Yes, I do spend many hours in the kitchen. It is my playland. My parents gave me a gift this year of an electric pressure cooker (very nice programmable model). I am playing with the pressure cooker, getting a feel for the ways to improve my grasp on technology and still enjoy my pastime. I
I happen to have a really great cooking Mom that is way better in the kitchen when she wants to show her stuff than I will ever be…with the exception of speed (she be slower than molasses in winter at food prep ). Way way way back when her mother was alive (my grand mother)
Traditionally a bisque is a French manifestation that is made from a clear, strained seafood stock. But the nouveaux chefs have modified the menu to include a thick veggie stock. I am fond of the term “bisque” and use it to include my thick tomato based, highly seasoned stock. The fresh tomato sauce season is
Record high temperatures in my home town. Weather is cutting into my desire to make a continuous chain of fine tasting soups and stews. I usually make two different types of soup per week in the cold weather. It is fitting and filling to have a warm stock or even a thick and hearty stew
The baguette is a food tool that can cross many menus. I love to make little finger food Hors D’oeuvres for lunch in Crostini form. Almost tapas but less ornate. In this recipe the baguette will be topped with an Italian texture and taste…. roasted red peppers, Asiago cheese, basil, oregano and a little mozzarella.
I eat a ton of this type of soup but rarely make it at my own kitchen. Not that I am incapable of making the soup….but it is readily available from other local restaurants that I frequent. I have to say my version is better but it is ingredient and labor intensive. Here is my recipe
There are a few items I want to include in my Fondue Party for Xmas Eve. One is a nice little Hors D’oeuvres platter for my diners to munch on before we go to the movies. I am starting to look at the different items that have caught my eye. Here is one from my