Adapted from The Noble Pig
White cheddar cheese soup is a real treat and is really easy to make. When we lived in Austin, the Driskill Hotel was the acknowledged leader in the cheese soup competition. The Upper Crust bakery also had a contender. I couldn’t find either of their recipes, so I [...]
Growing up in Texas exposes one to various forms of chili from an early age. In central Texas, what you usually find is red chili. As you travel west into New Mexico, however, the chili turns green. When Scotia and I honeymooned in Taos, we never seemed to be able to get [...]
This week, I came across this wonderful recipe for preserved roasted tomatoes. As I already have 15 quarts of tomatoes put up, and had a mountain more on the counter (perhaps 25 pounds, or more), and the plants are still loaded with ripening Romas, I thought that I’d give it a try. Yesterday, we had [...]
Continue reading about Canned Roasted Tomatoes With Garlic And Herbs
TEXAS FRIENDSHIP CAKE
I got these neato Pyrex dishes WITH LIDS recently. A 9X13 and an 8X8. Since I take alot of dishes here and there and also make dishes from scratch, it just seemed really nice to get a dish WITH A LID I could just pop on and not have to depend on plastic [...]
Continue reading about For Your Pleasure: Chocolate Delight!
Well, I found a great way to make my own tomato paste and save it for future use. I just took a 28oz can of plum tomatos with juice and put it in a sauce pan over very low heat and smushed the tomatoes with a potato masher and cooked low until it looked like [...]
Chances are that if you’re wine-tasting in France, will be offered as a savory accompaniment. It’s a simple puff made from an easy to follow recipe of pâte á choux, flavored with Gruyère cheese, nothing fancy. They are best eaten hot right out of the oven, they simply melt in your mouth.
I finished my 3 days monodiet! Lost a couple of pounds, I’d say so it’s time to put it on again: I give you a chocolate & mango Terrine, with a fresh raspberry coulis that is flavored with either raspberry eau de vie or Kirsh (cherry brandy) You pick.
A simple dish of baked fish with sliced fennel makes a wonderfully light and nutritious lunch..or dinner. In the South of France, it’s done at least twice a week, when in season. This would also go well with yesterday’s recipe, the perfect Hollandaise.
The perfect Hollandaise, with tricks! When I posted the asparagus story, all I could think of was a nice dollop of Hollandaise sauce over a nice slab of roasted salmon…
This is definitively one of my very favorite dish from my neck of the woods, can be eaten either hot or cold. It’s mostly eaten as an appetizer, or it accompanies meat dishes.