The inspiration for this soup came from a classic Vichyssoise, a potato and leek soup generally enjoyed chilled. During the unbearably hot days at culinary school in New York, my teammates and I had made a cold Vichyssoise as an amuse-bouche for the school’s restaurant. It turned out that a shot of cold yet creamy […] Read more…
Have I been in a bit of a soup-obsessed mood lately?… maybe. Or maybe it’s just that when it’s getting bitterly cold, the only way to fight back is to get in the kitchen and make a great big batch of soup! I was in the mood for something light, easy and heart-warming. I think […] Read more…
Butternut squash is one of my favorite ingredients to cook with in the Fall. There’s just something comforting about roasting its orange flesh until it becomes soft and sweet – and the wonderful color gets me every time. Apple and squash must have been high school sweethearts of sorts as their flavors meld wonderfully but […] Read more…
I think I would have a lot of trouble cooking without herbs. Some things can be altered or replaced, but there is nothing like the nutty, fresh, at time lemony and peppery flavor of herbs. They can turn any meal into something special and I find it bland to cook without them. Funny enough, I […] Read more…