Hands on in the home kitchen...we make great meals together
There are so many types of hors d’oeuvres to discuss that I could go on for several hundred recipes. I will limit this to the items I am serving at the party at my house. Let’s make some… Read More
As a house hold cook, I can appreciate the fine perfection that someone places into their preparation. My pal Cliff has always been so proud and bold as to brag about his wife and several meals that she… Read More
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… Read More
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… Read More
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
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
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… Read More