This week was great for classes.
On Monday, we prepped stocks and other items for the next day's class and practice knife skills.
It was a lot of fun.
Tuesday was great. We ran a banquet meal set up, with every class providing something.
My class provided the soup. White Bean Au Pistou. It was a delicious soup, starting with browning bacon, and sweating the celery, carrots and onions. Deglazing the pan with a bit of white wine, and adding tapioca flour. Adding 2 gallons of chicken stock, bringing to a boil. Salt, pepper and Worchestershire sauce to taste. Once a nice simmer is going and the beans a re soft, we added a little tomato pistou (a mix of tomatoes, garlic and basil) and used an immersion blender to thicken the soup a bit.
Topped with a sliced bagette crouton, a tomato-basil concasse and a freshly baked parmesan cheese crisp, it was very delicious. A nice hearty soup that is right for any occasion.
What a great week!
Friday, January 27, 2012
Friday, January 20, 2012
Philly Cheese Steak Wraps with Raspberry Chipotle Sauce
Philly Cheese Steak Wraps
Ingredients
32 ounces Thinly Sliced Angus Beef Sirloin Philly Steak
3 large Green Bell Pepper, sliced in strips
2 large Vidalia Onions, cut in half and sliced
2 or 3 Garlic cloves, minced with salt and EVOO
2 cups of shredded Mozzarella cheese
8 ounces Cream Cheese
8 ounces Butter
10- 12 inch flour tortillas
Macadamia Nut Oil with Chili and Lime
Salt
Pepper
Directions
Take a mixing bowl and add the cream cheese and the butter together and using a beater (electric would probably be best here since they will be pretty firm), beat for 2 minutes until they have combined evenly into a nice fluffy mixture. Set aside while you prepare the rest of your mise en place.
Heat a teaspoon of macadamia nut oil in a skillet and add onions and peppers. Cook veggies until tender. I like to seared a few until they are half blackened. Add salt and pepper to taste, if you like.
In a separate skillet or after the veggies are done, you can set them aside and use the same pan. if using a separate skillet then heat another teaspoon or two of the oil up.
If using the same pan as the veggies, pour a tablespoon or more of white wine vinegar into the pan and scrape the pan for any veggie particles left on the pan. Once you have a nice little sauce add your garlic. After the garlic has become tender and a little tan, toss in your philly steak and cook thoroughly. Add salt and pepper to taste.
Once all the cooked meat and veggies are done, you are ready to make some wraps!
Set up an easy assembly line of all your products and make sure you heat up the tortillas for easy folding.
Using a flexible spatula, spread some cream cheese butter mix on half a tortilla, stack on some meat. Not too much so as to prevent folding/rolling. Top with strips of onion and bell pepper, as well as some Mozzarella cheese.
Fold as you would a burrito, closing both ends.
Once all your wraps are folded, using a dry and clean flat skillet, or a panini sandwich press, heat your wraps until the tortilla is firm and a bit browned. This will melt all cheese and butter and spreading it through the meat and veggies.
After the browning, cut all the wraps in half with a diagonal cut and serve hot with a cold Raspberry Chipotle Sauce as a dip or drizzled on top.
Raspberry Chipotle Sauce
Ingredients
2 tablespoons olive oil
3 large jalapeno peppers, seeded and diced
2 cloves garlic, minced
4 teaspoons adobo sauce
12 ounces of fresh raspberries
1/2 cup apple cider vinegar
1/2 teaspoon salt
1/4 cup brown sugar
1/3 cup white sugar
Directions
Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in the garlic, and adobo sauce and bring to a simmer. Stir the raspberries into the sauce and cook until soft, the raspberries should start falling apart, about 3 minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Pour the sauce to a bowl and allow to cool overnight before serving.
Note:
A well-rounded partner for this meal is a dark green salad.
You can find a nice mixture of baby lettuces (Green Romaine, Red Romaine, Red Oak, Green Oak, Tango, Lolla Rossa, Red Leaf, Green Leaf), baby greens (Mizuna, Arugula, Tatsoi, Mache, Red Chard, Green Chard, Baby Spinach), Endive and Radicchio at any store, usually pre-packaged. Or you can just make your own mix from anything you prefer. Top the lettuce with mandarin oranges, brown sugar pecans and feta cheese. Using the Raspberry Chipotle Sauce as a dressing will take the flavors even further. Just make extra sauce!
