetables, which can be combined with meat, chicken or fish […] Continue Reading
Health benefits of beetroot Posted on by Rudy's Riviera The beetroot contains a lot of nutrients (phytonutrients) they are rich in vitamins A and C, fiber, iron, magnesium, potassium, folic acid, betacyanine. Red beets provide an active immune system. It has been used throughout the ages against anemia and kidney disorders, among other things. It has a purifying effect on the blood. Continue Reading
Indonesian spicy beef stew (rendang) Posted on by Rudy's Riviera What is rendang? Rendang, is called Rendang Daging if it is beef based; you can also make rendang from, for example, chicken, goat or duck. Rendang Daging is by far the most famous version and is often simply referred to as ‘Rendang’. It’s (beef) stew based on (yes) beef, a spicy bumbu (spice paste) and […] Continue Reading
Kala Namak (Black Salt): Everything you need to know Posted on by Rudy's Riviera First time I cooked with Kala Namak I studied a lot about this special Black Salt. The Kala Namak or Black Salt gives the food a sulfurous taste. For vegans, the black salt is especially appreciated at the table and with cooking for its egg-like taste. Continue Reading
