Author Archives: Robert Church

Tomato sauce in Vietnam? “What?”, you say. Yep! It’s very popular in Vietnamese cuisine and known as Đậu Hũ Sốt Cà Chua, and if you make it you’ll find out why. The flavors are subtle contrasts unlike the in-your-face garlic and oregano you get up front with Italian and Greek tomato sauces. Instead, the aromaticsContinue reading “Tofu in Vietnamese Tomato Sauce”

This is a short post for one of the easiest black bean mole recipes you’ll ever make. 9 ingredients. You can see them in the photo above. From left to right, top to bottom: Chili powder, cocoa powder, tomato sauce, cinnamon, garlic, black beans, oregano, onion, and almonds. Ok, you’ll need some olive oil asContinue reading “Olé for Mole!”

The dinner at Dazzle scheduled for Tuesday, June 11 has been postponed due to unforseen circumstances. I will announce the new date at a later time.

An Asian Tour de Force On Tuesday, June 11, Chef Robert Church is returning to Dazzle Restaurant with a night of Asian delights. Come and bask in the flavors and aromas of dishes from the diverse cuisines of India, China, Thailand, and Malaysia. Each course will be paired with wine. Dinner starts promptly at 6:30Continue reading “Chef Church Returns to Dazzle Restaurant!”

Koreans are crazy about pancakes, and make them with all kinds of ingredients; scallions, mung beans, spinach, seaweed, and the list goes on. In fact, pancakes are so important to Koreans that they offer them on Gijesa, a day of remembering and venerating deceased family members. It so happens that I’m crazy about Korean pancakes,Continue reading “Pancakes from The Land of the Morning Calm”

I have a thing for things Danish. I like the furniture, I like the architecture, and I like, no, I love the food. For instance, Smørrebrød. Say s’mor-a-brod. See, that wasn’t so tough. It translates to “bread and butter”, but means so much more.  Smørrebrød is a type of open-faced sandwich popular throughout Denmark. TheContinue reading “Repeat After Me…Smørrebrød!”

Vegan? Gluten-free? Both? Well, here’s a noodle you can eat. Shirataki wide noodles made from tofu. Find them in the cooler case at your favorite natural grocers. They come in a fishy-smelling liquid which you’ll want to rinse off. You can put them in soup, or dry-fry them in a non-stick pan (for about aContinue reading “A Noodle for Everyone”

Fall has arrived, a much anticipated respite from the 100+ degree summer we’ve had here in Colorado. To celebrate the end of summer and the beginning of soup season, I’ve created a simple, subtly-flavored butternut squash soup with some whimsical caramel corn “croutons”! Orange/Rosemary Scented Squash Soup with Apricot/Caramel Popcorn Croutons Croutons: 4 cups lightly saltedContinue reading “Soup Season”

This is the story behind my tagine. “Hello Rob, it’s your beautiful mother!”, the voice on the phone was unmistakably familiar, one I knew well, full of anticipation for the upcoming feast and opportunity to spend some time with her son. It was mom calling about Thanksgiving, our favorite food-based holiday. Since I can remember,Continue reading “A Tagine’s Tale”