1/2-3/4 cup sour cream1tbs lemon juice2tbs chicken brothHandful fresh parsleyGarlic powderOnion powderDry mustardDillChivesBlack pepperThyme (if desired)1 tsp sugar Place seasonings in serving dish. Mix lemon juice and broth in separate small dish (when I don’t have homemade broth I make it from a paste and have to mix with warm water). Add liquid to seasonings […]
Month: June 2008
The first time I had Vichyssoise my boyfriend made it for me for my 17th birthday. My first few attempts at this soup, over the years, were less than grand, but I think I’ve got it now. Traditionally this is made with leeks instead of onions. 1 medium to large Vidalia onion2 medium russet potatoes6 […]
Just a quickie for now to get this out there. There has been a nationwide outbreak of salmonella linked to raw tomatoes. The news and details keep changing. Here is a link to the FDA page on it. I’ll post more on this when I have a better handle on it myself.
We are trying container gardening this year. We still have a lot to plant. Today we planted the main ingredients for my salsa. We had four containers. Each got one tomato plant, one pepper, and three onions. We planted three types of peppers – jalapeno, habanero, and pueblo chili. We still have more pepper plant […]
While looking for chilled soup ideas I came across this article in the New York Times called Chilled Soup That Really Tingles. It outlines the principles of making really good chilled soups, and some of the common mistakes people make. It also has a couple of recipes. One thing to keep in mind is that […]
This was my first attempt at this recipe. Next time I think I will substitute chives for the dill. I made it in the food processor, but a blender should work, too. 2 avocados (or 3 if you want to use the third for garnish)½ small to medium Vidalia onion2 cups buttermilk1/3 cup fresh dill1 […]
I love Vichyssoise. Summer is a great time to eat cold soup, so I plan to experiment with several different recipes. If you have a favorite chilled soup recipe, I would love to hear it!
I make a lot of soups. It’s a great way to use up leftovers, small amounts of ingredients that aren’t really enough for other dishes, and stuff that is going to go bad soon. I have a few basic recipes that can vary a lot depending on what I have on hand, but are based […]
There is nothing more frustrating than being dead tired, ready to go to bed, and having to wait for something to cool down enough to put it in the refrigerator, except having to wait hours to eat a chilled dish made with cooked foods. You can’t put hot food in there; it raises the temperature […]
This is one of those fun dishes that you get to light on fire. Most chicken marsala recipes call for whole boneless skinless chicken breast. I was serving 3 people and did not have equal sized breasts, so I decided to cut mine up for easier portioning. Either way works. Boneless skinless chicken breastFlourOlive oil […]