"It IS all about the TASTE"
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  • Fettucine Alfredo

    This is why I will die of chronic cholesterol. It is also why I will die happy…. For those of you who have read my post about hedonism, this is quite indulgent, and ooohhh so simple. There are many rewards to using only the freshest cream and butter, the finest of cheese, and the best of pasta. Truly, a RogueChef classic.

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  • Apple Cobbler

    Ok, so it is fall, and the apples are ripe. A quick visit to my local apple orchard (my back yard) produced a most unsatisfactory picking. The apples were the most deformed and spotted monstrosities I have ever seen.

    These will NOT do for eating apples, but … COBBLER!!!, yes, now there is a use.

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  • Smokey Cheese and Potato Soup

    Again, fall and winter are coming, and with the turning of the leaves, thoughts are turning to more hearty fare. This is a THICK, RICH, SMOKEY, CHEESY soup, made just for a cold evening. Serve with fresh bread, or in a bread bowl

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  • Chicken Broth (Stock) and Veggie Slivers.

    A nice little dish I just had. Absolutely brilliant, over rice noodles. One can up the chillies for kick, add a bit of soy sauce and sesame oil for an Asian fusion, or go down home with parsley, sage, and thyme.

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  • Potato and Sausage Soup

    Ok, I know it’s 80 today, but it will be 68 on Saturday, and as a friend said, “The A.C. has been turned on.”
    As such, I start looking for hearty. “stick to your ribs”, and “warm up your bones” meals. Soups do that oooh so well. This soup combines unique tastes to form a rich, flavorful soup. Your taste buds will be impressed.

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  • Fruit Tart, (Filling and Prep)

    As I’ve said earlier:

    Ok, the fall season is upon us, apples, pears and other fruit will soon be appearing in abundance. Many of which lend themselves to tarts. A good crust, proper filling prep, a decent sauce, and good Vanilla Ice Cream or whipped cream make a brilliant desert. (Or maybe breakfast?)

    Here is how to prep the filling and assemble a tart.

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