Creamy Broccoli & Parsnip Soup

Buddy doesn’t like cream of broccoli soup.  You would think after being together for almost 15 years, I would know that!  Since I had never made cream of broccoli soup before, it just never came up.  Well, for weeks and weeks during the winter we were getting parsnips in our produce bag from Basis Foods. Continue reading “Creamy Broccoli & Parsnip Soup”

How to Make Hollandaise Sauce

Classic Hollandaise sauce contains three key components:  egg yolks, clarified butter, and lemon juice.  It’s made by whisking egg yolks together with a little water in a bowl set over a pan of simmering water until they are thick and frothy.  Then the bowl is removed from the heat, and warm clarified butter is slowlyContinue reading “How to Make Hollandaise Sauce”

The Difference is in the Brine

Why bother to brine a pork roast, a turkey, or a chicken?  Well, there are two reasons.  The first is that all three of these meats generally don’t contain a lot of intramuscular fat and therefore tend to dry out when you roast or grill them.  Brining helps the meat to retain its juices, evenContinue reading “The Difference is in the Brine”

Pulled Pork that Practically Cooks Itself

I ordered a pork shoulder through Basis Foods a couple months ago.  The online store estimated each one at about 8 or 9 lbs.  But when it arrived from Mountain View Farm it was a whopping 13 lbs, and…it was frozen.  So I popped it in my freezer because unless I had a special occasionContinue reading “Pulled Pork that Practically Cooks Itself”

From Tragedy, a Bittersweet Reunion

Today, I’m writing from the heart rather than my stomach: When she was only 3 years old, my aunt Wan Ying was separated from her family.  During World War II, my grandparents fled unrest in their home of Rangoon, Burma (a.k.a. Myanmar) by temporarily returning to my grandfather’s home village, just outside the Guangzhou, China. Continue reading “From Tragedy, a Bittersweet Reunion”