Healthy Options:
Use fat free cream cheese.
Change the butter to any veggie spread.
Use whole wheat tortillas.
Try low fat mozzarella cheese.
Enjoy this great meal with friends and family!!
WARNING!!! WARNING!!!
Please be aware of friends and family's allergies. In this recipe, a nut oil was used. If there are people who are allergic to nuts, please use another type of oil, such as Olive Oil.
Ingredients
32 ounces Thinly Sliced Angus Beef Sirloin Philly Steak
3 large Green Bell Pepper, sliced in strips
2 large Vidalia Onions, cut in half and sliced
2 or 3 Garlic cloves, minced with salt and EVOO
2 cups of shredded Mozzarella cheese
8 ounces Cream Cheese
8 ounces Butter
10- 12 inch flour tortillas
Macadamia Nut Oil with Chili and Lime
Salt
Pepper
Directions
Take a mixing bowl and add the cream cheese and the butter together and using a beater (electric would probably be best here since they will be pretty firm), beat for 2 minutes until they have combined evenly into a nice fluffy mixture. Set aside while you prepare the rest of your mise en place.
Heat a teaspoon of macadamia nut oil in a skillet and add onions and peppers. Cook veggies until tender. I like to seared a few until they are half blackened. Add salt and pepper to taste, if you like.
In a separate skillet or after the veggies are done, you can set them aside and use the same pan. if using a separate skillet then heat another teaspoon or two of the oil up.
If using the same pan as the veggies, pour a tablespoon or more of white wine vinegar into the pan and scrape the pan for any veggie particles left on the pan. Once you have a nice little sauce add your garlic. After the garlic has become tender and a little tan, toss in your philly steak and cook thoroughly. Add salt and pepper to taste.
Once all the cooked meat and veggies are done, you are ready to make some wraps!
Set up an easy assembly line of all your products and make sure you heat up the tortillas for easy folding.
Using a flexible spatula, spread some cream cheese butter mix on half a tortilla, stack on some meat. Not too much so as to prevent folding/rolling. Top with strips of onion and bell pepper, as well as some Mozzarella cheese.
Fold as you would a burrito, closing both ends.
Once all your wraps are folded, using a dry and clean flat skillet, or a panini sandwich press, heat your wraps until the tortilla is firm and a bit browned. This will melt all cheese and butter and spreading it through the meat and veggies.
After the browning, cut all the wraps in half with a diagonal cut and serve hot with a cold Raspberry Chipotle Sauce as a dip or drizzled on top.
Raspberry Chipotle Sauce
Ingredients
2 tablespoons olive oil
3 large jalapeno peppers, seeded and diced
2 cloves garlic, minced
4 teaspoons adobo sauce
12 ounces of fresh raspberries
1/2 cup apple cider vinegar
1/2 teaspoon salt
1/4 cup brown sugar
1/3 cup white sugar
Directions
Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in the garlic, and adobo sauce and bring to a simmer. Stir the raspberries into the sauce and cook until soft, the raspberries should start falling apart, about 3 minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Pour the sauce to a bowl and allow to cool overnight before serving.
Note:
A well-rounded partner for this meal is a dark green salad.
You can find a nice mixture of baby lettuces (Green Romaine, Red Romaine, Red Oak, Green Oak, Tango, Lolla Rossa, Red Leaf, Green Leaf), baby greens (Mizuna, Arugula, Tatsoi, Mache, Red Chard, Green Chard, Baby Spinach), Endive and Radicchio at any store, usually pre-packaged. Or you can just make your own mix from anything you prefer. Top the lettuce with mandarin oranges, brown sugar pecans and feta cheese. Using the Raspberry Chipotle Sauce as a dressing will take the flavors even further. Just make extra sauce!
Healthy Options:
Use fat free cream cheese.
Change the butter to any veggie spread.
Use whole wheat tortillas.
Try low fat mozzarella cheese.
Enjoy this great meal with friends and family!!
WARNING!!! WARNING!!!
Please be aware of friends and family's allergies. In this recipe, a nut oil was used. If there are people who are allergic to nuts, please use another type of oil, such as Olive Oil.
Thursday, January 19, 2012
First Week Complete!
Well my first week of culinary classes is complete!
