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JJDON
 
Home Town: Las Cruces, New Mexico, USA
Member Since: Jun. 2002
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Nouvelle, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Boating, Walking, Fishing, Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
I'm an artist living in Oakland, Ca. and have a business in San Francisco
My favorite things to cook
Mushrooms of all kinds, polenta, shellfish, slow cook barbeque, souffles are the latest
My favorite family cooking traditions
My wife's Italian, so we do a lot of that for family gatherings - also go to Italy periodically and have their great cuisine first hand.
My cooking triumphs
Having Italians chow down my polenta with wild mushrooms, or my lasagna or fennel. Discovering a souffle isn't really all that hard.
My cooking tragedies
Nothing major - a few duds is all.
Recipe Reviews 9 reviews
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Creamy Carrot Soup
Was looking if I should post my recipe, but this is essentially it, the best carrot soup in the world. I use: no potato, bay leaf instead of rosemary, and greatly less cream, just enough to give it good mouthfeel. I also run it through a food mill... Let the soup thicken itself by reduction (and the butter helps) Essence of carrot, really - sweet, yummy, very elegant if done well.. Oh, and I never use meat in a vegetable soup - no stock for me.

1 user found this review helpful
Reviewed On: Dec. 10, 2008
Jamie's Minestrone
This IS minestrone soup. Classic minestrone is a vegetable soup except for maybe stock - many here have meat...How Italian it tastes depends a lot on your touch with the spices (enough, but not too much). I don't use kidney beans, I do use a lot of mushrooms. I'll make the sofrito and maybe some veggies in broth and use an in-the-pot blender to make a heartier base, into which the chunkier veggies go to cook. This is the stuff, right here. Use all fresh ingredients, if you can.

0 users found this review helpful
Reviewed On: Nov. 25, 2008
Garden Fresh Tomato Soup
Thought I'd share my take on this, the best tomato soup on the planet. I do the tomatoes first, and run through the food mill. Then I add sauteed onions, like 1/2 onion for 8 tomatoes, and garlic and lots of chopped mushrooms. Instead of cloves I use thyme because we have it. Simmer for a time and chop it up with an in-the-pot blender. Cream is optional and 1/2 stick butter is good, too. In tomato season we always have this, 1/2 gallon at a time - my wife just sucks it down like candy.

2 users found this review helpful
Reviewed On: Feb. 29, 2008
 
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