From Velouté to Casserole: A Question of Green Beans, Amandine, and Campbell’s Cream of Mushroom Soup

I didn’t mean to write about Campbell’s soup. You see, I started out pondering a super French soup recipe, Velouté aux Champignons. Somehow I ended up contemplating Campbell’s canned Cream of Mushroom Soup, definitely not one of Antonin Carême’s sauces mères or Mother Sauces (velouté, espagnole, allemande, béchamel)! Though you could argue that Campbell’s soups … More From Velouté to Casserole: A Question of Green Beans, Amandine, and Campbell’s Cream of Mushroom Soup

At the Tables of the Monks: Daily Fare (Part III)

Fermentation provided a number of foods on the tables of medieval monks. Beer, cheese, wine, sausages all result from fermentation processes. While it is true that medieval monks invented none of these foods originally — the Romans made cheese, wine, and sausages and Norsemen enjoyed beer — the monks, after the fall of Rome, guarded … More At the Tables of the Monks: Daily Fare (Part III)