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Demi-Glace au Boeuf

Classical French cuisine, spanning the 19th and 20th century up to the birth of nouvelle cuisine, was characteristically defined by its sauces.  Sauces in French cuisine date back to the Middle Ages… and there were hundreds of them in the culinary repertoire.  In the 19th century the chef Antonin Careme classified them into four families, […]

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Cajun White Bean and Collard Greens Soup

Dayton writes: Lewis Carroll perhaps said it best when in Alice in Wonderland he had the mock turtle sing a song about this ancient food: “Beautiful soup, so rich and green Waiting in a hot tureen! Who for such dainties would not stoop? Soup of the evening, beautiful soup!” Soup, many believe, is one of […]

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Rich Homemade Turkey Stock: The Nectar of the Gods!

Thanksgiving is all about flavor… and there is absolutely nothing more essential to the success of the tasty meal than a rich, fragrant and flavorful stock.  A slowly simmered homemade turkey stock is incomparable in flavor and takes both the dressing and giblet gravy to another level of culinary excellence! This nectar of the Thanksgiving gods […]

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