The last time I was in Paris I tried to eat in mainly traditional small bistros that served classic bistro fare. The city is so beautiful and offers art, history, and architecture in museums and parks all over the town. You often end up walking for hours not realizing how […]
Cassoulet sounds interesting, sounds good, and makes you think of something French and probably delicious. But what is it? Historically it was a peasant dish of beans and mostly scrap meat which was put together in an earthenware casserole dish and cooked for the better part of the day. Some […]
This is a variation of regular chicken stock. It is very useful in many recipes calling for beef or veal stock. When you need a sauce for game, roast lamb or any dark sauce for a roast you can use this recipe. The recipe is almost the same as regular […]
Chicken stock is the foundation for countless recipes, including soups, stews and sauces. Good, properly made chicken stock is why the restaurant preparation tastes so special. There are usually big cauldrons of stock simmering for hours in the back of restaurants with scrap bones and vegetable trim. You can save […]
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.