Tommy J's Kitchen

Cooking tips, techniques, recipes, and ingredients. For beginner and expert alike, come join me in wandering about the kitchen in search of a meal . . . Questions and comments welcome!

Sunday, December 26, 2010

Recipe/Technique: New England Seafood Chowder

As anyone who grew up in New England, especially near the coast, can tell you, a chowder is a milk soup. It’s thin. It becomes thicker as...

Thursday, March 26, 2009

Recipe: Cream of Potato Soup

This is not Vichyssoise. This is a peasant soup - often my favorite kind of almost any dish. Vichyssoise is White (maybe even WHITE); this...

Friday, January 30, 2009

Tip/Technique: Vegetable Stock

Vegetable stock is an incredibly versatile liquid that adds flavor, character and depth to almost anything. If you have to put liquid into ...

Saturday, March 01, 2008

Recipe: Chicken with Mustard Sauce

Here’s a wonderful marriage of chicken and mustard. When I’m in a fancy mood, I call it Poulet de Moutarde en Croute, though the ‘in crust’...

View web version

About Me

TommyJ: To learn how this thing got started, check out The First Post.

Here's a semi-alphabetical Site Index of the blog.

To discourage the trollers, the usual email address is missing. But if you'd like, you can send a note to tommyjcooks at yahoo dot com.

Come visit my store on CafePress!

View my complete profile

Powered by Blogger.