Only in Florida can you buy wonderfully fresh fish and seafood that can be somewhat unusual sometimes. I just bought some grouper cheeks from a wonderfully local fish store in Cortez, Florida.
Continue reading Has Anyone Thought About Cooking Grouper Cheeks?
Recently, we went to a wine tasting in our neighborhood. The title of the wine tasting was barbecue wines from the new world. We were assigned a wine we have never heard of nor tasted ever before. Since we enjoy wines and know a little bit (and I mean a little bit about wine), we thought we would give it a try and see what we could match with it.
Continue reading A New Tasting Opportunity: Tannat, a mysterious varietal from Uruguay
If you’ve got a big crowd coming, and you don’t want to spend a ton of time and energy cooking after they arrive, then this simple rib roast with grilled vegetables is just the trick. Prep time is minimal, cooking can be almost finished before your guests even arrive, and it’s really easy to adjust quantities up and down for more or fewer people. Best of all, it’s almost guaranteed to be a hit! Because, after all, it’s meat.
Continue reading Impress The Guests with this Easy Meat Meal!
I love this easy, tasty pasta dish. If you add a nice green salad, it is a complete meal. It can be made with mussels as well but if you can’t get good shellfish, you can make it with just shrimp. I cook the shrimp first because I like it with a sear on it and not just cooking it in the sauce, but it is up to you.
I will preface this recipe by saying I never liked tomato soup probably because the only thing I ever saw was a can of tomato soup (Campbell’s). Mike loves grilled cheese sandwiches and tomato soup. When I finally decided that I really like tomatoes, I figured that it was time to make my own. I used a couple of recipes but found my little shortcuts worked just fine. I don’t salt things as much as the various cookbooks so you can add more than I do. I love this tomato soup and so has everyone else that has tried it so I hope you will enjoy it.
My mother and grandmother’s made the best chicken soup. As a little girl, I watched them make chicken soup every week.
I use the same ingredients and make it in bulk so I can freeze it for soup or as broth for anything you want. You can cut down on the recipe and if you would like but I find that freezing it for later is just convenient.
It is simple to make because good ingredients make good soup. You don’t have to time it. It tells you when it is done. I put all the ingredients except the dill and parsley into the pot at the same time. I will let you know how much salt and pepper I use but I prefer to salt in the bowl to taste.
