About This Blog

This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.

Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...

Thank you and enjoy!

Garden Vegetable Soup

So the soup started with sweet onions browned in a little pancetta fat (I can't bear to waste any yummy Boccalone stuff) a fresh bay leaf and a couple sprigs of fresh thyme. Then a huge clove of Tochliavri garlic, minced (yikes, I'm running out already). I chopped up the Spigariello and threw it into the pot and then a quart of good home made chicken broth. The tomates and eggplant, and a sweet red pepper picked previously were chopped and added. Added a few cups of water. Everything brought to a boil and then simmered for a bit.

Just before serving I sliced the snow peas and added them to the pot. Then some shredded duck confit and some brown jasmine rice that I had cooked on the side (1/2 cup rice to 1 1/2 cups water) went in. A touch of salt and fresh ground black pepper. To serve, sprinkle with some chopped basil and a drizzle of McEvoy's Olio Nuovo (get it now!). A complete meal in a bowl.

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