Foxcroft Ragout with Prunes
Charmed, I was completely charmed by this spiral bound gem of a cookbook. Foxcroft School, Middleburg, Virginia was founded in 1914 by Miss Charlotte Noland and continues to be a private boarding school for girls. The girls ate very well. My neighbor is a 1969 graduate and her firsthand accounts of the delectable meals sent me into a culinary trance. Then wonder of wonders, she loaned me her battered copy of The Foxcroft Cookbook (1969) less spiral bound, more tethered by two rubber bands. I ...
That darn ubiquitous, iconic can of tomato soup. My guess would be that Campbell’s outsells it only by Cream of Mushroom, the mortar that binds American casseroles. Let’s not dwell on that right now, let’s save that particular rant for later. Instead consider the comfort food of a silky, fragrant tomato forward bisque.
The tomatoes are broiled to intensify their flavor, the juice reserved for the tomato tartness. A nip of brandy makes this elegant, but you can still crumble Saltines ...
Tuscan Inspired White Bean Soup
Beans often times get a bad rap. It is so wrong, therefore, I want to put things straight starting with this recipe. Am I on a bean crusade? You won't find this in a can, not this intense fragrance and flavor. Cooking the whole head of garlic in the pot gives it the buttery nuance of baked garlic while sauteing a little more garlic in olive oil with the herbs lends nuttiness and releases herb oils. If you are a real garlic-head you can double up on the garlic used, I do.
Can be served as a ...
Friends, let's tangle apron strings! On Thursday, February 11, 2016 Victoria Godfrey (speaking for myself) will be offering another Soup Workshop at Pharsalia http://pharsaliaevents.com in Nelson County, Virginia. The main kitchen of this remarkable plantation, dating back to 1814, is truly the place to be on a frosty winter day. The big oven roasting, pots bubbling on the stove and the fireplace crackling, well, it doesn't get much cozier. When you look out the windows and see DePriest ...
High Test Chicken Stock
A deeply flavorful stock with rich color is created as the meat is sautéed before simmering. Start with either a whole chicken or legs for the greatest economy.
2 Tablespoons of vegetable oil
1 medium yellow onion, coarsely chopped
3 ½ - 4 pounds of chicken chopped into small pieces, approximately 3-inches
3 -4 quarts of water
3 Bay Leaves
2 teaspoons of salt
1 teaspoon whole peppercorns
Cut the chicken into pieces. A cleaver is the most efficient way to do this as ...