Following on from my post about the soffritto....what next?
The possibilities are endless ... I read a lovely article about the smell of onions by Danny Wallace in The Observer monthly mag the other day...
I think I saw that as well, I’m hoping that my boys feel that way about the food smells that emanate from our kitchen.
What a beautiful read! Marvellous....
Thanks Barbara
There’s a similar base in Cajun cooking: onion, green bell pepper, and celery. The Holy Trinity—or “the trinity,” for short!
I love that name. I'll need to check out a couple of Cajun recipes
River Road cookbook, anything from Emeril Lagasse, or my favorite, the Brennan’s cookbook, are all great resources.
The possibilities are endless ... I read a lovely article about the smell of onions by Danny Wallace in The Observer monthly mag the other day...
I think I saw that as well, I’m hoping that my boys feel that way about the food smells that emanate from our kitchen.
What a beautiful read! Marvellous....
Thanks Barbara
There’s a similar base in Cajun cooking: onion, green bell pepper, and celery. The Holy Trinity—or “the trinity,” for short!
I love that name. I'll need to check out a couple of Cajun recipes
River Road cookbook, anything from Emeril Lagasse, or my favorite, the Brennan’s cookbook, are all great resources.