I discovered this soup in an old book I had on regional Italian cooking about 30 years ago in a restaurant where we had a lot of potted rosemary and thyme on the patio. It was exciting to be able to utilize the fresh herbs in this robust vegetable soup […]
French Macarons are small almond meringue sandwich cookies not the coconut macaroons that are shaped like mounds. Macarons are in almost every pastry shop window and display case looking pretty and petite in all colors of the rainbow and variety of flavor. They are crisp and light meringue cookies with […]
Several years ago we were going through a winter with sniffles and hacking cough. It was annoying but not enough to go to the doctor and take medications. I reached out to friends to see if anyone had good ideas of strengthening your immune system and boost your health. The […]
This is probably the most popular soup in the world. Of course there are many versions in different countries and cultures all over. Basic chicken soup is pretty simple and inexpensive to make and learn how to master. The most important ingredient no matter what version you make is, well […]
This is a delicious chicken soup that really shows off the delicate flavor of the leeks. You can make this soup with regular chicken stock but the flavor is much better if you make the base stock with the tops of the leeks and the chicken legs. You can make […]
For me nothing beats a roast chicken dinner with mashed potatoes and a tossed salad. When somebody asks me what I would like for my birthday dinner, I answer: roast chicken – every time. I do enjoy oysters, lobster, steaks, sushi and a lot of other luxurious and special foods […]
Using a brine to infuse flavor in food has been practiced for a very long time, corned beef and ham are 2 examples of everyday food that gets brined. Pickled vegetables and fish as well as poultry are also brined, cured or marinated in this manner. The main reason for […]
Most thursdays while growing up in Sweden, we were served pea soup. It was a yellow split pea soup with an occasional seed coating as the peas used were whole and the seed coats were removed as the soup cooked. The soup thickens even more from the brown mustard stirred […]
This lusciously rich and smooth sauce will make most anything better. It could be eggs Benedict for breakfast, salmon or sole for lunch, chicken or steak for dinner and steamed asparagus as a side. I have heard the request: “Just bring me a bowl of Hollandaise and a spoon” on […]
25 years ago I had a chance to try ceviche for the first time while traveling in Costa Rica. Hungry froma day of travel we drove into the little town, which was more like a village with chickens running on dirt streets and horses, the main transportation, tied up in […]
Welcome! I have been cooking professionally and for fun over 40 years and love it as ever. I would like to share some of the things I have learned over the years as well as some of the miscues.