Yvonne Tally
Choose your favorite root vegetables, and don’t spend a lot of time prepping — I throw my onions and garlic in their skin attached, and my leeks with the root attached. They are easily removed once cooked. The garlic will get creamy and sweet, making a terrific Flavor Enhancer. Below is my favorite winter combination.…
read moreSimple, fast and beautiful. I like to serve this on a large red soup dish, giving it a dramatic look If you like nuts, add some toasted pecans as garnish. ripe pears 6 – skin removed, sliced into 8 sections vanilla bean 1 – optional cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon (preferably fresh) ginger 1…
read moreAioli is known as the “Sunshine of Provence”… It is warm, pungent and always a flavor boaster to any dish. Spread in on your grilled sandwiches, add it to a salad, combine it with tasty vinegars for a flavorful vinaigrette. Making it from scratch is very easy, but in a time crunch, pull out your…
read morePistou is paste in French, and as any flavor enhancer, the possibilities are endless. I use this one on my homemade chicken and vegetable soup, as a marinade on meats and as sauce with stock for light pasta. The key to the vibrant flavor is low heat so the flavors can infuse and expand. Yields…
read moreIf you have not met my Aunt Glady, take a look at the Around The Table article titled Aunt Glady’s Knickers. She was the sweetest, toughest woman I have every met. I never heard a bad word come out of her mouth, or a bad meal out of her kitchen. This jelly is great on…
read moreThese mini grilled sandwiches are meant to add a bit of texture and flavor to a meal. So be sure to serve the portions as a typical 1/2 sandwich would size up to. You will need a countertop waffle iron, a portable grill, such as the George Foreman or any countertop grill. And if none…
read moreRoasted Root Vegetables make this soup pop and you make it so fast! Top with Big Croutons and enjoy with a glass of Zinfandel on a cold winter evening. It makes a great lunch item for the whole family. Pureed Roasted Root Vegetables 4 cups carrots 1 cup, chopped or diced celery 1/4 cup, diced…
read moreYou will be amazed at how many variations this one technique will provide. By using Roasted Root Vegetables, you can create the most delicious, nutritious and So Simply Gourmet. Use the Basic Creamy Soup to make puree for pasta sauces, add your favorite herbs, chicken, turkey or beans to create your own variation. Purée your…
read moreThe autumn days are upon us. Break out your woolly sweaters and Uggs. It’s time to get cozy and enjoy a big bowl of homemade chili. This recipe is so simple, keeps up to 5 days in the fridge, freezes well and makes a great hot lunch for the kids, big and small. It is…
read moreGrowing up, this was my favorite soup. I’ve changed it a bit over the years and enjoy it more and more each time I make it. It was the first soup I learned to make when I was about 12 years old. It is easy, quick and packed with nutrition and flavor. Servings: 6 chicken…
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