I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Archive for the ‘blue cheese’ Category

Chicken Pecan Bites with Blue Cheese Dip

Every community, particularly in the South, has those handful of classic community cookbooks that everyone seems to own, or haveaccess to, or just know about.  They are the reference points for the community table. Compiled by church auxiliaries, symphony leagues, historic societies, these treasure troves bind a community through the most essential love we all [...]

Blue Cheese and Fig Savories

If you are like me, you always offer to bring something when invited to someone’s house.  I mean the offer, I always love an opportunity to cook for people, but sometimes it’s hard to come up with a quick idea on the fly. And when it’s one of those roaming parties – not a seated [...]

Corn and Blue Cheese Chowder with Bacon

Corn and Blue Cheese Chowder

There are moments in the kitchen when you remember why you love to cook so much.  That flash of personal genius that leads to the creation of something really great.  A perfect moment of synergy when you find a way to combine your favorite ingredients into one sublime dish.  This Corn and Blue Cheese Chowder, [...]

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