Don’t throw away those Shiitake Stems
Most recipes call for removal of the stems from shiitakes because of their tough and chewy texture, but save the stems to make a mushroom broth. Continue reading Don’t throw away those Shiitake Stems
Category: Soup
Lamb Meatball and Barley Soup
The lamb, mint and carrots bring a hint of sweetness to this savory soup. Continue reading Lamb Meatball and Barley Soup
Green Chili with Chicken
Roasted and skinned poblano peppers impart smokiness and loosely chopped tomatillos provide verdant color and tang to the chili. Continue reading Green Chili with Chicken
Creamy Squash Soup with Parsley, Parmesan and Pine Nuts
FEATURED ON THE DAILY MEMPHIAN – Lemon zest and garlic add vibrance and warmth to this creamy soup after cooking the vegetables in butter and broth. Gently heat the cream with the puréed vegetables to avoid bitterness from the lemon zest. Continue reading Creamy Squash Soup with Parsley, Parmesan and Pine Nuts
Bastille Day Dinner Celebration
To set the mood for our Bastille Day dinner we decorated our home with bleu-blanc-rouge flags and relied on Elizabeth David’s French Provincial Cooking for recipe inspiration. Continue reading Bastille Day Dinner Celebration
Beginning something new with Alinea
Dining at Alinea stimulates all of the senses (taste, touch, scent, sight, and sound) and explores elements of earth, wind, water and fire. Continue reading Beginning something new with Alinea
Make Quick Noodles for Chinese Ge Da Soup
Ge Da Soup makes this Southern cook think of “Chicken and Dumplings” with a Chinese-inspired fresh vegetable twist. Continue reading Make Quick Noodles for Chinese Ge Da Soup
New Orleans inspired dinner with wine pairings for a cause
The uniquely American cuisine of Creole and Cajun food in Louisiana influenced by French, Spanish, West African, Amerindian, Haitian, German, Italian, British and Irish influences made sense for this year’s dinner. Continue reading New Orleans inspired dinner with wine pairings for a cause
Soup Team
Team volunteers come and go on soup saturdays, but the bench seems deep enough each month to cover all the vegetable chopping, cooking and cleaning tasks to get the job done. Continue reading Soup Team
The Outer Limits of Cauliflower
Have we asked too much of cauliflower? Has the cauliflower craze played out in American cookery? If new experimentation with cauliflower continues to lead to dead ends, will its popularity wane? Continue reading The Outer Limits of Cauliflower
Place at the Table 