I am so thankful to my wife who let me start this course to my dream. My excitement when I got home tonight was so thorough that I was shaking! I can't wait to get into the meat of the courses and start my projects and get to know the other students.
My guinea pigs (wife, cousin and other friends) are also excited.
Since this was my introductory week, I don't have a lot of information to share, other than it was fun.
Tomorrow I will have a recipe up and next week I will have another post concerning the classes.
Enjoy your food!!
I am so thankful to my wife who let me start this course to my dream. My excitement when I got home tonight was so thorough that I was shaking! I can't wait to get into the meat of the courses and start my projects and get to know the other students.
My guinea pigs (wife, cousin and other friends) are also excited.
Since this was my introductory week, I don't have a lot of information to share, other than it was fun.
Tomorrow I will have a recipe up and next week I will have another post concerning the classes.
Enjoy your food!!
Thursday, December 29, 2011
Culinary Classes!
Well this is it! I took the jump and applied for culinary classes and will be starting them January 17th, 2012. I am really excited. I honestly can't tell you how excited I really am.
I am also hoping that with these classes I will get new insight and will start this blog back up. While I think I was doing really well, I felt I was missing something. Along with the new start up, new recipes will come in. Not just the homemade recipes, but some exotic ones as well.
So Happy New Year!
I am also hoping that with these classes I will get new insight and will start this blog back up. While I think I was doing really well, I felt I was missing something. Along with the new start up, new recipes will come in. Not just the homemade recipes, but some exotic ones as well.
So Happy New Year!
Monday, October 17, 2011
Chapati: The Bread Spoon
Chapati is an unleavened (no yeast or baking powder) flat bread and a staple food among the people of East Africa, similar to the American Indian fry bread. Chapati is normally served with other foods like vegetable and meat dishes. Tearing off pieces of a chapati and using it to pick up other foods is the norm. Chapati is a bread and a utensil. I think it goes great for thick stews and chilis!
Ingredients:
2 cups white flour
1/2 teaspoon salt
oil
water
Directions:
Mix dry ingredients well. Add 1 tablespoon of oil to the flour mixture and mix in with your hands until flour feels a little bit like sand. Add enough water to form an elastic dough. Divide the dough into 4 equal parts.
Roll out 1 ball into a circle and spread 1/2 teaspoon oil over it. Roll the circle up, like a jelly roll, then roll it up again. It should resemble a snail shell. Do the same for the other three balls.Let the dough sit 20 minutes to 8 hours, depending on when you make them. Roll out into circles 10 to 12 inches in diameter. Melt a bit of shortening in a frying pan and wait until it is hot to cook the chapati. Cook rapidly and watch them bubble up.
Makes 4 chapatis.
Recipe doesn't really work with doubling due to the fact that it's easier to work this recipe when the portions are smaller, but they are quick and easy to make.
Notes:
Spread some butter or margarine on the warm chapati and sprinkle some cinnamon sugar on it for breakfast.
Healthy Substitutions:
*Use 1/2 white flour and 1/2 wheat flour or all wheat flour to make a healthier chapati.
*Skip the oil used when rolling up the chapatis.
*Cook the chapatis on a dry skillet or frying pan.
Ingredients:
2 cups white flour
1/2 teaspoon salt
oil
water
Directions:
Mix dry ingredients well. Add 1 tablespoon of oil to the flour mixture and mix in with your hands until flour feels a little bit like sand. Add enough water to form an elastic dough. Divide the dough into 4 equal parts.
Roll out 1 ball into a circle and spread 1/2 teaspoon oil over it. Roll the circle up, like a jelly roll, then roll it up again. It should resemble a snail shell. Do the same for the other three balls.Let the dough sit 20 minutes to 8 hours, depending on when you make them. Roll out into circles 10 to 12 inches in diameter. Melt a bit of shortening in a frying pan and wait until it is hot to cook the chapati. Cook rapidly and watch them bubble up.
Makes 4 chapatis.
Recipe doesn't really work with doubling due to the fact that it's easier to work this recipe when the portions are smaller, but they are quick and easy to make.
Notes:
Spread some butter or margarine on the warm chapati and sprinkle some cinnamon sugar on it for breakfast.
Healthy Substitutions:
*Use 1/2 white flour and 1/2 wheat flour or all wheat flour to make a healthier chapati.
*Skip the oil used when rolling up the chapatis.
