Tomato-Basil Bisque

Click below for recipe

Call me for the snacks for your morning meeting

I can be your office snack guy..

Just call me and i can bring a simple breakfast or more to your office or special event. FREE DELIVERY

Standard breakfast = only $5.00 per person

• Coffee Cake
• Orange Juice
• Assorted yogurts
• Assorted Fruit

Additional $0.25 charge per person for Paper Goods

Call me at  916-879-4611 to schedule a catering order for your meeting

Click here to view today’s blog postings for more tips and recipes

Click here to find out how to contact me to order these products

Call me for a catered lunch at your office

I can be your office lunch guy..

Just call me and i can bring a simple lunch or more to your office or special event. FREE DELIVERY

Standard lunch = only $6.75 per person

• Mini crescent sandwiches ( Ham/Turkey & cheese)
• Bag of chips
• Bottled Water
• Dessert ( Assorted Fruit or Coffee Cake)

Additional $0.25 charge per person for Paper Goods

Call me at  916-879-4611 to schedule a catering order for your meeting

Click here to view today’s blog postings for more tips and recipes

Click here to find out how to contact me to order these products

Lentil Soup for Good Luck in the New Year

My Mother’s German Lentil Soup with Frankfurters

I have had this soup for over 40 years on New Years Day

Homemade Chicken Soup

Homemade chicken soup –  Perfect to warm you on a Cold winter night of Holiday shopping.

click here for recipe

Homemade Turkey Broth

A Thanksgiving turkey would be naked without the proper broth and gravy.

Click below for recipe

How to make a stock

Q. What are some basic stock recipes?

A. Thank you Iris for my first question on my blog. Stock is a lot easier to make than you might think. Here are some easy recipes for chicken, beef, and vegetable stock:

• Chicken Stock: Place 4 pounds chicken backs, wings, and bones in a large stock pot. Add 4 quarts cold water, 2 large sliced onions, 2 sliced carrots, 2 sliced ribs celery with leaves, 1 bay leaf, 4 peppercorns, 2 sprigs parsley, and 1 teaspoon dried thyme. Slowly bring to a boil and lower heat to a simmer, skimming off surface foam for first 30 minutes. Simmer a total of 2 hours; strain. Makes about 7 cups.

• Beef Stock: Preheat oven to 450°F. Melt 2 tablespoons butter in a large roasting pan. Add 4 pounds beef bones and brown in oven, about 10 minutes, stirring pieces frequently. Add 2 large sliced onions, 2 sliced carrots, 2 sliced ribs celery with leaves and roast until browned. Transfer bones and vegetables to a large stock pot. Pour off fat from roasting pan and deglaze with 1 cup hot water, scraping up browned bits from bottom of pan; pour into stockpot. Add 1 bay leaf, 4 peppercorns, 2 sprigs parsley and 1 teaspoon dried thyme to stock-pot and cover with 4 quarts cold water. Slowly bring to a boil and lower heat to a simmer. Simmer 4 to 5 hours, skimming off surface foam during first 30 minutes of cooking; strain. Makes about 3 quarts.

• Vegetable Stock: Combine 3 each finely chopped carrots, celery, leeks, and onions, along with 1/2 pound mushroom pieces, 1 bay leaf, 2 sprigs parsley, and 1 teaspoon dried thyme in a large stockpot. Cover with 3 quarts water. Bring to a boil, reduce heat to a simmer and cook, covered, 2 hours; strain. Makes about 2 quarts.