These days it seems I like to feel there is something redeeming about any dessert that I eat. It’s not that decadence doesn’t have it’s place, but on a daily basis, I prefer to break the lips to hips connection! One of my favorite things, when I make rice, is to take some of the…
Author: Lanie Fioretti
Pea Stew
Still working my way into fall with some soups and stews. This one I served with popovers and salami chips. In Appetizer Ideas, I detailed how to make salami chips, click here to see it. To make the stew even more interesting, serve it with Moroccan Tomato Jam. You knew I’d have to mention Tomato…
Rustic Tomato Soup
PrintRustic Tomato Soup Total Time: 45 minutes Yield: Serves 4 Ingredients2 cups chunky tomato sauce* 2 cups chicken stock 4 basil leaves, torn into small pieces 1 tsp granulated garlic powder 1/4 tsp marjoram or herbes de provence 1/4 tsp smoked paprika (optional) 1/4 tsp red pepper flakes (optional) 3/4 cup cream Salt and pepper…
Coconuts
Maybe it’s because I was just in the tropics, but fresh coconut is such a treat. When I was in Panama, I did have one that had a fair amount “meat” in it, but I love green coconuts. There is a lot of coconut water in a green coconut, and a little pudding-like meat that…
Mushroom Egg Drop Soup
I’ve had this recipe for over 30 years, and it’s still one of the best and lightest soups I’ve ever had. If you love mushrooms like I do, it’s just irresistible, and it’s a great way to start your fall cooking. PrintMushroom Egg Drop Soup Ingredients2 TBSP butter 2 TBSP extra virgin olive oil 1…