My Cooking Corner

Here is the space in my small apt. kitchen where I can chop, grate, slice, dice, mix, knead, puree, process and prepare a variety of scrumptious deserts, breads, salads, soups and gourmet meals.


My cooking corner 

Yummy bread 

The Sweet Smell of Bread

Yesterday I made my first ever homemade bread. The aroma throughout my apartment was just like the aroma that used to permeate my grandmother's farm house 50 years ago. There is nothing like the sweet smell of homemade bread. Using my new Kitchenaid mixer to mix and knead the dough for this scrumptious Honey Oat bread, I turned out two beautiful loaves to perfection. After cooking and cooling, I slathered butter and honey on a hot slice and it tasted heavenly. When I undertook it this venture, I figured it was too complicated for this old bachelor to perform. With my machine equipped with a dough hook, it was surprisingly simple to make bread. I didn't shape the dough perfectly, but the loaves looked pretty good when baked. I'm really proud of my first bread making attempt and I know my dear departed grandmother is also!!

Gorilla Bread.

Easter Goodness

Richard, my 30-something roomate is usually my guinea pig for new recipes. I tried the Food Channel's Paula Dean's recipe for Gorilla Bread on him and he raved about it for hours. He thought I was a genius.
This bread is very sinful and sweet, but is delicious with morning coffee. It is easy to make and the filling in the center comes as a mouth-watering surprise. Try making this simple sweet coffee bread and you'll be the hit of the party.

Culinary Beginnings

I am beginning this blog to discuss and share recipes about good food. In my retirement I've discovered that creating and preparing delicious and nutritious meals is a great way to have fun and share scrumptious food with family and friends. Armed with my new Kitchenaid stand up mixer and Kitchenaid food processor and other kitchen gadgets, I will continue to churn out mouth watering delicacies that will excite the palette. As I sit here on this blustry day, savoring my homemade potato/Leek soup, I hope that I can engage other cooks in an exchange and dialogue about food preparation. I used Martha Stewart's recipe for my soup and it is simply delicious. Last night, my special lady friend ate three helpings of this satisfying soup. She is a light eater who is not easily satisfied, but she raved about of this dish. Here is a copy of the recipe:


potato leek soup 

Martha Stewart's Potato/Leek Soup

Serves 6 to 8


2 dried bay leaves
6 sprigs fresh rosemary or 2 teaspoons crushed dried rosemary
4 sprigs fresh flat-leaf parsley
1 teaspoon whole black peppercorns
3 tablespoons olive oil
4 tablespoons unsalted butter
4 stalks celery, cut into 1/4-inch dice
6 leeks, white parts only, washed well, thinly sliced
4 shallots, diced
6 cloves garlic, minced
2 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 cup milk
1/2 cup heavy cream
Salt and freshly ground black pepper

1. Make a bouquet garni: First wrap bay leaves, rosemary, parsley, and peppercorns in a piece of cheesecloth. Then tie with a piece of kitchen twine, and set aside.

2. Heat olive oil and butter in a medium stockpot. Add celery, leeks, shallots, and garlic; cook on medium-low heat until very soft, about 45 minutes, stirring only occasionally. Do not brown. Add potatoes, stock, and reserved bouquet garni. Bring mixture to a boil, and then reduce to a gentle simmer. Cook until potatoes are very tender, about 40 minutes. Remove bouquet garni, and discard.

3. Working in batches, pass half of the soup through a food mill, fitted with a medium disk, into a large saucepan. Add remaining chunky soup. Place the saucepan on medium-low heat to warm soup. Slowly stir in milk and cream, and season with salt and pepper. Serve hot.