Would a tomato by any other name still taste as wonderful? How about a “pomme d’amour”? I hafta admit, the French name seems to inspire a bit more lustfulness than our simple “tomato” does. And Tomatoes Provencal seems just a bit more romantic than Baked Tomato with a Garlicky Breadcrumb Crust!
Thanksgiving week is upon us, and I have yet to post a Thanksgiving recipe. I wanted to, but the universe must be conspiring against me! An apple strudel turned out to be a little lackluster (although we ate it all!) and needs to tweaked and remade. A coffee cake turned bizarre when all the Struesel topping sunk to the bottom. (We are working on finishing that one right now!)
If you’re like me and love a good Cream of Broccoli soup, one that’s a soup and not a glorified cheese sauce in a bowl (although those do have their place & I have one on my site) this is the soup for you. Delicate, luscious, with a few French twists, Russell’s Cream of Broccoli Soup stands by itself. A “raft” of good cheddar is sprinkled across the top and broiled until bubbly and lightly toasted. Amazing.
Do you love Chicken Cordon Bleu as much as me? If you do, read on. If you’re a chicken cordon bleu lover, I guarantee you’re going to love this Chicken Cordon Bleu Deconstructed Casserole and love how easy it is to make. I think I actually like this casserole a little more than Chicken Cordon Bleu if that’s possible.
One of my favorite dishes of all time, Coq au Riesling, is absolutely gorgeous. Best of all, it’s one of those dishes that masquerades around, looking all gourmet, when in reality, it’s all smoke and mirrors.