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.

Baked Camembert with Pear, Cranberry and Walnut Relish

Baked brie with fruity toppings used to be all the rage, and the real height of sophisticated appetizers.  But they seem to have fallen out of fashion a little.  I rarely see them at parties or in cookbooks anymore.  Perhaps the trend for simple artsy charcuterie trays have taken their place, or appetizers served [...]

Rosemary Pear Butter

As autumn approaches, I start to feel a little panicky about the end of farmers market season.  I spend a huge amount of time in the summer preserving the bounty, through canning and freezing my favorite produce.  But when I start to realize that my source for all that fresh, local goodness is going [...]

Rosemary Pear Martini

I always think it’s nice to start off the Thanksgiving celebrations with a special cocktail and a few nibbles.  It sets a convivial mood and keeps everyone occupied while the last touches of the meal are being tended too.  Frankly, I like to have everyone’s hands busy while I am trying to get the [...]

Bourbon Rosemary Pecans

 

I love a flavorful toasted nut, but I have always found it difficult to get enough flavor into nuts without burning them, or the seasonings just fall right off.  My solution has become to soak the nuts in a flavorful liquid then toast them until perfect.  My Lemon Garlic Cashews were my first [...]

Chicken, Prosciutto and Rosemary Lasagna

A rut-buster.  That’s what this recipe is all about.  Veering off the road a little bit, getting out of the ordinary. Traditional lasagna is a good thing, make no mistake, but it’s nice to go in a different direction every once in a while.  Move away from the meat sauce to a creamy white [...]