During the winter months, I cook up a few pots of soup and invite friends, family and sometimes people I don’t even know, to join me for a bowl of soup. The evening is pretty casual – everyone always wants to know something to bring – I remember the...
2 ½ cups chopped mushrooms ¼ cup chopped onions 4 cups chicken stock 6 Tbsp butter ¼ cup flour 1 cup milk 1 cup light cream salt and pepper 1 can escargot 2 cloves garlic ¼ cups chopped parsley 2 green onions, chopped ¼ cup white wine Combine mushrooms, onions and...
1 roasted chicken from the grocery store, already cooked and meat taken off the bones 2 Tbsp olive oil 1 medium onion, chopped 8 cup chicken stock 3 large eggs, beaten 1 – 2 cup chopped spinach shaved parmesan Place a stockpot over medium-high heat. Add the...
6 cups chicken broth 1 tsp finely chopped fresh dill ½ cup uncooked orzo 4 large eggs juice of one lemon 1 cup shredded carrot ¼ tsp salt ¼ tsp pepper 8 oz skinless, boneless chicken breast, cut into small pieces Bring broth and dill to a boil in large saucepan. Add...
Having made this once, I would double it the next time I made it – there are lots of steps but it is definitely amazing! 4 bone-in short ribs (2 inches thick, 2 pounds total) Coarse salt and freshly ground pepper 2 tsp cornstarch 3 Tbsp extra-virgin olive oil 8...
In early November 2010 I traveled to Vancouver for some meetings and I went early to be able to spend some time with my dear friend Lynn – we had a gathering of a few women, one of which I hadn’t met before, but whom I knew was vegetarian, but didn’t...