*Cook the chapatis on a dry skillet or frying pan.
Tuesday, November 9, 2010
Mexican Minestrone
Today I thought I would share something that is quick, easy and delicious. After a long day at work, sometimes you just want to sit and relax and not spend time in a kitchen. Since it's starting to get a bit chilly now, a soup is fantastic for warming up. I found a recipe several years back and adapted it to what my wife and I like. Hope you enjoy this soup!
Ingredients
1 lb. Ground Beef ( or any ground meat of preference)
1 can Rotel Tomatoes and Green Chiles (Hot, Medium or Mild)
3 - 15 ounce cans Progresso Minestrone soup
3 - 15 ounce cans of Progresso Vegetable soup
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
Salt and Pepper to taste
1 Box Chee-its or other cheese crackers
Directions
Start by browning the meat in a medium stock/soup pan, tossing in half the seasonings. Once browned, toss in the can of Rotel (my preference in Medium) and while simmering, toss in the rest of the seasonings. Let simmer for about 3-5 minutes.
Add in the 6 cans of soup, salt and pepper to taste and let the soup heat to slightly boiling.
After heated thoroughly, ladle into your bowls, add half a handful of your cheese crackers to the top and serve the soup hot.
All-in-all, this should take you no less than 15 minutes and no more than 20 minutes.
I know using already can soup is kind of a cheat, but when your long day is over sometimes shortcuts help you relax.
Mangiar Bene!!
Ingredients
1 lb. Ground Beef ( or any ground meat of preference)
1 can Rotel Tomatoes and Green Chiles (Hot, Medium or Mild)
3 - 15 ounce cans Progresso Minestrone soup
3 - 15 ounce cans of Progresso Vegetable soup
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
Salt and Pepper to taste
1 Box Chee-its or other cheese crackers
Directions
Start by browning the meat in a medium stock/soup pan, tossing in half the seasonings. Once browned, toss in the can of Rotel (my preference in Medium) and while simmering, toss in the rest of the seasonings. Let simmer for about 3-5 minutes.
Add in the 6 cans of soup, salt and pepper to taste and let the soup heat to slightly boiling.
After heated thoroughly, ladle into your bowls, add half a handful of your cheese crackers to the top and serve the soup hot.
All-in-all, this should take you no less than 15 minutes and no more than 20 minutes.
I know using already can soup is kind of a cheat, but when your long day is over sometimes shortcuts help you relax.
Mangiar Bene!!
Sunday, October 31, 2010
Chicken Chili & Rosemary and Garlic Toast
Chicken Chili
Ingredients
3 Uncooked boneless chicken breasts
1/2 onion, diced
1/2 yellow bell pepper, seeded and chopped (any color is fine, yellow for a nice flare of color)
1 clove of garlic, chopped and crushed with salt
1 fresh jalapeno, seeded and chopped
2 chopped medium-sized tomatoes
6 cups of cooked Pinto Beans
2 cups of cooked Black Beans
1 teaspoon Cumin
2 tablespoons Chili Powder
1/2 teaspoon Oregano
1/2 teaspoon Crushed Red Pepper
Salt, to taste
black Pepper, to taste
Directions
Take the chicken breasts and using a fork, poke the chicken on both sides. Then taking a little salt, pepper, cumin and chili pepper, rub the seasonings into the chicken, getting as far into the meat as you can. After this, place the chicken, 6 cups of water, half the onion and peppers into a stock pan and bring to a boil on medium heat and cover.
After an hour or 2 check the chicken to see if it's fully cooked. May be done sooner depending on chicken size. Use a stem thermometer to check the chicken (you're looking for 165 degrees Fahrenheit) and once fully cooked take the chicken and a pair of forks, using them to shred the chicken on a cutting board. Leave the broth simmering on low heat.
After the chicken is shredded, take a frying pan and heat a teaspoon of EVOO, tossing in the garlic and the rest of the onion and peppers. Lightly brown the veggies, then add half the seasonings and the chicken as well as the tomatoes. Add salt and pepper to taste. Heat until simmering.
After simmering for 10 minutes, add the chicken and pepper mix to the simmering stock and bring back to a boil over medium heat. Let boil for 15 minutes then turn the stock down to medium-low heat and letting it simmer for another 20 minutes to allow the flavors to mingle and absorb into the chicken. Add salt and pepper as needed to taste.
