Passionate Home Cooking
About Mastering and Enjoying Home Cooking. Drink, Cook, and Live Well!
Passionate Home Cooking
About Mastering and Enjoying Home Cooking. Drink, Cook, and Live Well!
Wednesday, March 12, 2025
Crispier Roast Potatoes cooked in Animal Fat
Tuesday, February 18, 2025
Shrimp Fettuccine with Mushrooms, Red Pepper, Garlic and Scallions
1 lb. Cremini Mushrooms
4 cloves garlic, minced
A pinch of Red Pepper ( or more )
Wednesday, February 5, 2025
Pot-au-feu (Simmered French Coutry Soup) in process
Pot-au-feu is a slowly simmered meat and vegetable dish that appears on most home tables in France. Pot au Feu, which literally translates to ‘pot in the fire’, started its life in working-class homes as a way to make less expensive cuts of beef more tender and palatable.
The long slow cooking resulted in 2 dishes: a clear nourishing broth and a rich meal of beef and vegetables.
There are as many variations of pot au feu as there are cooks. I have eaten pot-au-feu prepared with lamb, chicken, lobster.
The broth is always served first with toasted slices of baguette crowned with morsels of fatty beef marrow, and the meat and vegetables are served second.