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Nov22

Turkey and Mushroom Soup

One of my favorite things about Thanksgiving is the left-overs. With as much as we cook it’s never a surprise that we can’t eat it all, which is fine by me.  I love a breakfast of cornbread stuffing and turkey before I start putting up my Christmas decorations.  Usually we have so much left over turkey, mom inevitably roasts a 22 pound bird, that we have enough for two or three days.  As much as I love plain roast turkey...

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Mar30

Cream of Chicken Soup

I always forget how easy soups are to make.     One of my favorite soups is cream of chicken.  For the longest time I would buy the soup from the deli of the grocery store because I quite simply never thought to make it myself.  I am kicking myself about it now because not only is it dead simple, it tastes far better than anything I have purchased.   What I like is that I control the content of the soup, so if I want more carrots or...

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Jan13

Pasta with Zinfandel Tomato Sauce and Ricotta

Don’t you just love meals you can make in the snap, but taste like you cooked all day? I work three part-time jobs at the moment (long story) and I also attend culinary school at night, so I understand and adore quick meals that do not taste quick.  What makes this pasta sauce so tasty is the addition of a little zinfandel.  Now, we are not talking that prissy white zinfandel (and if you like that wine, sorry!), we are talking a...

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Jan04

Pan Seared Polenta with Chicken and Tomato Sauce

Last year I had the opportunity to attend a mushroom event in Dallas where we were provided a cooking demo by Chef Kent Rathburn of Abacus restaurant. My favorite dish of the event was a polenta cake with mushroom ragu.  A few weeks after the event I received the recipe for the polenta with mushroom ragu and have made it a few times to great acclaim.  While the mushroom ragu is lovely, I love the polenta part of the recipe best of...

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Dec21

Porchetta

When I was at the FoodBuzz festival back in November I had something that was life-changingly good.  It is called porchetta. Porchetta is a pork shoulder with the fat and skin attached.  It is slowly cooked so the skin becomes crunchy while the meat becomes ridiculously tender.  The skin, attached to the fat cap, is easily removed after the porchetta finishes cooking and I like to chop it into small pieces to garnish the meat. ...

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