Root vegetables are so rustic and earthy, yet so sweetly satisfying.They are fantastic, any time of year!!!!I’m partial to parsnips – and I love pears, so this easy, creamy, veggie loaded soup makes for perfect meal as the winter months come to an end and spring is poking its head around the corner! And, the…
Read More
Truth be told, some days I just don’t want to write. I don’t want to talk or speak.I just want to be – and being means “being in the kitchen.” So, look at the pictures, get an idea or some inspiration, and get busy “being” in the kitchen today: Cashew Green Chile Queso & Venison.
Read More
Roasted Root Vegetables! Yes, fall…and nearly winter is here. It’s time to roast those roots. When Brian and I first met, I believe the only items he could possibly smell wafting from and around me were those of the cooking variety – specifically root veggies, rosemary, and Brussels sprouts. This poor man…he stuck through it…
Read More
This seems awfully reminiscent of a few other recipes I’ve posted this summer. It IS, indeed. However, each and every time I whip, mash, and smash perfectly pleasing parsnips and luscious, luring lemon together, along with some handsome herbs, something new evolves. This time the savory success is enhanced by the seductive sweet of both fig and…
Read More
En papillote is French for “in parchment”, or al cartoccio in Italian. This is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminum foil, may be used. The parcel holds in moisture to steam the food. The…
Read More
