Wednesday, November 12, 2014

We’re back in the kitchen!

At the end of July we packed up our kitchen and moved it, along with the rest of our life, to the Coachella Valley in Southern California. Michigan had been our home for the last twenty years but after experiencing our first “polar vortex” and all that entails, we decided we had had enough.

Settling into our new home has consumed the lion’s share of our energies until this time but now we’re ready to get back in the kitchen and begin cooking again. Our change of venue won’t alter our food strategies; we remain committed to preparing dishes that invoke the foods we love with a more natural and healthier slant.

We are looking forward to adding more dishes to our repertoire that are based upon the local cuisine of the southwest as well as continuing to find inspiration in new culinary experiences. To help you avoid unnecessary additives found in pre-packaged foods we will persist in stressing the use of homemade ingredients whenever possible and practical.

So keep checking back with us here as we document our ongoing adventures in food and as always we welcome your feedback.

Cannellini and Escarole Soup

Cannellini and Escarole Soup

Whether you prepare Consommé, Bisque, Chowder or just Soup, you’re making something that just about everyone loves. 
Some soups, especially intense and clarified consommés or rich and creamy bisques are usually served as one of several courses in a meal. Others are equally appropriate occupying the “soup course” or as the star of the meal.