I will readily admit to having a deep fondness for Jacques Pépin. I learned so much from watching him on my television when I was a teenager. I spent a lot of time watching him on PBS, taking notes on scraps of paper and marveling as he effortlessly made something beautiful and delicious. Am I ... The post Cheese Soufflé first appeared on 1840 Farm.| 1840 Farm
I don’t remember when I first came across this recipe. I only remember that I was taken by it immediately. The ingredients reminded me of a dish from my childhood in Kansas City where a bubbly dish called cheesy potato bake was often served with barbecue or grilled meat. This casserole dish is a simpler ... The post Celebration Potatoes – Cheesy Potato Casserole first appeared on 1840 Farm.| 1840 Farm
Velouté is one of the five French mother sauces. It is a roux thickened sauce that is extremely versatile. If you have made a homemade gravy thickened with starch of some sort, you have made your own version of a Velouté. Don't let the fancy French name fool you, it's merely broth thickened with a| 1840 Farm -
