Pork Loin with Date-Balsamic Sauce
October 26, 2009 by Marye Audet
Filed under Main Course
Good flavor in food is achieved by balancing sweet, sour, salty, and bitter. It is these combinations in a variety of percentages that make foods turn into feasts. So many cooks are afraid to experiment, to play with their food that they resign themselves to a lifetime of predictable eating, of foods that are filling and nutritious to the body without sparking life in the soul. The trick for all of us is to create something at each meal that satisfies our deep need to create excellence.
Pork is a delicate and sweet meat that has a robust texture. It can …read more
Bennigan’s Baked Potato Soup
September 22, 2008 by Marye Audet
Filed under Quick and Easy
So, here it is, the first day of fall…80 degrees here in Texas but that isn’t the point..it is now, quite officially…potato soup weather.
I grew up with potato soup. Not this potato soup but my mom’s version..the one SHE grew up with..and she was born in 1918. I hardly ever deviate from that recipe, my comfort food both when I was a kid and as an adult.
