Creamy Tomato Bisque
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… Read More
Category: Entrees
Lentil Bean and Ham Soup – Chef Gosselin Style
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…. Read More
Sausage and Meatball Almost Italian Wedding Soup – Chef Gosselin Style
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… Read More
Stuffed Double Baked Potato
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… Read More
Muffuletta- The New Orleans Sandwich
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… Read More
Broccoli Cheddar Soup – Chef Gosselin Style
I made my first Broccoli Cheddar soup as a sous chef at the Ashgrove Inn. I cannot remember if it was delicious or if it was just a moment in time…but today after making many such soups, I… Read More
Turkey Pot Pie – Chef Gosselin Style
I do like a nice Turkey Pot Pie. I rarely make this wonderful meal. Perhaps it is just the item that might motivate you as my readers to unravel your kitchen skills and to create a meat dinner pie… Read More