Add the beans and the rest of the seasonings and stir and blend the beans into the stock. Add any seasonings for your own taste and unless your a person that likes heat, do not add anymore Crushed Red Pepper. Let this simmer until serving but no shorter then an hour or until the beans are heated all the way through. This chili should come out a little on the thin side, almost like a soup. The liquid have a red tint but basically be transparent.
If you would prefer to have this chili a little thicker, take a 1/2 cup of the cooked beans out and mashing them up with a ladle full of stock and mixing it back into the chili.
Now for some nice toast to go with this.
Rosemary and Garlic-infused Olive Oil
Ingredients
3 Twigs of fresh Rosemary
2 cloves of Garlic
1 pint of Extra Virgin Olive Oil in a glass bottle <---this is important, must be glass bottle
Directions
Take the Rosemary twigs and strip off the leaves. Using the back of your blade/knife, hit the leaves, bruising them and bringing the sap/oil from the leaves out. Hit them several times, being careful not to over it and creating a mash. Once the bruising is done, use your knife to coarsely chop the rosemary.
Set this aside and taking the cloves of garlic, slice off each end and peeling them. Coarsely chop the garlic, sprinkle a little salt over it. Chop a few more times. Then lay your knife on one side of the garlic and pressing firmly run your sharp edge over the garlic a little at a time, effectively crushing the garlic with the salt absorbing the oils. Once at a nice coarse, thick consistency, your done.
Take a sauce pan and pour the entire bottle of EVOO into it and place it on medium to low heat. Set the empty bottle aside. Stir and test the oil every few seconds or so with your finger. You want to allow the oil to heat up but not to the point where you can't touch it. Once the oil hits a certain temperature, the quality of it will drop. So at a point just above warm, turn off the heat and toss in the garlic and the rosemary, stirring to allow the oil and the herbs to mingle throughout.
Taking the empty bottle, funnel the oil into the bottle. Since the oil expanded during the heating process, you may need to allow about 15 minutes for the oil to cool to get all the oil and the herbs into the bottle. Allow the oil to sit overnight for a nice flavor. This oil will keep for about 6 months.
For bread, I like to use French bread or Shepherd's bread, sliced. For this chili, try Shepherd's bread. There are two methods for toasting: Broiler for thin slices of bread and Barbeque for thick slices of bread. Using a brush, spread the oil with some of the herbs onto the bread. For the broiling method for toasting, spread the oil on one side of the thin slices of bread and place on cookie sheet under your broiler until toasted brown, a little on the dark brown side would be the best. For Barbeque, brush the oil on both sides of the thickly sliced bread and toast over your open flame.
Serve the chili hot, with a sprinkle of sharp cheddar cheese and a dollop of sour cream and the freshly toasted bread. And let your mouth enjoy and your tongue rejoice!
Notes
Sometimes my measurements are not always what is needed for a recipe. Keep in mind my blog title. I try to make sure the measurements are approximations of what I use. Sometimes I just know from taste and look what is needed. I reccommend that you keep a small tablespoon-sized bowl or dipper nearby and continually test your soups and other recipes. And if you're having a hard time getting the seasonings right take a regular bowl and fill with your soup or other recipe. Add varying seasonings or what you think may be needed until you find your balance then add what is needed to the real recipe, testing constantly. making your test bowl allows for the fact that you may put too much of one seasoning and this helps protect your current work.
So until next post, Mangiar Bene!
Ingredients
3 Uncooked boneless chicken breasts
1/2 onion, diced
1/2 yellow bell pepper, seeded and chopped (any color is fine, yellow for a nice flare of color)
1 clove of garlic, chopped and crushed with salt
1 fresh jalapeno, seeded and chopped
2 chopped medium-sized tomatoes
6 cups of cooked Pinto Beans
2 cups of cooked Black Beans
1 teaspoon Cumin
2 tablespoons Chili Powder
1/2 teaspoon Oregano
1/2 teaspoon Crushed Red Pepper
Salt, to taste
black Pepper, to taste
Directions
Take the chicken breasts and using a fork, poke the chicken on both sides. Then taking a little salt, pepper, cumin and chili pepper, rub the seasonings into the chicken, getting as far into the meat as you can. After this, place the chicken, 6 cups of water, half the onion and peppers into a stock pan and bring to a boil on medium heat and cover.
