Here’s the menu for my family for the week of Monday, 15 March 2010. St. Patrick’s Day falls on Wednesday this week.
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Tag: Food and drink
I watched a Top Chef one season, and late in the season toward the finals or maybe in the finals, one of the contestants made a butternut squash soup that had the judges wanting to lick their bowls. It seemed odd to me that something that should be as simple as a butternut squash soup, could illicit such a response from a group of people who taste amazing food all the time. It sent me on a quest to find a recipe that good, something that would make me sad the bowl was empty when I was finished. I’ve found that recipe, and I’ve found that secret ingredient that makes it all the better. I hope this bisque is as amazing for you as it was for me.
Pin It![Mirepoix [mir-pwah]](http://www.halleethehomemaker.com/wp-content/uploads/2010/03/mirepoix3.jpg)
In bear bones basic, a mirepoix is onions, carrots, and celery. It is typically used as a base for French soups. Bisque is a French soup, so it stands to reason that the base is going to be a mirepoix.
Pin ItTacos are one of our fun night meals. The kids can pick something other than milk to drink with dinner, and they have a good time eating it.
I don’t know why I’ve always been intimidated to make flour tortillas. I make corn tortillas all the time. But, maybe I thought that getting the right texture would be hard. This was my first attempt at flour tortillas, and they were perfect. They felt right, they handled right, and they tasted wonderful. I’m so pleased.
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I found this recipe on Heavenly Homemaker’s site. The only thing that I do differently is to use vanilla beans instead of vanilla extract. We have grown to love this recipe! Gregg has always loved a snack of vanilla wafers and peanut butter. I love that I found such a healthy recipe. I send a batch or two with every care package to Gregg, and use them when I make Banana Pudding and Mascarpone Cheesecake with Almond Crust.
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Here’s the menu for my family for the week of Monday, 08 March 2010.
I derived this cheesecake from one I saw on a food show one time. I’m always afraid when I make cheesecake that it’s going to be heavy and dry when it comes out. That’s never happened to me – and this recipe especially is so moist, and so melt-in-your-mouth that during a dinner party Gregg and hosted with four other couples, when dessert was served and everyone took a bite, there was a collective silence, then moan of appreciation. It was amazing and those friends still talk about that dinner party.
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