Yes, a cooking class where the “star” ingredient was Parmigiano Reggiano. When I received an email from Zingerman’s Bakehouse about this upcoming class I signed up right away. There are only 12 students per class so you have to respond quickly to get a spot. Parmigiano Reggiano is my favorite cheese above all others and … Continue reading
Usually I never make such a small soup recipe but while looking through Cooks Illustrated “Dinner for Two” magazine I chose this soup to try first. This is a very fragrant soup with a taste to match! This recipe actually would serve 4 people. Barley is a major whole grain food and is one of the first cultivated … Continue reading
This is the month for onion soup; first there was Win Schuler’s Onion Soup and now I am posting two more recipes. This one from Weight Watcher’s has a PointsPlus value of 5 per serving (this recipe serves 4) and another one from Augusta Country Club called French Onion Soup. They are all different in their … Continue reading
Win Schuler’s has over a 100 year family history here in Michigan beginning with a cigar store opening in Marshall, Michigan in 1909. A billiard table, bakery and a lunch counter were then added. In 1920 a café was purchased and a hotel with a small dining room. Then in 1924 the spacious Royal Hotel … Continue reading
This is a great soup to serve any time – it is very hardy with lots of good flavor. I have tried a few different recipes over the years and finally came up with my own version.
This recipe comes from Cousins Heritage Inn in Dexter, Michigan which changed hands in 2008. Unfortunately, this restaurant did not do well after that with new owners , then a name change. It was a favorite for us as Cousins varied their menu and you were always guaranteed to have some new choices when you dined there. I have changed … Continue reading
This is a very flavorful soup that is quick to make with ingredients I usually have on hand. The recipe comes from one of my low-salt cookbooks where I have changed a few things.
I like to make this soup soon after I have made a ham dinner on Easter or any other time of the year. In the past I have used Honey Baked Ham bones, but this time I used a regular ham bone from the market. It was very salty even though I was careful about adding … Continue reading
This is another recipe from my early Chinese cooking classes. A perfect light soup to fix before your main entree and was a frequent request by Gene. I have also included another recipe by Weight Watcher’s where shredded chicken is added. Hmm… never put chicken in this soup.
There are 13 different beans and peas that go into this soup mix. Use whichever ones you like just end up with the same total amount when you are done. Certainly you could cut the quantities in half if you do not want to make this much. To be honest, I am not a lima … Continue reading