After an hour or 2 check the chicken to see if it's fully cooked. May be done sooner depending on chicken size. Use a stem thermometer to check the chicken (you're looking for 165 degrees Fahrenheit) and once fully cooked take the chicken and a pair of forks, using them to shred the chicken on a cutting board. Leave the broth simmering on low heat.
After the chicken is shredded, take a frying pan and heat a teaspoon of EVOO, tossing in the garlic and the rest of the onion and peppers. Lightly brown the veggies, then add half the seasonings and the chicken as well as the tomatoes. Add salt and pepper to taste. Heat until simmering.
After simmering for 10 minutes, add the chicken and pepper mix to the simmering stock and bring back to a boil over medium heat. Let boil for 15 minutes then turn the stock down to medium-low heat and letting it simmer for another 20 minutes to allow the flavors to mingle and absorb into the chicken. Add salt and pepper as needed to taste.
Add the beans and the rest of the seasonings and stir and blend the beans into the stock. Add any seasonings for your own taste and unless your a person that likes heat, do not add anymore Crushed Red Pepper. Let this simmer until serving but no shorter then an hour or until the beans are heated all the way through. This chili should come out a little on the thin side, almost like a soup. The liquid have a red tint but basically be transparent.
If you would prefer to have this chili a little thicker, take a 1/2 cup of the cooked beans out and mashing them up with a ladle full of stock and mixing it back into the chili.
Now for some nice toast to go with this.
Rosemary and Garlic-infused Olive Oil
Ingredients
3 Twigs of fresh Rosemary
2 cloves of Garlic
1 pint of Extra Virgin Olive Oil in a glass bottle <---this is important, must be glass bottle
Directions
Take the Rosemary twigs and strip off the leaves. Using the back of your blade/knife, hit the leaves, bruising them and bringing the sap/oil from the leaves out. Hit them several times, being careful not to over it and creating a mash. Once the bruising is done, use your knife to coarsely chop the rosemary.
Set this aside and taking the cloves of garlic, slice off each end and peeling them. Coarsely chop the garlic, sprinkle a little salt over it. Chop a few more times. Then lay your knife on one side of the garlic and pressing firmly run your sharp edge over the garlic a little at a time, effectively crushing the garlic with the salt absorbing the oils. Once at a nice coarse, thick consistency, your done.
Take a sauce pan and pour the entire bottle of EVOO into it and place it on medium to low heat. Set the empty bottle aside. Stir and test the oil every few seconds or so with your finger. You want to allow the oil to heat up but not to the point where you can't touch it. Once the oil hits a certain temperature, the quality of it will drop. So at a point just above warm, turn off the heat and toss in the garlic and the rosemary, stirring to allow the oil and the herbs to mingle throughout.
Taking the empty bottle, funnel the oil into the bottle. Since the oil expanded during the heating process, you may need to allow about 15 minutes for the oil to cool to get all the oil and the herbs into the bottle. Allow the oil to sit overnight for a nice flavor. This oil will keep for about 6 months.
For bread, I like to use French bread or Shepherd's bread, sliced. For this chili, try Shepherd's bread. There are two methods for toasting: Broiler for thin slices of bread and Barbeque for thick slices of bread. Using a brush, spread the oil with some of the herbs onto the bread. For the broiling method for toasting, spread the oil on one side of the thin slices of bread and place on cookie sheet under your broiler until toasted brown, a little on the dark brown side would be the best. For Barbeque, brush the oil on both sides of the thickly sliced bread and toast over your open flame.
Serve the chili hot, with a sprinkle of sharp cheddar cheese and a dollop of sour cream and the freshly toasted bread. And let your mouth enjoy and your tongue rejoice!
Notes
Sometimes my measurements are not always what is needed for a recipe. Keep in mind my blog title. I try to make sure the measurements are approximations of what I use. Sometimes I just know from taste and look what is needed. I reccommend that you keep a small tablespoon-sized bowl or dipper nearby and continually test your soups and other recipes. And if you're having a hard time getting the seasonings right take a regular bowl and fill with your soup or other recipe. Add varying seasonings or what you think may be needed until you find your balance then add what is needed to the real recipe, testing constantly. making your test bowl allows for the fact that you may put too much of one seasoning and this helps protect your current work.
So until next post, Mangiar Bene!
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