Recipes for the Resourceful Cook, by Keri Williams
Hello! Thank you for visiting my blog! My name is Keri. I am an avid home cook who has some pretty cool equipment and about 30 years of experience cooking for everything from Thanksgiving dinners for 25, parties for 50 and simple meals on a daily basis. I live in a pretty small house in the Northern California that has a pretty big kitchen. I love to cook and I’m kinda fearless in the kitchen. …
Hello and welcome back to The Stone Soup Cook–I’m really glad you’re here! Fall is probably my favorite time of the year. The weather cools down, the days get shorter and my inner squirrel leans into its desire to preserve the bounty of the late summer. This is the time of year when I make big batches of pesto that I’ll put into the freezer for use in the cold winter months. This is also …
Hello and welcome back to the Stone Soup Cook–I’m so glad you’re here! Earlier in the week, I introduced the final foundational sauce of California Cuisine: soy sauce. But why, you may be asking–why soy sauce? Well–let’s dive right in, shall we? First, let’s look at a very little bit of its history: soy sauce was originally invented about 2500 years ago in China, where it was used to preserve food. Soy sauce started out …
Hello and welcome back to The Stone Soup Cook–so glad you’re here! Well…I’ve been away for a while. My absence started out being the fault my attempting to tame our never-ending home improvement project. And it ended with all the reservations we’d made for the trip that we’d planned almost a year ago, blowing up. Suddenly, a little over a month ago, I found myself with a nearly full-time job trying to re-schedule hotel, restaurant …
Hello and welcome back to The Stone Soup Cook–so glad you’re here! Today, I’m continuing my series on the foundational sauces of California Cuisine. So far in this series, I have shared recipes and information about mayonnaise, salsas, vinaigrettes, pesto sauces, tomato sauce and now Hollandaise sauce and its derivatives. This blog is devoted to California Cuisine, and so naturally, I try to use fresh, seasonal ingredients. But for my regular readers, you also know …
Hello and welcome back to another edition of “What’s Cooking in Keri’s California Kitchen Tonight?” So glad you’re here! We are experiencing a remarkably cool end-of-summer season. A cool front came down our way from the Gulf of Alaska and our daytime highs have plunged from the low ’90’s to the low ’70’s and upper ’60’s. The sky is dotted with white cotton candy clouds that float by under the care of a gentle, cool …
Hello and welcome back to The Stone Soup Cook–so glad you’re here! Well, here we are–the summer is almost over. I can see the signs of fall everywhere and I’m reminded of how quickly time goes by. The turn of the season from summer to fall always makes me want to lean into comfort foods; and what better comfort food than Bearnaise sauce?! Today, I’m continuing my exploration of my choice for the sixth “mother” …
Hello and welcome back to The Stone Soup Cook! I’m so glad you’re here! Here in Northern California, we have been enjoying some of the most beautiful weather of the entire year. It’s been breezy–but an on-shore breeze, which keeps things nice and cool–sunny and clear during the day, but foggy and cloudy in the morning, which has been bringing us just a hint of fall. This morning, it was chilly–I actually needed a little …
Hello and welcome back to The Stone Soup Cook–so glad you’re here! Today, I’m continuing my series on the seven “mother” sauces of California Cuisine. Having covered the first five sauces: mayonnaise, pesto, vinaigrette, salsa and tomato, I’m now starting in on recipes for and derived from Hollandaise sauce. Today, I’m sharing my recipe for Sauce Maltaise, which is basically Hollandaise sauce with blood orange juice and zest. It’s light, very mildly sweet and a …
Hello and welcome back to The Stone Soup Cook–so glad you’re here! Today, I’m starting my exploration of the sixth of my sauces of California Cuisine: Hollandaise sauce. I will confess that I struggled with Hollandaise sauce–not so much with making a successful batch of it–it’s pretty foolproof to make using a hand-held immersion blender–but I struggled with whether or not it should have a berth in my list of California Cuisine sauces. After all, …
Hello and welcome back to The Stone Soup Cook–so glad you’re here! Today, I’m finishing up my exploration of tomato sauce, the fifth of my seven sauces of California Cuisine, by sharing my recipe for quick pizza sauce. I think Mr. Stone Soup could eat pizza every single day. When I make pizza, he gets a grin on his face and bounces a little on the balls of his feet in anticipation. Pizzas, at their …