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Grilled cheese for every craving + the soup to dunk it in!

There aren’t many simple foods that have the same level of cult status as grilled cheese sandwiches. And it’s with good reason; they a warm, crispy and buttery on the outside, and melty, cheesy and decadent on the inside. Add to that the fact that it takes about ten minutes to prepare them, and you… Continue reading Grilled cheese for every craving + the soup to dunk it in!

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Creamy Tomato-Basil Soup with Italian Grilled Cheese Sandwiches (Mangia, Mangia!)

Today’s post could not make me happier to share with you, from a foodie perspective. I love this combination for lunch; it’s true comfort food, stemming from my childhood with a mom who served this regularly. Such a happy food memory; simple and delicious. It’s tomato soup with a grilled cheese sandwich.  I shared this… Continue reading Creamy Tomato-Basil Soup with Italian Grilled Cheese Sandwiches (Mangia, Mangia!)

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Herb & Parmesan-Crusted Chicken Breast with Lemony White Wine Sauce

I love to cook; as my children would say to me, “thank you for the information, Mrs. Obvious.” But it’s true; cooking is so creative and is one way for me to express my artistic side.  Even better, I get to feed people after I make the food,  which makes them happy, and I feel… Continue reading Herb & Parmesan-Crusted Chicken Breast with Lemony White Wine Sauce

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Cooking Basics: How To Make Chicken Stock

Many people rely on canned chicken broth for use in their holiday cooking.  Swanson probably makes more money this time of year than at any other!  Their broth is fine, but really doesn’t have as much flavor as I’d like it to.  After taking the cooking class series with Chef Jackson York of Edom Bakery… Continue reading Cooking Basics: How To Make Chicken Stock

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Edom Bakery Cooking School Graduation Dinner 2010

Alas, my cooking adventure at Edom Bakery and Grill with Chef Jackson York has come to an end. (yes, I said alas.)  😉  I am sad that cooking school is over, but happy that I had the experience and got to meet the people I worked and learned with there! Last night we had our… Continue reading Edom Bakery Cooking School Graduation Dinner 2010

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So many things to do!

There seems to be more to do in the months of October, November and December than any other time of the year; at least in my life.  Maybe yours, too!  It’s all good, but it takes a lot of energy and focus.  And coffee.  😉 By way of example, let me fill you in on… Continue reading So many things to do!

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Le cours de cuisine numéro huit : apprenant du vin – Book list for wine lovers

“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. The you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.” ~Julia Child “Wine is bottled poetry.”… Continue reading Le cours de cuisine numéro huit : apprenant du vin – Book list for wine lovers

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Numéro de la classe de cuisson sept – Chocolate & Crème Brûlée

Tuesday night’s cooking class at Edom Bakery was right up my alley.  Chocolate!  Need I say more? 🙂  Well, I’ll also say real crème brûlée, because because before we dove headfirst into chocolate work with Chef Kat Kilpatrick,  Chef Jackson taught us to make crème brûlée from scratch, including using a kitchen torch to caramelize… Continue reading Numéro de la classe de cuisson sept – Chocolate & Crème Brûlée

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Numéro de la classe de cuisson six- Creme Patissiere recipe (enough for 3 pies!)

I have such mixed emotions about this being the sixth week of my cooking classes at Edom Bakery and Grill with Chef Jackson York. I have learned so much and enjoyed myself so thoroughly that I am going to be sad when it’s over next week! The class this week was extra-enjoyable for me, as… Continue reading Numéro de la classe de cuisson six- Creme Patissiere recipe (enough for 3 pies!)

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Numéro de la classe de cuisson cinq: Mushroom duxelles and beef Wellington

This week’s cooking class with Chef Jackson York at Edom Bakery taught me that protein can be just as delectable as carbs! That’s big!  Most of us gravitate naturally to the ease and flavor of carbs…..pasta, bread, potatoes, rice, risotto, and so forth, are so delicious, so easy to prepare, and are quite comforting to… Continue reading Numéro de la classe de cuisson cinq: Mushroom duxelles and beef Wellington