Tag Archives: Sherry

Really Good (And Gluten-Free!) Creamy Tomato Soup

Posted on October 24, 2022 by tbuzzee

Martha Stewart shared a really good looking, and wicked simple t toss together tomato soup recipe and I wanted to try it, but… I also had to tweak it a bit. I mean, there was no basil called for, and … Continue reading →

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Garlic Soup

Posted on August 10, 2022 by tbuzzee

When I first made this soup last August for a visit by one of our nephews, who is vegan, I thought it a really nice soup. Even if it was vegan. Sorry, but I follow the word of our Lady … Continue reading →

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The Sherry on the Edge of Forever

Posted on April 11, 2022 by tbuzzee

For Christmas, a friend gave me this cookbook of cocktails based on Star Trek™ episodes and, since we were having her over for dinner, along with a number of other good friends, I was determined to make a signature drink … Continue reading →

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Lobster Pie With Cracker Crumb Topping

Posted on January 11, 2021 by tbuzzee

Cheers! What better way to start the week than with a nicely chilled glass of Vouvray and a New England classic lobster pie? In truth, the nice folk at Yankee Magazine, where I came across the original recipe, seem to … Continue reading →

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Parfait! Sherry Peppers Sauce

Posted on December 13, 2019 by tbuzzee

And so, again I find myself, for the fourth time since last December, making a batch of Sherry Peppers Sauce, which, I totally do add to every single savory dish I make. A good friend adds a splash of good … Continue reading →

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Parfait! Sherry Peppers Sauce

Posted on October 26, 2018 by tbuzzee

Y’know, I make a batch of this stuff three or four times a year – I literally add it to just about everything savory that I make – so I am kinda surprised that has been two years since I … Continue reading →

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Sherry Mayonnaise

Posted on July 19, 2017 by tbuzzee

We’re building a shrimp salad. So. We’ve made Julia Child’s Peas and set them aside to cool; now let us turn our attention to the sauce – not unlike a Rémoulade, and just the thing to combine with shrimp, peas, … Continue reading →

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Pasta Sauce With Beer

Posted on May 11, 2017 by tbuzzee

I’ve posted my method of doctoring jarred pasta sauce, with additional herbs and seasonings and, well, stuff; to make it my own. Now, I’ve made a couple of simple adjustments and, in my not-so-humble opinion, the sauce is even better. … Continue reading →

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Asparagus Soup With Ricotta and Sherry

Posted on April 27, 2017 by tbuzzee

How’s this for a perfect springtime soup? Asparagus, cooked with shallots in chicken stock, then blended with sherried Ricotta cheese and served warm. And, the whole thing, with just a wee, tiny bit of prep, comes together in well under … Continue reading →

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Beef Stew

Posted on February 23, 2017 by tbuzzee

Yesterday, I did a post about prepping pearl onion, carrots, and ‘shrooms for use in today’s feature: beef stew. I split the posts up because, as I was looking over my notes, I added a lot of stuff to my … Continue reading →

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