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 ‘leek’ Category

Snow White Soup (Parsnip, Fennel and Leek Soup)

It has already snowed here in Memphis twice this year, but too early and too inconvenient.  I am hoping for a few more snow days, when I have no need to leave the house and am prepared with a good book, with enough warning for a trip to the grocery.  It doesn’t get cold enough, [...]

Roasted Vegetable Stracciatella

Italian egg-drop soup.  That’s how I have heard versions of this soup described.  And there appear to be many versions, with light chicken broth, or added spinach or chicken. In fact, the first time I concocted this soup, I didn’t know stracciatella was an actual thing.  It was pure kitchen happenstance, and one little discovery [...]

Summer of Soup

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    In Memphis, in the summer (and the spring and the fall), it is hot.  Devil-hot. Over 100 degrees most days with high, high humidity.  When you open the door first thing in the morning, it’s like walking into a wall of cotton candy.  Hot, thick air that surrounds you.  Many, many days, busy [...]

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