My kitchen is your kitchen! As a personal chef, I travel all around Massachusetts, New England, and beyond, preparing foods in people’s homes.  I do it all, including

• Cooking lesson parties
• Romantic Dinners for Two
• Small dinner parties, and
• The classic personal chef service, where I’ll come to your home, and fill up your fridge and freezer with a week’s worth of your choice of entrees and side dishes.

Plus, I teach cooking lessons monthly at Stonewall Kitchen in York, ME.

I invite you to roam around my website.  Please contact me with any questions you might have. That’s almost as good as you and me  standing around and chatting about food in your kitchen!

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Soup’s On!

1. Soups are not as hard as they look.  They all have the same foundation: a lot of liquid, either stock (chicken, beef, fish or vegetable) or water.  A good amount of liquid is 2 quarts.  With whatever you add to it (meat, fish, vegetables, etc), this will be enough for approximately 8-10 servings
2. If you’re making a soup with chicken stock, try this step first to give you even more flavor: simmer two bone-in, skinless chicken breast halves in 1 quart of chicken stock and one quart of water.  Cook the chicken in your soup pot, without a lid, for 20-30 minutes, or until the chicken is cooked through.  Then, remove the chicken and make your soup (it doesn’t have to be chicken soup).  When the your soup is done, shred the cooled chicken meat you’ve just cooked, and put it into the soup.  Your soup is now ready to be a filling entrée, and not just a first course.
3. Soup is a great way to use vegetables you meant to cook earlier, but forgot.  These are called “garbage” soups because you saved the veggies (and other foods) from being tossed out.
4. If you get a chance to sauté your vegetables before you toss them into the soup, do it, as that will give them a nice, slightly different flavor.  This works especially well with onions, carrots, and celery.  Plus, if you’re in a hurry, this will speed up your cooking time.  Like with this fast chicken soup recipe.
5. It doesn’t all have to start in a soup pot.  Roasted vegetables add an even better taste to your soup.  Like a roasted butternut squash soup .  And if you start the soup by boiling some chicken (see #1 above), this soup will make a great meal.  All you need is a baguette and a beverage.  It’s poifect.

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