Ukrainian Style Red Cabbage and Apple Soup
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
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
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
Roasted Red Pepper and Tomato Crostini – Hors D’oeuvres Series
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
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 IÂ frequent. I have… Read More
Cheese and Nut Wrapped Olives- Hors D’oeuvres Series
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… 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