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    Rare Affaire

    Oakridge/Eugene, Oregon

    Chef #2600709

    Oakridge/Eugene, Oregon

    Joined: Dec 30, 2012

    My Journal

    Added Recipe Photo to Ceviche Skewers

    Jan 17, 2013 on Food.com

    Shared Recipe Ceviche Skewers

    "This recipe is a terrific item as an hors d'oeuvre or appetizer. We have used it several times at wine tastings and parties, and have always gotten rave reviews. (We had a European instructing chef at our culinary school/alma mater tell us that "Americans usually don't know how to do fish, but this is excellent.") We have paired it with Oregon R..."

    Jan 15, 2013 on Food.com

    Shared Recipe Homemade Hoisin Sauce

    "I've tried a number of commercial hoisin sauces but none have ever quite had that quality that I recall from when my mother was learning Chinese cuisine from a gentleman who learned cooking in Asia. This is my own fresh hoisin that is as close as I've come to date, and I prefer it on ribs, on chicken & Chinese noodles as a topping for salads, and ..."

    Jan 15, 2013 on Food.com

    Shared Recipe Morello Cherry Preserves

    "This is our favorite way of having cherries on hand that can be turned into a bunch of great recipes with minimal effort... sauce, vinaigrette, dessert topping, pastry filling, or a wonderfully simple but amazing glaze. Keep it on hand yourself and find out how many uses you can find for it!"

    Jan 14, 2013 on Food.com

    New Topic Recipe Auto-correct Purgatory in Suggestions & Comments

    "I've been posting recipes on Food.com for a couple of weeks now, and I've decided that the auto-correct for the ingredient list was intentionally designed to make it impossible to post a recipe as a person intends.

    Example: I have a Beefy Roast Potato recipe which I posted here the other day. One of the ingredients is a garlic-infused canola oi..."

    Jan 14, 2013 on Food.com

    Shared Recipe Beefy Roast Potatoes

    "These are an awesome way to fix potatoes when baked or mashed just won't cut it. It's simple, has lots of flavor, and the par-cooking broth can be re-seasoned and re-used for future batches, or can be re-tooled and turned into the base for beef soup recipes."

    Jan 11, 2013 on Food.com

    Shared Recipe Thai Noodle Delight With Sweet-Spicy Peanut Sauce

    "This recipe is absolutely delicious and a great choice when you want something that breaks out of the typical daily grind of typical Western meals without any need for specialty tools or exotic techniques. It does call for a couple of slightly exotic ingredients, but you can't cook even thoroughly Americanized Thai without something of that nature..."

    Jan 10, 2013 on Food.com

    Shared Recipe Deli Mayonnaise (Recipe With Tutorial)

    "This is the best mayonnaise for several reasons. First, it hands-down has more flavor than commercial mayo. Secondly, it's lower in fat than store bought varieties. And third, when properly emulsified, it has a fantastic shelf life! (Six months??!! Who has mayo that doesn't get used up before that?) Don't let the length of the directions put ..."

    Jan 10, 2013 on Food.com

    Shared Recipe Marionberry Vinaigrette

    "Being long-time residents of Oregon, we have the advantage of marionberries being local for us... but if you don't have marrionberry jam available in your store, fear not! One of the best things about this recipe is how you can substitute dozens of other varieties of jams, preserves or marmalades and you'll get wonderful if different results. We'..."

    Jan 10, 2013 on Food.com

    About Me

    Rare Affaire Catering is a collaboration of "the infamous Krueger siblings", a brother-and-sister catering team who went back to culinary school (American Culinary Federation certified) later in life to get their Certified Culinarian degrees, hone their classical technique, and share their love of outrageously good food.

    "Always shoot for 'oh my god, I can't stop eating this!'"

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