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…
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’ve always loved entertaining, but especially love easy entertaining. I’ve learned from trial and error to always make something fresh and simple, and something you’ve made before! These bacon-wrapped scallops make for great finger food. you can make them ahead of time and reheat them at the last minute and switch the ingredients around. You […] 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…
So.. it has been a while since I was able to write. It’s not that I haven’t been cooking, I’ve actually been cooking more than I ever have before but I’ve had little time to blog about it. Now that I have a little more time, you can be sure that what I have been […] Read more…
I’ve always liked presenting food in transparent glasses. This works particularly well when you are serving food with different textures and colors, and makes you want to dig in instantly! I made these a little while ago for my family during a vacation in the South of France, and they were pretty easy to put […] Read more…