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
There are simply a myriad of recipes and names for a stuffed potato. I am not going to call my favorite recipe by a fancy name… it is a wonderful high calorie, love handle creating comfort food. Should have its own food group… The Stuffed Double Baked Potato Group…. Let’s Make a Stuffed Double Baked
Wikipedia is the place I first turned to when Debbie of JGumbo’s announced that she was going to serve a Muffuletta at the restaurant. I had no idea what a Muffuletta was… it certainly does not sound cajun to my ears….. sounds arabic and it is really Sicilian in origin. The Cajuns simply borrowed that
Now we are in an area of recipe creation where I am at ease yet completely ignorant. I am assisting with the the creation of a Muffuletta Sandwich at JGumbos. I made the bread in perfect form… bread being one of my specialties. I did not hesitate at picking up that task. Today I introduced