Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay
For Your Information
Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.- [March 19, 2020] - Effective Mar 17, this blog will no longer accept advertising. The reason is very simple. If I like a product, I will promote it without compensation. If I don't like a product, I will have no problem saying so.
- [March 17, 2020] - A return to blogging! Stay tuned for new tips, resources and all things food related.
- [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
- Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures! [Update: 4ever Recap appears to be out of business.]
Popular Posts
-
Food manufactures have so convinced us that home cooking is not possible without a ready-made mix that many of us actually believe that myth...
-
I am very much a scratch cooking most of the time. One thing that has always been a concern is coming across a recipe I want to try that ca...
-
As a result of milder fall temperatures the pepper plants were still producing nicely through the mid portion of last week. The plants were...
It is easy to get into a rut when cooking, falling back on the tried and tested family favourites. One way to break out of that rut is eating out. Restaurants tend to put a bit of a new spin on dishes that the home cook might not think of simply because they have always made the dish a certain way. During the summer months we like to boat to Decker's Landing located the mouth of the St. Clair River where it meets Lake St. Clair. There are special events as well as various bands playing during the afternoon and evening. It's a gorgeous spot to enjoy a meal, and watch the sunset over the lake.
Decker's offers pub grub and full dinner meals. My husband ordered the
soup of the day, chicken soup. I make a lot of chicken soup, usually
chicken noodle and occasionally chicken vegetable soup. Invariably the pasta of choice is broad egg noodles. Decker's chicken soup was made with penne! I thought this was a rather interesting pasta to use in a soup. Penne with its deep grooves and hollow centre is usually paired with thick, cream based or tomato based sauces.
The soup was in between a chicken noodle and chicken vegetable soup. Another interesting touch was the parmesan cheese sprinkled on top. Parmesan cheese is a wonderful cheese for adding that extra flavour. It really was a nice soup that can easily be duplicated at home.
3 food lovers commented:
I've been playing with trying to make chicken noodle soup.
Since we can't have chickens yet, I usually buy a rotisserie chicken from the local store and then after a meal or two of sliced chicken, I simmer it down with some onion and celery, salt and pepper.
This last time I used penne pasta too, and I think it made a nice hearty soup.
I think I might try adding some parmesan next time.
Was it the powdered parmesan, or was it fresh grated?
Hi Linda :) It was powdered parmesan cheese. I would use fresh though if you have it.
Thanks, GG. I have powdered. Grew up with it. But I would like to try fresh, so I think maybe I will.
Thanks! :)
Post a Comment