I love the gentle, yet complex taste of leeks. In omelets, in curries, stews, and soup, leeks make for a more complex set of flavors that boost every dish. I was introduced to this leek and potato soup years ago as a teenager in Europe. I have never been able to reproduce that “je ne … Continue reading
Many moons ago as a young lad I spend a summer in France; much of it in rural Provence. Being a vegetarian I initially enjoyed the local ratatouille made with aubergine (eggplant), tomatoes and the delicious local herbs that grew everywhere called , not surprisingly, herbs de Provence. Within a few days, however, my tastebuds … Continue reading
I like to add some non dairy protein into my diet and firm tofu is a good option. It’s easy to use and quickly absorbs the flavor of the sauce and spices of any dish without masking it’s flavor. Beans and legumes are a good source of protein as are many vegetables. But tofu is … Continue reading
This is a soup that will get you adopted if you make and take it to your neigbors’ for dinner. I have loved leek and potato soup since the first time I had it as a young boy stdying in England. It stuck to your ribs and warmed you up. The only times I ever … Continue reading
A warm herbed bread recipe comes to us form our newest guest chef, Vaishnavi. Judging from this recipe, we will soon be seeing many more expert meals and dishes from her; and soon. We hope she will be a frequent contributor to these pages.
An early fall Sunday. The air is wet with rain and the birds a screaming with joy in the yard. The weather begins to cool and I start to think soup. I have some squash and assorted color carrots and potatoes. Fresh herbs and tomatoes form the garden are still plentiful. Soup sort of cooks … Continue reading